Of all the food in the world, the food that gets more criticism than most, bar maybe prison food, is hospital food. And in my experience, deservedly so. Of all the times I have had reason to spend time in a hospital bed, the food has been uniformly dire. Those times were in the United States, but it seems the problem is worldwide. However, we are not here to talk about food you get given when you're in hospital and sick - we are here to talk about food you get when you purchase it from a hospital café or restaurant. There were times in the past I have had occasion to do so - when wife #1 or wife #2 were having babies, for example, or when Mum was having her gallbladder out. One gets peckish and seeks out nourishment on the premises. This can range from the giant snack machine in the little room opposite the cafeteria when it's closed late at night at Northeast Georgia Medical Center in Gainesville, Georgia which has a bewildering array of terrible food ranging from pre-packaged burgers and hot dogs and Southern specialities such as sausage biscuits which are all reheatable and taste like plastic when hot, to multivarious varieties of chips and snacks, not one of which is on any dietician's shopping list, to the sublime cafe at the Children's Hospital in Seattle where I once had the pleasure of attending an all-day American Sign Language Seminar which involved learning how to sign the song "Sixteen Candles" for some obscure reason.
There was a dairy case with ready-made sandwiches, juices, yogurts etc., there were various snacks and crisps, fresh fruit, candy bars, granola bars, a cafe counter which served coffee and tea, and a case with Powerades and Coke etc. Nothing too extraordinary about that except the low prices - £2.80 for a serving of lasagna, for example - which was a big selling point to me. I plumped for a baguette with 2 fillings which was a little over £3.50, which was made to order for me, and it must have been near 12 inches long, a nice crusty brown baguette filled with prawn mayo and egg salad, topped with shredded lettuce. Not at all bad. All in all, as hospital caffs go, this wasn't too shabby.
Mum uses a covered oval enamelware roasting pan/casserole. This is what has always worked out best. She debones the leftover chicken and puts that in there with some onion, and some Campbell's soup, usually Cream of Mushroom, but sometimes Cream of Chicken. I have on occasion used Cream of Celery or Cream of Onion to good effect. Some water, obviously, (or liquid of some sort) because you're going to cook this with the lid on for a while to get it good and hot and bubbly. There are also some baby carrots and sometimes peas, and it is always served with roast potatoes - the crispier the better. I have no measurements, but I'm sure if you play with it you'll come up with something close. If you put the casserole in at the same time as your spuds, you'll get a good hot casserole, which shouldn't be soupy, but more like a gravyish consistency - pourable, but not watery. Deliciousness.