One time on Usenet, Wayne Boatwright > said:
> On Tue 06 Sep 2005 10:59:06a, S'mee [AKA Jani] wrote in rec.food.cooking:
>
> > I wonder if that's less a cost cutting measure and more a response
> > to consumer requests? I don't miss having to get that tomato soup to
> > jiggle out of the can (or remove the other end).
>
> Admittedly, it comes out of the easily, but I honestly don't think it
> tastes the same as it did years ago. The WalMart brand reminds me of the
> way it used to taste.

Okay, now I just *have* to try it. :-)

> > Good point! I almost tried some store brand soup the other day, but
> > since it is to be an ingredient for a meal (Chicken Divan on Thursday
> > for my niece), I didn't want to take a chance. But there's no reason
> > I can't buy a can and try it as soup -- why didn't I think of that..?
> > ;-)
>
> I just used a can of the WalMart Cream of Chicken soup in a chicken-rice
> dish, and can tell you it's really just as good if not better. Chicken
> Divan? Haven't had that in years. Recipe please? Thanks!

No problem -- got this from my grandmother and the whole family
loves it:

Chicken Divan

2 whole chicken breasts, steamed
10-16 oz. chopped broccoli, blanched fresh, or frozen
1 can sliced water chestnuts
2 10 oz. cans cream of chicken soup
1 C. mayonnaise
1 tsp. lemon juice
1 1/2 tsp. Worchestershire
Salt and pepper to taste
1/2 tsp. curry powder (optional)
8 oz. or more shredded cheddar cheese
1/3 C. dried bread crumbs

Preheat oven to 350º F. Remove chicken from bone, cube and cover
bottom of glass 9" X 13" baking dish. Add broccoli and water
chestnuts, also in layers. In medium mixing bowl, combine soup,
mayonnaise, and seasonings. Spread evenly over chicken and veggies.
Cover evenly with cheddar, then sprinkle with bread crumbs. Bake
for 30-35 minutes or until top is brown.

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~