#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3794 - Chopped Ham and Chicken

(by Shirley McNevich)

1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
salt
pepper

In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.

#3631 - Easy Pot Pie

(by Shirley McNevich)

3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)

In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.

#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

#3552 - Fresh Green Bean Soup

(by Shirley McNevich)

3 cups fresh green beans (cut into 1" pieces)
1 TBSP baking soda
1 1/2 cups diced potatoes (peeled before dicing)
1/3 cup butter
1/2 cup chopped onions
1/3 cup crumbled cooked bacon
1 - 10.75oz. can Campbell's cream of chicken soup
3 cups milk
2 tsp. salt (1 tsp. for the green bean water; 1 tsp. for the potato water)
salt and pepper (to your taste)

In a pot of salted water add the green beans and the baking soda--bring to a boil, then cook 8-10 minutes or until beans are almost tender. Drain the green beans and set aside. In a separate pot add the diced potatoes, then barely cover with water and add salt--bring to a boil, reduce heat to medium and cook about 20 minutes or until potatoes are almost tender. Remove from heat--DO NOT DRAIN. In a skillet over medium heat add the butter and chopped onions--cook/stir until onions are tender. Add the onions to the potatoes/water--stir. Add cream of chicken soup and milk--stir well. Add the green beans, crumbled bacon and salt/pepper--stir well. Simmer the soup for 30 minutes. Stir well before serving.

#3457 - Sweet Onion Casserole

(by Shirley McNevich)

3 TBSP butter
3 large sweet onions
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's cream of chicken soup
2/3 cup milk
1 tsp. soy sauce
1 loaf of French bread

Peel, wash and slice the onions. In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are translucent and tender. Remove from heat. Grease a 2 quart casserole dish. Using the onions and 1 1/2 cups of the Swiss cheese, start with some of the onions, then some of the cheese, and keep making layers (3 layers of each is fine). You should end up with cheese on the top. In a saucepan over medium heat add the cream of chicken soup, milk and soy sauce--cook/stir until hot. Carefully pour the hot soup mixture over the top of the casserole. Slice the French bread and cover the whole top of the casserole with French bread slices. Bake at 350 degrees for 15 minutes or until the bread is nicely toasted. Remove from oven, sprinkle remaining 1/2 cup shredded Swiss cheese over the top, return to oven and bake just until cheese is melted.

#3442 - Egg Noodle Soup

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1/2 cup milk
1/8 tsp. fresh ground black pepper
1/3 cup fresh grated Parmesan cheese
2 cups bite sized cooked chicken pieces
4oz. wide egg noodles
1 TBSP chopped fresh parsley

Cook and drain the egg noodles according to bag directions but do NOT rinse. In a saucepan over medium heat add the cream of chicken soup, milk, fresh ground black pepper, grated Parmesan cheese, chicken pieces and drained egg noodles--cook/stir until hot. Remove from heat--add chopped parsley--stir to mix.

#3426 - Sour Cream Egg Noodle Casserole

(by Shirley McNevich)

12oz. raw egg noodles
2 - 10.75oz cans Campbell's cream of chicken soup
8oz. Breakstone's sour cream
3/4 cup whole milk
1/4 tsp. salt
1/4 tsp. pepper
3-4 cups bite sized cooked chicken pieces
1 cup crushed Ritz crackers
1/4 cup butter (melted)
Parmesan cheese (optional)

Cook and drain egg noodles according to bag directions--DO NOT RINSE. In a bowl add both cans of soup, sour cream, whole milk, salt and pepper--stir well to mix. Add the bite sized cooked chicken pieces and drained egg noodles--stir carefully to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. In a separate bowl add crushed Ritz crackers and melted butter--stir. Spread the Ritz cracker mixture over the whole top of the casserole. Bake at 350 degrees for 35-45 minutes or until hot. Remove from oven and sprinkle Parmesan cheese over the top before serving.

#3337 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10oz. bag frozen mixed vegetables (thawed and drained)
1 cup cooked chicken pieces (bite sized)
1/2 cup milk
1 egg
1 cup Bisquick

In a 9" greased pie plate add the cream of chicken soup, drained mixed vegetables and chicken pieces--stir carefully with a spoon until mixed. In a bowl add milk, egg and Bisquick--mix until batter forms. Spread the batter evenly over the top of the chicken mixture. Bake at 400 degrees for 30 minutes or until top is golden brown. Let is sit for a few minutes before cutting and serving.

#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.

#3060 - Cream of Chicken Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, cooked with 1 tsp. salt, cooled and sliced)
1 cup shredded cheddar cheese
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of chicken soup
1/4 cup butter (softened)
1 cup Breakstone's sour cream

In a large bowl add the soup, shredded cheddar cheese, softened butter, chopped onions and sour cream--stir until mixed. Add the sliced cooked potatoes--stir lightly to coat. Pour the mixture into a greased casserole dish. Bake at 375 degrees for 30-35 minutes or until hot.

