Mashed Potatoe Casserole

Ingredients:

1 can corn, drained
1 C frozen peas
1 large can white chicken, drained
1 can cream of mushroom soup
1/2 - 1 can of milk
1 1/2 C cheddar cheese, shredded
Prepared mashed potatoes, serving size for 2
Pam non-stick spray


Directions:

Mix corn, peas, chicken, cream of mushroom soup, milk, 1 C of cheese. Put into a lightly greased casserole dish. Spread mashed potatoes on top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30-40 minutes uncovered.

Broccoli, Spinach, & Chicken Bake

This went over very well in my house. It is in my husband's top 5 favorite dishes now.




2 skinless, boneless chicken breasts, cooked and cut into bite size pieces, about 1 lb
2 (10-oz.) pkg. frozen chopped broccoli, thawed
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
2 (10 3/4-oz.) cans cream of mushroom soup, regular or 98% fat free
4 large eggs, lightly beaten
1 small onion, diced
2 cups (8 oz.) sharp Cheddar cheese, shredded
1 cup mayonnaise, regular or light
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 garlic clove
1 T olive oil
20-36 round buttery crackers, crushed

Directions:

Preheat oven to 350.

Cooking chicken:
Heat the olive oil in a pan. Sauté onion and garlic for 5 min and then add the cut up chicken. Cook for 5-10 min and then remove from heat when done.

Mix the first 11 ingredient together until combined. Spoon into a lightly greased 13x9 baking dish. Sprinkle evenly with crushed crackers. Bake 45-50 minutes.

One Dish Chicken and Rice Bake

This is one of our favorite meals. I got this from a Campbell's soup label and have been making it for years. I think next time I make it I am going to use pork chops instead of chicken.

From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)

Directions:

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

*For creamier rice, increase the water to 1 1/3 cups.

Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup : Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV

Baked Ziti

2 Tablespoons of Olive Oil

2 Tablespoons Minced Onion

2 Cloves Garlic, Minced

1 Carrot, Diced Fine

1 Celery Stalk, Diced Fine

4 Links Hot Italian Sausage (Or Sweet If You Prefer)

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

1/2 Cup Red Wine

2 (14 oz) Cans Chopped Tomatoes



Pasta:

1 Pound of Ziti Pasta (Or Other Dried Pasta)

1 1/2 Cups Diced Mozzarella or Fontina Cheese

3oz. Parmesan, Freshly Grated

3 Beaten Eggs


Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.

Tator Tot Casserole

1lb ground beef
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)

Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.

Chicken Encilada Casserole

1 C chopped onion
1 C chopped green pepper
2 T margarine
2 large cans white chicken
1- 4oz can chopped chilies
3 Tbl margarine
1/4 C flour
1/2 tsp salt
2 1/2 C reduced sodium chicken broth
1 C sour cream
1 1/2 C monterey Jack cheese, shredded
10-12 small flour tortillas

Saute green pepper, onion, and 2 T margarine until tender. Mix green pepper/onion mixture with chicken and green chilies in a small bowl. Using same pan, melt together 3 T margarine and salt. Mix in flour to form paste. Add chicken broth all at once; stir until smooth and bring to a boil. Boil 1-2 minutes more. remove from heat and cool slightly. While sauce is cooling, wrap or roll approximately 1/4 C of chicken mixture into each tortilla. Hold together with a toothpick. Place in a glass baking dish. Stir 1 c sour cream and 1/2 C Monterey Jack Cheese into sauce. Pour over tortillas and top with remaining cheese. Bake at 350 for 25 minutes or until bubbles.

Mock Chow Mein

1 lb hamburger
1/2 C chopped onion
1/4 C chopped celery (optional)

Brown all together, then drain. Add:

1 can chicken & rice soup
1 soup can water
1 can mushrooms with juice
1 C rice, uncooked
1/4 C soy sauce

Stir all together. Put in a baking pan. Bake at 350 for 1 hour. Cover pan, stir halfway through. Serve with chow mein noodles on top. May also add more soy sauce on top.

Make-Ahead Breakfast

12 eggs
1/2 cup milk
Salt and freshly-ground pepper, to taste
1 tablespoon butter or margarine
1 cup sour cream
12 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese

In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside.
Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool.

Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 300 degrees F. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated.
Serves 8 to 10.

One Dish Chicken & Rice Bake

Olivia is not eat rice much, but when I make it this way she cannot get enough.


From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.