Need a quick recipe for dinner tonight.....
02-15-2010, 11:15 AM
#3
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,268
Barbecued salmon, long grain/wild rice and a veggie.
Put the salmon under the broiler on high for about 6 minutes on each side. Then brush on the barbecue sauce and let it cook for until it gets that barbecued look.
Thats what we are having tonight for supper.
Put the salmon under the broiler on high for about 6 minutes on each side. Then brush on the barbecue sauce and let it cook for until it gets that barbecued look.
Thats what we are having tonight for supper.
02-15-2010, 11:17 AM
#4
Senior Member
Join Date: Sep 2009
Location: Utah
Posts: 971
Creamy Chicken Enchiladas
3-4 half Boneless skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 lg Sour Cream
2 cans Minced Green Chilies
1 lb Shredded Cheese ( your favorite )
1 pkg lg Flour Tortillas
Cut up chicken halves into small bite size pieces put in frying pan
and cook until done ( you may use oil or I use water or chicken
bullion to keep chicken from sticking) set aside… Mix in a bowl
Cream of Chicken Soup, Cream of Mushroom Soup, Sour
Cream, Minced Green Chilies, 1 cup cheese.
(I generally use more cheese) Save half of the mixture and set
aside…. With the other half of the mixture add the chicken to it
mix. Fill flour tortillas with chicken mixture, fold and roll.
Place them in a 13x9 pan close together. Should be able to get
anywhere from 8 to 10 in a pan. Pour the rest of the sauce over
the top of the enchiladas, sprinkle the rest of the cheese over
the top, cover with tin foil and bake @ 350 for 45 min.
3-4 half Boneless skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 lg Sour Cream
2 cans Minced Green Chilies
1 lb Shredded Cheese ( your favorite )
1 pkg lg Flour Tortillas
Cut up chicken halves into small bite size pieces put in frying pan
and cook until done ( you may use oil or I use water or chicken
bullion to keep chicken from sticking) set aside… Mix in a bowl
Cream of Chicken Soup, Cream of Mushroom Soup, Sour
Cream, Minced Green Chilies, 1 cup cheese.
(I generally use more cheese) Save half of the mixture and set
aside…. With the other half of the mixture add the chicken to it
mix. Fill flour tortillas with chicken mixture, fold and roll.
Place them in a 13x9 pan close together. Should be able to get
anywhere from 8 to 10 in a pan. Pour the rest of the sauce over
the top of the enchiladas, sprinkle the rest of the cheese over
the top, cover with tin foil and bake @ 350 for 45 min.
02-15-2010, 11:32 AM
#5
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,268
Originally Posted by karielt
Creamy Chicken Enchiladas
3-4 half Boneless skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 lg Sour Cream
2 cans Minced Green Chilies
1 lb Shredded Cheese ( your favorite )
1 pkg lg Flour Tortillas
Cut up chicken halves into small bite size pieces put in frying pan
and cook until done ( you may use oil or I use water or chicken
bullion to keep chicken from sticking) set aside… Mix in a bowl
Cream of Chicken Soup, Cream of Mushroom Soup, Sour
Cream, Minced Green Chilies, 1 cup cheese.
(I generally use more cheese) Save half of the mixture and set
aside…. With the other half of the mixture add the chicken to it
mix. Fill flour tortillas with chicken mixture, fold and roll.
Place them in a 13x9 pan close together. Should be able to get
anywhere from 8 to 10 in a pan. Pour the rest of the sauce over
the top of the enchiladas, sprinkle the rest of the cheese over
the top, cover with tin foil and bake @ 350 for 45 min.
3-4 half Boneless skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 lg Sour Cream
2 cans Minced Green Chilies
1 lb Shredded Cheese ( your favorite )
1 pkg lg Flour Tortillas
Cut up chicken halves into small bite size pieces put in frying pan
and cook until done ( you may use oil or I use water or chicken
bullion to keep chicken from sticking) set aside… Mix in a bowl
Cream of Chicken Soup, Cream of Mushroom Soup, Sour
Cream, Minced Green Chilies, 1 cup cheese.
