Can I use regular chicken soup instead of condensed soup in my pasta bake?

[chickensadsikky]

I normally used a tin of condensed soup in my pasta bake but I can't seem to get hold of any. Woukd regular soup work?

Condensed soup has more flour in to thicken. I imagine if you added flour it would work.

Never heard of soup in pasta bake but sounds as though you'd need to thicken it. Is this instead of stock pots or as well as?

No I wouldn’t. Or at the least thicken it with corn starch first.

I found regular soup far too runny

I got Batchelors condensed soup in Iceland. Don't know what's happened to Campbells

Yes I couldn't find any either but I'll try Iceland for the bachelor version.

What recipe is this @chickensadsikky as I’ve never used soup in a pasta bake ?

Apparently there are supply problems with Campbells. I’ve found Batchelors condensed soup is just as good. Sold in B&M bargains.

B&m usually have condensed soup. I have used normal soup in pasta bake and it has been.fine. I usually just stick a little extra pasta in to absorb the liquid

Also intrigued. Could you not use chicken stock and flour?

Can’t believe there are people who still haven’t heard of using Campbells condensed soup in pasta bake/chicken and broccoli bake etc. It’s a classic from the sixties lol.minc you, I did think it had had its day!

.....
Sorry but why

Regular soup will be runny.

Make white sauce instead if there is no condensed soup.

I know. It was one of the basic recipes my mum taught me when I left home back in the early 90s.

How strange!! I looked for Campbell's condensed mushroom soup this morning for the same reason - none to be found, googled and read about the supply issues. Apparently it's going for £££ on eBay. I intend to add flour to a can of M&S mushroom which is quite thick.

It should fine just don't add the can of water and go easy on adding salt.

It’s one of those bullshit American ones. They all use tins of Campbells’ soup.

I suppose you could reduce it before you use it but that rather defeats the convenience of using canned soup.

Same. Its how my mum always made it in the 80s/90s.
I've never heard of it being made with stock tbh
I either use soup or the jars of pasta bake sauce.

I've never heard of soup in pasta bake either, I use creme fraiche, stock, herbs, sun dried tomatoes and leftover chicken to make pasta bake

I've always used just normal soup, I like using a mushroom one, it seems to come out fine - not too wet or anything.

Glad it’s not just me 😀

I've used soup before when doing a finish the fridge off pasta bake. I just didn't cook the pasta before it went in the oven so the starch from the pasta thickened it I suppose, possibly?

Those bullshit American ones? DMum has been doing it since the 70s!
(She's not American and has never been there).

@chickensadsikky if your usual recipe adds liquid as well then skip that bit, otherwise it'll be fine but a bit runnier than usual.

People were very influenced by American trends in the 60s and 70s and before. Trust me, it started out in America. Promoted by Campbells.