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

Colonial Corn Chowder

6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste

Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.

In soup pot, cook cut-up bacon until crisp.

Remove to paper towel with slotted spoon.

Remove excess bacon drippings, leaving enough to coat bottom of pot.

Saute chopped onion and green pepper in bacon fat for 5 minutes.

Stir in all other ingredients, including potatoes and the water in which they were
cooked.

Season to taste.

Garnish servings with crumbled crisp bacon.

Serves 6 to 8.

-Women's Circle Home Cooking, December 1982

Morrison's / Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions and drain.

Heat butter in a small saucepan over medium low heat.

Stir in flour and cook 1 minute.

Use a whisk and add milk, stirring constantly, until sauce thickens.

Add salt and pepper.

Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce.

Set aside 1/3 cup grated cheese for top.

Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese.

Pour sauce all over and add reserved cheese.

Bake 25 to 30 minutes and serve.