Wednesday, November 11, 2009

Chicken & Corn Vol au Vent

I love cream of chicken and corn soup. The combination of rich, creamy chicken soup with the sweetness of the corn is just gold.

I had to come up with a quick, inexpensive canape for a recent event, and so I experimented with my favourite soup, and it turned out! The recipe is certainly not rocket science, but I'm pretty happy with the results, and I'll pulling this recipe out for many years to come.

1 can of Campbell's Cream of Chicken and Corn condensed soup
1/3 of the soup can's capacity of full cream milk (less if you want a less runnier consistency)
a handful of grated tasty/mozzarella cheese
salt and pepper to season
1/2 cup grated Parmesan cheese
3 x 12 mini vol au vent shells

  1. Preheat the oven to moderate.
  2. Pour the soup into a large microwave safe bowl.
  3. Pour milk into the empty soup can, up to 1/3 of the can's capacity.
  4. Mix the milk in with the soup.
  5. Throw the mozzarella cheese into the soup mixture and mix well.
  6. Cover and microwave for 1 minute until the cheese is slightly melted. Season to taste.
  7. Spoon the filling into the shells, and then sprinkle the Parmesan cheese on top.
  8. Bake for 10 minutes or until shells and top are nicely browned.
  9. Enjoy!


Betty said...

voleuvants are SO SIMPLE to make!

i made some last mth, and used the condensed mushroom soup with extra bit of panfried mushrooms and onions
and some extra corn starch
SO GOOD hehe

joey@FoodiePop said...

Wow, looks great. Thanks!

Food.4.two said...

@Betty - mushroom, sounds interesting. I thought about the corn starch, maybe I'll try it next time

Von said...

I love cooking with condensed soup- makes things so much easier!


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