Recipes For The Family On The Go
One Dish Chicken & Rice Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
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Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
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Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Baked Chicken, Broccoli and Rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
1 cup water
3/4 cup uncooked regular long-grain white rice
1/8 tsp. ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
Directions
1. Stir the soup, water, rice and black pepper in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.2. Bake at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.3. Note: Campbell's® Condensed Cream of Chicken and Broccoli Soup is no longer available. Campbell's Kitchen has modified this recipe with Cream of Broccoli Soup to deliver the same great dish you enjoyed.
Rotelli With Roasted Asparagus, Chicken and Lemon Thyme
/2 lb thin asparagus, trimmed, cut into 2-inch pieces
3 Tbsp olive oil
1 Tbsp chopped fresh lemon thyme leaves
3/4 tsp kosher salt
1 lb rotelli pasta (pasta twists) or fusilli
12 oz boneless, skinless chicken-breast halves, cut crosswise into 1/4- inch-thick strips
2 tsp grated lemon zest
3 Tbsp fresh lemon juice
1/4 tsp freshly ground pepper
2 oz Parmesan cheese, shaved with vegetable peeler
Preheat oven to 450° F. Bring a large pot of salted water to a boil. Toss asparagus with 1 Tbsp of the olive oil, thyme, and 1/4 tsp of the salt in a large roasting pan. Spread out into an even layer and roast 8 to 10 minutes, until crisp-tender. While asparagus roasts, add pasta to the boiling water and stir a few times; cook according to package directions. Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat; add chicken and sprinkle with 1/4 tsp of the salt. Stir-fry 3 minutes, until browned. Add lemon zest; stir-fry 1 minute longer, until chicken is cooked through. Remove from heat; stir in lemon juice, remaining 1/4 tsp of the salt, and pepper.
Drain pasta and return to pot; add asparagus and chicken mixture and toss. Divide over 6 plates. Top each serving with Parmesan cheese.
Hot Artichoke Spinach Dip
1 (14oz) can artichoke hearts,drained
1/3 cup grated Ramono Cheese
1/4 cup grated Parmeasan cheese
1/2 teaspoon minced garlic
1(10oz) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Ramono cheese, Parmesan cheese and garlic. Pulse until chopped but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in pre-heated oven for 20 to 25 minutes or until cheese is melted and bubbly.
Black-eyed Peas and Ham Hocks
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris. In a large stock pot, bring 3 cups of water to a boil with black-eyed peas, ham hocks,salt, pepper. Reduce to a simmer and cook, uncovered, 1 1/2 hours or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. stir into peas, adjust seasoning with salt and pepper as needed and serve
Southern Collard greens
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper(optional)
salt and pepper to taste
place the water and the ham hocks in a large pot with a tight fitting lid. Bring to boil.Add the collards and the hot pepper flakes to pot. Simmer covered for about 2 1/2 hours stirring occasionally.
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterrey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS:
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterrey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
EASY PARTY MEATBALLS
1 JAR(1POUND 10 OUNCES) PREGO MARINARA ITALIAN SAUCE
1 JAR (12 OUNCES) GRAPE JELLY
1/2 CUP PREPARED CHILI SAUCE
2 1/2 POUNDS FULLY COOKED MEATBALLS, COCKTAIL SIZE
STIR THE ITALIAN SAUCE, GRAPE JELLY, CHILI SAUCE AND MEATBALLS IN A 4 1/2 QUART SLOW COOKER.
COVER AND COOK ON LOW FOR 6 TO 7 HOURS(OR ON HIGH FOR 3 TO 4 HOURS)
OR UNTIL MEATBALL ARE COOKED TROUGH. SERVE MEATBALLS ON A SERVING PLATE WITH TOOTHPICKS
CREAMY CHICKEN & WILD RICE
2 CANS (103/4) OUNCE EACH) CAMBELL'S CREAM OF CHICKEN SOUP
1 1/2 CUPS WATER
4 LARGE CARROTS, THICKLY SLICED(ABOUT 3 CUPS)
1 PACKAGE(6 OUNCES) UNCOOKED SEASONED LONG- GRAIN AND WILD RICE MIX
8 SKINLESS,BONELESS CHICKEN BREAST HALVES(ABOUT 2 POUNDS
STIR THE SOUP,WATER,CARROTS,RICE AND SEASONING PACKET IN A 3 1/2 QUART SLOW COOKER. ADD THE CHICKEN AND TURN TO COAT. COVER AND COOK ON LOW FOR 7 TO 8 OURS(ON HIGH FOR 4 TO 5 HOURS) OR UNTIL THE CHICKEN BREAST IS COOKED TROUGH.
