#2094 - Cream of Broccoli Casserole

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of broccoli soup
1/2 cup milk
1 tsp. soy sauce
a dash of pepper
1 - 2.8oz. can French's french fried onions
2 - 10oz. boxes frozen broccoli spears (cooked according to box directions)

Cook broccoli according to box directions--drain. In a bowl add soup, milk, soy sauce and pepper--stir until mixed. Grease a 2qt. casserole dish. Layer half of the drained broccoli on the bottom of the casserole. Pour half of the soup mixture over the broccoli. Sprinkle half of the french fried onions over the soup. Repeat layers with the rest of the broccoli, soup and french fried onions. Bake at 350 degrees for 25 minutes or until hot.

#593 - Chicken Cordon Bleu

(by Shirley McNevich)

4 boneless/skinless chicken breasts
4 slices deli baked ham
4 slices deli swiss cheese
2 TBSP canola oil
1 - 10.75oz. Campbell's cream of broccoli soup
1/3 cup milk
1/4 cup chopped onion
salt and pepper to taste

Use a meat tenderizer to pound the chicken to 1/4" thick. Place a slice of ham on each piece of chicken. Place a cheese slice on the top of each piece of ham. Roll all three together from the bottom and secure with toothpicks. Add canola oil and chopped onion to a 10" skillet--salt and pepper to taste and cook chicken pieces on medium heat. Turn chicken while cooking so all sides get browned. Leave the cooked chicken in the skillet, turn heat to off and spoon out any leftover fat/oil (you can also use a paper towel to soak it up). In a bowl add the broccoli soup and milk--stir. Pour the soup mixture in the skillet with the chicken. Turn heat to medium and cook until it starts to boil--turn chicken once or twice while cooking. When soup starts to boil turn heat back to low and put a lid on the skillet. Simmer for 10 minutes or until chicken is tender.