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Soup-erb Chicken Casserole
from: Campbell's Kitchen
Prep Time: 15 min. Cook Time: 25 min.
Ingredients:
1 can (10 3/4 oz.) Campbell’sŪ Cream of Broccoli OR 98% Fat Free Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken OR turkey
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Pepperidge FarmŪ Herb Seasoned Stuffing, crushed
Chicken Enchilada Casserole
4 chicken breasts (chunked)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotelle tomatoes
1 can diced green chiles
4 cups cheddar cheese
1 lg. onion
bag of nacho chips
celery
Boil chicken with onions and celery until fully cooked. Cut into bite size pieces. Mix together the soups, tomatoes, chilies
and 1 cup of chicken broth. Layer (about 3 layers of each) in a 9 x 13 pan: sauce, chips, chicken, cheese. Cook uncovered
for 30 minutes at 350.
Serve with sour cream, chips and salsa
HASH BROWN CASSEROLE #1
2 lbs frozen hashbrowns(shredded)
1 can cream of chicken soup
1/2 tsp pepper
1tsp salt
1 stick butter, melted
8 oz. sour cream
8 oz shredded American cheese
Stir all together; Pour in 13 x 9 glass baking dish.
Topping:
1 stick butter, melted
2 cups Ritz crackers, crushed
Stir together; Spoon topping over hashbrowns; Bake at
350* 45 minutes.
Hash Brown Casserole #2
1 bag (32oz) frozen Hashbrowns
2 Tbs dried Onion
1 c Sour Cream
12oz grated Cheddar Cheese
1 can Cream of Chicken Soup
1 stick Margarine or Butter, melted
2 c crushed Corn Flakes, or cracker crumbs
Place thawed potatoes in a 13 x 9 pan. Mix cheese,
sour cream, soup, onion, & 1/2 of the margarine.
Pour over the potatoes. Sprinkle with corn flakes and
drizzle with remaining margarine. Bake 350F for 20-25
minutes.
Mud Frosting
1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
6 tbsp. milk or 1/2 cup evaporated milk
1 1-pound box powdered sugar (4 cups)
Cream butter and vanilla. Set aside.
Combine sugar and cocoa powder and gradually beat
into butter mixture, alternating with milk.
Continue beating until frosting is light and fluffy,
about 3 to 5 minutes.
Rocky Road Frosting - frost 8" cake
2 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup margarine
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup miniature marshmallows
To make the frosting: In a saucepan, combine
chocolate, margarine and water. Cook over low
heat until melted and smooth. Remove from heat
and stir in vanilla and confectioners' sugar.
Fold in miniature marshmallows. Spread over cake.
PEANUT BUTTER BUTTERCREAM FROSTING
― c unsalted butter at room temperature
1 c creamy peanut butter
1 ž c sifted confectioners sugar
Directions: On medium speed, beat the butter and
peanut butter in a mixing bowl until blended.
Reduce the speed to low and gradually sift in the
confectioners’ sugar. Increase the speed to high
and beat until smooth and fluffy.
FROSTY FRUITY MILK
1 cup milk
1 cup frozen fruit
1/2 tsp vanilla
Blend until smooth
Makes 2 servings
LEMONADE
8 scoops lemonade mix (w/sugar)
1/2 cup sugar
2 oranges, sliced thinly
1 lemon, sliced thinly
Mix all ingredients in a gallon container. The
longer it sits, the better it gets.
ORANGE JUICE CAKE
1 Duncan Hines yellow butter cake mix
1 sm. box vanilla instant pudding
1 c. orange juice
1/2 c. oil
4 eggs
Mix and pour into a well greased bundt pan. Bake at 325 degrees for 50 to 60 minutes. Take from oven and pour glaze over
top while still in pan. Let set a 30 minutes before putting onto plate.
GLAZE:
1 stick butter
1/4 c. orange juice
1 c. sugar
Melt and bring to a rolling boil.
SAUSAGE CHEESE MUFFINS
1 pound sausage
1 can (10 3/4 oz) cheddar cheese soup, undiluted
1/2 cup milk
2-3 tsps rubbed sage
3 cups bisquik
Brown sausage; drain. In a bowl, combine, soup,
milk, sage, and sausage.Stir in the bisquik just
until moistened. Fill greased miniature or regular
muffin cups 2/3 full. Bake at 400* for 15-20 minutes
or until muffins test done.
Makes 4 doz mini-muffins or 2 doz regular muffins.
OVERNIGHT BAKED TURKEY
* 10 to 12 pound turkey
* 1/2 cup (1 stick) margarine, softened
* Salt and pepper to taste
* 3 ribs celery
* 1 large onion
* 1 whole apple
* 4 cups very warm water
1. Preheat oven to 475 degrees.
2. At 10:00 p.m., rub turkey with margarine and salt and pepper.
Place into roasting pan with lid. Add celery, onion, apple, and warm
water to pan. Cover with lid and bake for 1 hour. Turn oven off and do not
open door. Leave overnight. In the morning, turkey will be golden brown
and tender.
COUNTRY TURKEY CASSEROLE
Prep Time: 10 min. Cook Time: 25 min.
