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.

Sausage Pasta Dish

1 box Rigatoni Pasta
Jimmy Dean sausage
1 jar spagetti sauce
1 can sliced olives
1 1/2 cups shredded mozzarella cheese

Boil pasta, brown sausage. combine pasta, meat, sauce and olives in 13x9 pan. Sprinkle with cheese. Bake at 350 for 20-30 min.

Black Bean Enchiladas

1 1/2 c. Black Beans
1/2 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 4oz. can diced green chilies
1 8oz can red enchilada sauce
3/4 c. milk
1 pkg soft taco size flour tortillas
grated cheese
(recipe didn't call for it, but next time i'll add 1/2 to 1 pound of ground beef or chicken)

Wash, soak, and cook beans for 1 1/2 hrs or until tender, then drain. Mix together beans, onion, soups, green chilies, enchilada sauce, milk and meat if desired. Spray a 9x13 pan and place a layer of tortillas, then bean mixture, then cheese, then start again with tortillas until bean mixture is gone. Bake at 350' for 30-40 min or until bubbly.

Unorthodox Shepherd's Pie

2 lbs. extra lean ground beef
1/2 c. chopped onion
1 c. finely chopped celery
2 tblsp. oil
1/4 c. + 1 tblsp. flour
2 c. chicken stock + 3/4 c. potato water (from boiling potatoes)
1 tsp. ground chili powder
1/2 - 1 tsp. Worcestershire sauce (optional)
1 tsp. salt
black pepper to taste (1/8 - 1/4 tsp.)
3 c. frozen mixed vegetables of your choice
4 1/2 lbs. Russet potatoes
1 1/2 c. half and half
4 oz. cream cheese
1/2 c. grated Parmesan cheese
1/2 stick butter, cut into small pieces
paprika

Boil potatoes in salted water. While the potatoes are cooking saute beef, onion, and celery in oil. Add flour and stir two to three minutes until it begins to bubble. Slowly add chicken stock and potato water (taken from the boiling potatoes), stir in chili powder, Worcestershire, and salt and pepper to taste. Cook until thickened; stir in frozen vegetables. Let simmer while you prepare potatoes.

Drain and mash potatoes with half and half, the cheeses, and salt and pepper.

Pour the beef mixture into 9 x 13 baking dish and top with mashed potatoes. Scatter butter bits evenly over the potatoes and sprinkle with paprika.

Bake uncovered at 350 for 45 minutes.