Mom’s Chicken in Creamy Mushroom Sauce, Makeover

When I was a kid, one of the dishes I’d pester Mom to make was this one.  It served four people back in the day, but of course that was during our teen years…  Since a major component of this dish was Campbell’s Cream of Mushroom Soup (or, sometimes, Golden Cream of Mushroom Soup), I haven’t made this item in years.  I mean, nowadays I read ingredients on packages… Nuff said.  But it was indeed one of my serious childhood/teen-age comfort foods, and I really have been planning on doing something about re-creating this dish that I’ve been hankering for with real food for the past year.

Chicken, Cream of Mushroom Soup, Home made, Makeover

Yum! Old memories come drifting back!

Warning, this is indeed pretty rich.

1 whole chicken, cut up (or about 2.5 – 3 pounds of chicken parts, bone-in & skin preferably on but your mileage may differ.  We also put in the back and the neck and the gizzard and the heart — the latter two items are hard to find in whole chickens now, and birds are getting seriously neck-less fast these days.  Anyhow, just to show you how outrageously weird I am, and how thoroughly I HATE the notion of “children’s food”,  as a small child I considered the chicken heart to be a major gustatory prize!  (I have not ever changed my mind.)
Condensed cream of mushroom soup, see homemade and healthy variant down below.  Approximately one can-equivalent – 8 ounces.  If you don’t get your homemade cream of mushroom soup down to the level of thickness that’s in one of those Campbell’s soup cans, don’t worry.  Make this measurement approximate.
Sour cream, 8 ounces.  I sourced this locally.  (Back when first out on my own, I tried yogurt instead of sour cream — not remotely close.)
Mushrooms, button.  2-4 ounces.  These are in addition to those used in the homemade mushroom soup component of this recipe.  Cleaned and coarsely chopped.  If the stems look good use them, otherwise omit.  Wipe the shrooms off to remove any debris with a mildly damp cloth before cutting them.
Onion, 1/2 medium or small, finely chopped (optional)
Mild curry powder, 2 teaspoons.  (Since this is not an Indian dish, go ahead use the pre-mixed supermarket stuff.  The mild variety works better for this specific  dish than spicy hot.)
Garlic powder.  1/2 – 1 teaspoon.  (or, smash up a couple peeled cloves…)
Salt and pepper to taste

Pre-heat the oven to 350 degrees F.

Optionally, briefly saute the onion in a little butter or oil until translucent.  Not essential, but nice.

Layer out the chopped up chicken (or parts of chicken) throughout the pan.

Mix the makeover condensed cream of mushroom soup with that approximately equal part of sour cream, spices and seasonings, and those additional mushrooms and onions.

Take this mix and spread it over the chicken, covering nooks and crannies, and checking to see that mushrooms and onions that you are adding in, are coated. (In the photo below, I removed two random pieces from the pan to exhibit, prior to cooking).

Chicken with Home Made Cream of Mushroom Soup

Ready to Cook

Bake at 350 F for 1 hour fifteen minutes (if using just boneless white meat, stop at one hour, or even 55 minutes).

Is this healthy?  I think it depends on how you source your ingredients, how much you eat at a time, and how you move your bod.

The Makeover Campbell’s Condensed Cream of Mushroom Soup

I am indebted to Wholesome Mommy, who is definitely in the real food corner of nutrition, although I made some changes.  At any rate, she has a good and fascinating site to peruse.

As with the Catalina salad dressing, I miss this soup.  Not as soup itself — I really don’t remember dining on it straight up out of the can, mixed one to one with water and boiled.  Maybe we did — but that wasn’t what was memorable about it.  It was the combination of the condensed can contents with the ingredients that went into one of Mom’s signature Chicken in Creamy Mushroom Sauce.

I have previously posted a mushroom soup with neither dairy nor ersatz dairy, in the past — one that remains an accomplishment I’m proud of, but it is not something that would lend itself as I made it, to this recipe.  The old one does stand alone; this one needs to be incorporated into other foods.

:The Condensed Cream of Mushroom Soup Recipe Portion:

You can use this for any recipe that calls for it.  By itself, “meh”.  Now I understand why I don’t remember it by itself in my childhood.  We used it WITH things.  Check Wholesome Mommy for her version.  I adapted hers pretty closely,  and I think if I’d just added more salt, it would have been just about right on.

Button Mushrooms

Button Mushrooms

6 oz of fresh white button mushrooms, sliced thin and chopped.  Stems on or off depending on freshness.  Yes, I am a ‘shroom fanatic!
2 Tbsp of butter, I used butter from pastured cows.  Ghee would work.  
2 Tbsp tapioca flour, or arrowroot flour/starch.  It’s gluten-free, and if that doesn’t matter to you, adapt accordingly.
1.25 cup boxed veggie broth.  For including in the above recipe, I’m sure chicken broth would work wonders, but I have a hard time buying boxed chicken broth when I know the massive nutritional and taste value of homemade, and I didn’t have the chance to thaw out my real stuff.  So, it’s boxed veggie broth when I can’t use my own chicken bone broth.
1.25  cup half and half, which I sourced out of Whole Wallet…, er, Whole Foods.
salt to taste

Saute  mushrooms with  butter  or ghee in a skillet until soft. Add the tapioca flour and continue to stir until everything mixes.  Add the veggie stock (or chicken stock), and then the half and half.  Keep all this under a full boil, but at a simmer (otherwise the milk will burn, and or scald to the bottom of your cooking pot).  Continue on until this ends up at your preferred consistency.  Add the salt, and if you wish “authentic”, that would probably be a fair amount…

Halt cooking, let cool, and add to your fave “cream of…” recipes.  As in, perhaps the chicken recipe at page top.

 Like the Catalina salad dressing I recreated recently, I miss this soup.  Not as soup itself — I really don’t remember dining on it straight up out of the can, mixed one to one with water.  Maybe we did — but that wasn’t what was memorable about it.  It was the combination of the condensed can contents with the ingredients that went into one of Mom’s signature dishes.

I have posted a mushroom soup without dairy nor ersatz dairy in the past — one that still remains an accomplishment I’m proud of, but it is not something that would lend itself as I made it, to Mother’s Chicken and Mushroom Soup recipe.  Maybe because that one lacks the dairy?  Anyhow the old one does stand alone.

Ah, for those of you who think there’s a category of food that should be labelled “Children’s Food”, have I found a video for you!  It’s all in how you bring up your child.   Or, perhaps, not…

(This ten year old kid has convinced me that maybe someday I will just try balut…)







About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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4 Responses to Mom’s Chicken in Creamy Mushroom Sauce, Makeover

  1. Denise says:

    Thanks for the shout out! Glad you like the mushroom soup recipe. 😉
    Wholesome Mommy

    • You’re welcome! It took me forever to post this because the lighting for the chicken dish was sub-marginal, and I kept playing with the photos. Truly worth making this dish, now that I have a soup that has a proper ingredient list!

  2. Pingback: Chicken Hearts and Palm / Chicken Gizzards, Tomato, Mushroom and Okra | Of Goats and Greens

  3. Pingback: Four Hundred Blog Posts and Counting | Of Goats and Greens

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