It's Like A Big Hug!

Southern cooking is comfort food. It's like getting a great big hug. Everything was made from scratch. Then came along Campbell's Condensed Soup Casserole Recipes.

It was sometime in the late 50's early 60's I remember our family sharing their favorite cream of mushroom and cream of chicken recipes. Every southern kitchen had cream of chicken and cream of mushroom in their kitchen just in case they needed something quick. You would find all types of casseroles at church pot luck dinners. They were easy and portable. You still got that comfort food feeling.

Several of our family favorites are Chicken Noodle Casserole, Tuna Noodle Casserole, Potato Casserole, Pan Fried Pork Chops with Cream of Mushroom Soup and Chicken Pot Pie.

A little about Campbell's Condensed Soups: In 1869 the year that Ulysses S. Grant was inaugurated as President two men, a fruit merchant named Joseph Campbell and an icebox manufacturer named Abraham Anderson, became partners in what would eventually called Campbell Soup Company. Condensed soup came out of economic necessity. By eliminating the water in the soup costs were lowered for packaging, shipping and storage. A 10 ounce can of condensed soup would sale for 10 cents versus the 32 ounce can for 30 cents.

The first recipe book for cooking condensed soup, "Helps for the Hostess", was published in 1916. Post World War II Campbell's Home Economists created the "Green Bean Casserole" and many others. Most Baby Boomers grew up eating casseroles made with Campbell's Condensed Soup.



Below is a handwritten recipe that was submitted to my cousin Peggy Joyce McCraw Runnels.

Chicken Casserole

From Leona Grantham McCraw

Submitted By Peggy Runnels

1 Whole Chicken

1 Package Egg Noodles

8 ounces Grated Cheddar Cheese

1 10 ounce Can of Cream of Chicken Condensed Soup

• Cook Chicken - I will generally boil the chicken in salted water until it falls off the bone.
• Remove Chicken from the bones and set aside.
• Boil on package of egg noodles per package instructions.
• Drain noodles in colander.
• Butter the bottom and sides of your casserole dish. I usually use 2 to 4 Quart dish.
• Layer egg noodles, chicken, soup and cheese. Reserve some cheese for the top.
• I like to mix the noodles, chicken, soup and cheese. Then place the remainder of the cheese on the top.
• Place in preheated oven at 375 degrees. Cook in oven until cheese on top has melted.

* I have used this basic recipe over the years and have made a few additions.

• If you like it cheesier add more grated cheese.
• If you would like it a little creamier try mixing a cup of half & half in the soup.
• Add fresh or canned mushrooms.
• Kick it up with some spices like black pepper, garlic powder, dehydrated onions, celery seed, etc.

Potato Casserole

From Leona Grantham McCraw

Submitted By Peggy Runnels

5 to 6 Russet Potatoes

8 ounces Grated Cheddar Cheese

10 ounce Can of Cream of Mushroom Condensed Soup

• Peel and boil whole potatoes in salted water. You want them to be cooked but firm. 
• Drain potatoes and slice potatoes.
• Butter the bottom and the sides of a casserole dish.
• Alternate layer of potatoes, cheese and soup ending up with cheese on the top.
• Place in preheated oven at 375 degrees. Cook in oven until cheese on top has melted.

* I have used this basic recipe over the years and have made a few additions.

• If you like it cheesier add more grated cheese.
• If you would like it a little creamier try mixing a cup of half & half in the soup.
• Salt and Pepper to taste.
• Add Paprika to the top if desired.

Nothing says M'm M'm Good like my chicken pot pie. I have been making this for years and I haven't had any complaints yet.

Chicken Pot Pie
By Charlotte Grantham Goodman

3 or 4 Chicken Breasts
1 Package Frozen Vegetables
2 Cans Campbell's Cream of Chicken Soup
1 Cup half and half
Salt
Pepper
Garlic Powder
Dehydrated Onions
Celery Seed

• Boil Chicken Breasts about 20 to 30  minutes in salted water. Make sure there is no pink in the middle.
• Remove chicken and let cool while cooking sauce.
• Place 2 cans of cream of chicken soup and 1 cup half and half in sauce pan and simmer and stir until sauce is smooth in consistency.
• Butter the bottom and sides of a large casserole dish. (I like to use the pyrex oblong dish)
• Chop chicken into bite size pieces.
• Spread frozen veggies along the bottom of the casserole dish. (I use the blend that includes peas, green beans, carrots, corn and lima beans)
• Spread chicken on top of the frozen veggies.
• Sprinkle salt, pepper, garlic powder, onions & celery seed. (I use the dehydrated spices one for convenience and the other because my husband doesn't like a lot of celery or onions.)
• Add the soup mixture and pour over the top of the veggies and meat.

The Crust - I use Bisquick

2  Cups of Bisquick
Milk
1 Large Egg

• Add Bisquick and milk to the bowl. I wish I could tell you how much as I add it to a pancake consistency.
• Beat in the egg.
• Spoon over the top of the casserole dish.
• Place in 400 degree oven until the top is golden brown. Generally speaking that would be 15 to 20 minutes.