Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's Condensed 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
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese


Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Makes 6 Servings


Mix 'n' Match

Try making this Alfredo style by using 1/4 cup grated Parmesan instead of Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets instead of mixed vegetables. Top chicken with remaining Parmesan cheese.

Grands Biscuit Taco Cups

1 1/2 pounds lean (at least 80%) ground beef
1 (15-ounce) can spicy chili beans, undrained
1 package (1.25 ounces) Old El Paso 40% less-sodium taco seasoning mix
1/2 cup water
1 can (16.3 ounces) Pillsbury Grands refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired

Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.

Meanwhile, spray outside bottom and sides of 8 (6-ounce) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.

Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.

Top with cheese, lettuce, tomato, sour cream and salsa.

Scalloped Garlic Potatoes

3 medium all-purpose potatoes, peeled and thinly sliced (about 1 1/2 pounds)
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1 cup (1/2 pint) whipping or heavy cream
1/2 cup water

Preheat oven to 375°F. In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients; pour over potatoes.

Bake uncovered 45 minutes or until potatoes are tender.

Makes 4 servings


Helpful Tips

Sprinkle a handful of fresh chopped herbs over the top of this cream potato casserole before serving. Chives, thyme, rosemary and parsley are all good choices--either alone or mixed together.

Mix 'n' Match

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.

Hearty Beef Burgundy

4 slices bacon, diced
1 1/2 pounds beef stew meat, cut into 2-inch pieces
1 small onion, chopped
1/ cup plus 2 Tablespoons all-purpose flour, divided
1 can (14 1/2 ounces) beef broth
2 cups baby carrots
1 cup frozen whole pearl onions
1 package (8 ounces) whole mushrooms
1 cup dry red wine or beef broth
1 Tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 Tablespoons butter, softened

Preheat oven to 350°F. Cook bacon in a 4-quart Dutch oven over medium-high heat until crisp. Remove bacon and set aside. Add meat to drippings in pot; cook until meat is browned on all sideds. Add chopped onion; cook until softened. Stir in 1/4 cup flour. Add beef broth; cook, stirring constantly, until thickened. Stir in cooked bacon, carrots, pearl onions, mushrooms, wine, tomato paste, salt and thyme.

Cover pot and bake, stirring once, until meat is fork-tender, about 1 hour 30 minutes.

Combine remaining flour and butter in a small bowl; mix until a smooth paste forms. Place pot on stove top. Drop flour mixture over stew, a little at a time. cook over low heat, stirring constantly, until gravy has thickened, 2-3 minutes.

Makes 4-6 servings


Helpful Tips

Making this stew a day ahead of time gives the flavors a chance to blend and fully develop. Serve this stew with egg noodles or fettuccine.

Individual Beef Wellingtons

2 Tablespoons butter
4 filet mignon, (1 1/2 inches thick)
2 Tablespoons chopped shallots (about 2 cloves)
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
1 large egg
2 teaspoons water

Melt butter in a medium skillet over medium-high heat. Add filets; cook, turning once, just until browned on both sides, 3-4 minutes. Place on a plate; cover and chill 1 hour.

Meanwhile, add shallots to same skillet; cook and stir until tender, about 1 minute. Cook to room temperature, about 30 minutes.

Roll pastry on a lightly floured surface to a 13-inch square. Cut into 4 squares.

Beat egg and water in a small bowl until combined. Place each filet on a pastry square. Brush edges of pastry squares with egg wash. Top each filet with shallots. Bring up 2 opposite corners of each pastry square to center and press together. Wrap remaining corners over each filet, sealing in center. Press all seams to seal. Brush seams with egg wash. Chill 1 hour.

Preheat oven to 425°F. Place pastry-wrapped filets seam side down on a baking sheet. Bake until pastry is golden and an instant-read thermometer inserted in center of meat registers 160°F, 20-25 minutes.

Makes 4 servings


Mix 'n' Match

If you prefer poultry, substitute 4 boneless skinless chicken-breast halves for the filet mignon. Prepare and bake as directed. For poultry make sure it is thoroughly cooked and there is no pink left.

Baked Fish Fillets

4 cod fillets (about 4 ounces each)
1/4 cup (1/2 stick) butter, melted
1 teaspoon lemon juice
1/2 cup bread crumbs
1 Tablespoon grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Lemon wedges

Preheat oven to 450°F. Coat an 11- x 7-inch baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.

Dip fillets in butter mixture, coating both sides. Dip fillets in bread crumb mixture, coating both sides.

Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.

Bake fillets until an instant-read meat thermometer inserted in center of a fillet registers 145°F and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.

Makes 4 servings


Helpful Tips

An important thing to remember when baking fish fillets is to always adjust the baking time for the size of the fillets. If using 4-ounce fillets, then 8 minutes is about right. If the fillets are bigger, bake a little longer. If they are smaller, bake a few minutes less.

Mix 'n' Match

For spicy Cajun fish fillets, replace the oregano and basil in the bread crumb mixture with 1/2 teaspoon Cajun seasoning.

Crispy Garlic Chicken

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
2 Tablespoons plain dry bread crumbs


Preheat oven to 400°F. In medium bowl, combine soup mix, mayonnaise and cheese; set aside.

On baking sheet, arrange chicken. Evenly top chicken with soup mixture, then evenly sprinkle with bread crumbs.

Bake uncovered 20 minutes or until chicken is no longer pink.

Makes 4 servings


Helpful Tips

A wedge of Parmesan cheese will keep for weeks in the refrigerator if well-wrapped in heavy-duty foil. Grate just enough for a recipe. One ounce of cheese, the size of a small lime, will yield 1/4 cup of grated cheese.

Mix 'n' Match

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.

Salsa Chicken & Rice

1/4 cup all-purpose flour
6 boneless, skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
2 Tablespoons vegetable oil
2 cups cooked long-grain rice
1 jar (16 ounces) chunky-style salsa
1 can (15 ounces) black beans, drained, rinsed
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar cheese

Preheat oven to 375°F. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.

Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8 minutes. Remove skillet from heat.

Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture. Sprinkle with Cheddar.

Bake until instant-read thermometer inserted in center of chicken registers 180°F and rice mixture is hot, 30-40 minutes.


Helpful Tips

Pressing the chicken thighs into the rice mixture keeps them moist and prevents them from overcooking around the edges.

Mix 'n' Match

If you prefer, substitute boneless pork loin chops for the chicken thighs in this recipe. Bake at 375°F for about 40 minutes.