Creamy mushroom and canned chicken soups have long featured in quick cooking recipes, making dinner time easy and tasty for all palettes. These canned kitchen stars are versatile enough for a wide range of dishes, including (and especially) stews. Who doesn’t love a homemade blend of proteins, veggies, starches, and warm, flavorful goodness, all cooked in one baking dish? Best of all, these recipes are usually ready within an hour.
Some casserole recipes call for putting all ingredients, including cream of mushroom and cream of chicken, directly into the baking dish. Others, including our classic chicken casserole recipe, call for cooking the meat and starch separately before combining them with everything else in the casserole. It’s usually a good idea when the components have different cooking times. In this case, the chicken is first boiled for about 15 minutes, while the egg noodles take just five minutes to reach al dente status before going into the oven.
No matter how you make a casserole, it cooks up to comfort food status when infused with these two canned soups. Seasoned chefs may have perfected the art of soup-based stews, but developing new ideas based on personal tastes and family inclinations is fun, too. After all, you’re creating a new generation of comfort foods using condensed canned soups popularized over 100 years ago.
Read more: 20 Popular Canned Soups, Ranked From Worst to Best
Casserole Ideas Using Cream of Mushroom and Chicken Soups
It’s important to note that cream of mushroom and cream of chicken soups are condensed, meaning they are generally not meant to be eaten directly without adding other liquids. Left in their thick, creamy, condensed state, these two soups are the beauties of the casserole. You can especially thank Dr. John T. Dorrance for that; he is the recognized inventor of condensed soups, notably Campbell’s cream of mushroom soup.
Today’s casserole recipes using his invention depend largely on the ingenuity of home cooks. Tasting Table recipe developer Molly Pisula notes that her classic chicken casserole recipe, using cream of mushroom and chicken soups, evokes memories of warming childhood casseroles straight from her mother’s oven. In her twist on a chicken casserole, she mixes precooked boneless chicken breasts and al dente egg noodles with both condensed soups, then adds sour cream, thyme and oregano and tops it with breadcrumbs and melted butter.
On super busy days – or even lazy days – many home cooks opt for one-pan miracle casseroles using one (or both) condensed soups. Classic tuna and green bean casseroles usually call for a can of cream of mushroom soup, as does a simplified beef stroganoff, which in its original form uses fresh mushrooms. You can also create a quick and delicious casserole by mixing uncooked rice with both types of condensed soups, adding a layer of sliced carrots and celery, and topping with cubed uncooked chicken breast.