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.

Kraft Foods Dinnertime Quesadillas

From Kraftfoods.com

Dinnertime Quesadillas

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, two quesadillas each

What You Need

2 cups shredded cooked chicken

1/2 cup drained canned whole kernel corn

1/2 cup sliced green onions

1/2 cup drained canned black beans, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

8 TACO BELL® HOME ORIGINALS® Flour Tortillas

Make It

LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

2-Step Beefy Taco Joes

From: Campbell's Kitchen

Prep/Cook: 15 minutes

Serves: 8

Ground beef is cooked in the skillet and seasoned with a bold combination of tomato soup and salsa, served on a sandwich bun and crowned with shredded Cheddar cheese.

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Chunky Salsa
1/2 cup shredded Cheddar cheese
8 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds

Directions:

Brown ground beef in skillet. Pour off fat.

Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Serve with French fries and corn on the cob. For dessert serve chunky applesauce.

Nutrition Information

Using Campbell's® Condensed Tomato Soup: Calories 281, Total Fat 10g, Saturated Fat 4g, Cholesterol 41mg, Sodium 731mg, Total Carbohydrate 30g, Dietary Fiber 1g, Protein 17g, Vitamin A 6%DV, Vitamin C 3%DV, Calcium 12%DV, Iron 15%DV

Using Campbell's® Condensed 25% Less Sodium Tomato Soup: Calories 281, Total Fat 10g, Saturated Fat 4g, Cholesterol 41mg, Sodium 676mg, Total Carbohydrate 30g, Dietary Fiber 1g, Protein 17g, Vitamin A 6%DV, Vitamin C 3%DV, Calcium 12%DV, Iron 15%DV

Buffalo Burgers

From: Campbell's Kitchen

Prep: 10 minutes
Cook: 20 minutes

Serves: 4

These juicy burgers get even better when they're topped with our delicious hot and spicy sauce and crumbled blue cheese.

Ingredients:

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1/2 tsp. Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm® Classic Hamburger Buns, split
Lettuce leaves, red onion slices, tomato slices (optional)

Directions:

Shape the beef into 4 (1/2-inch-thick) burgers.

Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or to desired doneness, turning the burgers over once halfway through grilling.

Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.

Tip: Any leftover soup mixture can also be a great dipping sauce for French fries.

Serving Suggestion: Serve with carrot and celery sticks with Ranch dressing for dipping. For dessert serve chocolate chip cookies topped with vanilla ice cream.

Cost per recipe: $7.98

Cost per recipe serving: $2.00

Total cost of meal (including serving suggestion): $13.10

Nutrition Information

Campbell's® Condensed Tomato Soup : Calories 439, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 949mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 29g, Vitamin A 9%DV, Vitamin C 6%DV, Calcium 17%DV, Iron 23%DVCampbell's® Condensed 25% Less Sodium Tomato Soup: Calories 439, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 838mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 29g, Vitamin A 9%DV, Vitamin C 6%DV, Calcium 17%DV, Iron 21%DV

A "Heads-Up"

I just wanted to let the readers know (as few and far between that you are) that I am going to be posting a sequence of recipes that I may or may not have tried already. These are the pages and pages of recipes that I have printed and saved for a "rainy day" so to speak. But the clutter is maddening and I just cannot take it anymore. Hence, one of the reasons I created this blog. I find going to ONE PLACE to find a good recipe is a little less daunting than hitting 2,3, 10 websites to find something we may like. I have already done the searching, now just to create a home for them.

I will be cutting and pasting a lot of the recipes from Campbells Recipes and Kraft Kitchens. Their due credit will be given.

I hope you enjoy looking through these recipes as much as I do.

Fruity Blueberry Cake

A very simple but delicious cake recipe that you can make with any fruit that you like!

This recipe is for blueberry.

Fruity Cake


What you Need:

For CAKE

1 Boxed White Cake mix (and ingredients to prepare cake EXCEPT for oil)
2 TBSP applesauce (original or natural) to replace oil in cake mix
1 pint of blueberries (probably won't use the entire pint)

For FROSTING

1 tub cool whip whipped topping
8 oz of blueberry yogurt

What to Do:

Prepare cake as instructed, except replace the oil with 2 TBSP applesauce.
Pour into 9X13 cake pan
Gently drop blueberries into cake batter. Don't put too many and space them apart.
Bake cake as per directions on box
Prepare frosting by blending cool whip and yogurt with a hand mixer until well mixed.
After cake is cooled, frost.
Refrigerate for at least an hour before serving as this cake is better served cold.

