Easy Chicken Pot Pie
Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust. Serve with a mixed green salad, and for dessert, offer ice cream and Pepperidge Farm cookies.
Ingredients
- 1 (10 3/4-ounce) can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1 package (about 9 ounces) frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 1/2 cup milk
- 1 egg
- 1 cup all-purpose baking mix
Preparation
- Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
- Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.
Preparation Time
10 minutes
Bake Time
30 minutes
Serves
Serves 4
Notes, Tips & Suggestions
Tip: As a variation, substitute Campbell's Cream of Chicken with Herbs Soup.
Source
Hearty Chicken & Noodle Casserole
Ingredients
- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/4 teaspoon ground black pepper
- 1 cup frozen mixed vegetables
- 2 cups cubed cooked chicken
- 2 cups medium egg noodles, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preparation
- Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
- Bake at 400°F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese.
Preparation Time
10 minutes
Bake Time
25 minutes
Serves
Makes 4 servings
Notes, Tips & Suggestions
Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese.
Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles.
Source
Cheesy Chicken and Rice Casserole
Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!
Ingredients
- 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 2 cups fresh or frozen vegetables
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese
Preparation
- Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
- Top with chicken. Season chicken as desired. Cover.
- Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.
Preparation Time
5 minutes
Bake Time
45 minutes
Serves
Makes: 4 servings
Notes, Tips & Suggestions
Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.
Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Source
Chicken & Rice Casserole
Ingredients
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast meat
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1/2 cup finely chopped red onion
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped cilantro
- 2 tablespoons butter or margarine, melted
- 1 tablespoon diced jalapeños
- Salt
Preparation
- PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
- COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
Serves
4 servings
Notes, Tips & Suggestions
For freeze ahead
- PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
- PREHEAT oven to 350–F.
- BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.
Source
Family Features
Chicken Enchiladas
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz.) chopped green chiles
- 1 lb. cooked chicken, shredded
- 1 can (10 oz.) enchilada sauce
- 1/2 cup jalapeño Jack cheese, shredded
- 10 Mission Corn Tortillas, warmed
Preparation
- Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
- Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
- Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
- Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.
Source: Mission Foods