Broccoli Rice Casserole

This broccoli rice casserole that I have adapted from a Campbell Soup recipe is the perfect side dish or a main meatless meal.

Variations to this casserole . . . use cream of broccoli soup instead of cream of chicken for a richer broccoli flavor.  It is excellent with fresh mushrooms . . . add them with the onion in the beginning step.  Add shredded or cubed cooked chicken before stirring the mixture into the baking dish.  Vary the type of cheese.

You can make a lighter version by using low fat or no fat cream of chicken soup.  Substituting the milk with no fat half and half is one of my tricks for making these types of dishes lighter.

Fresh or frozen broccoli is up to you!  I always go for the fresh if it is available.

My pantry always has at least a couple of cans of Campbell's cream of chicken soup!  It is one of the greatest inventions ever :)

1/2 cup (1 stick) butter
1 large onion, chopped (about 1 cup)
1 package (16 ounces) frozen chopped broccoli (or fresh . . . one whole broccoli, florets only, I don't use the stems, but that is up to you)
1/3 cup milk
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 cup shredded cheddar cheese
1 1/2 cups cooked regular long-grain white rice
Heat the butter in a skillet over medium heat (watch the temperature to make sure the butter doesn't burn) and add the onion. Cook until tender-crisp, stirring occasionally.

Add the broccoli in the skillet and cook until it's tender-crisp (when using fresh broccoli, I pre-steam the broccoli, keeping in mind it will continue to cook through the process . . . I don't like it crunchy).  Stir occasionally. 

Stir in the milk, soup, cheese and rice and cook until the cheese is melted. Pour the mixture into a 2-quart shallow baking dish.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Country Turkey Casserole

Your guests will think you worked for hours in the kitchen!  

They'd never guess how quick and easy this recipe is . . . one of those semi-homemade meals that I love so much.  Of course it includes Campbell's Soup, which is the best secret I have for semi-homemade cooking.

You can also use your leftovers or substitute a store-bought rotisserie chicken for the turkey.  Since I love broccoli and corn so much, I would consider including them in my meal.  Substitute whatever you like!

Low fat or no fat items can also be used.  One of my greatest discoveries has been generic no fat half and half that I substitute for milk or heavy cream.  I can't tell the difference . . . really!

The recipe and photo originated from Campbell Kitchens, but my source was the website Recipe Lion. Check out both websites for quick and delicious meals!

Serves: 5 (about 1 3/4 cups each)

Preparation Time: 10 min

Cooking Time: 25 min

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup 

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup

1 cup milk

1/4 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

4 cups cooked cut-up vegetables (use a combination of cut green beans and sliced carrots)

2 cups cubed cooked turkey or chicken

4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Instructions

Preheat the oven to 400 degrees F.

Stir the soups, milk, thyme, black pepper, vegetables and turkey in a 3-quart shallow baking dish. Spoon the stuffing over the turkey mixture.

Bake for 25 minutes or until the stuffing is golden brown.

7-Layer Meatless Tortilla Pie

from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 40 min.

Ingredients:

2 cans (about 15 ounces each) pinto beans, rinsed and drained

1 cup Pace® Picante Sauce

1/4 tsp. garlic powder or 1 clove garlic, minced

2 tbsp. chopped fresh cilantro leaves

1 can (about 15 ounces) black beans, rinsed and drained

1 small tomato, chopped (about 1/2 cup)

7 flour tortillas (8-inch)

8 oz. shredded Cheddar cheese (about 2 cups)

Directions:

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder. Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl. Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil. Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired. Serves 6.

			If you like spicy food, stir some minced jalapeno into the Pace® Picante Sauce and garlic powder.

Panera Bread's Baked Potato Soup

Panera Bread is one of my favorite places to hang out . . . rarely do I miss out on a cup of this awesome soup.


4 large baking potatoes
5 slices bacon
1/2 cup butter
1 large onion, diced
1/2 cup all-purpose flour
6 cups milk
2 teaspoons coarse salt
1 teaspoon pepper
1 1/2 cups (6-ounces) grated cheddar cheese, divided
1 cup sour cream


Preheat oven to 400 degrees

Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.

Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.

In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato, salt, pepper, crumbled bacon, and 1 cup cheese.

Stir while cooking until cheese is melted, add in sour cream. Additional milk may be added to adjust thickness.

Scalloped Potatoes

Yummy, inexpensive and easy . . . the ultimate comfort food :)

Ingredients:

4 cups thinly sliced potatoes
1/2 cup thinly sliced onions
1 can (10 oz.) cream of mushroom soup
1/2 cup milk
Salt and pepper
Paprika

Directions:

Layer potatoes and onions in a 1 1/2 quart casserole.

Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika.

Cover and bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until potatoes are cooked.

Remove cover for the last 10 minutes.

Makes 4 servings.

Chicken and Stuffing Skillet

I can't wait to try this recipe . . . there hasn't been a Campbell's Kitchen recipe that I did not like. It has ingredients I already love . . . except that I will probably add mushrooms. This is one of those recipes that can be totally different using another flavor of soup, cheese or adding vegetables.


Ingredients:

1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese


Directions:

HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Serves 4.



