I slow-cooked 2 ½ pounds of chicken thighs on the stove with carrots, celery and onions. When done, I reserved the vegetables and de-boned the chicken. I added ONE can of condensed Cream of Chicken soup, ½ cup of the broth/stock used to cook the chicken, a sprinkle of Soul Food seasoning, and a couple shakes of celery seed. After stirring, if I find the mixture too “mushy” (as others describe), I simply sprinkle in enough store-bought Italian seasoned bread crumbs until I have the consistency I want. My family loves it on oatmeal bread toasted and quartered. We can’t get enough of it.

Reviewed On: Mar. 1, 2009