Campbell's Soups Oughta Get an Award!

I bet we have something very much in common, see if you relate: Over the years I have been collecting Campbell's Soup recipes, and relying on one of their soups to help me whip a quick dinner at least one night a week. How about you? I really think they oughta get an award for all the last-minute cooks they've bailed out.

This said, I can see I'll need to turn to the Great Swami of Cookin' Magic (Campbell's, of course) again, because my Saturday is looking pretty packed. So I found yet another recipe that looks and sounds mouth-watering. Do you have easy recipes using soups? Please share--I don't mean to beat a dead horse, but we really are all in this together, so let's share the good stuff! And until next time, happy cook'n!

EASY CHICKEN AND RICE CASSEROLE (serves 4)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breast half (about 1 pound)

1/2 cup shredded Cheddar cheese

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
• Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
• Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
• Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
• Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.