Skillet Creamy Italian Chicken

Canned food also began to spread beyond Europe, Robert Ayars established the first American canning factory in New York City in 1812, using improved tin plated wrought iron cans for preserving oysters, meats, fruits and vegetables.

 

Demand for canned food greatly increased during wars. Large scale wars in the nineteenth century, such as the Crimean War, American Civil War, and Franco-Prussian War introduced increasing numbers of working class men to canned food, and allowed canning companies to expand their businesses to meet military demands for non-perishable food, allowing companies to manufacture in bulk and sell to wider civilian markets after wars ended. Urban populations in Victorian Britain demanded ever-increasing quantities of cheap, varied, quality food that they could keep at home without having to go shopping daily. In response, companies such as Nestlé, Heinz, and others emerged to provide quality canned food for sale to working class city dwellers. In particular, Crosse and Blackwell took over the concern of Donkin Hall and Gamble. The late 19th century saw the range of canned food available to urban populations greatly increase, as canners competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices.

By http://en.wikipedia.org/wiki/Canning#In_the_United_States

This is quick, simple and big on flavor. Great weeknight dinner.

Skillet Creamy Italian Chicken

Copyright 2012, Christine's Pantry. All rights reserved.

Ingredients:

1 (12.5 oz) can chicken breast, drained and rinsed

2 (10.5 oz) cans cream of chicken soup

1 packet dry Italian dressing mix

Directions:

In skillet, over low heat, add cream of chicken soup, dry Italian dressing mix and chicken. Stir, cook about 12 to 15 minutes, until heated through.

Serve over cooked rice. Enjoy!

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