Mix all ingredients except
for
soup and form into one loaf. Pour Campbell's French
onion
soup
over
top of loaf. Bake at 350\u00b0 for approximately 2 hours or until well done.
*Or use Campbell's| cream of chicken with herbs soup.
br>Trim It Down: Use Campbell's 98% Fat Free Cream
Melt margarine in large baking dish.
Add Kitchen Bouquet. Mix well and cover both sides of chicken with this mixture.
Salt and pepper chicken.
Bake, covered, until tender at 325\u00b0 for 1 1/2 hours.
Put mushrooms on top and bake with chicken the last 5 minutes.
Preheat oven to 325 degrees.
Trim London broil of fat. Place meat into a 9x13 baking pan.
Sprinkle onion over meat.
Mix soups, gravy, Kitchen Bouquet, and Worcestershire sauce. Pour soup mix over meat.
Cover pan with foil. Bake in preheated oven for 3 hours.
Cut into serving size pieces and enjoy.
Put beef in crock-pot.
Pour a little Kitchen Bouquet over beef and add enough water to cover beef.
When the beef is done, drain juice off beef into a big cooking pot.
Add more water, bring to a boil and add noodles.
Cook until noodles are done and water has cooked down.
Add beef cubes and soups.
Mix together and simmer for about 10 minutes.
enter *.
TIP: Campbell's Kitchen Tip: I use Campbell's(R) Cream
njoy.
Like most chili recipes, this one tastes better the
Arrange broccoli and chicken in 9-inch pie plate or 2-quart shallow baking dish.
Mix soup and milk and pour over all.
Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
Bake 400 degrees F for 25 minutes or until hot.
Slice beef into very thin strips.
Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.
wine (http://familyfun.go.com/recipes/how-to-wrap-a-tamale
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.
auvignon over the roast. Add kitchen bouquet to pot then sprinkle
Preheat oven to 400 degrees F.
Mix soup, vegetables and chicken in 9-inch pie plate.
Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.
Brush the rolls with a little olive oil and toast under a low broiler. (optional).
Heat oven to 400 degrees F.
Heat soup, water, worcestershire sauce and Kitchen Bouquet in a 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet.
Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs.
Chow!
Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
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.
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 ...
Shape the beef into 4 (1/2-inch) thick burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers and set aside. Pour off any fat.
Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 25 minutes or until the topping is golden brown.
ven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar