Cream of mushroom soup is most often known to us as a thick, condensed, canned soup that your grandmother used to heat up on the stove, and some of us get squeamish just at the mention of the name. And while the soup is that canned dish you remember, cream of mushroom has a plethora of uses other than “pour, heat, and eat.”
Its versatility easily allows it to be an ingredient in many different recipes, where it gives creamy goodness or a mushroom flavor to our favorite comfort foods like casseroles and Alfredo sauces. It can also be used straight from the can as a topping or gravy, which has affectionately earned it the name “America‘s Béchamel.” Today, there are also healthier versions of the soup available, for those who want rich flavor without the calories.
Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce Recipe
This is a super simple dish yet it’s fancy enough to serve to company. They don’t need to know that you threw it all in the Crock-Pot before work… Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn’t really get any easier than this.
- 4 large or 6 small chicken breasts, trimmed of skin and fat
- 2 cups sliced mushrooms
- Two 15-ounce cans low-sodium, low-fat cream of mushroom soup
- ½-¾ cup white wine or chicken broth
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons dried rosemary, crushed
- 3/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the chicken. Cover and cook on low until the chicken is tender, about 7-9 hours. Remove from heat and serve.
Broccoli Alfredo Recipe
An elegant pasta dinner comes together with the helf of Campbell’s Condensed Cream of Mushroom Soup.
- 1/2 pound linguine
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breasts halves, cut into 1 1/2-inch pieces
- One 10.75-ounce can Campbell’s Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Broccoli Cheez-It Soufflé Recipe
This recipe proves that all you need is a little imagination when it comes to Cheez-Its. For this casserole, they serve as a crunchy, cheesy crust to a creamy broccoli filling.
- Two 10-ounce packages frozen chopped broccoli
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1 cup mayonnaise
- 2 tablespoons finely chopped onion
- 1 cup shredded Cheddar cheese
- 1 cup Cheez-It crackers, crushed
- Salt and pepper, to taste
Preheat the oven 400 degrees.
Cook the broccoli as directed on package and drain.
Combine the soup, eggs, mayonnaise, onion, and cheese, and then season with salt and pepper to taste.
Stir in the broccoli. Spray a casserole dish with nonstick spray and add broccoli mixture. Top with the crushed Cheez-Its and bake for 25-30 minutes, until the mixture is bubbling and the Cheez-Its are lightly golden.
Paula Deen’s Chicken Divan Made Healthy Recipe
- 4 cups chicken, chopped
- 1 cup uncooked quinoa
- 2 packages frozen, chopped broccoli
- 1 can Campbell’s 98% Fat Free Cream of Mushroom soup
- 1/3 cup low-fat mayonnaise
- 3 tablespoons milk
- 1 1/4 cups reduced-fat cheese (Cheddar, Colby-Jack, or Monterey Jack), shredded
- 1/2 teaspoon Splenda/sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Dash of freshly grated nutmeg
- Parmesan cheese
Cook the quinoa according to the instructions on the package.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 to 2 ½ minutes, until thawed. Drain.
Preheat oven to 350 degrees and grease large (9-by-13.5 inch) casserole dish.
In large bowl, mix soup, mayo, milk, shredded cheese, Splenda, pepper, and nutmeg. Stir in the quinoa, chicken, and broccoli.
Spoon mixture into prepared casserole dish. Sprinkle on a thin layer of Parmesan and bake for 35 to 40 minutes or until bubbly on the edges and golden.
Cheesey Scalloped Potatoes
This is pure comfort food, and so easy to make. If you are making the casserole ahead of time, be sure to rinse the potatoes in cold water to prevent them from turning color.
6 medium baking potatoes, peeled and thinly sliced
1 small onion, thinly sliced
2 cups shredded low-fat Cheddar cheese
Salt and pepper
One 10 ¾ ounce-can cream of mushroom soup
½ cup water
Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.
Place a layer of potatoes in the bottom of the baking dish, sprinkle with, onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.
Mix the soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5-10 minutes to the baking time.)
Bake for 1 ½-2 hours, or until the potatoes are tender.
Join the Playground On Facebook