We will add new recipes every so often that use Campbell Soups.

All you will need to do is remove and save the labels for our alumnae group! Please send to our Foundation Chairman. We will post other

recipes also! We would also like any member to send a recipe to post!

Alethea Harrington's Brunch Eggs

(served at 50s Brunch-November 2006)

Grease 9x13 dish with Pam.

Cover bottom with Canadian bacon, cut up

Top with shredded or sliced Swiss cheese

Break 12 eggs over Swiss cheese as evenly as you can

Pour about 1 cup whipping cream over eggs.

Bake at 450 degrees for 10 minutes

Take out and sprinkle with parmesan cheese, pepper and a little paprika

Put in for a few more minutes until eggs are set.

Garnish with parsley.

Diane Turner's Cheese Ball-2006 Brunch

2 8-oz. cream cheese
2 packages dry Good Season's spicy Italian dressing
ground pepper

"I melt the cream cheese in the microwave for about 2 minutes--just enough to make it soft to mix in the Good Season's dressing.  Then I sort of form it into a

ball in the bowl and refrigerate it until it's almost hard.  I put out a sheet of wax paper and cover it with black pepper.  Then I take out the cheese and form
a ball in my hands. I then roll it into the black pepper until it is totally covered.  Don't let the cheese get too hard again because the pepper will not stick well.  I wrap it lightly in wax paper and put it in the refrigerator until ready to use.  As I said, it's so easy!" 

Gamma Tau Legacy Punch 2002

Recipe from Tracy Glover, Gamma Tau

We are still using this at GT and alum functions!

1 Large Can Frozen Lemonade

1 Small Can Frozen Orange Juice

1/2 Cup Sugar

Mix the above together and freeze in the freezer.

When ready to serve put frozen contents into a punch bowl. Add a 2 liter bottle of 7-up. This recipe can be easily doubled.

Gamma Tau Mothers Club Tetrazinni 60s Style

In the "old days" in the early sixties the mother's group brought delicious tetrazinni for the collegians to eat during "rush". Recipe by Mrs. George Cook  1/12/65

Cut up turkey or chicken- may use amount you like

Dice 1 onion, 1 bell pepper, and 4 stalks of celery and cook in a little turkey or chicken broth until tender. Add a can of sliced mushrooms and 1 can of cream of mushroom soup (save the label). Cook 3/4 lb. spaghetti in broth or broth-water mix. Mix all ingredients, top with cheddar cheese and heat until bubbly throughout.

Easy Chicken Pot Pie
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 30 min.

1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup*
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken OR turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Directions:
PREHEAT oven to 400°F.
MIX soup, vegetables and chicken in 9" pie plate.
MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.

Cheddar Broccoli Chicken & Mashed Potatoes
from Campbell's Kitchen

Prep/Cook Time 15 min.

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's(R) Broccoli Cheese OR 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
2 cups fresh broccoli flowerets OR frozen broccoli flowerets
4 cups hot mashed potatoes

Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve over potatoes. Serves 4.

Chicken Quesadillas & Fiesta Rice
from Campbell's Kitchen

Prep/Cook Time 20 min.

1 lb. boneless chicken breasts, cubed
1 can Campbell's(R) Cheddar Cheese Soup
1/2 cup Pace(R) Chunky Salsa OR Picante Sauce                
10 flour tortillas (8'')
 Fiesta Rice

Directions:
PREHEAT oven to 425 degrees F.
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 5 min. or until hot. Serve with Fiesta Rice . Serves 4.
Fiesta Rice: Heat 1 can Campbell's(R) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(R) Chunky Salsa in saucepan to boil. Stir in 2 cups uncooked Minute(R) White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.

Creamy Almond Chicken
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1/4 cup butter OR margarine
2/3 cup sliced almonds
6 boneless chicken breast halves
1/8 tsp. pepper
1 cup heavy cream
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon mustard
1/8 tsp. crushed red pepper

Directions:
MELT 1 tbsp. butter in skillet. Add almonds and cook until browned. Remove almonds.
PLACE chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper.
MELT remaining butter in skillet. Add chicken and cook until browned.
ADD 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 min. or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired. Serves 6.
 

Creamy Chicken & Wild Rice
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: About 8 hr.

2 cans (10 3/4 oz. each ) Campbell's(R) Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1 pkg. (6 oz.) seasoned long-grain and wild rice mix
4 large carrots, thickly sliced
8 boneless chicken breast halves

Directions:
MIX soup, water, rice and carrots in slow cooker. Add chicken and turn to coat.
COVER and cook on LOW 7 to 8 hr. or until done. Serves 8.
Oven Preparation: Prepare recipe as above except reduce water to 1 cup, and slice carrots 1/2" thick. Mix soup, water, rice and carrots in 4-qt. baking dish. Add chicken and turn to coat. Cover. Bake at 375°F. for 1 hr. or until done.

Monterey Chicken Fajitas
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 tbsp. Crisco(R) Vegetable Oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace(R) Chunky Salsa
8 (8") Mission(R) Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese

Directions:
HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.
ADD pepper and onion and cook over medium heat until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serves 4.

Creamy Chicken Dijon

Campbell's kitchen

Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breast halves

1 can Campbell's Cream of Chicken Soup

1/2 cup water

1 tbsp. course grain Dijon style mustard

1 tbsp. dry white wine

1 tsp. parsley flakes

1 tsp. packed brown sugar

1/2 tsp onion powder

1/4 tsp. dried tarragon leaves, crushed

Dash garlic powder

Directions:

Heat oil in skillet. Cook chicken 10 minutes or until browned.

Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5-10 minutes until chicken is done. Serves 4.

Creamy Chicken and Broccoli Alfredo

Campbell's kitchen

Ingredients:

1/2 pkg. linguine (8 oz.)

1 cup frozen broccoli flowerets

2 tbsp. butter or margarine

1 lb. skinless, boneless chicken breasts, cut into cubes

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 tsp. ground black pepper

Directions:

Cook linguine according the pkg. directions. Add broccoli for last 4 minutes of cooking time. Drain.

Heat butter in skillet. Cook chicken until browned, stirring often.

Add soup, milk, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Serves four.

Chicken Broccoli Divan

Campbell's Kitchen

Ingredients:

4 cups fresh or frozen broccoli flowerets

4 skinless, boneless chicken breast halves

1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup (regular or fat free)

1/2 cup milk

1/2 cup shredded Cheddar cheese

2 tbsp. dry bread crumbs

1 tbsp. melted butter

Directions:

Put broccoli in 12x8x2 shallow baking dish. Top with chicken.

Stir soup and milk in bowl. Pour over chicken. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.

Bake at 350 degrees for 30 minutes or until chicken is cooked through.

Serves 4