Cream of Mushroom Soup and Chicken Bake

• 4 boneless chicken breast halves.
• 1 can Cream of Mushroom Soup.

Place chicken in 2-qt. shallow baking dish. Spread soup evenly over chicken. Cover
Bake at 400° F. 30 min. or until chicken is done.

Cream of Mushroom and Skillet Beef and Macaroni

• 1 lb. ground beef.
• 2 stalks celery, diced.
• frac12; tsp. dried oregano leaves, crushed.
• 1 can Cream of Mushroom Soup.
• 1 cup Pace Picante Sauce.
• 1 can (about 8 oz.) whole kernel corn, drained.
• 2 cups cooked elbow pasta
• Shredded Cheddar cheese

COOK beef, celery and oregano in skillet until browned, stirring to separate meat. Pour off fat.
ADD soup, picante sauce, corn and pasta. Heat through. Top with cheese and heat until cheese is melted.

Cream of Mushroom and Green Bean Casserole

• 1 can Cream of Mushroom Soup.
• ½ cup of milk.
• 1 tsp. soy sauce.
• Dash ground black pepper.
• 4 cups cooked cut green beans.
• 1¹/₃ cups French Fried Onions.

MIX soup, milk, soy, black pepper, beans and ²/₃ cup onions in 1½-qt. casserole dish.
BAKE at 350°F. 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.

Cream of Mushroom and Herb Roasted Chicken and Vegetables

• 1 can Cream of Mushroom Soup.
• ¹/₃ cup of water.
• 2 tsp. dried oregano leaves, crushed.
• 4 medium potatoes (about 1¼ lb.), cut into quarters.
• 2 cups fresh or frozen baby carrots.
• 4 chicken breast halves.
• ½ tsp. paprika.

MIX soup, water, 1 tsp. oregano, potatoes and carrots in shallow roasting pan.
TOP with chicken. Sprinkle with remaining oregano and paprika.
BAKE at 400°F. 50 min. or chicken is done. Stir vegetables.

Cream of Mushroom and Chicken and Broccoli Alfredo

• ½ pkg. linguine (8 oz.).
• 1 cup fresh or frozen broccoli flowerets.
• 2 tbsp. butter.
• 1 lb. skinless, boneless, chicken breasts, cut into cubes.
• 1 can Cream of Mushroom Soup.
• ½ cup of milk.
• ½ cup grated Parmesan cheese.
• ¼ tsp. ground black pepper.

COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Cream of Mushroom Soup and Beef and Mushroom Lasagna

Prep: 25 min. Cook: 30 min. Broil: 2 min. Stand: 10 min. Makes 6 servings.

1. Heat oven to 400°F. Stir soup and milk in a small bowl until smooth.
2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 min. or until hot. Uncover baking dish.
5. Heat broiler. Broil 4" from heat 2 min. or until cheese is golden brown. Let stand 10 mins.