Chicken Broccoli Divan

This recipe comes from the folks over at Campbell's. If you haven't already, be sure to sign up to receive the Campbell's recipes via e-mail. Some of them are simply awesome!

 

Chicken Broccoli Divan

4 cups cooked broccoli florets
2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
                                      
Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.

Bake at 450 degrees for 20 minutes or until the chicken mixture is hot and bubbling.

Makes 4 servings.

Easy Pasta Primavera

This recipe comes from the folks at Campbell's. Some time ago I signed up for their recipes to be e-mailed to me. I love this! That way I don't have to remember to check out what's new. And they always seem to know what I need -- quick and easy.

 

Easy Pasta Primavera

 
2 tablespoons cornstarch
1 3/4 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
1/2 of a 1-pound package thin spaghetti, cooked and drained (about 4 cups)
3 tablespoons grated Parmesan cheese

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.

Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a booil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.

Chicken with Chipotle Cheese Sauce

            This recipe comes from the folks over at Campbell's. You can see a photo at their website and check out lots of other recipes with cheese, one of my favorite things.

One thing I love about the Campbell's site is that it allows reviews from those who have tried the recipes. One person substituted red cayenne pepper for the chipotle chile pepper. That's a good substitution for me because red cayenne pepper is something I always have on hand. Another person suggested using 1 cup of onions instead of two. I suppose it's probably just a matter of what you like.

Chicken with Chipotle Cheese Sauce

2 tablespoons olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 large onions, coarsely chopped (about 2 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/2 teaspoon ground chipotle chile pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh cilantro leaves, chopped

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onions and cook until tender-crisp, stirring occasionally.

Stir the soup, milk, chile pepper and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cilantro, if desired

Makes 6 servings.

Vegetable Lasagna

This recipe comes from the fine folks at Campbell's. I don't know about you, but I grew up on Campbell's Chicken Noodle Soup. It's still my go to food when I'm not feeling well or it's really cold outside. It's right up there with Grilled Cheese Sandwiches when it comes to comfort food.

That said, I'm always checking out their recipes to see what else they have come up with. Do you like lasagna as much as I do?

Vegetable Lasagna

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)

1 1/2 cups milk

Vegetable cooking spray

1 tablespoon butter

3 3/4 cups sliced mushrooms (about 10 ounces)

2 medium red or orange peppers, cut into 2-inch-long thin strips (about 3 cups)

2 medium zucchini, thinly sliced (about 3 cups)

1 medium onion, thinly sliced (about 1/2 cup)

12 uncooked no-boil lasagna noodles

2 cups shredded Monterey Jack cheese (about 8 ounces)

• Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
• Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
• Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
• Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.

Three Cheese Baked Ziti with Spinach

Here's another wonderful recipe from the Campbell's Kitchen. I LOVE baked ziti past with cheese. Can't wait to try it with spinach!

Three Cheese Baked Ziti

with Spinach

1 package (16 ounces) uncooked medium tube-shaped pasta (ziti)

1 bag (6 ounces) baby spinach, washed (about 4 cups)

1 jar (1 pound 9 ounces) Prego® Marinara Italian Sauce

1 cup ricotta cheese

4 ounces shredded mozzarella cheese (about 1 cup)

3/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

• Prepare the pasta according to the package directions. Add the spinach during the last minute of the cooking time. Drain the pasta and spinach well in a colander. Return them to the saucepot.
• Stir the sauce, ricotta, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, garlic powder and black pepper into the pasta mixture. Spoon the pasta mixture into a 13 x 9 x 2-inch shallow baking dish. Sprinkle with the remaining mozzarella and Parmesan cheeses.
• Bake at 350°F. for 30 minutes or until it's hot and bubbling.

Serves 6.

Garden Vegetable Lasagna

I found this recipe on the Campbell's recipe website. It sure looks yummy!

Garden Vegetable Lasagna

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodles, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

Grated Parmesan cheese

• Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
• Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.
• Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

This serves 8 (about 1 1/4 cups each) with 321 calories per serving.

Skillet Vegetable Lasagna

This recipe comes from the folks at Campbell's Kitchen. It's a quick, easy meal that perfect for a cold, winter day -- like this one.

Campbell's suggests serving the Lasagna with Pepperidge Farm Texas Toast. I wholeheartedly agree. I'm a big fan of Texas Toast. The Pepperidge Farm brand only takes 5 minutes to cook (any longer and it gets hard) and also great for spaghetti. I'm particularly fond of the garlic version. It's a freezer staple for me. But they've got other versions as well.

Skillet Vegetable Lasagna

Prep Time: 10 min.
Cook Time: 15 min.


2 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)


Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.

Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.

Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.

Makes: 4 servings (about 1 1/2 cups each).

Beef Taco Skillet

Okay, does anyone out there sometimes want supper that is quick and easy and requires a minimal amount of pans? Yeah. Me too. Beef Taco Skillet is one of those recipes. It's a Campbell's soup recipe. They usually offer recipes that can be thrown together with ease.

One warning though: traditional meat and potatoes people probably won't be patting you on the back with gratitude. Older Southern men generally fit that description. This recipe is for busy people and kids. Oh, and people who love Tex-Mex food.

Beef Taco Skillet

1 lb. ground beef
1 can (10 3/4-oz.) tomato soup
1 cup chunky salsa
1/2 cup water
8 flour or corn tortillas (6-inch), cut into 1" pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off the fat.

Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat for five minutes or until it's hot.

Top with remaining cheese.

Eat and enjoy!