(I generally use more cheese) Save half of the mixture and set
aside…. With the other half of the mixture add the chicken to it
mix. Fill flour tortillas with chicken mixture, fold and roll.
Place them in a 13x9 pan close together. Should be able to get
anywhere from 8 to 10 in a pan. Pour the rest of the sauce over
the top of the enchiladas, sprinkle the rest of the cheese over
the top, cover with tin foil and bake @ 350 for 45 min.
02-15-2010, 11:35 AM
#6
Senior Member
Join Date: Oct 2009
Location: Council Bluffs, IA
Posts: 349
Just got this today...sounds yummy!
15-Minute Chicken & Rice Dinner
from Campbell's Kitchen
Prep Time: 10 min.
Cook Time: 15 min.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice *
2 cups fresh or frozen broccoli flowerets
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
*For a creamier dish, decrease the rice to 1 1/2 cups.
Tip: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
15-Minute Chicken & Rice Dinner
from Campbell's Kitchen
Prep Time: 10 min.
Cook Time: 15 min.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice *
2 cups fresh or frozen broccoli flowerets
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
*For a creamier dish, decrease the rice to 1 1/2 cups.
Tip: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
02-15-2010, 11:47 AM
#7
Super Member
Join Date: Jun 2009
Location: Montreal, QC, Canada
Posts: 1,301
Here's a quick yet delicious Potato recipe as a side dish...
Take a couple lbs. of new potatoes - washed not peeled..cut into chunks....
In a plastic freezer bag pour 1 package of onion soup mix..1/4 cup of olive oil (or vegetable oil), throw washed potato chunks (try to remove some of the water after washing)...and shake all together in bag....pour into a oven proof pan/dish..and bake til cooked...THEY ARE DELICIOUS!
Take a couple lbs. of new potatoes - washed not peeled..cut into chunks....
In a plastic freezer bag pour 1 package of onion soup mix..1/4 cup of olive oil (or vegetable oil), throw washed potato chunks (try to remove some of the water after washing)...and shake all together in bag....pour into a oven proof pan/dish..and bake til cooked...THEY ARE DELICIOUS!
02-15-2010, 11:47 AM
#8
Power Poster
Join Date: Jan 2009
Location: Front row
Posts: 14,646
Here is my all time favorite fast and easy meal. I usually have Italian meatball I make the way we like them in the freezer but pre cooked pre frozen will work fine.
Cut bell peppers in half long way, put in deep pan/dish stuff with pre cooked meatballs, and fill to overlflowing with good spaghetti sauce. Bake at 350 until peppers are tender. Serve with rice.
Cut bell peppers in half long way, put in deep pan/dish stuff with pre cooked meatballs, and fill to overlflowing with good spaghetti sauce. Bake at 350 until peppers are tender. Serve with rice.
02-15-2010, 11:49 AM
#9
Senior Member
Join Date: Feb 2010
Location: New York State, but I will always be Canadian!
Posts: 933
Yummy crock-pot dinner--my family's absolute FAV!
1 beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
1 16 oz bottle of pepsi (more if it's a bigger roast)
Cook 8 hours on low
Makes a wonderful "gravy" to serve over mashed potatoes.
:)
1 beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
1 16 oz bottle of pepsi (more if it's a bigger roast)
Cook 8 hours on low
Makes a wonderful "gravy" to serve over mashed potatoes.
:)
02-15-2010, 11:55 AM
#10
Power Poster
Join Date: Jan 2009
Location: Front row
Posts: 14,646
Every two weeks or so I put split fryer breasts in my big roaster at 250º for about 4 hours or so. I put two or three big pieces in a ziplock freezer bag and have great tasting pre cooked chicken to use all during the week. It's a real time saver. When I make a pot pie I make filling for two and freeze one filling for later. I make a big pot of chicken and dumpling and freeze quart jars of it. Glass mason jars freeze fine. I keep them on the door rack of my freezer. Don't fill all the way to the top. LOL
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