Saturday, April 4, 2009

What a DEAL!!!!

Good friends of ours told us about Campbell's web page for good dinners. Soooo....I decided to mosey on over and check it out. I figured why not plan a whole meal and give it a whirl. This is the menu that I found and will try tomorrow evening {Sunday} Based on other recipes off this page...the main meal should only cost about $15 total...what a deal if you are feeding 8!!!!

Go and check it out {Campbell's Kitchen} and let me what sounds good to you....or if you have tried any of the recipes! please let me know!!!!!!!! Always looking for quick and easy meals that don't cost alot!!!!!

Fiesta Chicken Casserole
From: Campbell's Kitchen
Prep: 15 minutesBake: 40 minutes
Serves: 8

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream 2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Heat the oven to 400°F. 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 x 9 x 2-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 for 40 minutes or until the crust is golden brown.

Nutrition Information

Using Campbell's® Condensed Cream of Chicken Soup: Calories 657, Total Fat 36g, Saturated Fat 14g, Cholesterol 70mg, Sodium 1508mg, Total Carbohydrate 59g, Dietary Fiber 7g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 642, Total Fat 34g, Saturated Fat 13g, Cholesterol 70mg, Sodium 1459mg, Total Carbohydrate 59g, Dietary Fiber 6g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV

Fudgy Brownie Cups
Thaw: 30 minutes

Prep: 25 minutes

Bake: 18 minutes

1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

4 squares (1 oz. each) unsweetened chocolate

4 tablespoons butter OR margarine

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 tablespoons all-purpose flour Confectioners' sugar (optional)

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
PLACE chocolate and butter in large microwave-safe bowl. Microwave on HIGH 1 min. or until butter is melted. Stir until smooth.
STIR sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour.
UNFOLD pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 (3") squares. Press squares into 3" muffin-pan cups. Spoon about 1 tbsp. chocolate mixture into each cup.
BAKE 18 min. or until golden. Remove from muffin-pans and cool on wire rack. Sprinkle with confectioners' sugar, if desired. Makes 20


Tara said...

I've tried that fiesta dish!! it's yummy huh??? going to have to try the brownies!! Those sound delish!

Barbara Soderman said...

Well, had to change some stuff so I didn't have to go to the store, but it's in the oven now=)