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.