Ingredients:
1 can (10 3/4 oz.) Campbell’sŪ Cream of Celery OR Campbell'sŪ 98% Fat Free Cream of Celery Soup
1 can Campbell'sŪ Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked turkey OR chicken
4 cups prepared Pepperidge FarmŪ Herb Seasoned Stuffing
Directions:
MIX soups, milk, thyme, pepper, vegetables and turkey in 3-qt. shallow baking dish. Top with stuffing.
BAKE at 400°F. for 25 min. or until hot.
Serves 5.
Tips
*Use a combination of cut green beans and sliced carrots
Serve with a Caesar salad with Pepperidge FarmŪ croutons and prepared cranberry sauce. For dessert serve ice cream.
SAUSAGE WON-TONS
Ingredients:
1 package small won-tons
1 lb hot sausage
3 cups shredded montery jack/cheddar cheese
1/3 cup olives stuffed with pimentos - CHOP
1 sliced jalepeno (or buy pre-sliced in a jar, use 6 or
7 slices) - CHOP
1/3 cup ranch dressing
Cook sausage; chop olives and jalepenos; Mix all
ingredients together.
Use a mini-cupcake tin - lightly spray - place won-tons
in pan (each one will form a tulip-type shape) and spray
lightly again. Bake @ 350* for 5-8 minutes until just
starting to brown. Place tbsp of mix in each wonton and
put back in oven for about 9 minutes. Makes about 4 doz.
CHEESBURGER STUFFED CALZONE
2 packages refrigerated French bread, dough divided
6 slices of cheese
1/2 cup chopped onion
1/2 cup dill pickle slices, diced
3/4 cup ketchup
2 teaspoons yellow mustard
1 garlic clove, pressed
1 pound 95% ground beef, cooked, crumbled and drained
1 tablespoon of olive oil
1/4 cup grated Parmesan cheese (optional)
shredded lettuce, tomato slices, and dill pickle (optional)
1. Preheat oven to 400. Unroll one package of the bread dough onto Large Round Stone;
roll and stretch to edge of baking stone. Cut cheese slices in half and arrange evenly
over dough to within 1 inch of edge.
2. Chop onion using Food Chopper. Dice pickles using Utility Knife. In Classic Batter
Bowl, combine onion, pickles, ketchup, mustard and garlic; mix well. Add cooked ground
beef; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough
directly over filling by matching top edges of dough and shaping to fit as dough is
unrolled. Trim excess dough from corners using Pizza Cutter, forming an even edge.
Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, grate Parmesan cheese over dough
using Deluxe Cheese Grater. Using Pizza Cutter, make three crisscross cuts, about 6 inches
long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut
into wedges. Serve with toppings, if desired.
SUNSET DIP
8 oz cream cheese, softened
1 cup shredded cheese
1 cup salsa
Spread cream cheese in 9" microwave safe pie plate.
Sprinkle with cheese.
Microwave on high 2-3 minutes or until cheese melts.
Top with salsa; Serve with chips.
WHITE BEAN CHICKEN CHILI
1 can chicken
1 can chicken broth
2 cans white beans
onion
package "white chicken chili" seasoning
put in pot and let simmer
CORN CHOWDER (from The Old Mill Restaurant in Pigeon Forge)
4 oz country ham
1 tbs. marg
3 cups diced onions
1 bay leaf
3/4 cup crumbs from fresh, homade type white bread
2 cups water
2 cups broth (chicken, beef, ham, or fish)
3 cups diced potatoes
2 cups half and half
2 cups frozen corn, defrosted
1 red, 1 green bell pepper, chopped and sauteed briefly in butter
salt and freshly ground white pepper to taste
Saute the ham slowly in butter for 5 minutes or so. Stir in onions. Add
the bay leaf. Cover and cook slowly 8-10 minutes until the onions are
tender. Drain excess fat and blend in the bread crumbs. Pour the 4 cups of
liquid into the onion pan. Add the potatoes; Bring to a boil and
simmer loosely covered for 20 minutes or until potatoes are tender. Stir in
the half and half, corn, and peppers. Bring to a simmer for 2 -3
minute and add correct seasonings.
TWINKIE APPLE PIE
8 oz pkg cream cheese, at room temperature (use low-fat)
14 oz can eagle brand milk (I use the low-fat)
10 twinkies, halved lengthwise
21 oz can pie filling (apple, cherry, etc, whatever floats
your boat)
1/2 cup chopped nuts (optional)
15 oz can crushed pineapple in juice, drained
8 oz cool whip, thawed
In a bowl, combine the cream cheese and eagle brank
milk and beat with electric mixer or
medium-high until smooth. Arrange the twinkies cut
side up ina 9x13 baking dish. Spoon the
cream cheese mixture over the twinkies.
Spoon the pie filling over the cream cheese layer,
reserving 1 tbsp for garnish. Spoon the
pineapple over the pie filling.
Sprinkle nuts over the pineapple, then spread the
whipped topping over all. Garnish with
reserved pie filling and nuts.
Cover and refrigerate for 4-6 hrs or overnight. Cut into
squares. Makes 12 servings.
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