"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> cshenk wrote:
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"KenK" > wrote in message
>> > > ...
>> > > > A chicken noodle casserole recipe I DLed and tried was not very
>> > > > good. Could someone post a favorite please?
>> > >
>> > > What I've been making for my daughter is (and I don't measure
>> > > ingredients), about 3 servings of cooked pasta, a can or box of
>> > > cream of chicken soup, large can of peas drained, a little bit of
>> > > pepper and parsley and a large can of chicken, drained. You can
>> > > add some onions and mushrooms to this if you want. Bake at 350
>> > > for about a half an hour or in the microwave for a few minutes
>> > > until heated through. If you don't want to use the soup, you
>> > > could use a jar or box of gravy. Works just as well.
>> >
>> > Thats one of the recipies out of the 'Campbells cooking' (book based
>> > on the soups) pretty much.
>> >
>> > I see lots of folks dissing it but for a fast fix, it's not that
>> > bad. What you have there is the basics but the proportions feel a
>> > bit off (then again, I do not know what a 'serving of pasta' is for
>> > you).
>>
>> I have to make my casseroles with less of the starches and more of
>> the meats and such. Normally I would put more meat in it still but
>> she has been having some stomach issues so I felt that more carbs
>> wouldn't be a problem. 1/2 cup cooked is a serving for us.
>
> Ok in that case, a can of soup would be off (too soupy) but it's not a
> terible mix there. It's not far off what most here actually do
> probably on a weekday when pressed for time.

No. It wasn't soupy at all. Because the soup was condensed it was super
thick. Actually I think this is the first time I ever used the Campbell's
Cream of Chicken. What I used before was a boxed, gluten free product. I
think it was Pacific. It was actually a little runnier and there was
clearly less of it. Either way she still liked the end result.

> It it seems too liquid, try 1/2 can soup next time (or equal of gravy
> by volume) and next day you can use the rest of the soup with something
> else or freeze it in ice-cubes and use at need.

It wasn't liquidy at all. The soup was very thick. I have seen such
recipes where you add milk to them but I never have. In fact when I used to
make tuna casserole I would use two cans of soup for the same size of
casserole dish I used to make this. But... This time it wasn't full to the
top. Actually not even close. I believe there are two servings of soup in
a can. Maybe it's 2.5. I'm not really sure because I don't use canned soup
very often. At any rate, it provided just the right amount of creamy sauce.