Recipe For CASHEW CHICKEN
½ cup water
2 tblsp soy sauce
1 tsp cornstarch
1 ½ lb boneless, skinless chicken breast
2 cups hot cooked rice
4 or 5 stalks celery, sliced
1 bell pepper, sliced
½ tsp crushed red pepper
Cashews
10 cloves garlic, peeled and finely chopped.
10 green onions, bias-sliced into 1 in pieces
1 cup thinly sliced fresh mushrooms
For marinade, in a bowl stir together water, soy sauce, cornstarch and red pepper. Rinse
chicken and cut into ½ in pieces. Add chicken to marinade, stir to coat. Let stand at
room temp for 30 minutes. Drain chicken reserving marinade.
Preheat skillet and stir-fry green peppers, celery, mushrooms, green onions and garlic
in hot oil until tender. Remove from skillet. Add chicken to skillet, stir-fry until no
longer pink. Push chicken from center of skillet. Stir reserved marinade and pour to
center of skillet. Cook and stir until thick and bubbly. Add veg mixture. Cook and stir
until heated through.
Serve over rice and top with cashews.
Recipe from Mom (Cindi )
Recipe For CHEESE AND VEGETABLE CHOWDER
4 tblsp margarine
¼ cup finely chopped onion
1 cup chopped green pepper
1 cup pared sliced carrot
1 cup pared diced potatoes
1 pkg (10 oz) frozen peas
5 tblsp flour
½ cup croutons, optional
3 cups grated cheddar cheese
2 cups milk
¼ tsp salt
dash of pepper
Chopped parsley
2 cans (10 ¾ oz) condensed chicken
Broth, undiluted
In hot margarine in 3-quart saucepan, cook vegs, covered and stirring occasionally, 20 to 25 minutes or until tender.
Remove from heat. Stir in flour, mix well. Cook 1 minute, stirring occasionally.
Add chicken broth to veg mixture. Bring to boiling, stirring constantly.
Gradually stir in cheese. Cook over med heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling but do not boil.
Sprinkle with parsley and serve with croutons.
Makes 6 to 8 servings.
Recipe from Mom (Cindi )
Recipe For MOM’S CHEESE BALL
2 packages cream cheese ½ cube softened margarine
1 package dry italian salad dressing salad supreme seasoning
Chopped walnuts
Soften cream cheese and margarine. Stir cream cheese and margarine together until soft and creamy. Add salad dressing and salad supreme to taste. Shape into ball and roll in nuts. Serve with variety of crackers.
Recipe For CHEESE GARLIC BISCUITS
Heat oven to 450. Stir together 2 cups Bisquick, ½ cup grated cheese, 1 or 2 cloves minced garlic and 2/3 cups milk until soft dough forms.
Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 for 8-10 minutes. Brush hot biscuits with melted butter or a combo of melted butter and fresh or dried chopped parsley.
Makes about 9.
Recipe from Mary Raade
Recipe For CHEESEBURGER PIE
1 cup Bisquick ¼ cup cold water
1 lb ground beef ½ tsp salt
½ tsp oregano ¼ tsp pepper
½ cup fine dry breadcrumbs 1 8oz can tomato sauce
¼ cup chopped onion 1 egg
½ tsp dry mustard 2 cups shredded cheddar
Cheese
Mix Bisquick and water until soft dough forms. Gently smooth dough into ball. Kneed
about 5 times. Roll dough 2” longer than pie plate. Put in pie plate. Cook ground beef
and drain. Add salt, oregano, pepper, breadcrumbs, tomato sauce, and onion. Spread into
pie crust. Beat egg and milk and stir in remaining ingredients. Spread over meat and
bake about 30 minutes at 375.
Recipe For CHEESY CHICKEN –N- DRESSING -N- GRAVY CASSEROLE
6 boneless, skinless chicken breasts 4 Oz. love fat Swiss cheese
1 package seasoned stuffing mix 1 can cream of mushroom soup
1 can plus 1/3 cup milk ¼ cup butter
2/3 cup water 2 chicken bouillon cubes
Poultry seasoning
Spray 9X13 baking pan with cooking spray. Place chicken breast filets (or cut into bite
size pieces) in dish. Lay Swiss cheese (sliced or grated) on chicken. In a sauce pan combine soup and milk. Heat till warm. In a large mixing bowl place stuffing mix and add some poultry seasoning. Melt butter, the add water with dissolved bouillon cubes. Pour over dressing mix and toss till moisture well distributed. Pour soup mix on chicken, topping with dressing. Seal with foil and bake at 350 for 1 hour. Remove foil and bake another 10 minutes to brown. Serve with mashed potatoes, vegs, and applesauce. Yummm.
Recipe from Mom (Cindi )
Recipe For Chicken & Broccoli Alfredo
1/2 pkg. linguine (8 oz.)*
1 cup fresh OR frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts cut into cubes
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
TIP: *Or substitute spaghetti for linguine.
Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.
Recipe For Chicken & Cheese Rice Bake
1 can (26 oz.) Campbell's® Condensed Cream of Chicken Soup
1 cup water
1/2 cup shredded Monterey Jack cheese
1 cup uncooked regular long-grain white rice
6 bone-in chicken breast halves
Paprika
Pepper
MIX soup, water, cheese and rice in 3-qt. shallow baking dish. Top with chicken. Sprinkle chicken with paprika and pepper.
BAKE at 375°F. for 1 hr. or until done. Stir rice before serving.
TIP: If desired, remove skin from chicken before baking.
Recipe For Chicken & Noodles
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/8 tsp. pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken OR turkey
3 cups cooked medium egg noodles
Chopped fresh parsley
MIX soup, milk, pepper, cheese, chicken and noodles in saucepan. Heat through. Garnish with parsley.
TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
Recipe For Chicken & Rice Dinner
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 1/2 cups water
1 1/2 cups uncooked Minute® White Rice
2 cups fresh OR frozen broccoli flowerets
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
ADD soup and water. Heat to a boil.
STIR in rice and broccoli. Top with chicken. Cover and cook over low heat 5 min. or until done.
Recipe For Chicken & Tortellini Stew
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breasts, cut into cubes
3/4 cup chopped onions
1 cup frozen sliced carrots
1 cup frozen cut green beans
6 cups Swanson® Natural Goodness™ or Certified Organic Chicken Broth
1 cup dried cheese-filled tortellini
2 tbsp. chopped fresh parsley (optional)
MIX cornstarch and water until smooth. Set aside.
HEAT 1 tbsp. oil in saucepot over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
ADD remaining oil. Add onions, carrots and beans. Cook over medium-heat until tender-crisp.
ADD broth. Heat to a boil. Add tortellini and parsley, if desired. Cook 10 min. or until tortellini is tender. Return chicken to saucepot and heat through.
STIR cornstarch mixture and add. Cook until mixture boils and thickens slightly.
Chicken & Vegetable Bake
1 can Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1/2 cup milk
1 cup cooked broccoli flowerets OR cauliflowerets
1 cup cooked sliced carrot
1 cup cooked cut green beans
1/4 cup cooked red pepper strips (optional)
2 cans (5 oz. each) Swanson® Premium Chunk Chicken Breast, drained
dash Pepper
1 can (2.8 oz.) French's® French Fried Onions
MIX soup, milk, broccoli, carrots, beans, red pepper (if desired), chicken, black pepper and 1/2 can onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot. Stir.
SPRINKLE remaining onions over chicken mixture. Bake 5 min. more or until onions are golden.
Recipe For Chicken and Bean Burritos
1 tbsp. vegetable oil
1 medium onion, chopped
1/8 tsp. garlic powder
1 can (11 1/2 oz.) Campbell's® Condensed Bean with Bacon Soup
3/4 cup Pace® Chunky Salsa
2 cans (5 oz. each) Swanson® Premium Chunk Chicken Breast
8 flour tortillas (8'')
HEAT oil in skillet. Add onion and garlic and cook until tender.
