Campbells Chicken Scampi & Rice

1 can Campbells cream of chicken soup
1 1/3 c. water
2 T. lemon juice
3 cloves garlic, minced or 3/4 t. garlic powder
3/4 c. uncooked white rice
4 boneless, skinless chicken breast halves
Salt and pepper

Preheat oven to 400.

Stir the soup, water, lemon juice, garlic, and rice together in a 11x8 inch (2 quart) shallow baking dish. Season with salt and pepper. Top with chicken. Cover.

Bake for 40 minutes or until chicken is cooked through and rice is tender. Stir before serving and garnish with lemon slices.

We love this recipe! I got it from a Campbells Casseroles cook book that I have. I always add a little more rice, water, and lemon because we like the rice so much. It also takes my oven about 50-60 minutes to cook, so just keep an eye on it and take it out when it is done.

Creamy Cheesy Chicken 'n Noodles

4-6 boneless, skinless chicken breasts
1 BIG can cream of chicken soup
1 package cream cheese
1 tbsp dry Italian dressing mix

Mix all together in crockpot and cook on low for 6 hours. Shred chicken and serve over egg noodles, pasta, or rice with shredded cheddar cheese on top.

Butternut Squash Soup

6 cups butternut squash, peeled and cubed
1/2 small onion, chopped
4 T. butter or margarine
3 cups water
4 chicken bouillon cubes
1/2 t. dried marjoram
1/4 t. ground black pepper
1/2 t. salt
1/8 t. ground cayenne pepper (I use chili powder sometimes)
1 - 8 oz. package of cream cheese

In a large pot or saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, pepper, salt, and cayenne pepper. Bring to boil and cook for 20 minutes, or until squash is tender.

Puree squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to sauce pan and heat through. Do not allow to boil. Yum!!!!!