SLOW COOKER CHICKEN WITH 40 CLOVES OF GARLIC
2 SPRIGS FRESH THYME
2 SPRIGS FRESH ROSEMARY
2 SPRIGS FRESH ITALIAN PARSLEY
40 CLOVES GARLIC, UNPEELED
1 tsp SALT
1/4 tsp GROUND BLACK PEPPER
4 lb WHOLE CHICKEN
2 STALKS CELERY,SLICED
1 LOAF FRENCH BREAD SLICED
PLACE 1 SPRIG THYME, ROSEMARY, SAGE AND PARSLEY IN CHICKEN CAVITY. PLACE CELERY IN STONEWARE. PUT CHICKEN ON TOP OF CELERY. ADD GARLIC AROUND CHICKEN. CHOP REMAINING HERBS, SPRINKLE HERBS, SALT AND PEPPER OVER CHICKEN. COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS. TO SERVE, PLACE CHICKEN, GARLIC AND CELERY ON SERVICING PLATTER. SQUEEZE ROASTED GARLIC OUT OF SKINS ONTO TO TOASTED FRENCH BREAD AND SPREAD WITH A KNIFE.
Your Basic Quiche
1 basic pie crust, store-bought is fine
6 eggs or 4 whole eggs and 2 egg whites
1 cup milk (any kind, but the higher fat the better)
2/3 cup half-and-half or cream
1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta
A pinch of grated nutmeg (optional)
A teaspoon of fresh thyme
A pinch of salt and pepper
Optional additions:
1 medium onion, chopped and sauteed
1 cup mushrooms, sliced and sauteed
1 cup ham, diced
3 slices bacon, cooked and crumbled
3/4 cup cooked spinach, drained and patted dry and chopped
Pre-heat the oven to 425ºF.Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above. Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!
Chive-Ham Brunch Bake
1/2 cup chopped onion
1 tablespoon butter
1 can (5 oz) chunk ham,drained
1 medium tomato, chopped
2 cups biscuit/baking mix
1/2 cup water
1 cup (4 oz) shredded swiss or cheddar cheese
2 eggs
1/4 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons minced chives
In a skillet, saute onion in butter until tender. Stir in ham and tomato;set aside. In a bowl, combine biscuit and water; mix well. press onto the bottom and 1/2 in. up the sides of a greased 13 in. X9 in X 2in baking dish. Spread ham mixture over crust; sprinkle with cheese.
In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle-with chives. Bake, uncovered, at 350* for 25-30 minutes or until a knife insert near the center comes out clean. Yield: 8 servings
Broccoli Casserole
2(10 ounce) packages of frozen broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs,lightly beaten
2 cups crushed cracker
2 tablespoons butter, melted
preheat oven to 350 degrees. Spray a 13x9 inch backing dish with vegetable oil cooking spray
In a large mixing bow, combine broccoli, mayonnaise, soup and eggs. Mix well with a metal spoon.Place the mixture in the prepared baking dish. Top with the crushed cracker and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
Slow-Cooker Vegetable Soup
1 Pound boneless round steak, cut into 1/2 inch cubes
1 Can (14-1/2 ounces) diced tomatoes, un-drained
2 Medium potatoes, peeled and cubed
2 Medium onions, diced
3 Celery ribs, sliced
3 Carrots sliced
3 Beef bouillon cubes
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/2 Teaspoon salt
3 Cups water
1-1/2 Cups frozen mixed vegetables
In a 3- qt. Slow cooker, combine the first 12 ingredients. cover and cook on high for 6 hours. add vegetables: cover and cook 2 hours longer or until the meat and the vegetables are tender.
CHICKEN ENCHILADAS
2 TABLESPOONS BUTTER OR MARGARINE
1/4 CUP ALL PURPOSE FLOUR
2-1/2 CUPS CHICKEN BROTH
1 TEASPOON DRIED CORIANDER
1 CAN (4 OUNCES) CHOPPED GREEN CHILIES, DIVIDED
2 CUPS CUBED COOKED CHICKEN
1 CUP(4 OUNCES) SHREDDED MONTEREY JACK CHEESE
8 FLOUR TORTILLAS (7 TO 8 INCHES)
1 CUP (4 OUNCE) SHREDDED CHEDDAR CHEESE
FOR SAUCE, MELT BUTTER IN A SAUCEPAN. STIR IN FLOUR UNTIL SMOOTH. BRING TO BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. STIR IN CORIANDER AND HALF OF THE CHILIES. IN A BOWL, COMBINE THE CHICKEN, MONTEREY JACK CHEESE AND REMAINING CHILIES.
SPOON 1/3 CUP CHICKEN MIXTURE ONTO EACH TORTILLA; ROLL UP. PLACE SEAM SIDE DOWN IN AN UN-GREASED 13inX9inX2in BAKING DISH.POUR SAUCE OVER ENCHILADAS. SPRINKLE WITH CHEDDAR CHEESE. BAKE, UNCOVERED, AT 350* FOR 15-18 MINUTES OR UNTIL HEATED THROUGH AND CHEESE IS MELTED.
