Julie Bove wrote in rec.food.cooking:

> cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> > On canned chicken
> >
> > > I certainly wouldn't use it for all things. But it's fine in a
> > > casserole. It's fine mixed with gravy over mashed potatoes. And
> > > it's perfectly fine in a quick broth based soup when you're sick.
> > > It's also fine in chicken salad.
> >
> > Dunno as I'd try to make soup of it but chicken salad, yes and
> > cassaroles work too. Texture more apt to break up but that isn't
> > always a 'bad thing'.
> >
> > > You can even get a whole chicken in a can. Bones and all. I
> > > haven't tried that. But they do sell them at Winco.
> >
> > Sue Bee was the brand of that which I recall. It's an odd item that
> > hung on after refridgeration was common and is much like your
> > smaller cans of chicken but with wasted bone and skin space. They
> > did something with the 'juice' though that made it so you could
> > make gravy from it pretty well just by adding sifted all purpose
> > flour.
> >
> > Main thing the whole chicken in a can does very well is make a fast
> > chicken soup. You can debone it cold, add the meat and the rest of
> > the can's stuff and a bit of pasta/veggies and have a pretty good
> > soup in 30 mins.
>
> I remember the Sue Bee brand. We used to sell it occasionally when I
> worked at K Mart. It was chicken and dumplings I think. Very good
> for a canned product.

There that one too where it was a stew with dumplings.

I can make better in 45 mins with cooked chicken and canned biscuits
(or 1.5 hours to make real dumplings) but sometimes, 10 mins heating of
a can wins the mix and I add stuff to make it better.


--