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May 9, 2011 08:41 AM

Chicken Casserole

Hey Chowhounds,

I have some beautiful leftover cream of mushroom soup that I made two days ago. Roux, milk/stock, shallots, garlic, cremini mushrooms, sage, parsley. Simple and delicious. I have about 2 cups left, give or take...

Here's what I was thinking... a kind of throwback to the old campbell's mushroom soup chicken casserole, but homemade, and actually good.

I'll probably get some thighs, sear them off, but where do I go from there. I'd like to include some brown rice, maybe even some broccoli. And I have some nice english cheese that I could put on top...


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  1. Sounds good to me. I might think about doing the rice separately and serving the chicken casserole with it. MY concern is if you include it, it might soak up all the sauce and become a little dry. Also, buttery breadcrumbs on top could make for a nice crunch.

    1. I think that sounds great. Maybe saute up some sliced mushrooms, too, so you get some mushroom texture?

      1. How about including some aromatic vegetables like diced onion, diced celery and diced green bell peppers. Saute them before combining with the other ingredients that you intend to use.

        1. Holy cow guys, I had a longish day at work, and I just got my groceries and made the thing and ate it without checking out what you guys said.


          I am happy to report that this was one of the best things I have EVER EATEN! I bought three beautiful free range chicken thighs, (They were a little different though, the backbone was still attached... ) and started out by trimming them, seasoning them generously and searing them in my cast iron skillet. When the chicken was sufficiently golden, I took it out, and set it aside. Then I drained most of the fat out, and threw in one sliced onion, 2 cloves of sliced garlic, and some fresh(ish) thyme. When the onions were softened and a little brown, I added some chicken stock, (would have used white wine, but didn't have any) and a little dijon mustard. Then I gathered up my slightly gelatinized, leftover cream of mushroom soup, (a little over 2 cups-ish; recipe in OP) and plopped it down into the skillet. When it had melted and I mixed it in with the stock, I added about 3/4 of a cup-ish of brown rice. I made sure that the liquid was a bit too runny to be a nice chowder, but not yet watery. Then I nestled my eagerly awaiting bird parts amongst the rice and onions and creamy soup. Then I popped the works into the oven at 375, topped off with the lid to my skillet. I proceeded to almost forget about it for an hour, and upon my arrival was greeted with a positively intoxicating aroma! I was a little worried about the rice soaking up all the liquid too, which was why I added a bit more liquid than I thought I ought to. Much to my excitement, the rice was the consistency of a perfect risotto! Very saucy, very slumpy, studded with mushrooms and onions. And emerging from this hottub of deliciousness was my thicken, absolutely falling off the bone and dripping with shimmering juice. I just ate it as is. I felt like cheese or herbs would have done nothing but take away from the sheer simple beauty in this dish. It was honestly one of the best things I've ever eaten!

          Next time, I'll use white wine to thin the soup, and maybe a tad little bit less of dijon mustard. Or, one could just make the soup/sauce extra thin by adding some wine in the first place... More mushrooms would have been nice as well.

          I urge all of you to try this! It was hella cheap, pretty darn easy considering I had the soup leftover, and not even THAAAT bad for you... (brown rice, milk in the soup, "at least it's chicken"...) I think the brown rice also aided in the sauce making, I've always found it a bit starchier, so I would definitely use the brown rice.

          1 Reply
          1. re: banjoman2375

            This sounds terrific, I have to acknowledge that while I rarely make it, I still would not turn up my nose at the Campbell's Classic (main ingredients being cans-o'-mushroom-soup and some Lipton's onion soup packet seasonings!).

            I can see how your variations would be great, and would draw more from flavors and not simply the salt-intensiveness which can dominate in the Cold-War casserole version. Bravo!