This recipe for Crispy Chicken & Rice Casserole brings together 1 cup uncooked long-grain rice, 2 cups chopped cooked chicken, 2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 8 servings.
This recipe for Slow-Cooker Cheesy Chicken brings together 2 lbs boneless skinless chicken breasts, 2 (10 1/2 ounce) cans condensed cream of chicken soup, 1 (10 1/2 ounce) can condensed cheddar cheese soup in a practical dish for home cooking. It takes about 8 hrs 10 min to prepare and cook. It makes approximately 8 servings.
Almonds use to be a great feature of British cookery, where they were toasted as a garnish and flavouring for green beans, or pounded, as a thickener for sauces or to lighten cakes and puddings. This soup is served either hot or chilled.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth says this soup has a special status in Belgium where it’s commonly served at wedding receptions, anniversaries and other festive occasions. It’s a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth’s mother’s version; it can be made a day ahead.
A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.
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