A casserole using a 1950s favorite.
Lipton was forced out of the company in the 1920s, but the dual focus–tea and food products–remained. The company looked to improve profitability, and a new product was on the horizon to help do that.
Soup mixes started to appear on American shelves in the 1930s; in 1941, the Thomas J. Lipton Company introduced its first mix, the “Continental Noodle Soup” mix. (Why Continental? I haven’t discovered that yet, but I can tell you Lipton’s use of the name predates the Australian company that produces a very similar product by about thirty years.)
The timing couldn’t have been better. The rise of the casserole in the 1950s, combined with the incorporation of name-brand prepared food into cuisine as a sign of affluence in the 1960s, firmly cemented casseroles like this one in the American culinary consciousness.
Not sold on soup mix yet? Don’t decide until you hear from Arthur Godfrey, from 1956 and his Talent Scouts show, brought to you by Lipton Soups:
From the box of C.C. from Ceres, California.
Chicken With Rice
2 cans cream of chicken soup
2 cans water
2 cups rice
Lipton onion soup —
to taste 1 pkg.
Mix together in greased baking dish–add chicken parts–sprinkle soup over top.
Bake 1 hour at 400 deg.
This is a slight variation of the recipe printed in my early ’70s Betty Crocker Cookbook. Milk instead of water is what I remember. When my cookbook fell apart I kept the few recipes I used over and over. This was one of them.