baked chicken recipes with cream of mushroom soup

#BAKED CHICKEN RECIPES WITH CREAM OF MUSHROOM SOUP SKIN#
#BAKED CHICKEN RECIPES WITH CREAM OF MUSHROOM SOUP PROFESSIONAL#

I had slurped my share of canned chicken noodle and dipped many a grilled cheese in a crimson pool of pureed tomatoes, but the “cream of” varieties were straight-up strangers at my table. As I watched the gloppy soup mixture creep and slide its way over the sliced beans, I was less than enthusiastic. It was 2001 and I was watching my high school boyfriend’s mom prepare the classic holiday side dish.

So you can imagine the delighted look that spread across my doofy face the first time I tasted a decadent, traditional “green bean casserole.” They were delicately sauteed with garlic, butter, kosher salt, and dill. The fresh cranberries melted into a mountain of orange zest and vanilla. The potatoes were baked, sliced, scooped, and re-stuffed. Our Thanksgiving spread consisted of every course being constructed from the ground up. And that’s just not how they like to eat. But my parents are anything but Southern. Growing up, however, when you’re the one kid who’s never seen a real-life frozen lasagna or eaten vegetables out of a bag, you’re the odd one out.Įspecially in the South where I’m from, using shortcuts or pre-packaged ingredients is as common as making hush puppies from scratch.

#BAKED CHICKEN RECIPES WITH CREAM OF MUSHROOM SOUP PROFESSIONAL#

In the new-age, professional culinary world, making almost everything from scratch and solely using fresh ingredients is a given. Well, here it is: I was raised in a non-casserole family. What held your tuna and noodles together, you ask? What thickened your Thanksgiving green beans, you wonder? Add the cream soup to the pan and then put the chicken back in the pan to cook.I, Fanny Slater, have never personally opened, used, or otherwise piloted a can of creamed soup in my entire life. After the chicken has browned, remove it from the skillet and add your veggies and saute.

#BAKED CHICKEN RECIPES WITH CREAM OF MUSHROOM SOUP SKIN#

The idea is to brown the chicken skin so it’ll have some texture.īoiled chicken skin isn’t very desirable. You don’t have to cook the chicken until done, because it’s going to finish cooking in the gravy. This is as easy as making your best-fried chicken recipe and pouring gravy over it.

Seasoned green beans or Brussel sprouts make a terrific veggie side. Just about any pasta will work, including the spaghetti. You can’t go wrong with white rice, mashed potatoes, or egg noodles. You can make homemade gravy from pan drippings, but the best-smothered chicken is covered and baked with cream of mushroom or cream of celery soup. The chicken and gravy are then baked or cooked on top of the stove until tender. Smothered fried chicken is a Southern or soul food dish that takes fried chicken and smother (cover) it with gravy. The next morning we’d take the leftover gravy and eat it with biscuits. 39 and make a big pan of chicken and gravy. Back in the day, you could get a three-pound fryer for around a dollar and a bag of white rice for. Our family ate this often because when I was young, the chicken was very cheap and this recipe could feed a large family for a few dollars. The best way to eat and serve it is with white rice. This is a traditional Southern dish that’s both easy to make and delicious. Southern smothered chicken or chicken and gravy was one of the first recipes I learned to make as a kid.

Baked chicken recipes with cream of mushroom soup