Everybody knows the French have a self-inflated sense of themselves, but in the realm of the kitchen it’s quite justified.
My girlfriend Florence was a marvelous Provençal-style cook. You have no idea what I’d give for some of her lapin chasseur (rabbit stew) right now. Actually there were some things that I cooked that she would ask me to prepare. She especially liked my stir-fry pork with honey-mustard sauce.
She remarked, one time that Americans couldn’t cook anything without a can of Cream of Mushroom soup. I told her that was a horrible, outrageous lie…
There’s also Cream of Asparagus, Cream of Broccoli, Cream of Celery, Cream of Chicken, Cream of Chicken and Mushroom, Cream of Chicken with Herbs, Cream of Chicken with Roasted Garlic, Cream of Onion, Cream of Shrimp and Cream of Potato Soup as well. So THERE!
Last night I made a Campbell recipe called Fiesta Chicken which uses Cream of Chicken AND Cream of Mushroom soup. It’s delicious.
1 can cream of chicken soup
1 can cream of mushroom soup
2 small tomatoes, chopped
1/3 cup picante sauce
I medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6) inches) cut into 1-inch strips
3 cups cubed cooked chicken
1 cup (4 oz) shredded Colby cheese
In a bowl combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder.
In a greased 13”X9” baking dish layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
Cover and bake at 350° for 40 to 50 minutes or until bubbly.
Take that you Gallic Cuisine Snob!