Tag-Archive for » Cream Chicken Soup «
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Ingredients
4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped
Method
1. Pre-heat oven to 180 degrees Celsius.
2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)
5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.
I served our with honeyed carrots and buttered spinach.
All photos taken by me unless otherwise stated.
This is a great quick and tasty casserole, I made this as part of the swap I am in this month and this is one of 2 recipes I made from my team mate. I will be posting her wonderfully moist carrot cake recipe soon as we all enjoyed that one over the weekend. Back to the casserole it was really good and my family really like it we all liked the topping which was very creative using the Bisquick mix. I used carrot, mushroom, corn and peas as the vegetables and then it is just throw all the ingredients together and wait for it to cook. If you would like to read more reviews on this recipe or see more photos please click here.
1 1/2 Cups cooked chicken (I used a whole BBQ Chook)
1-1 1/2 Cup frozen vegetables, any combination
2-3 Medium potatoes
1/2 Cup chopped onion
1/2 Tablespoon parsley
1/3 Cup parmesan cheese
Paprika
3/4 Cup Bisquick
1 1/2 Cups milk
1/2 Cup cheddar cheese (I used Gruyere cheese as it is more tasty here in Switzerland)
1 (11 3/4 ounce) Can cream of chicken soup
Method
1. Dice potatoes. Cook until tender. Drain.
2. Combine chicken, vegetables and potatoes in large bowl.
3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.
4. Place in 9×13 baking dish. Top with cheddar cheese.
5. Add enough milk to bisquick to make a thin mixture – similar to pancake batter.
6. Pour over casserole, Sprinkle with paprika.
7. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.
All photos taken by me unless otherwise stated.
