Fish  Vegetable Skillet

You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

What You'll Need

1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

How to Make It

• 1 Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  
• 2 Stir the soup in the skillet.  Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.
  

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Creamy Chicken Tostadas

These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won’t be able to resist the incredible flavor! 

 

What You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
2 small red, green and/or yellow peppers, chopped (about 1 cup)
1 cup frozen whole kernel corn, thawed
1 cup rinsed drained canned black beans
2 cups shredded cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Creamy Poblano & Queso Soup
1/2 soup can milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
1/4 cup chopped fresh cilantro leaves
Mexican-style hot pepper sauce

How to Make It

• 1 Heat the oil in a 12-inch skillet over medium heat.  Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
  
  
• 2 Add the corn, beans and chicken to the skillet and cook until the mixture is hot.  Stir in the soup and milk and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.
  
  
• 3 Squeeze 1 teaspoon juice from the lime.  Place the avocado into a medium bowl.  Add the lime juice and toss to coat.
  
  
• 4 Divide the chicken mixture among the tostada shells.  Top with the avocado mixture and cilantro.  Season with the hot pepper sauce, if desired.

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Citrus-Picante Chicken & Melon Salad

Colorful, refreshing and absolutely delicious...this inventive grilled chicken salad is a winner. It's the perfect summertime dish! 

What You'll Need

1 lemon
1 lime
1 orange
2 cups Pace® Picante Sauce
1 pound skinless, boneless chicken breast halves
3 tablespoons honey
2 cups diced cantaloupe
2 cups diced honeydew
1 medium red pepper, diced (about 1 cup)
Lettuce leaves

How to Make It

• 1 Grate the zest and squeeze the juice from the lemon, the lime and the orange.
  
  
• 2 Stir the picante sauce, juices and zest in a medium bowl.  Reserve 1 1/4 cups for the dressing.  Pour the remaining picante sauce mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag.  Add the chicken and turn to coat.  Cover the dish or seal the bag and refrigerate for 30 minutes.
  
  
• 3 Lightly oil the grill rack and heat the grill to medium-high.  Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.  Remove the chicken to a cutting board.  Let the chicken stand for 10 minutes.  Chop the chicken.  Discard the remaining marinade.
  
  
• 4 Stir the honey and reserved picante sauce mixture in a large bowl.  Add the chicken, cantaloupe, honeydew and pepper and toss to coat.  Serve the chicken mixture on the lettuce leaves.

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Chicken with Peas  Quinoa

 Ever tried quinoa?  It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture.

What You'll Need

1 tablespoon olive oil
1 pound skinless, boneless chicken tenders
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 jar (24 ounces) Prego® Veggie Smart® Smooth & Simple Italian Sauce
1 package (10 ounces) frozen peas, thawed

How to Make It

• 1 Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet, cover and keep warm.
  
  
• 2 Add the paprika and quinoa to the skillet and stir to coat.  Stir in the broth and sauce and heat to a boil.  Reduce the heat to medium.  Cover and cook for 15 minutes or until the quinoa is tender.  Stir in the peas.  Return the chicken to the skillet.  Cook until the chicken is cooked through.
  

 

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Chicken Sorrento

Balsamic vinegar is the secret ingredient that takes this sautéed chicken and pasta dish to a whole new level...chopped basil and grated Parmesan add the finishing touches that make it irresistible!

What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
3 cups penne pasta, cooked and drained (about 4 1/2 cups)
1/4 cup grated Parmesan cheese

How to Make It

• 1 Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  
  
• 2 Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often.  Stir in the basil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.
  
  
• 3 Slice the chicken.  Serve the chicken and sauce over the penne.  Sprinkle with the cheese.
  

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                                 Chicken Crunch

 This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.

 

What You'll Need

2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted

How to Make It

• 1 Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
  
• 2 Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.
  
  
• 3 Bake for 20 minutes or until the chicken is cooked through.
  
• 4 Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.
  

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Chicken Chilaquiles

 This Mexican inspired dish features a combination of shredded cooked chicken, tomato chipotle soup, onion, garlic, cheese and crispy tortilla strips. It’s easy to prepare, super delicious and guaranteed to be a hit at your dinner table!

 

What You'll Need

10 corn tortillas (6-inch), cut into 1-inch-thick strips
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Tomato, Chipotle & Olive Oil Soup
1 cup water
2 cups shredded cooked chicken
1/4 teaspoon freshly cracked black pepper
1 cup shredded Monterey Jack cheese or crumbled queso fresco (about 4 ounces)
Fresh cilantro leaves
lime wedges

How to Make It

• 1 Heat the oven to 350°F.  Arrange the tortilla strips on 2 baking sheets.
  
  
• 2 Bake for 10 minutes or until the tortilla strips are crisp and lightly browned.  Reserve 5 tortilla strips.
  
  
• 3 Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and oregano and cook for 2 minutes, stirring occasionally.  Add the garlic and cook and stir for 1 minute.
  
  
• 4 Stir in the soup and water and heat to a boil.  Reduce the heat to medium.  Cook, uncovered, for 5 minutes.  Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
  
  
• 5 Stir in the remaining tortilla strips and cook until the mixture is hot.  Remove the skillet from the heat.  Sprinkle the chicken mixture with the cheese.  Top with the reserved tortilla strips and the cilantro, if desired.  Serve with the lime wedges

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