Today's Case:
Campbell's Soup Chicken Espagnole Recipe
Re: Chicken Espagnole recipe
From: Nancy
To: Phaedrus
Date: 2/2/2025, 12:41 PM
On 2/2/2025 12:22 PM, Nancy wrote:
Dear Uncle Phaedrus,
I’m looking for a chicken espagnole recipe from a 1970s or earlier Campbell’s Soup cookbook.
I remember it having either golden mushroom soup or regular cream of mushroom soup and
canned tomatoes along with the chicken. I think it was cut up chicken pieces, but I remember
using bone-in breast. I’ve had no luck finding despite searching the internet and every old
Campells soup cookbook I can find!
Thanks very much,
Nancy
Hello Nancy,
Perhaps this is it. See below.
Phaed
Chicken Breasts Espagnole
3 whole chicken breasts, split, about 3 lb.
2 tbsp. butter, melted
1 (10 3/4 oz.) can condensed Golden Mushroom soup
1/2 c. drained, chopped canned tomatoes
2 tbsp. port or other sweet red wine
1/4 tsp. rosemary leaves, crushed
In 3 quart shallow baking dish, 13 x 9 inch, arrange chicken, skin side down.
Drizzle with butter. Bake in 400 degree oven for 20 minutes. Turn chicken and
bake 20 minutes more. Meanwhile, combine remaining ingredients and pour
over chicken. Bake 20 minutes more, or until done. Makes 6 servings.
NOTE: This is a nice recipe for company because it can be fixed so easily
without any browning and mess. Serve with rice or noodles.
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On 2/2/2025 1:12 PM, Nancy wrote:
Hi Phaedrus,
I don’t think that’s it. I do remember flouring and browning the chicken before
adding other ingredients, and I remember it being more of a stovetop recipe.
Thank you,
Nancy
Hello Nancy,
Sorry, I cannot find a chicken espagnole recipe that fits your description.
I will post this, but it will be about 3 weeks before it's on the site. Maybe a reader can help.
Phaed
Thanks so much for your time and effort. I’ll continue my search and let you
know if I find it or replicate it!
I’m a very big fan of your site - thanks for the work you do.
Best,
Nancy
