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Ingredients

1 lb. ground turkey (or ground beef)
1 Tbs. dried onion
1 20-oz. can vegetable soup
1 can creamed corn
1 box instant mashed potatoes
1/2 C. shredded cheddar cheese

Directions

Brown the ground turkey and dried onion. Drain. Put meat into a casserole dish. Add vegetable soup and creamed corn. Mix well. Prepare instant potatoes per box directions. Spread potatoes on top of mixture. Bake at 400 degrees for 20 minutes. Spread cheese across potatoes and bake for additional 5 minutes. Cool and serve.

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Time needed

15 minutes preparation + 40 minutes cooking

Ingredients

1 15-oz. pkg. refrigerated pie crust (2 crusts)
1 16-oz. jar Pace® Chunky Salsa
1 10.75-oz. can Campbell’s® Condensed Cream of Chicken Soup (regular or 98% fat free)
1 C. sour cream
8 oz. shredded Cheddar cheese (about 2 C.)
1 24-oz. pkg. frozen whole kernel corn
2 9.75-oz. cans Swanson® Premium White Chunk Chicken Breast in Water, drained
1 15-oz. can black beans, rinsed and drained

Directions

Let the pie crusts stand at room temperature for 15 minutes or until they’re easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13×9x2-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake at 400 degrees for 40 minutes or until the crust is golden brown.

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Ingredients

2 C. elbow macaroni
1 12-oz. can chunk white meat chicken, drained
2 C. cubed brie cheese
1 10.75-oz. can cream of mushroom soup
1 soup can water
salt and pepper to taste
1/2 C. freshly grated Romano cheese

Directions

Preheat oven to 375 degrees. Lightly spray a 2-qt. casserole dish with cooking oil spray. Set aside. Cook macaroni according to package directions. Drain. Spoon into large mixing bowl. Add all ingredients except Romano and stir well to combine. Spoon into prepared casserole dish. Sprinkle with Romano. Bake 20-25 minutes or until lightly golden and bubbly.

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Ingredients

1 lg. can chicken breast
1 can Vegall
1 can cream of chicken soup
seasoning salt to taste
2 refrigerated pie crusts

Directions

Preheat oven to 350 degrees. Put pie crust in deep dish pan. Pour mixture into crust, put another pie crust on top and cut slits to vent. Cook 40 minutes or until brown on top.

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Ingredients

4 green bell peppers, tops removed and seeded
1 lb. ground turkey
2 Tbs. olive oil
1/2 onion, chopped
1 C. sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 C. fresh spinach
1 14.5-oz. can diced tomatoes, drained
1 Tbs. tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Directions

Preheat oven to 350 degrees. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

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Ingredients

2 Tbs. extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 lg. white onion, chopped
2 cloves garlic, minced
3 med. carrots, peeled and cut into 1/2-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
2 C. 1/2-inch diced pumpkin, seeded and peeled (if pumpkin not in season, butternut or acorn squash may be substituted)
1 14.5-oz. can hominy (white or gold), drained and rinsed
1 14.5-oz. can diced tomatoes (do not drain)
1 15.5-oz. can kidney beans, (do not drain)
1/2 4-oz. can diced green chilies (or to taste)
2 Tbs. tomato paste
4 Tbs. smooth peanut butter
1/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground cinnamon
3 14.5-oz. cans chicken broth

Optional:
Sour cream, garnish
Fresh chopped cilantro, garnish
Warmed corn or flour tortillas, garnish

Directions

In a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin. Cook, stirring occasionally, for about 5-10 minutes, or until chicken is almost opaque. Remove from heat and cool for about 10 minutes.

Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next 5 ingredients; stir to combine.

In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and 1 can chicken broth. Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 cup of chicken stock or water. Pour mixture, along with other 2 cans of chicken broth over crock pot contents.

Place cover on crock pot and cook over low heat for 5-6 hours, or over high heat for 2-3 hours. If soup gets too thick, add chicken stock or water by 1/2-cup increments. This soup should be the consistency of a stew. If it gets too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.

Ladle into bowls and garnish with sour cream and cilantro. Serve warmed tortillas alongside soup.

NOTE: As a cooking alternative, simmer in a Dutch oven on the stove top for 60 minutes.

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Ingredients

1 10.5 oz. can condensed cream of mushroom soup
1 10.5 oz. can condensed cream of chicken soup
1 can diced Ro-Tel tomatoes
2 1/2 C. cooked, shredded chicken breasts
2 C. shredded colby/jack cheese
1 bag nacho flavored Doritos
1/2 C. chicken broth

Directions

Crush doritos and spread in a 9×13-inch baking dish. Mix the soups, Ro-tel, chicken, chicken broth, and 1 C. of the cheese. Spread on top of Doritos. Top with additonal cheese and bake at 350 degrees fro 30 minutes.

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Ingredients

1 chile in adobo (from a 7-oz. can), chopped
1/2 tsp. adobo sauce (from 7-oz. can)
8 oz. black beans, drained and rinsed
8 oz. whole kernel corn without salt
1 7-oz. petite cut diced tomatoes with jalapeños, drained
4 6-inch corn tortillas, cut in half then into 1/4-inch strips
light and dark meat from 1 sm. rotisserie chicken (approx. 1-lb. of meat), cut or shredded into bite-sized pieces
1 C. mild enchilada sauce
1/2 C. fresh squeezed lime juice
1 C. Mexican blend cheese (cheddar, Monterey jack, asadero, quesadilla)
1 C. sour cream
1 Tbs. cilantro, chopped, plus more for garnish
1 scallion, chopped, for garnish (optional)

Directions

Preheat oven to 350 degrees. Combine first nine ingredients plus one tablespoon cilantro in a large bowl until combined. Put into 10×7x2-inch baking dish and bake for 20 minutes. Remove from oven, add cheese, and return to oven for an additional 5 minutes or until cheese is melted. Remove from oven and let rest an additional 5 minutes. Prior to serving, top with a dollop of sour cream, and garnish with cilantro and scallions (optional).

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Ingredients

1/4 C. Pompeian burgundy cooking wine
1/4 stick sweet cream butter
drizzle olive oil
1 lg. white onion
4 green bell peppers
1 pt. mushrooms, sliced
1 jar Bertolli tomato and basil sauce
1 1/2 lbs. boneless skinless chicken thighs, cut into bite-size pieces

Directions

Put oil, butter and wine in skillet and heat. Sauté chicken until golden. Add remaining ingredients and cook until veggies are done. Serve over egg noodles, pasta or rice.

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Ingredients

1 pkg. frozen broccoli
1 whole chicken, boiled, deboned and cut into pieces
1 can cream of mushroom soup
1/2 C. mayonnaise
1 Tbs. curry powder
salt and pepper to taste

Directions

Boil chicken, and debone. Cut chicken into pieces. Mix cream of mushroom soup, mayonnaise, curry powder, salt and pepper in a bowl. Stir well. In a casserole dish, layer the ingredients in the following order: broccoli, sauce mixture, chicken, sauce mixture. Bake at 375 degrees for 45 minutes to 1 hour.

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