Chicken- Taco Bake
2 Serving
Ingredients:
2 cup grated cheese. -- (1 to 2)
2 can refried beans -- (1 to 2)
2 envelope taco seasoning
2 can tomato sauce -- 8 oz.
4 cup cooked shredded turkey or chicken -- (2 to 3)
4 cup cooked rice -- (2 to 3)
Directions:
Ingredients:
1/2 can Campbell's Cream of Chicken Soup (10 3/4 oz)
1/4 cup Milk
2 Skinless, boneless chicken breast halves
1 tbsp All-purpose flour
3/4 cup Pepperidge Farm Herb Seasoned Stuffing, finely crushed
1 tbsp Margarine, melted
1/2 tbsp Chopped fresh parsley or dried parlsey flakes (opt)
tablespoon & 1 tsp Lemon juice (opt)
Directions:
2 Serving
2 cup grated cheese. -- (1 to 2)
2 can refried beans -- (1 to 2)
2 envelope taco seasoning
2 can tomato sauce -- 8 oz.
4 cup cooked shredded turkey or chicken -- (2 to 3)
4 cup cooked rice -- (2 to 3)
Directions:
Chicken Crunch
2 Servings
1/2 can Campbell's Cream of Chicken Soup (10 3/4 oz)
1/4 cup Milk
2 Skinless, boneless chicken breast halves
1 tbsp All-purpose flour
3/4 cup Pepperidge Farm Herb Seasoned Stuffing, finely crushed
1 tbsp Margarine, melted
1/2 tbsp Chopped fresh parsley or dried parlsey flakes (opt)
tablespoon & 1 tsp Lemon juice (opt)
Directions:
- In shallow dish, combine 1/4 milk and 1/3 cup of soup.
- On waxed paper, lightly coat chicken with flour and dip into soup.
- On another piece ow waxed paper, coat chicken with stuffing.
- On baking sheet, arrange chicken.
- Drizzle with margarine.
- Bake at 400 deg F 20 mins or up to chicken is no longer pink
- In 1-quart saucepan combine reamining soup, 1/4 cup milk, lemon juice and parsley.
- Over low heat, heat through, stirring occasionally.
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