Crunchy Tuna Casserole
Chicken of the Sea Tempting Tuna Cookbook 1976

8 oz egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 (10 oz) package frozen peas and carrots,cooked and drained
1 cup sliced mushrooms
13 ounces Chicken of the Sea Solid White (albacore) tuna, drained and flaked
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or magarine

Preheat over to 350.  Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna,thyme, sale and  pepper. Pour into oiled 2 quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered 25-30 minutes or until hot and bubbly.

Chicken Crunch (1965 Campbell's Soup Advertisement)

Source: 1965 magazine advertisement

1 can Campbell's Cream of Mushroom Soup
3/4 cup milk
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
2 pounds chicken parts
1 cup finely crushed packed herb seasoned stuffing (or bread crumbs*)
2 tablespoons melted butter or margarine

Mix 1/3 cup soup with 1/4 cup of milk, onion and parsley. Dip chicken into soup mixture, then roll in stuffing. Place in shallow baking dish. Bake at 400 degrees for one hour. Meanwhile combine remaining soup and milk, heat, stirring occasionally. Serve over chicken. 4-6 servings

*Breadcrumbs - Omit herb seasoned stuffing. Substitute 1 cup fine dry bread crumbs, 1/2 tsp. poultry seasoning and 1/2 tsp salt.