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Old 08-09-2006, 12:15 PM   #1
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Golden Mushroom Chicken

If you're one of those who turns his nose up at cooking with condensed soups, this recipe is not for you. It sure is delicious, though.

Season chicken pieces with pepper, and put in baking dish. Do not add salt...there will be plenty in the sauce. Spread a can of undiluted Golden Mushroom Soup over the top. Thinly slice tomatoes and place on top. Bake, covered, at 350, until chicken is very tender. Remove foil, and grate fresh Parmesan cheese over the top. Return to oven and let cheese melt.
Serve with baked potatoes, spooning the delicious gravy over the top.

Or, serve with buttered noodles.

Or, for a chicken version of a hot roast beef sandwich, lay boned chicken pieces on top of a slice of Texas Toast (untoasted), put a dollap of mashed potatoes on top of the chicken (opt), and spoon the gravy over all.

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Old 08-09-2006, 12:24 PM   #2
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I'm going to have to make this on the coming weekend!!!! Hopefully hubby will be home to share it, lol. Thanks Constance!!
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Old 08-09-2006, 12:25 PM   #3
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Sounds great... I can't seem to find Golden mushroom soup anymore though..
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Old 08-09-2006, 12:52 PM   #4
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Ya know, with a little figuring, I'll bet you could make your own Golden Mushroom sauce, Pds.
Here are the basic ingredients listed on the can:
Beef stock, water, mushrooms, tomato puree, flour, food starch (corn starch?), Sauterne wine, salt, vegetable oil, margarine, MSG, "flavoring", beef fat, caramel color and dextrose (sugar?).

I'm guessing here: Saute mushrooms in oil (I'd use canola or olive) and a couple tablespoons of butter or margarine. Season with salt and pepper. When mushrooms are cooked, add flour to fat in pan, stir until smooth, stir in tomato puree, then add wine, beef broth and water. Add a pinch of sugar, a few drops of Kitchen Bouquet, and other seasonings of your choice (I'd suggest garlic and thyme). Let simmer till flavors are blended, then thicken with a slurry of cornstarch. I'd leave out the MSG and beef fat.

What do you think, y'all?
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Old 08-09-2006, 12:54 PM   #5
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lol.. I think I need you to fly out and cook me dinner. What cha doing next weekend?
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Old 08-09-2006, 01:57 PM   #6
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I seem to remember a thread a while back on making your own cream soups.
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Old 08-09-2006, 02:54 PM   #7
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Connie, Pds,
Nothing wrong with canned soups, heck when you have 4 grandkids nipping at your ankles who has the time to make the whole pot of soup from scratch?
I've used just plain cream of mushroom soup or the cream of chicken mushroom, in a similar recipe. It works just fine. When I use plain cream of mushroom, I put it into a bowl and whisk in leftover coffee to give it some color and it's very good. My kids all love it over chicken or even pork chops.

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Old 08-09-2006, 07:19 PM   #8
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Quote:
Originally Posted by pdswife
lol.. I think I need you to fly out and cook me dinner. What cha doing next weekend?
Wish I could. Washington is one of the few states I haven't visited, but I've heard it's beautiful.
I love getting together with friends and cooking.
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Old 08-09-2006, 07:59 PM   #9
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It is beautiful. You're welcome anytime!
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Old 08-21-2006, 06:27 PM   #10
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Am I the odd one out? I simply do not like the taste of dishes made with canned soups. I've tried this several times when I have been short of time, but in all cases the flavours are simply below what I expect for a dish.

Is this turning up my nose? Maybe; but somwhow I cannot get to like the flavour of canned or packaged soups. They taste so artificial. (Sorry folks!)
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