Tag: Campbell’s Soup

Handy Dandy Chicken

/ Gary Hilson

I make this casserole a lot. It’s similar to one my mom made when I was a kid. You can use any cut of chicken you like, as long as you stick to the recommended weight in the recipe. I use skinless, boneless chicken thighs which makes it easy to split the servings and freeze leftovers.

2 cups instant white rice
10 oz can of mushroom stems and pieces
10 oz can of cream of mushroom soup
10 oz can of cream of chicken soup
3/4 cup of apple juice
1 1/4 oz envelope of vegetable soup mix
3 lbs (1.4 kg) of bone-in chicken parts, skinless

Combine first six ingredients in large bowl. Spread in ungreased 9×13 inch pan. Arrange chicken, meaty-side up, on rice mixture. Cover with greased foil. Bake 350 degrees F for 1 1/2 to 2 hours until chicken is no longer pink inside.

Serves 6.

Recipe pulled from Company’s Coming: Most Loved Casseroles by Jean Pare.

Recipe: Hash Brown Casserole

/ Gary Hilson

This is really easy to make, goes well with meat of your choice or salad for you vegetarians.

2 – 16 Oz Package of Frozen Hash Browns
2 cups sour cream
2 – 10 oz cans of mushroom soup
¼ cup of melted butter
¼ cup chopped green onion
2 cups grated cheddar cheese
Topping: ¼ cup Parmesan cheese
2 tbsp chopped parsley

Break up frozen potatoes. Mix with other ingredients. Put in buttered 9×12 casserole dish. Sprinkle the topping on top. Bake at 350 degrees for 1 ½ hour.

Recipe: Golden Mushroom Pork & Apples

/ Gary Hilson

2 cans (10 3/4 ounces each) Campbell’s® Condensed Golden
Mushroom Soup (Cream of Mushroom soup will work too)
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
2 large onions, sliced (about 2 cups)

Stir the soup, water, brown sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions.
Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through, or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with a field greens salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with
Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait; layer strawberry yogurt with chunks of pineapple and green
seedless grapes, then sprinkle with granola.

Nutrition Information
Calories 277, Total Fat 9g, Saturated Fat 3g, Cholesterol 57mg, Sodium 603mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein
23g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 7%DV