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

1. Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
2. 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

Campbell's

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

1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
2. 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

Campbell's Cooking Soups

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

1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. 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

Campbell's Cooking Soups

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

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. 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

1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
2. PREHEAT oven to 350–F.
3. BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Courtesy of Nestlé USA, Inc.

Source

Family Features

 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

1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
3. 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.
4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods