March 23, 2008 at 10:17 am (cooking)
Tags: boneless skinless chicken breast, cheddar, cream of chicken soup, frozen vegetables, main dish, Mexican-blend cheese, oven, rice
Cheesy Chicken and Rice Casserole
by Campbell’s
Prep: 5 min
Bake: 45 min
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
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1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.
2. Top with chicken. Sprinkle with additional pepper. Cover.
3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.
Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.
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March 18, 2008 at 4:38 pm (cooking)
Tags: cheddar cheese, chicken, cream of mushroom soup, egg noodles, frozen vegetables, main dish, oven
Hearty Chicken and Noodle Casserole
Prep: 10 minutes
Bake: 25 minutes
Makes: 4 servings
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
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1. Stir soup, milk, pepper, Parmesan, vegetables, chicken and noodles in 1 1/2-quart casserole.
2. Bake at 400°F for 25 minutes or until hot. Stir.
3. Top with cheddar cheese.
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March 18, 2008 at 1:16 pm (cooking)
Tags: boneless skinless chicken breast, chicken broth, frozen vegetables, soups, stovetop
Cream of Chicken and Vegetable Soup
Makes 6 servings.
1/4 cup butter or margarine
1/4 cup all-purpose flour
12 oz evaporated milk
16 oz frozen, mixed vegetables, prepared according to package directions
2 (about 8 oz total) boneless, skinless chicken breast halves, cooked and cubed
14.5 oz chicken broth
1/4 teaspoon onion salt
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Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through
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March 18, 2008 at 12:59 pm (cooking)
Tags: chicken broth, frozen vegetables, soups, stovetop, Velveeta
Velvety Vegetable Cheese Soup
by Kraft
16 oz frozen broccoli, cauliflower and carrot mix
2 cans (14 oz each) fat-free reduced -sodium chicken broth
3/4 lb Velveeta, cut up
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Place vegetables and broth in a large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
Mash vegetables with potato masher to desired consistency.
Stir in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.
Makes 6 servings, 1 cup each.
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