Source: Campbell's Kitchen

Seafood Bisque

2 cans (10 3/4 ounces each) condensed cream
of mushroom soup, undiluted

1 can (10 3/4 ounces) condensed cream of
celery soup, undiluted

2 2/3 cups milk

4 green onions, chopped

1/2 cup finely chopped celery

1 garlic clove, minced

1 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

1 1/2 pounds uncooked medium shrimp, peeled
and deveined

1 can (6 ounces) crabmeat, drained, flaked, and
cartilage removed

1 jar (4 1/2 ounces) whole mushrooms, drained

3 tbsp Madeira wine or chicken broth

1/2 tsp salt

1/2 tsp pepper

Minced fresh parsley



In a dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce the heat.

Add the shrimp, crab, and the mushrooms. Simmer, uncovered, for 10 minutes.

Stir in the wine or broth. Add the salt and the pepper.

Cook for 2-3 minutes longer.

Garnish with parsley.

Makes 10 servings


Source: Taste of Home

Lemony Olive Chicken

from Campbell's Kitchen

Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/4 cup milk

1/2 tsp. lemon juice

1/8 tsp. ground black pepper

1/2 cup sliced pitted ripe olives

4 lemon slices

4 cups hot cooked rice

Directions:
HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Serves 4.

Seafood Tomato Alfredo

from Campbell's Kitchen


Ingredients:

1 tbsp. butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomato
1 lb. fresh fish fillet (flounder, haddock or halibut), cut into 2-inch pieces
4 cups hot cooked linguine


Directions:

Heat the butter in a 10-inch skillet over medium heat.

Add the onion and cook until it’s tender.

Stir in the soup, milk and tomatoes. Heat to a boil.

Add the fish to the skillet and reduce the heat to low.

Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.

Serve over linguine.

Serves 4




Make it cheaper . . .

Leave out the fish and make veggie pasta by adding broccoli, cauliflower . . . veggie leftovers would be perfect.

This would also be good with rice . . .

An idea for leftovers of this meal . . . use the sauce with some rice in a frittata!

Broccoli and Pasta Bianco

from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 25 min.


Ingredients:
1 pkg. (1 pound) uncooked penne pasta (about 6 cups)
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese


Directions:
Heat the oven to 350°F.

Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.

Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.



Serves 8.

Chicken and Stuffing Skillet

Ingredients:

1 tbsp. butter

4 skinless, boneless chicken breasts halves

1 box (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk

1/2 cup shredded Cheddar cheese

Directions:
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.

Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.

Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.

Serves 4.

Source: Campbell's Kitchen

Country Scalloped Potatoes

Prep Time: 15 min.
Bake Time: 1 hr. 10 min.
Stand Time: 10 min.

INGREDIENTS

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 1/2 ounces) Campbell's® Chicken Gravy

1 cup milk

5 medium potatoes, peeled and thinly sliced (about 5 cups)

1 small onion, thinly sliced (about 1/4 cup)

2 1/2 cups diced cooked ham

1 cup shredded Cheddar cheese (about 4 ounces)

DIRECTIONS

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.



Source: Campbell Soup

3-Cheese Pasta Bake

from Campbell's Kitchen

Prep/Cook Time: 25 min.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pkg. (8 oz.) shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 tsp. ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions:

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Serves 4.

TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.


I love this recipe since you can make your own variations . . . different type of pasta, soup and cheese

Stove Top Easy Chicken Bake

6 oz. pkg. Stove Top stuffing mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/3 cup sour cream
16 oz. pkg. frozen mixed vegetables, thawed, drained

1. Heat oven to 400. Prepare stuffing mix as directed on package.
Mix chicken, soup, sour cream and vegetables in 13x9 inch baking dish;
top with stuffing.

2. Bake 30 minutes or until chicken is cooked through. Enjoy now or
cover and refrigerate. To reheat, microwave each serving on high 2 to
3 minutes.

Tip:
If using a deeper, narrower baking dish, increase baking time by 15
minutes or until cooked through.

Source: Kraft Food & Family Magazine, Fall 2008

Asian Chicken & Rice Bake

This is another one of those awesome Campbell Soup recipes that you can vary in so many ways by substituting or adding ingredients . . . like adding fresh mushrooms to this recipe.

From: Campbell's Kitchen

Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Ingredients:

3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts halves
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika

Directions:

Spread the rice in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken.

Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover.

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

Tip: Add 2 cups frozen broccoli flowerets to the rice before baking.

Variation: Sprinkle with toasted sesame seed after baking.

Campbell's® Lemon Broccoli Chicken

I've mentioned that since I've become a widow cooking for one has become a chore and I use many shortcuts to make quick and easy meals. One of my secrets is using Campbell Cream Soups . . . their recipes are among my favorites . . . some I have used for years and years.

With the following recipe, I would use left overs from a previous meal . . . my favorite thing to do. For example, I'll cook a batch of chicken and vary the recipes so that I'm not bored with the same meal every night. Same with the broccoli . . . I'll steam a bunch at one time and use it for this recipe one night, another night a frittata . . . etc.

Another thing I love about these recipes . . . you can make different variations. I love mushrooms, so I would add mushrooms to this recipe if I have them available. How about using pork chops instead of chicken? The possibilities are endless . . . there is no need to be bored with recipes!



From: Campbell's Kitchen

Prep/Cook: 20 minutes

Serves: 4

Ingredients:

1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/2 cup milk
1/8 tsp. ground black pepper
4 cups hot cooked regular long-grain white rice

Directions:

CUT 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.

HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.