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.

Chicken Breasts with Stuffing Mix

Comfort food the easy way.  I love easy semi-homemade recipes that use convenience foods that are not very expensive.  Stove Top Stuffing is my new favorite convenience food!

Ingredients:

• 4 boneless chicken breasts
• 2 (10 1/4 ounce) cans cream of chicken soup
• 10 ounces water
• 4 slices swiss cheese
• 1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Directions:

Mix cream of chicken soup with water.

Pour into 13x9x2 baking dish.

Lay chicken breasts on top.

Add a slice of Swiss cheese on each chicken breast.

Pour the dry stuffing mix over the top, covering it completely.

Bake covered at 350F for 1-1/2 hours.



Photo and Recipe Source

Crock Pot Cream Cheese Chicken

Even though I am not working away from my home, the crock pot still gets a good workout.  It is one of the best culinary inventions ever.  Although it takes hours and hours for the food to cook, it is no fuss cooking at its finest.

Love the creamy texture of cream of chicken soup and cream cheese combined with the tanginess of Italian salad dressing mix.  Anything is better with either one of these ingredients!

Serve with rice or mashed potatoes, a side dish like steamed broccoli or salad and some buttered biscuits and you have an awesome meal with little effort . . . just time!

Ingredients

• 3 lb chicken, cut into pieces
• 1 package (2/3 ounce) Italian salad dressing mix
• 4 tbsp butter, divided - 2 tbsp melted
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 can (10 1/2 ounce) cream of chicken soup
• 8 oz cream cheese
• 1⁄2 cup chicken broth

Directions

Place chicken pieces in a crock pot and sprinkle with Italian salad dressing mix. Drizzle with 2 tablespoons of melted butter.

Cook on Low for 4-6 hours.

Melt 2 tablespoons of butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add mixture to the crock pot and cook on Low for an additional hour.

Source

Golden Chicken Casserole

The perfect recipe for leftover chicken and those basic

pantry items.  I always keep Bisquick on hand for making

quick biscuits  or these type of recipes. 

Make it light by substituting the "light" or "no-fat" versions 

of ingredients like chicken soup, sour cream and milk.

Ingredients

• 1 (10¾-ounce) can condensed cream of chicken soup
• ¹/2 cup sour cream
• 1 ¹/4 cups milk, divided
• 3 cups diced cooked chicken
• 1 (16-ounce) package frozen mixed vegetables
• ¹/2 teaspoon salt
• ¹/4 teaspoon black pepper
• ³/4 cup biscuit baking mix
• ¹/4 cup cornmeal
• 1 egg
• 2 cups (8 ounces) shredded Cheddar cheese
• 
  

Instructions

1. Preheat oven to 375 degrees F.
    
2. In a 9- x 13-inch baking dish, combine soup, sour cream, and 1/2 cup milk; mix well. Add chicken, vegetables, salt, and pepper; mix well.
    
3. In a medium bowl, combine baking mix, cornmeal, egg, and remaining 3/4 cup milk; mix well then spoon over chicken mixture and sprinkle with cheese.
    
4. Bake 30 to 35 minutes, or until edges are golden and chicken is warmed through.

Source:  Mr. Food