#2976 - Cheesy Potato Casserole

(by Shirley McNevich)

1 1/4 sticks butter
8oz. Velveeta cheese (cubed)
1 small onion (finely chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
8oz. Breakstone's sour cream
1 - 30oz. bag Ore Ida frozen shredded hash brown potatoes
a heaping handful of salted potato chips (crushed)
black pepper

In a saucepan over low heat add 1 stick butter and the Velveeta cheese cubes--cook/stir until melted and smooth. Remove from heat and pour cheese mixture into a large bowl--add chopped onions and the cream of chicken soup--stir until mixed. Add sour cream--stir until mixed. Add the hash brown potatoes--stir until all hash browns are coated. Melt the 1/4 stick of butter and add the crushed potato chips to the melted butter--stir to coat. Scoop the hash brown mixture into a greased 9 x 13 glass baking dish. Sprinkle some black pepper over the top if you wish. Spread the potato chip mixture over the whole top. Bake at 350 degrees for 40-45 minutes.

#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.

#2809 - Creamy Chicken and Broccoli

(by Shirley McNevich)

2 - 10oz. boxes frozen broccoli (thawed and drained)
1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1/2 cup mayo
4 TBSP chicken broth
1/2 cup grated Parmesan cheese

Grease a 9 x 13 glass baking dish. Spread all of the thawed broccoli pieces over the bottom of the dish. Spread the chicken pieces evenly over the broccoli. In a bowl add cream of chicken soup, mayo, Parmesan cheese and chicken broth--stir until mixed. Carefully pour the soup mixture all over the top. Bake uncovered at 350 degrees for 30-40 minutes. Sprinkle more Parmesan cheese over the top before serving if you wish.

#2645 - Potato Chicken

(by Shirley McNevich)

Topping: 1 3/4 cups water; 1 cup milk; 2 1/4 cups dry potato buds (mashed potato mix); 1 envelope Good Seasons ranch dressing mix (dry); 1 beaten egg

Bottom: 2 cups cooked chicken OR turkey (cut into bite sized pieces); 2 cups frozen mixed vegetables (thawed); 2 - 10.75oz. cans Campbell's cream of chicken soup; 1/2 cup chicken broth

In a saucepan add chicken pieces, thawed vegetables, both cans of soup and the chicken broth--cook/stir over medium heat until boiling. Once boiling, remove from heat and pour mixture into a greased 9 x 13 glass baking dish. Topping: in a separate saucepan add water--bring to a boil. Remove from heat--add milk--stir to mix. Add dry potato buds and dry ranch dressing mix--stir until mixed. Let the potato mixture stand for 1 minute, then add the beaten egg--stir well. Cool the potato mixture for 5 minutes, then stir again. Spread the potato mixture over the top of the chicken mixture. Bake at 375 degrees for 25-30 minutes.

#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#2368 - Turkey Stuffing Casserole

(by Shirley McNevich)

3lbs. cooked turkey or chicken (cut into bite sized pieces)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 cup milk
1 - 18oz. Stove Top Stuffing (or make your own stuffing)

Prepare stuffing according to box directions--set aside. Arrange turkey or chicken pieces on the bottom of a greased 9 x 13 baking dish. In a bowl add all of the soups and the milk--stir to mix. Pour the soup mixture over the meat. Spread the prepared stuffing all over the top. Bake at 350 degrees for 45 minutes or until stuffing is browned.

#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.

#2187 - Broccoli Puff

(by Shirley McNevich)

3 - 10oz. boxes frozen chopped broccoli (thawed and drained)
2 - 10.75oz. cans Campbell's cream of chicken soup
1/4 to 1/2 tsp. pepper
4 beaten eggs
2 cups shredded cheddar cheese
fresh chopped parsley for sprinkling

In a bowl add drained broccoli, all of the soup, pepper, beaten eggs and shredded cheddar cheese--stir until mixed. Pour mixture into a greased 2 qt. casserole dish. Sprinkle chopped parsley over the top. Bake at 350 degrees for 1 hour.

#2084 - Skillet Chicken and Macaroni

(by Shirley McNevich)

1 - 7.25oz. box Kraft macaroni and cheese dinner
1 TBSP olive oil
1lb. boneless/skinless chicken breasts cut into bite sized pieces
1 - 14.5oz. can diced tomatoes (drained)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/2 to 1 cup shredded cheddar cheese

Prepare the macaroni and cheese dinner according to box directions--set aside. Salt and pepper both sides of the chicken breasts, then cut them into bite sized pieces. In a skillet add olive oil and cut chicken pieces--cook/stir over medium heat until no longer pink inside. Keep heat at medium--add drained diced tomatoes and undilluted cream of chicken soup--cook/stir until mixture is hot. Once hot, add prepared macaroni and cheese to chicken mixture--stir until mixed. Reduce heat to low, sprinkle the cheese over the top and cover with a lid until cheese is melted.