Tuesday, October 17, 2006

Recipe Help

I made this "Cheesy Chicken" Supper Bake tonight, in my two 8" round cake pans as I don't own such a large pan as a 9x13 baking dish. This baffled my mom when I called to ask what I should use instead. The fact that I didn't have even one. I'm sure that she has 3.

I split the contents of the box into two pans, followed the directions (with a fully preheated oven) and came up with some quite reasonable dinner. The problem is that it is very salty and tastes processed. So now I am looking for a way to make the sauce, seasoning and crumb topping parts (the other parts are butter, hot water, egg noodles and chicken breast) in a way that is low on the difficulty and salt scales while high on the yummy scale.

Please send me links or entire recipes or suggestions on how to make this dish, well, better. But remember, I don't even have a 9x13 baking dish. In general, I don't cook. But I'm pretty sure that I could do this better than Campbells.

Keep Smiling! =)


Anonymous said...

Too funny! I don't cook either, and I have 3 kids and a DH! Have you tried using unsalted butter? Or some type of margarine? That may give a less salty taste.

arcadiaknitting said...

Wow, Campbell's has put all the ingredients for mushroom casserole in one spot!!!

I cook a lot. There is way too much salt in that. If you buy the ingredients seperately and put it together on your own you can play with proportions to cut down salt. The sauce will be hard to do on your own. Use Campbell's 1/2 can of cream of mushroom or celery soup and mix with an equal portion of skim milk. Skip the butter and egg. Use fresh cheese and breadcrumbs for the topping. Freeze the remainder of the soup in your ice cube tray for later use. To add goodness, add some chopped vegetables such as celery, mushrooms, peppers, etc. Water chestnuts or slivered almonds are really good for crunch.

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