Campbell’s?(r) Cheesy Chicken and Rice Casserole Recipe


1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese


Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

How To Make Easy Chicken Taco Filling


2 skinless, boneless chicken breast halves
1/4 onion, sliced
1/4 green bell pepper, sliced


Saute onion and bell pepper in a medium skillet until soft.

Place chicken breasts on top of saute mixture and spray with cooking spray.

Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.

Grilled Sesame Chicken


1 cup olive oil or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger
2 teaspoons pepper
8 cloves garlic, minced
12 boneless, skinless chicken breast halves


In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.

Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until met juices run clear, basting occasionally with the reserved marinade.

Chicken and Leek Casserole Recipe


4 whole skinless, boneless chicken breasts
2 leeks, chopped
1 (10.5 ounce) can condensed vegetable soup
1 cup white wine
1 tablespoon cornstarch
1 recipe pastry for a 9 inch single crust pie


In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.

Preheat oven to 350 degrees F (175 degrees C).

Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make ‘breathing’ holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.

Quick Chicken and Noodles Recipe


4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/8 teaspoon paprika
1 3/4 cups Swanson(r) Chicken Stock
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles


Season the chicken with the garlic powder and paprika. Cook the chicken in a 12 inch nonstick skillet over medium-high heat until it’s well browned on both sides.

Add the stock, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.

Chicken and Chinese Vegetable Stir-Fry Recipe


14 ounces skinless, boneless chicken breast meat – cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce

3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water


Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.

Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Chicken Annie Style


1 (8 ounce) package uncooked spaghetti
2 teaspoons extra virgin olive oil
2 onions, chopped
2 green bell peppers cut into thin strips
1 pound skinless, boneless chicken breast halves
1 (28 ounce) can crushed tomatoes
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin


Bring a large pot of lightly salted water to a boil, cook the spaghetti for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat, and saute the onions and peppers until tender. Remove from heat, and set aside.

Place the chicken in the skillet, and brown about 5 minutes on each side. Return onions and peppers to skillet, and pour in the tomatoes. Season with Italian seasoning, garlic powder, chili powder, red pepper, cinnamon, and cumin. Cover, reduce heat to low, and cook 25 minutes, or until chicken juices run clear. Serve over the cooked pasta.

How To Make Parmesan-Crusted Chicken in Cream Sauce


2 cups instant brown rice, uncooked
1 (14 ounce) can fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 tablespoons KRAFT Grated Parmesan Cheese
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons oil
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 pound asparagus spears, trimmed, steamed


Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165 degrees F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Recipe For Favorite Barbecue Chicken


1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves


Preheat grill for medium-high heat.

Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.

Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.

Kristi’s Tetrazzini


4 skinless, boneless chicken breast halves
1 (12 ounce) package wide egg noodles
2 (10.75 ounce) cans condensed cream of chicken soup
2 fresh broccoli, minced
3 stalks celery, chopped
1 cup fresh sliced mushrooms
1 onion, chopped
salt to taste
ground black pepper to taste
1 pinch seasoned salt
1/4 cup shredded Cheddar cheese
1/4 cup mozzarella cheese, shredded
1 pinch paprika


Preheat oven to 325 degrees F (165 degrees C). Coat a 13×9 inch baking dish with cooking spray.

In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.

Meanwhile, cook pasta according to directions. Drain.

In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.

Bake for 45 minutes.