ADD soup, salsa and chicken. Heat through.
WARM tortillas according to pkg. directions. Spoon about 1/3 cup chicken mixture down center of each tortilla. Fold tortillas around filling.
Recipe For Chicken and Biscuits Casserole
2 cups cooked and cubed chicken 1 1/2 tsp. Worcestershire sauce
10 oz. cooked broccoli 1/4 sour cream (for topping)
1 can Campbell's® Condensed Cream of Chicken Soup 1 egg (for topping)
1/4 cup chopped onion 1 tsp. celery seed (for topping)
1/4 cup sour cream 1/2 tsp. salt (for topping)
1/2 cup shredded Cheddar cheese 8 oz. refrigerated biscuits
1 dash curry powder
PREHEAT oven to 375 degrees
COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish
BAKE for 20-25 minutes, or until hot and bubbly
SPRINKLE top of hot mixture with cheese
CUT biscuits into halves and arrange over the top
MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.
CHICKEN AND RICE BAKE
1 can cream of chicken soup 1 can cream of broccoli soup
1 ½ cups water ¾ cups uncooked rice
1 ½ cups sliced mushrooms 1 can French fried onions
4 boneless skinless chicken breasts Paprika to taste
Pepper to taste
Heat oven to 375. In shallow baking pan mix soup, water, rice, mushrooms, and ½ can of onions. Place chicken on rice. (chicken may be cut in small pieces if desired) Sprinkle with paprika and pepper. Bake 1 hour or until chicken is done. Sprinkle with remaining onions and bake until onions are golden. About 3-5 minutes. Recipe can easily be doubled for larger family.
Recipe from Mom (Cindi )
Recipe For Chicken 'n' Biscuit Pot Pie
4 cups frozen vegetables, thawed (broccoli flowerets, sliced carrots, peas)
2 cups cubed cooked chicken OR turkey
2 cans (10 1/2 oz. each) Campbell's® Campbell's® Chicken Gravy
1 pkg. (about 12 oz.) refrigerated buttermilk biscuits (10)
MIX vegetables, chicken and gravy in 3-qt. shallow baking dish.
BAKE at 400°F. for 15 min. or until hot. Stir.
TOP with biscuits. Bake 15 min. or until biscuits are golden brown.
Recipe For CHICKEN TORTILLA BAKE
3 cups shredded cooked chicken
2 cans chopped green chilies (4oz.)
1 can chicken broth
1 can cream of mushroom soup (undiluted)
1 can cream of chicken soup
1 small onion finely chopped
12 corn tortillas
2 cups (8 oz.) shredded cheddar cheese
In bowl, combine chicken, chilies, broth, soups and onion. Set aside. Warm tortillas in the microwave. Layer half tortillas on bottom of greased 13X9 baking dish. Top with half of chicken mixture and half cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
Recipe from Aunt Carol Lancaster
Recipe For Chicken & Tortilla Enchilada Bake
1 jar (17.5 oz.) Pace® Enchilada Sauce
9 corn tortillas (6")
2 cups chopped cooked chicken OR shredded cooked chicken
2 cups shredded Mexican cheese blend
PREHEAT oven to 350°F. Spread 1/4 cup enchilada sauce in bottom of 9" pie plate.
POUR remaining enchilada sauce into shallow dish. Dip 3 tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of chicken and 1/2 cup cheese. Dip 3 more tortillas in enchilada sauce and place on top. Top with remaining chicken and 1/2 cup cheese. Dip remaining tortillas in enchilada sauce and place on top. Spread with remaining enchilada sauce.
BAKE 25 min. Top with remaining cheese and bake until cheese melts. Cut into wedges.
Recipe Titles In alphabetical order
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