CHEDDAR POTATO SLICES
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes
are tender. Serves 6.
For the slow cooker/Crock Pot:
Follow directions above, placing ingredients in a lightly greased slow cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.
CASSEROLE IN THE COOKER
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender.
4 servings.
BROCCOLI DIP
* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.
BROCCOLI CHEESE DIP
* 2 (10 oz.) boxes of frozen chopped broccoli
* 2 cans cream of mushroom soup
* 1/4 c. sour cream
* 1/2 lb. Mexican Velveeta cheese
* 1/2 lb. reg. Velveeta cheese
* 1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
NO PEEK CHICKEN
1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until done.
EASY CHICKEN DISH
Chicken breasts, skinned One layer in oblong dish. Mix together 1 can cream of mushroom soup and 1 package Lipton onion soup. Add 1/2 cup of heavy cream. Mix and spread over chicken. Sprinkle with paprika. Bake at 350 degrees for 40 minutes.
CHICKEN ORIENTAL
1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions & green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
CHICKEN IN WINE
6 chicken breast halves, skinless
1 can whole white onions
1 can cream of mushroom soup
1/4 c. sherry
1/4 lb. Cheddar cheese, grated
Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate cheese over top. Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees.
HOT CHICKEN SALAD
4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9″x13″ pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
CHICKEN & RICE CASSEROLE
1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice.
Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.
CHICKEN AND BISCUITS
3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
CHICKEN LALA PIE
1 pkg. family size chicken
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup
Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan.
Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing.
Spread over top of casserole. Bake at 400 degrees for 45 minutes.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers
Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave.
Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.
SWISS CHEESE CHICKEN CASSEROLE
4-6 chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning stuffing mix
1/4 c. margarine
Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken.
Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
CHICKEN CASSEROLE
1 can Rotel tomatoes with chilies
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti
Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.
MEXICAN CHICKEN CASSEROLE
6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.
Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
CHICKEN RICE BAKE
1 1/2 c. regular rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.
CHICKEN DIVAN
1 1/2 to 2 lb. deboned, skinned chicken breasts, cut into pieces
2 tbsp. oil
1 pkg. broccoli, flowerets or cut broccoli
1 c. chicken broth
1 can cream of mushroom soup
1 2/3 c. Minute rice
cook chicken in the oil until done, approx. 5-7 minutes (can also check with a Meat Themometer) Add broth, broccoli and soup and bring mixture to a boil. Now, stir in rice, cover and remove from heat. Let sit 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings.
CHICKEN CASSEROLE
1 (2-2 1/2 lbs.) chicken, boiled and off bone
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or saltines
Poppy seeds
Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6. This is a family
CHICKEN PARISIENNE
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
BAKED CHICKEN
Use 9 x 12 inch pan. 1/2 stick butter
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens – add onions, mushrooms – mix soups together – pour over all – sprinkle with paprika. Bake 1 hour at 375 degrees.
CASSEROLE CHICKEN
1 whole chicken, cut up
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles
Cut chicken into serving pieces – place in a casserole large enough to hold chicken comfortably. Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
MAXINE’S CHICKEN TETRAZZINI
Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped
1/2 c. pimento (4 oz. can)
1/2 c. green pepper, chopped
1 can cream of mushroom soup
1 c. chicken broth or more
1 tsp. salt
1 tsp. pepper
1 lb. Cheddar cheese, mild
8 oz. pkg. spaghetti, cooked
Mix all ingredients except half of cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and add remainder of cheese and heat until melted. This is great with a green salad and hot French bread.
FRAN’S CHICKEN CASSEROLE
8 chicken breasts, cooked, cubed
1 pkg. wide noodles
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 tbsp. sherry
1/4 c. grated onion
1 tsp. seasoned salt
Paprika, optional
Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.
CHICKEN MACARONI CASSEROLE
1 pkg. uncooked creamette macaroni (7 oz.)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 lb. grated Velveeta cheese
15 oz. can water chestnuts
2 c. diced cooked chicken
1/4 c. diced green pepper
1 (2 oz.) jar diced pimentos
1 sm. can mushroom pieces
1 1/2 c. milk
1 tsp. salt
Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna, shrimp or crab meat may be substituted for chicken.
CHICKEN ENCHILADAS
1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo
Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.
CHICKEN CHOPSTICK
2 (10 1/2 oz.) cans cream of mushroom soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper
Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375-degree oven.
CHICKEN CASSEROLE
2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine
Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.
CHICKEN AND RICE
2 c. rice
2 cans cream of mushroom or golden mushroom soup
2 cans water
2 chickens (cut into serving pieces)
Put rice, soup, water into Dutch oven (12 inch). Stir. Place chicken on top of mixture. Cover. Cook 1 1/4 to 1 1/2 hours at 400 degrees.