Retro Tuesay all week long with too much sodium

I haven't done an old recipe in a while and really want to.
I love chicken and leeks so I picked:



My first thought was....


Whoa! That's a lot of cans...



My second was who has a pot that big?



(The Duggers?)

But Emma of Louisville...



Seemed so sure about it and she looks like my Grandma....



And who am I to argue with the guests of someone that looks
like my Grandma? And I haven't heard any 'ahs' in quite some time ....

Assemble your retro mise en place...
(That's French for Ready, Set, Go! - Well, loosely...)



And man, I still think that's a lot of cans....




As near as I can figure this is sort of a roast stuffed chicken cooked under....



vegetables... Which is sort of, okay....Odd. And not exactly a soup. More stewed?

And you're not going to get the roasted chicken thing going on and I haven't seen a fowl at the grocery store in...um, ever. But you know... Since I've been writing this post I've sort of softened on this recipe a bit.

I think there was a love of canned soups overall, in 1955 which was the year of the magazine I took this from. And a lot of cookbooks in that time - elegant cookbooks - I've found recipes with canned soups. A surprising amount. I think they must have looked at cream of mushroom soup a bit differently than people do today.

So I'm not sure I can make this for a ton of reasons, the swimming pool size soup pot, the fowl.... the 7,500 mg. sodium serving size... I'm thinking I might be able to figure something out to cook the chicken a la Emma. I'll have to give it a shot sometime.

And there was no picture of the finished dish.

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