To make this cake with any fruit or berries, just change your yogurt flavor to match.

Red Lobster Garlic Cheese Biscuits

Red Lobster's Famous Garlic Cheese Biscuits

What you Need:

2.5 pounds buttermilk biscuit mix (Bisquick will work)
6 ounces shredded cheddar cheese
22 ounces cold water

Preheat oven to 400 degrees. Mix all ingredients together in a mixing bowl. The dough should be thick. Scoop dough into small balls (a 1 & 1/2 ounce scoop is ideal) and place on a nonstick pan. Bake for approximately 10 minutes or until golden brown. After baking, brush with garlic butter.

Crockpot Italian Style Chicken with Spaghetti

Another recipe from a friend

Crockpot Italian Style Chicken with Spaghetti

What you Need:

1 can (8 oz) tomato sauce
6 to 8 boneless, skinless chicken breast halves
1 can (6 oz) tomato paste
3 TBSP water
3 medium gloves of garlic, minced
2 TSP dried oregano
1 TSP sugar
Hot, cooked spaghetti
4 oz shredded mozzarella cheese
grated parmesan cheese

What to Do:

If desired, brown the chicken in oil on stove top, drain. Sprinkle generously with salt and pepper. Arrange chicken in slow cooker. Combine tomato sauce, tomato paste, water, garlic, oregano and sugar, pour over the chicken. Cover and cook on LOW for 6 to 8 hours.

Remove Chicken and keep warm. Turn cooker to high heat setting and stir in mozzarella cheese into sauce. Cook uncovered til cheese melts and sauce is heated through. Serve chicken and sauce over hot, cooked spaghetti. Serve with parmesan cheese. Serves 6 to 8.

Chicken and Stuffing Casserole

Received this recipe from a friend, who received it from a friend of hers! That is the best way to receive recipes!

Chicken and Stuffing Casserole

What you Need:

4 to 5 Chicken breasts, cooked and cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 cup chicken broth
1/4 cup butter
2 stalks celery, chopped
1 medium onion, chopped
1 (6 oz) box chicken flavored Stove Top stuffing mix

What to Do:

Place chicken pieces in greased 9X13 inch pan. Mix soups and pour over chicken. Cook butter, celery and onion in microwave for 5 minutes. Mix butter, celery, onion, milk, broth and Stove Top together. Pour mixture over chicken and soup in pan. Cover with foil. Bake at 350 for 45 minutes. Uncover and bake for an additional 15 minutes.

Easy Greek Tomato and Cucumber Salad

Easy Greek Tomato and Cucumber Salad

Recipe from Kraft Food & Family magazine

What you Need:

2 cups chopped cucumber (about 1 large)
2 medium tomatoes, cut into chunks
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup crumbled feta cheese
1/4 cup Kraft Greek Vinaigrette Dressing
1/2 tsp grated lemon peel

What to Do:

Toss all ingredients (TOGETHER, not into trash bin haha) and serve immediately or cover and refrigerate until ready to serve. Serves 4. Recommended to serve within 24 hours of making.

Hamburger Helper Rice Oriental

I love this style of Hamburger Helper but they have been removing it from the shelves in the grocery stores I shop at. I believe you can order it by the case from the company but who wants to do that all the time? So here is a recipe I came across to make it yourself at home. I have not tried this yet, but want to in the near future.

Homemade Rice Oriental

What you Need:

1 pound ground beef
1 medium onion, chopped
2 TBSP oil
2/3 c. uncooked rice
3 c. boiling water
2 beef bouillon cubes
1 TBSP soy sauce

What to Do:

In large skillet, brown beef and onion in oil, breaking up beef with a spoon. Pour off excess fat. Stir in rice and brown briefly. Add remaining ingredients. Cover; cook 20-25 minutes or until rice has absorbed bouillon and is tender. Serves 4.

If you should decide to use brown rice instead of white, increase cooking time to 45 minutes or until rice is tender.

Shells with Tomato & Basil

Shells with Tomato & Basil

Recipe from Kraft Food & Family magazine

What you Need:

1 pkg (12 oz) Velveeta Shells & Cheese Dinner
1 medium tomato, chopped
2 TBSP thinly sliced fresh basil leaves
1/2 TSP garlic powder

What to Do:

Prepare dinner as directed on package. Add remaining ingredients, cook until heated through, stirring occasionally. Makes 6 servings.