#1949 - Noodle Soup Deluxe

(by Shirley McNevich)

1 - 10.75oz. can Campbell's chicken noodle soup
2 cans water (use empty soup can to measure)
1 - 10.75oz. can Campbell's cream of chicken with rice soup
1 - 16oz. frozen mixed vegetables (thawed and drained)
1 1/2 cups cooked chicken pieces (bite sized)
salt and pepper to your taste

In a Dutch oven over medium heat add both soups and water--stir until mixed. Add cooked chicken and drained vegetables--stir. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes (stirring occasionally). Taste broth to see if it's seasoned to your taste.

#196 - Chicken Divan

(by Nancy [Wynn] Swank - friend)

2 - 10oz. packages frozen broccoli (thaw boxes in warm water)
2 cups bite sized pieces cooked chicken
2 cups sliced water chestnuts
2 cans Campbell's Cream of Chicken soup
1 cup light Hellman's mayo
1 tsp. lemon juice
1/2 tsp. curry
1/2 cup shredded sharp cheese
1/4 cup buttered bread crumbs (butter the bread, then slice into crumbs)

In a large greased casserole, add broccoli, chicken, water chesnuts. In a separate bowl, stir together the soup, mayo, lemon juice, and curry. Pour this mixture over the chicken. Add shredded cheese to the top. Add buttered crumbs on top of the cheese. Bake at 350 degrees for 25-30 minutes.