Campbell's Cheesy Chicken & Rice Casserole
from Campbell's Kitchen

1 can (10 3/4 oz.) 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 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions:   Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.  Top with chicken. Season chicken as desired. Cover.  Bake at 375 degrees F. for 45 min. or until done. Top with cheese. Serves 6.
 TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
 Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.
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Ginger Chicken Stir-Fry

2 tsp. cornstarch
1 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) OR Certified Organic)
2 tbsp. low-sodium soy sauce
2 tsp. lemon juice
2 tsp. fresh grated ginger OR 1/2 tsp. ground ginger
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
4 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro OR parsley leaves
3 cups hot cooked regular brown rice (optional)
 

Directions:  MIX cornstarch, broth, soy sauce, lemon juice and ginger until smooth. Set aside.  HEAT 1 tbsp. oil in medium skillet over medium-high heat. Add chicken and stir-fry until browned and done. Remove chicken. HEAT remaining oil over medium heat. Add broccoli, carrots and onion and stir-fry until tender-crisp. STIR cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through. Sprinkle with cilantro. Serve over rice, if desired. Serves 4.
** Savory Vegetables:  Simply cooking vegetables in Swanson(R) broth instead of water enhances both their flavor and their taste.

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Mesa Grill's Blue Corn Muffins

2 ounces (1/2 stick) unsalted butter
3 Tablespoons onion, finely diced
1 clove garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeño pepper, finely diced
1/4 cup fresh or frozen corn, thawed
1 Tablespoon cilantro leaves, finely chopped
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon granulated sugar
Set a rack in the middle of the oven and preheat to 400°F. Grease a 6-slot muffin pan with non-stick vegetable spray.

    In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.   In a large mixing bowl, whisk together the milk, eggs, bell pepper,
jalapeño, corn and cilantro. Whisk in the butter mixture. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.   Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.  
** Bobby's Tip When these muffins are day-old they are great for stuffing.

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Baked Potato Soup
 

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
4 cups half-and-half
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
2 tablespoons margarine
3 tablespoons flour
2 large potatoes, baked, peeled, cut into 3/4-inch cubes
1 cup shredded Cheddar cheese
1/2 cup bacon bits
1/2 cup sour cream
Chopped fresh chives to taste

TO PREPARE:  Sauté the onion and celery in 1 tablespoon margarine in a sauté pan until tender.   Combine the onion mixture, half-and-half, salt and pepper in a large saucepan; mix well. Heat to the boiling point, stirring occasionally. Heat 2 tablespoons margarine in a saucepan until melted. Whisk in the flour. Cook for 3 minutes or until of roux consistency, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add the potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently. Ladle into soup bowls. Top each serving with Cheddar cheese, bacon bits, sour cream and chives. SERVES: 8

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Angel Hair Soufflé

4 ounces angel hair pasta
8 egg whites
6 egg yolks
3/4 cup freshly-grated Parmesan cheese
3/4 cup prosciutto ham, finely diced (see note)
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon red pepper sauce

TO PREPARE:  Preheat oven to 375 degrees. Grease a 2-quart soufflé dish. Cook and drain pasta according to package directions. In a large mixing bowl, beat 6 egg yolks with electric mixer until thick and lemon colored, approximately 5 minutes. (This may also be done in a food processor.) Stir in Parmesan cheese, ham,
pepper, red pepper sauce and cooked pasta. In another mixing bowl, beat 8 egg whites until soft peaks form. Fold about 1/2 cup of whites into yolk mixture to lighten it, then fold yolk mixture carefully into whites, using a rubber spatula and being careful not to over mix. Pour mixture into a prepared soufflé dish. Smooth the top, then draw a circle with your finger or a knife on top of soufflé about 2 inches from rim of dish. This causes the center to rise higher than
sides and forms a cap. Bake at 375 degrees for 20 to 25 minutes.

NOTE: Domestic or imported prosciutto is available at specialty markets and delicatessens. Boiled ham may be substituted. SERVES: 4

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