And, there are choices for the soup...cream of mushroom or chicken, for example, but another that's good, though I don't know if it's good with this or not, is not a cream of anything soup, it's their condensed *golden* mushroom soup.
Some of the biggest compliments that I got, in the early, early 80's, when I started making it, were my casserole dish chicken wings, or legs. The recipe was my Dmil's. It's supposed to be wings.
And, it was the easiest one! Clean the chicken of extra fat, line them into a 13" Pyrex pan, pour over undiluted golden mushroom soup, 2 cans for a 13" pan filled with chicken, cover with foil, bake. At the end, uncover for a few minutes, until brown on top, and not watery at all. More glazed, with a small amount of 'gravy' in the pan. Serve hot with rice, and a vegetable of choice. Maybe green beans, or peas.
Complete by flicking a little water on your face to show how hard you worked on the dish, lol! Just kidding, but it was super easy...2 ingredients!
Again, not sure if the golden mushroom flavor profile would be good with ham and swiss or not. It might need to be one of the others.
I'm not sure about the sour cream's place in the whole thing, either. Not here, anyway.
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