Cheesy Chicken & Rice Casserole

I recently found this Campbells soup recipe in a magazine.  This one-dish recipe is perfect on a busy night when you don't have a lot of time to prep dinner.  The vegetables and rice in this casserole make it a complete meal.

CHEESY CHICKEN & RICE CASSEROLE

1 can (10 ¾ oz.) cream of chicken soup

1 ⅓ c water

¾ c uncooked long-grain white rice
2 c fresh or frozen mixed vegetables
½ t onion powder
¼ t ground black pepper, divided
½ t garlic salt
4 skinless, boneless chicken breast halves
1 c shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and ⅛ t pepper in a 13x9-inch pan. Top with chicken. Sprinkle with remaining pepper and garlic salt. Cover. Bake at 375º for 45 minutes. Top with cheese and bake for an additional 5 minutes.

Lazy Day Casserole

The other night I just really didn't feel like cooking, so this casserole was perfect. My husband commented, "I forgot how good this is!" If you're feeling just a little more ambitious than completely lazy you can double the recipe and freeze one to have on hand for another lazy day.

1 lb. hamburger, browned
1 can (14 ½ oz.) condensed cream of mushroom soup
2 cans (14 ½ oz. each) condensed tomato soup
1 can (15 oz.) corn, drained
6 oz. large whole wheat egg noodles
1 ½ c grated cheddar cheese


Cook the noodles according to package directions, drain. Gently mix all ingredients, except cheese, together. Put into large casserole dish. Top with cheese. Cover and bake at 350˚ for 45 minutes then remove cover and bake for 5 minutes more.

Mexican Casserole

I was given this recipe at a bridal shower before I got married.  Admittedly this recipe won't be on a recommended list for a weight-loss plan, but it's fun to splurge every once in a while.  This Tex-Mex dish won't dissapoint you or the kids!

2 1b. ground beef
1 large onion, chopped
1 green pepper, chopped
1 can (14.5 oz.) stewed tomatoes
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 soup can water
1 pkg. taco seasoning
1 pkg. tortilla chips (Doritos of Fritos are best!)
2 c cheddar cheese, grated


Brown hamburger. Add onion and green pepper. Sauté. Stir in tomatoes, cream of mushroom soup, cream of chicken soup, water, and taco seasoning. Heat. In 13"x9"x2" pan, layer tortilla chips, meat mixture, and cheese. Top with tortilla chips. Bake at 350˚ for 30 minutes. Serve with sour cream and salsa. Left-overs are better the next day.