Reduced-Fat Chicken Pot Pie

1 cup cut-up cooked chicken

1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.

2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.

3. Bake uncovered about 30 minutes or until golden brown.

Taco Hot Dish

Recipe compliments of Christy Kirby



1 – 1.5 ground beef or turkey
2 cups shredded cheese
1 pkg taco seasoning mix
1 8oz can tomato sauce
1 sm 2.25 oz can sliced black olives (skip if you don't like)
1 can Condensed Tomato Soup
8-10 Hard Shell Taco Shells

Brown meat, drain. Line 9 x 13 pan with 8-10 hard taco shells. Fill each taco shell with meat and put small amount of shredded cheese in each shell.

Mix 1 can of tomato soup with 1 can of water (use soup can) and heat on stovetop in saucepan. In another saucepan heat and mix 1 can of tomato sauce, 1 can of water (use tomato sauce can), 1 small can of olives, 1 package of taco seasoning mix.

Pour mixture of tomato sauce, water, olives and taco seasoning over shells in 9 x 13 pan. Then pour mixture of tomato soup and water over top. Layer top of hotdish with shredded cheese.

Bake at 350 for 45 minutes. Allow to sit for 10 minutes before serving. Server with all your favorite taco condiments.
Makes great leftovers.

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Chicken & Noodle Casserole

1 can cream of chicken
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen peas
1 can all white chunk chicken breast in water, drained
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheese (optional)
2 tbsp, dry breadcrumbs
1 tbsp butter, melted

Stir soup, milk, pepper, parmesan cheese, peas, chicken and noodles in a 1.5 qt casserole dish. Bake at 400 for 20 minutes. Stir, add shredded cheese. Mix breadcrumbs and butter then sprinkle on top. Bake for 5 more minutes.

Karlene's note: I did not have any cream of chicken on hand so I used cream of mushroom. This made the dish taste more like a tuna casserole then a chicken one. I'm not a big fan of tuna casserole - well more that I had it to much growing up and now don't care to eat it as often.

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Hash Brown Potato Casserole, aka Funeral Potatoes

2 lbs. pkg frozen hash brown potatoes
1/2 cup butter
1/2 cup finely chopped onion
1 can cream of chicken soup
1 cup of sour cream
1 tsp salt
1 - 8oz pkg of shredded cheddar cheese
1 cup crushed potato chips

Mix butter, onions, soup, sour cream, salt and cheese together in a large bowl. Then mix in frozen hash browns and crushed potato chips. Place in greased 9x13. Bake for an hour at 375 and if doubled for 1-1/2 hrs.

Garlic Pork Chops

Garlic Pork Chops (from Campbell's Kitchen)

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
rice

Heat the oil in skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5-10 minutes or until the chops are done. I like to server this over rice.

Chicken Broccoli Divan

Chicken Broccoli Divan (from Campbell's Kitchen)

4 cups cooked broccoli flowerets
1.5 cups cubed cooked chicken
1 can cream of chicken
1/3 milk
1/2 cup shredded cheddar cheese
4 tbsp. dry bread crumbs (increased from original - like the dish with more)
2 tbsp. butter, melted (increased from original recipe)

Place broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over. Stir until broccoli and chicken are well covered. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 for 20 min. or until hot.

Chicken & Rice Casserole

(recipe from Adrianne Glauser)

1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved

Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.

Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy (from Campbell's Kitchen)


1/2 cup flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper (did not have on hand - used chili powder instead and only used 1/2 tsp so it wouldn't be to spicy for my daughter. Worked out well - she loved the chicken)
4 boneless chicken breast
1/4 cup butter
1 can cream of chicken soup - regular or 98% fat free
1/4 cup sliced green onions
1 carton (8 oz) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Serve with mashed potatoes or rice if desired.

Quick & Easy Shepherd’s Pie

1 lbs. ground beef
1 can of cream of mushroom soup
2 cans cut green beans, drained
1/2 cup chopped onion
3-4 cups mashed potatoes
1 cup cheddar cheese shredded

Preheat oven to 350 degrees
Brown ground beef with onions. Drain off fat; stir in can of soup. Transfer to 3-quart casserole dish. Top meat mixture with drained green beans then mashed potatoes. Bake for 20-25 minutes. Top with cheese. Bake for 5 minutes more or until cheese is melted

Karlene’s notes:
I have never been a big fan of mashed potatoes therefore to save on time I use instant. For all my food storage friends this is a great opportunity to use potato flakes or pearls. I prefer and use the pearls. It is also a great way to use leftover mashed potatoes.

Swiss Chicken Casserole

Swiss Chicken Casserole (from Tasty Sensations)

Preheat oven to 350.

Place 4 chicken breasts in greased glass dish. Cover with lots of swiss cheese. On top of that, pour 1 can cream of mushroom soup mixed with 1/4 c. milk. Top with 1 c. of Italian flavored bread crumbs (or stuffing - crushed), pour 1/4 c. melted butter on top. Bake for 50-55 minutes.

Pork Chops & Stuffing Bake

4 cups corn bread stuffing
4-6 boneless pork chops, 3/4" thick
1 can cream of celery or 98% fat free cream of celery soup
1/3 cup milk
1/2 cup shredded

Prepare corn bread stuffing according to pkg directions Spoon stuffing across center of 3-qt. shallow baking dish. Place pork chops on each side of stuffing. Mix soup and milk. Pour over chops. Cover, bake at 400 for 30 min. or until done. Sprinkle with cheese. Serves 4-6.

*also delicious with cream of mushroom soup.

Speedy Beef Stroganoff

1 lb. ground beef
1 can cream of mushroom or 98% fat free cream of mushroom soup
1/2 cup sour cream
1 tbsp. worcestershire sauce
1/3 milk
1/2 chopped onion
optional : fresh mushrooms or can of sliced mushrooms
egg noodles

Brown meat and onion together, drain. Add soup, sour cream, worcestershire, milk and fresh or canned mushrooms. Heat through. Serve on noodles. Serves 4

Fiesta Chicken & Rice Bake

1 can (10.75 oz.) cream of chicken or 98% fat free cream of chicken soup (we use the 98% fat free to cut down on calories)
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese

Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4

Quick & Easy Chicken Pot Pie

1 tbsp. butter or margarine
1 cup chopped celery (I would bring this down to 1/2 cup - it was too much celery for our liking)
1 can cream of chicken or 98% fat free cream of chicken soup
1/2 cup milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 bag frozen vegetables (broccoli, cauliflower, carrots)
1-1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack refrigerated flaky biscuits

Preheat oven to 375 degrees. In a large skillet, melt the butter. Add celery and stir over med-high heat until crisp tender. Stir in soup,milk, onion powder, thyme, and pepper. Mix well. Stir in thawed vegetables and chicken. Heat through. Spoon into 12 x 8 baking dish. Top with biscuits, cut into quarters. Place in preheated oven for 20-25 minutes or until biscuits are golden brown and filing is bubbly.