Condensed Cream of "X" Soup
(Makes 12 cups, or about 8 cans)
- In a large stockpot, sautee 3 cups of finely chopped veggie "X" until very soft, or chop up chicken or other meat into very small chunks.
- Add garlic powder, thyme, oregano, ground coriander seed, celery salt, onion powder, pepper and salt to taste
Here's what I made with my new condensed soup mix. This is a favorite recipe that came from my Grandma Lil, and which my Mom makes all the time. You can make this with any meat, and can use bone-in or boneless versions with equally delicious results. My Mom browns the meat before putting it in the dish, and adds the drippings to the rice. I don't have the patience for that, so I just pile it all in and walk away. Hers is better, but I don't know if that is because Mom's food always tastes better for some reason, or if it has to do with the browning.
Chicken and Brown Rice Casserole
Spread 2 cups of uncooked brown rice on the bottom of a large casserole dish.
Lay uncooked chicken on the rice layer.
Sprinkle with a package of Lipton's Onion Soup Mix
Mix two cans of condensed cream of mushroom soup with 4 cups of water and pour over the chicken and rice.Bake for 1.5 hours at 350 degrees.