The following recipe contains a can of soup and cream cheese. There, I’m owning it. I have developed a recipe using a can of soup and processed cheese, just like all good Midwesterners. And you know what? It is deeelicious! And great to prepare as the evenings get busier and cooler. Tomorrow I’ll go back to extolling the virtues of whole food cooking, but tonight, we shall feast on artificial foods!
1 can Campbell’s ‘cream of chicken and herbs’ soup
10 oz (1 carton) Philadelphia Cooking Cream (plain)
1/2 cup chicken broth
1/2 cup white wine
1/4 teaspoon each: kosher or sea salt flakes, dried thyme, dried sage, celery seed
2 stalks celery, sliced thin
1 small onion, minced
8 oz pkg Pepperidge Farm stuffing
1 tablespoon butter
1 pound fresh green beans, trimmed
6 boneless chicken breasts (equalling 2-3 pounds)
1) Mix together the soup, cooking cream, broth, wine and seasonings with a whisk until smooth. In a separate bowl, toss the celery and onion with the dry stuffing. Pour the soup mixture over the stuffing mixture and stir well to combine.
2) Use 1/2 the butter to grease the inside of a slow cooker, then pile in the green beans. Lay the stuffing/soup mixture on top, followed by the chicken. Smear the other 1/2 tablespoon butter over the chicken. Cover and cook on hight for 2-3 hours or low for 5-7 hours (the time depends a lot on how large your slow cooker is– the larger the faster this will cook.)