Recipes Using Cream of Mushroom Soup: Versatility in a Can!

This is the basic Cream of Mushroom mix you will need for all the recipes here.

What you will need:

1 can Cream of Mushroom soup (10 1/2 oz)
3/4 can of milk
2 dashes of Lawry's Season Salt
2 dashes of Garlic pepper
2 heaping tablespoons of sour cream

Mix

In a mixing bowl, whisk all of your ingredients
until smooth.

This chicken recipe using Cream of Mushroom soup is delightful and filling.

You will need approximately 2 pounds of boiled chicken. I use leg quarters because the dark meat is more tender. However you may use a whole chicken to include the white meat, if you prefer.

What you will need:

Three large chicken leg quarters (four may be used if they are small quarters)
A large stock pot
Onion powder
Lawry's Garlic Salt (it has no MSG and already has parsley in it)
Ground Comino
About 1/2 white onion, chopped

Cooking The Chicken:

Place your leg quarters, with the skin, in your stock pot. Add enough water to cover, about 1 inch over the chicken. Add your onion and sprinkle in your dry spices--3-4 shakes each.

Bring the quarters to a boil and reduce heat to simmer for 1 hour. Remove the quarters and allow them to cool for skinning and deboning. (Retain the broth, you will need it for your rice recipe.)

Clean your chicken and discard the skin and bones. Break up larger chunks into bite-sized pieces.

When you boil your chicken you will have more than enough broth for your rice. This broth freezes well. I usually have 4 cups of broth left over.

When I purchase sour cream or margarine, I buy 16 oz tubs. Rather than toss the tubs out, I keep them to freeze my extra chicken broth in.

16 oz is two cups of broth, perfect for 1 cup of rice.

The broth is fantastic for many of your holiday meals calling for chicken broth, much better than canned.

By doing this you are saving money and recycling!

In a large baking dish mix your boiled chicken and cream of mushroom soup concoction together. The chicken should be covered with it.

Cover tightly with aluminum foil and place in a preheated 325 degree oven. Cook for about 30 minutes or until bubbly.

I know what you're thinking, why not use steamed rice? Well, steamed rice is alright but it's rather bland. These meals deserve some special rice. Try it and you'll see what I mean. You can always use steamed rice if you like.

What you will need:

1 cup of long grain white rice
2 1/4 inch wedges of white onion quarter sliced (like a pinwheel)
A pinch of whole Comino (sold in the whole spice section of your grocer)
1 Tbsp of oil
A large non stick fry pan with a secure lid
2 cups chicken broth (from your chicken above)

Cooking Your Rice:

Before you begin cooking your rice you should soak it to remove the starch. Rinse and drain well.

Heat your oil in the frying pan to medium high. Add the rice and pinch of whole Comino, grind it a bit in your fingers to release the flavor from the seeds.

Begin browning and stir it frequently to prevent burning. Sometimes I add a spray of Pam at this point. This was a habit I developed when I was using an older frying pan. I still do it with my new pan. Old habits never die. But if you are having sticking issues, you may want to try it.

When the rice starts to brown, add your onion. Once the rice turns golden brown, pour in the chicken broth.

Reduce heat to low. All stoves are different, for mine low is Min. For yours, it could be a number, between 1-2. You may have to experiment with the heat some. The heat should be high enough to create steam when you lift the lid.

Cover and allow the rice to absorb the broth. This usually takes about twenty minutes. You should check the rice to ensure it is not sticking. If it is add a little water, about 2 tablespoons. Cover and cook for 10 more minutes.

The best way to test if it's done is to taste it. It should be firm but not crunchy. If it's crunchy, but all the water is absorbed, you should add a bit more water and let it cook a little longer.

What you will need:

7-8 small-medium thin cut pork chops bone in or boneless
A large fry pan
1 Tbsp oil
Lemon pepper seasoning

Cooking Your Chops:

Heat the oil in your frying pan. Lightly season each side of the pork chops.

Brown the chops well on both sides.

Align your chops in a large baking dish. It's okay if they over lap.

Spread your Cream of Mushroom concoction all over and between the chops.

Cover tightly with aluminum foil and bake in a preheated 325 degree oven for 40 minutes.

Prepare your rice as directed above.

The Cream of Mushroom comes out more like a gravy in this dish. It is a bit thinner and mixes superbly with the rice.

What you will need:

1 pound lean Ground Beef
1/2 can Original Rotel
1 tbsp Worcestershire
2-3 dashes each Onion Powder, Lawry's Garlic Salt, and Lawry's Seasoned Salt.

Prepare Your Meatballs:

In a large mixing bowl, combine all your ingredients. Get your clean hands in there and really mix it up good!

Form your meatballs. I usually do about 1 inch balls, but you can do larger if you wish.

In a large fry pan, brown your balls. They do not have to be cooked all through. This is really just to remove any fat. Drain.

Place your meatballs in a baking dish and cover with your Cream of Mushroom concoction. Cover the dish with aluminum foil and bake in a preheated 350 degree oven for 35 minutes.

Serve your Cream of Mushroom Meatballs over rice and enjoy!