3 skinless chicken breasts
Stove Top stuffing mix (omit the margarine)
1 pkg. (10 oz.) frozen broccoli, thawed
1 can Campbell's Cream of Celery Soup
1 cup grated sharp chedder cheese
Prepare stuffing mix. Lightly grease a casserole dish. Place half of stuffing mix in pan. Top with half of the broccoli, then the chicken breasts. Top chicken with remaining broccoli and then stuffing. Pour soup over top. Bake at 350 degrees for 30 minutes or until the chicken is tender. Sprinkle with cheese and bake 15 minutes longer. Serves 4-6.
CHEESY CHICKEN CASSEROLE
2 cupd diced cooked chicken
10 oz. bag flat egg noodles, cooked & drained
1 can Campbell's Chunky Cream of Chicken Soup
1/2 cup shredded Monteray Jack Cheese
1/4 tsp. poultry seasoning
1/4 tsp. pepper
1/4 tsp. salt
1 cup buttered bread crumbs
Mix ingredients together and top with buttered bread crumbs. Bake uncovered at 350 degrees until heated through. Approximately 1/2 hour.
CHICKEN AND NOODLES
2 cans Campbell Cream of Chicken Soup
1 can sliced mushrooms well drained
1 cup frozen peas, thawed
2 cans water
1 small bag egg noodles
Combine cream of chicken soup and water together. Bring to boil and add egg noodles and cook until the noodles are almost done. Toss in the mushrooms and peas. Cook noodles till done.
CHICKEN POT PIE
1 can Campbell's cream of potato soup
1 can Campbell's Golden Mushroom soup
2 cups frozen California mix vegetables, thawed
2 cups diced cooked chicken
1/2 cup milk
1/2 tsp. black pepper
2 nine inch frozen pie crusts
Combine first 6 ingredients, mix well and spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until done.
QUICK CHICKEN TETRAZZINI
1 can Campbell's mushroom soup
1 can Campbell's cream of chicken soup
1/2 soup can of milk
2 cups cooked, chopped, chicken
1 cup frozen peas, thawed
1 can sliced mushrooms, drained
1 lb. spaghettini
Boil spaghetti according to package directions. While spaghetti is cooking, combine other ingredients in large saucepan. Cook over low fire until heated through. Drain spaghetti well. Pour spaghetti into large bowl; cover with sauce. Add Parmesan cheese on top, if desired.
CHICKEN MUSHROOM BAKE
1 (10 oz.) pkg. frozen chopped spinach
1 can Campell's Cream of Chicken soup mixed with 1/3 cup milk
2 cups cooked diced chicken
2 sliced, canned mushrooms
1 cup grated Swiss Cheese
Dash paprika
Thaw spinach and spread in a 1 quart casserole. Sprinkle salt and pepper. Spread mushrooms over the spinach and then the chicken pieces. Pour soup over top. Sprinkle with cheese and paprika. Bake 20 minutes at 350 degrees.
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