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Recipes
Cheesy Chicken & Rice Casserole
By SarahJD60
1.Heat the oven to 375°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Biscuits and Gravy
By SarahJD60
Recipe courtesy Donna Dismore
- 12 ounces hot bulk sausage
- 12 ounces mild bulk sausage
- 4 tablespoons flour
- 1/2 gallon milk
- Salt
- Pepper
- Biscuits, store bought or homemade
Zesty Roasted Garlic Bread
By SarahJD60
Recipe courtesy Paula Deen, 2008
- 1 head garlic, unpeeled
- 1 tablespoon olive oil
- 1 cup (2-sticks) butter, softened
- 3 tablespoons minced parsley leaves
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1loaf sourdough bread, split horizontally
Broccoli Cheese Bake
By SarahJD60
Directions Preheat oven to 325 degrees F (165 degrees C)
- 8 cups fresh broccoli
- 1/2 cup butter
- 2 tablespoons all-purpose flour
- 1 small onion, chopped
- 1 1/4 cups milk
- salt and pepper to taste
- 4 cups shredded Swiss cheese
- 2 eggs, beaten
Cajun Chicken with Rice
By SarahJD60
1.Season the chicken with the Cajun seasoning
- 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
- Cajun seasoning
- 1 tablespoon olive oil
- 1 1/2 cups water
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
- 1 cup fresh or frozen broccoli floretsor frozen peas and carrots
- 1 cup grated Cheddar cheese (about 4 ounces)
Old-Fashioned Pumpkin Nut Loaf Bread
By SarahJD60
Directions PREHEAT oven to 350° F
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 large egg
- 1 large egg white
- 1 tablespoon vegetable oil
- 1/4 cup chopped nuts
Campbell's® Easy Chicken and Cheese Enchiladas
By SarahJD60
Directions Stir the soup, sour cream, picante sauce and chili powder in a medium bowl
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6"), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Mediterranean Chicken Casserole
By SarahJD60
1.Stir the soup, water, oregano, black pepper, spinach, chicken and pasta in a 2-quart shallow baking dish
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 teaspoon ground black pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
- 2 cups cubed cooked chicken
- 2/3 cup orzo pasta, cooked and drained
- 1/2 cup shredded Italian cheese blend
Easy-Five Mexican Dip
By SarahJD60
COMBINE first 4 ingredients in medium microwaveable bowl
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 can (15 oz.) black beans, rinsed
- 1/2 tsp. ground cumin
- 1 tomato, chopped
- Tortilla chips
Beer-Cheese Dip
By SarahJD60
BEAT cream cheese and dressing in medium bowl with mixer until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup KRAFT Ranch Dressing
- 1 cup KRAFT Shredded Cheddar Cheese
- 1/4 cup beer
- 2 green onions, chopped