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Quick & EasyBy Beverly Barbour
SOUP CAN BE THE SECRET TO HOMEMADE MEALS IN MINUTESWhat the secret for turning everyday chicken or pork into an extraordinary meal in just minutes? It's soup-the timesaving secret ingredient for many savvy home cooks. Since the 1940's, Campbell's soup has helped create some of America's all-time classic dishes. The first recipes from Campbell's Kitchens were considered revolutionary for using ready-made soup as a central ingredient. Today the tradition continues thanks to the Kitchens staff and their focus on creating contemporary, family-friendly recipes. CHICKEN & STUFFING SKILLET1 tablespoon butter or margarine Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare Stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Makes 4 servings. *Also delicious with cream of celery or cream of chicken soup. CAMPBELL'S ASIAN CHICKEN & RICE1 tablespoon vegetable oil Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 minutes or until done. Makes 4 servings. CAMPBELL'S CHICKEN QUESADILLAS & FIESTA RICE1 lb. boneless chicken breasts, cubed Preheat oven to 4250F. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 up soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Fiesta Rice.Makes 4 servings. *Fiesta Rice: Heat 1 can condensed chicken broth, ½ cup water and ½ cup chunky salsa in saucepan to a boil. Stir in 2 cups uncooked quick cooking rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. CAMPBELL'S CREAMY RANCH PORK CHOPS & RICE1 tablespoon vegetable oil Heat oil in skillet. Add chops and cook until browned. Add soup, milk and ½ package salad dressing mix. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Sprinkle with paprika. Serve with Ranch-Style Rice. Makes 4 servings.* Ranch-Style Rice: Add remaining salad dressing mix to water when making rice. CAMPBELL'S TASTY 2-STEP CHICKENBrown 4 boneless chicken breast halves in 1 tablespoon hot oil. Add 1 can (10 ¾ oz.) cream of mushroom soup and ½ cup water. Cover and simmer until done. Makes 4 servings.
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