Creamy Chicken Bake

From: Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes

Serves: 6

Chicken breasts are coated with a mixture of bread crumbs and Parmesan cheese, then topped with a creamy garlic-mushroom sauce featuring Campbell's® Condensed Cream of Broccoli Soup.

Ingredients:

1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 tsp. garlic powder
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tbsp. butter

Directions:

Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.

Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.

Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.

Tip: Serve with steamed whole green beans. For dessert serve frozen yogurt popsicles.

Nutrition Information

Calories 247, Total Fat 10g, Saturated Fat 5g, Cholesterol 83mg, Sodium 556mg, Total Carbohydrate 10g, Dietary Fiber 1g, Protein 28g, Vitamin A 6%DV, Vitamin C 1%DV, Calcium 10%DV, Iron 8%DV: Calories 239, Total Fat 9g, Saturated Fat 5g, Cholesterol 83mg, Sodium 535mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 28g, Vitamin A 5%DV, Vitamin C 0%DV, Calcium 9%DV, Iron 7%DV

Fiesta Chicken Casserole

From: Campbell's Kitchen

Prep: 15 minutes
Bake: 40 minutes

Serves: 8

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Ingredients:

1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Directions:

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.

Nutrition Information

Calories 657, Total Fat 36g, Saturated Fat 14g, Cholesterol 70mg, Sodium 1508mg, Total Carbohydrate 59g, Dietary Fiber 7g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV: Calories 642, Total Fat 34g, Saturated Fat 13g, Cholesterol 70mg, Sodium 1459mg, Total Carbohydrate 59g, Dietary Fiber 6g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV

Campbell's® Beef Taco Skillet

From: Campbell's Kitchen

Prep: 5 minutes
Cook: 20 minutes

Serves: 4

The bold flavors of the Southwest come alive in this easy skillet supper featuring Campbell's® Condensed Tomato Soup, ground beef, salsa, tortillas and Cheddar cheese.

Ingredients:

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions:

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the beef mixture is hot and bubbling. Stir the beef mixture. Top with the cheese.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the-cob. For dessert serve store bought flan.

Nutrition Information

Calories 398, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 838mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 28g, Vitamin A 11%DV, Vitamin C 6%DV, Calcium 15%DV, Iron 18%DV: Calories 398, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 728mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 28g, Vitamin A 11%DV, Vitamin C 6%DV, Calcium 15%DV, Iron 17%DV

Hearty Sausage & Rice Casserole

From: Campbell's Kitchen

Prep: 30 minutes
Bake: 1 hour

Serves: 6

Come in from the cold and enjoy this flavorful sausage, vegetable and rice casserole that's easy to put together and even better to eat!

Ingredients:

1 lb. bulk pork sausage
1 pkg. (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 tsp. dried thyme leaves, crushed
1/2 tsp. dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1 3/4 cups Swanson® Chicken Stock
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup shredded Cheddar cheese (about 4 ounces)

Directions:

Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.

Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.

Bake at 375°F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.

Chicken Noodle Casserole

From: Campbell's Kitchen

Prep: 15 minutes
Cook: 10 minutes

Serves: 4

Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 tsp. ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken OR turkey
3 cups cooked medium egg noodles (about 3 cups dry)
Chopped fresh parsley for garnish

Directions:

In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

Nutrition Information

Calories 390, Total Fat 12g, Saturated Fat 4g, Cholesterol 109mg, Sodium 220mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 31g, Vitamin A 3%DV, Vitamin C 0%DV, Calcium 16%DV, Iron 15%DV

Creamy Chicken Enchiladas

From: Campbell's Kitchen

Prep: 20 minutes
Bake: 40 minutes

Serves: 6

These delectable baked chicken enchiladas feature flour tortillas filled with tender chicken, Monterey Jack cheese and a zesty cream sauce - it's easy to see why this is a top-rated recipe.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Information

Calories 553, Total Fat 26g, Saturated Fat 11g, Cholesterol 79mg, Sodium 1275mg, Total Carbohydrate 52g, Dietary Fiber 3g, Protein 28g, Vitamin A 22%DV, Vitamin C 7%DV, Calcium 36%DV, Iron 15%DV: Calories 533, Total Fat 23g, Saturated Fat 11g, Cholesterol 79mg, Sodium 1161mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 28g, Vitamin A 23%DV, Vitamin C 7%DV, Calcium 36%DV, Iron 15%DV

Kraft Foods Mozzarella Chicken Roll-Ups

Mozzarella Chicken Roll-Ups

Prep Time:

10 min

Total Time:

45 min

Makes:

4 servings

What You Need

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/4 cup finely chopped green peppers

1/2 tsp. dried oregano leaves

1/4 tsp. garlic salt

4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness

1 cup spaghetti sauce

Make It

PREHEAT oven to 400°F. Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.

BAKE 30 min. or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.

Kraft Kitchens Tips

How to Pound Chicken Breasts

Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Serving Suggestion

Serve with hot cooked pasta and a mixed green salad tossed with your favorite KRAFT Light Dressing, such as Zesty Italian.