The Ultimate Casserole: Not 1, Not 2, But 3 Cans of Campbell's Soup!
On most Friday evenings throughout the snowy Vermont winter, my friends Zachary and Clark test classic and long-lost casserole recipes, all in the hope of tucking into a steaming hot, one-dish wonder.
Casserole Fridays have been a hit at their house for the last two years, and those easy-to-make casseroles are gaining footing at ours too, particularly on cold, windy nights when the only thing my family really wants to do is eat something warm and hearty next to a blazing fire.
Last week, Clark sent me their latest casserole recipe, possibly the best one yet:
Sherry Chicken may be the ultimate casserole. As we all return to the comfort foods of our childhood, a place of honor is reserved for those dishes made with Campbell's soups. And particularly the cream soups. We had previously tried a few that called for a can of Cream of Mushroom or a can of Cream of Chicken. But when a friend sent us this recipe, which calls for a can of Cream of Mushroom, a can of Cream of Chicken, AND a can of Cream of Celery, how could we resist?
Sherry Chicken Casserole is a favorite in The Virginia Bentley Cookbook. Virginia Bentley was a grande dame. Her husband had been a diplomat, and the pair retired to the Northeast Kingdom (northeast Vermont) where she embraced the ways and wisdom of that corner of the world. Her cookbooks make for great reading--full of commentary on food, customs, and culture. About this recipe she wrote, “This is the canned soup routine carried to its zenith. Don't disdain. It's delicious.”
You are warned in advance that the recipe on the paper looks decidedly peculiar. But it actually works, and, more important, it's marvelous. If you are sensitive to salt, you might want to go with the low-sodium versions of the soups. Otherwise, this is a definite winner. Besides, do you know of any casserole that is simpler to make?
Sherry Chicken Casserole
Ingredients:
3 whole/6 half chicken breasts, boned and skinned
1 can Campbell’s Cream of Chicken soup
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Cream of Celery soup
1 cup sherry
Directions:
1. Preheat oven to 325 degrees F.
2. Place chicken in a shallow baking dish just big enough for the chicken in one layer.
3. Mix soups and sherry and pour over chicken.
4. Bake for 3 hours.
5. Serve over rice or mashed potatoes.
Note: If you’d like less salt, replace one or more of the soups with the low-sodium version.
Serves 6.
The Virginia Bentley Cookbook, Virginia Bentley, Houghton Mifflin, 1987
Trish on January 15, 2010 at 06:51 PM
Ugh....no more "can o' anything" recipes please! I quit using those types of recipes long ago. Yucky...
Trish on January 15, 2010 at 06:53 PM
How much sodium was in that recipe???
MQ on January 16, 2010 at 04:48 AM
I'm know any complainers would be licking the plate and asking for more on this one! They just wouldn't want anyone to know.
tnxplant on January 17, 2010 at 06:09 PM
Unfortunately, all of those "cream of" soups, even the slightly lower sodium ones, have MSG in them. It just isn't that hard to make a white sauce and add sauted mushrooms or celery. For the cream of chicken, use a good quality chicken stock for part of the liquid. Once your taste buds recover from the non-food taste of the Campbell's products, you'll think they are pretty awful.
Handy on January 18, 2010 at 04:53 PM
seems good going to try it
Snabb mat on January 21, 2010 at 05:08 AM
nice and recipe is good...thanks for sharing..I will try it
gullyborg on January 21, 2010 at 04:13 PM
I wonder how this would work in a crock pot all day?
Jane on January 21, 2010 at 04:24 PM
My mother-in-law gave me that recipe a long time ago. She included a cup of sharp cheddar cheese and lowered the oven temp to 300 degrees. We serve it with rice and pour the sauce/gravy/cheese sauce over the rice. Yummy. And my very picky kids will actually eat it.
Dick Laurent on January 21, 2010 at 04:24 PM
This is the best recipe yet ? The ultimate casserole?? 3 cans of Campbell's cream-of-crap plus a cup of sherry ?? The sherry cuts through the salt-lick of Campbells and the Campbells mitigates the nauseous sherry tang and you wind up instead with something sublime??
GaMongrel on January 21, 2010 at 04:58 PM
Haven't had this in ages... the kids loved it when I made it lastnight.
Typical, good old-fashioned comfort food. It ain't haut cuisine - it's a 'casserole'.
Dandapani on January 21, 2010 at 05:19 PM
LOL. Love the haters!
Don meaker on January 21, 2010 at 05:31 PM
Salt is nature's antidepressant!
Beth Donovan on January 21, 2010 at 05:42 PM
That's a great recipe that has been around for many years. It was in my mom's recipe box - and Mom died in 1985, and she got the recipe from one of my classmate's moms back when I was in grade school - in the '60s.
Campbell's Soup makes Healthy Choice soups these days - much lower in sodium and fat. It's a yummy casserole. Try it.
jaymaster on January 21, 2010 at 05:58 PM
We’ve been making (and loving) this for years! I also add cheese, but prefer something milder than sharp cheddar. It must be added toward the end, though to avoid clumping. Also, a few chopped red peppers (fresh is best, but jarred work too) add both visual appeal and complexity.
The key is to proportion the soup/chicken/cheese mix properly with the rice. 1:3 by volume works well. Pasta works too!
And I can’t believe that in this day and age people are still worried about MSG.
Dr. Kenneth Noisewater on January 21, 2010 at 06:10 PM
All the kids love casserole!
http://www.bbc.co.uk/comedy/lookaroundyou/programmes/food/
Claire on January 21, 2010 at 07:44 PM
This is an oldie but a goodie- Just plain old Cream of Mushroom works well. Also try mixing in some fresh broccoli, or some roasted green chile or even a cup of sour cream. Can also layer a batch of stove-top stuffing (prepared) mix on top with some cheese before baking. Yum. I only bake my chicken for about an hour, not 3, and the chicken is perfect.
The soup snobs don't know what they're missing-
el polacko on January 21, 2010 at 11:31 PM
"IF you would like less salt" ?!? are you kidding me ? there's enough salt in three cans of campbell soup to explode your heart on contact.
Farmergrl on January 22, 2010 at 07:39 AM
In my small corner of rural Ohio, we do this dish with shredded chicken and without the sherry. Use a whole chicken shredded, or 2 large cans of shredded chicken, add the soups, cook in a crockpot until flavors are mixed and chicken is hot, serve on a bun. It looks a little bland, but the taste is heavenly. This is the goto main dish for funeral luncheons, grad parties, potlucks etc. in my neck of the woods.
Dominique on January 22, 2010 at 08:46 AM
One of my friend's hosts a very informal game night and dinner at his place once a week, and often dinner consists of rice, steamed veggies, and chicken baked with a can of mushroom soup. I haven't tried the 3 can version, but I'll recommend it to him - it might be yummy.
Wrightlynx on February 16, 2011 at 05:17 AM
The funny thing about this recipe in an article about can openers is that those Campbell brand soups all have pop tops now they do not need a can opener!