Hey everyone. Hope you all had a good weekend. I’m feeling a little more inspired this week than last week, and I’ve got a new recipe from Campbells, which I’ve included in this post for you. Happy Monday!
Monday – Hot dogs, chips, potato salad
Tuesday – Chicken & Stuffing Skillet (recipe below)
Wednesday – Meat loaf w/ mashed potatoes & peas
Thursday – Tator Tot Casserole (& any leftovers from TW)
Friday – Going out for hubby’s birthday
Saturday – Grilled Chicken stuffed potatoes
Sunday – Pizza
Recipe for Chicken & Stuffing Skillet
from Campbell’s Kitchen
Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup OR Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions:
HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.
PREPARE stuffing in skillet according to package directions except let stand 2 min.
RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Serves 4.
TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad–cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.
YUM! Great recipe share. Looks like a yummy week ahead. Happy MPM!
I used to cook extensively with Campbells soups. I have 6 little coil-bound cookbooks from them that got a LOT of use in the first few years of our marriage! They’re still my “go-to guys” when it’s 5 pm and I still haven’t thought about what’s for supper!
That skillet recipe sounds very similar to a casserole recipe from them ~ just add cut up celery and carrots and bake it and you’ve probably got the same thing. Mmmmmm, tasty!
This sounds a lovely recipe Jerri. One I must try out 🙂
Rosie x