|
|
|
Potluck parties are a great way to have a party and keep work to a minimum. When everyone brings their favorite dish, it is a wonderful way to taste each other's much-loved recipes. If you use a recipe with a quick prep time, you'll be all set. Cindy Ayers, vice president of the Campbell's Kitchen, has spent more than 30 years in the culinary world and operated her own restaurant and catering company. Cindy offers a few quick tips for hosting a successful potluck party: --As the host, provide the main dish and beverages, and guests can supplement all the extras. --For a menu with variety, assign every guest a type of dish to bring. --Keep things simple by choosing a recipe that can be made with ingredients you can frequently find in your pantry and fridge. --Quick heat-and-serve dishes are best and require little last minute fussing. --Make sure that there are plenty of plates, cups and utensils--the non-cooks in your crowd will be happy to bring some. --Ask your guests to each bring ten copies of their recipe to share with others at the party. Hearty Sausage and Rice Casserole combines Campbell's Cream of Mushroom Soup with seasoned white and wild rice mix, mushrooms, pork sausage, and Cheddar cheese. For more traditional fare, choose chicken. Hearty Chicken and Noodle Casserole or Country Chicken Casserole use basic pantry ingredients to create these warm and comforting dishes. Impress your guests with these surprisingly easy, crowd-pleasing casserole recipes that require minimal prep and clean up, but taste like you spent hours in the kitchen. For more popular potluck recipes, visit www.campbellskitchen.com. Hearty Chicken and Noodle Casserole 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish. Bake at 400 F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese. Golden Onion Chicken and Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese. Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles. Makes: 4 servings Country Chicken Casserole 
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular, 98% Fat Free or 25% Less Sodium)
Stir soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Top with stuffing. Bake at 400 F 25 minutes or until stuffing is golden brown. Makes: 5 servings *Use a combination of cut green beans and sliced carrots. Hearty Sausage and Rice Casserole 
Prep: 30 minutes / Bake: 1 hour 1 pound bulk pork sausage
Cook sausage in 12-inch skillet over medium-high heat until sausage is well browned, stirring often. Pour off any fat. Add mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from rice blend to skillet and cook until vegetables are tender-crisp. Stir sausage mixture, broth, soup, rice blend and 1/2 cup cheese in 13 x 9 x 2-inch shallow baking dish. Cover baking dish. Bake at 375 F 1 hour or until rice is tender. Stir rice mixture before serving. Sprinkle with remaining cheese. Makes: 6 servings. Easy Substitution: For an extra-special touch, substitute 1 package (8 ounces) baby Portobello mushrooms, sliced, for sliced mushrooms. Creamy Chicken Enchiladas Makes: 6 servings Prep: 20 minutes / Bake: 40 minutes 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish. Bake at 350 F 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion. Tip for 2 cups of chopped cooked chicken: Heat 4 cups water in 3-quart saucepan over medium heat to a boil. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook 5 minutes or until the chicken is cooked through. Drain and chop the chicken. 10/6/08 Date: 9/30/08
Copyright/Privacy
Copyright 1995-2009. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |
Market Snapshot
|
