Lacey, Shelly, Fiona & Heidi
Camille got tagged to put up two of her favorite recipes so here are mine since she tagged me, it is simple & easy & doesn't take much time! I am a very busy person & I really don't cook so I use these simple recipes & it makes enough for extras if I want it for lunches.
Campbells Cheesy Chicken & Rice Casserole (I don't cook so this is as good as it gets)
From: Campbell's Kitchen
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (I use canned veggies cooks better & faster)
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Nutrition Information
Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 650mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Nutrition Information
Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 650mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
*very good with the mexican flavor & the alfredo
Creamy pesto chicken & Bow ties
From: Campbell's Kitchen
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min. or until done. Stir in drained pasta and heat through.
Nutrition Information
Campbell's Condensed Cream of Chicken Soup Calories 602, Total Fat 25g, Saturated Fat 8g, Cholesterol 94mg, Sodium 843mg, Total Carbohydrate 56g, Dietary Fiber 4g, Protein 37g, Vitamin A 17%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 18%DV Campbell's Condensed 98% Fat Free Cream of Chicken Soup Calories 572, Total Fat 22g, Saturated Fat 7g, Cholesterol 94mg, Sodium 671mg, Total Carbohydrate 56g, Dietary Fiber 3g, Protein 37g, Vitamin A 18%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 18%DV
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min. or until done. Stir in drained pasta and heat through.
Nutrition Information
Campbell's Condensed Cream of Chicken Soup Calories 602, Total Fat 25g, Saturated Fat 8g, Cholesterol 94mg, Sodium 843mg, Total Carbohydrate 56g, Dietary Fiber 4g, Protein 37g, Vitamin A 17%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 18%DV Campbell's Condensed 98% Fat Free Cream of Chicken Soup Calories 572, Total Fat 22g, Saturated Fat 7g, Cholesterol 94mg, Sodium 671mg, Total Carbohydrate 56g, Dietary Fiber 3g, Protein 37g, Vitamin A 18%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 18%DV
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