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  •  Mrs. Berg's Chicken Cassarole (1+ / 0-)
    Recommended by:
    snapples

    This is an old favorite of my wife's and mine (Don't ask who Mrs. Berg is, though!  No idea!) We've been making it for at least thirty years.  Dead easy.  Oven or crock pot both work fine for this.

    1 1/2 lbs. chicken parts, breasts only if you're flush
    1 cup finely chopped celery (I often include the leafy bits)
    1 - 1 1/2 cups sliced mushrooms (Optional. Not in original recipe)
    1 cup rice (I generally use basmati, but that's what I get mostly here in the Gulf.  Any rice will do, just no "instant" types)
    2 1/2 cups boiling water
    1 can Campbell's Condensed Cream of Mushroom soup
    1 can Campbell's Condensed Cream of Celery soup
    1 package dried onion soup

    Directions:  In a large covered casserole dish, roaster,  or crock pot, add the celery and mushrooms, the canned soups, the rice,  and the hot water.  Stir well to more or less dissolve the canned soups (Some lumps are okay, though).  Now add the chicken pieces, but make sure they are all well covered with liquid.  Finally, sprinkle the onion soup mix over the whole thing.  

    In an oven:  Bake at 325F, covered, for 2 1/2 hours.  No peaking!!!  You don't want to lose the steam.

    In a crockpot:  On High, it'll take about 3 hours; on Low, it's more like 5 or 5 1/2.  

    N.B.:  In the final product, the rice should not be soupy, the celery should be tender.  The chicken will take care of itself and be completely cooked through.

    Another thing:  I've used low-sodium canned soups in this, but it really doesn't taste as it should.  Also, these need to be condensed soups.  Some manufacturers make heat 'n' serve varieties, which throw the liquid balance in the recipe way off.  

    -7.13 / -6.97 "The people never give up their liberties but under some delusion." -- Edmund Burke

    by GulfExpat on Fri Feb 01, 2013 at 09:35:23 PM PST

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