Archive for the ‘CHICKEN & TURKEY’ Category
Supper à la King
July 2, 2021 Lee
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Chicken à la King

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 100.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Servings 6 servings

Ingredients
  

  • ¼ cup butter
  • ½ cup green bell pepper, diced
  • ⅓ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup milk
  • 2 cups Meat Option, cooked, cubed
  • ¾ cup Cheese Option, shredded
  • ¼ cup pimento, diced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut

Meat - Use 1 Item

  • chicken
  • ham
  • turkey, or chicken
  • kielbasa

Cheese - Use 1 Item

  • Swiss cheese
  • Cheddar cheese
  • Muenster cheese
  • American cheese

Side Dish - Use 1 Item

  • zucchini, shredded, cooked and drained
  • baked potatoes, split
  • spaghetti squash, cooked
  • hot biscuits, split

Instructions
 

  • Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and onion and cook until soft.
  • Stir in the Soup Option and milk. Mix well.
  • Stir in the Meat and Cheese Options as well as the pimento. Cook another 5 minutes to heat everything through.
  • Arrange Side Dish Option on serving plates, ladle sauce over, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PORK,Pork - Sausage
Quick Stovetop Supper
July 2, 2021 Lee
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Quick Stovetop Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 99.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • ½ cup mushrooms, sliced
  • ¼ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ½ teaspoon dry mustard
  • Meat Option
  • ½ cup Vegetable Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 113 grams dried beef, rinsed, cut into strips, (4 oz)
  • 1 cup cooked ham, cut into strips
  • 1 cup cooked turkey, or chicken, cut into strips
  • 1 can tuna, drained, flaked, (about 7 oz / 185 g)

Vegetable - Use 1 Item

  • peas, cooked, drained
  • cut green beans, cooked, drained
  • carrots, diced, cooked, drained
  • spinach, packed, chopped

Side Dish - Use 1 Item

  • toast points
  • baked potatoes, split
  • hot cooked noodles
  • patty shells, baked

Instructions
 

  • Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
  • Stir in the Soup Option, milk, and mustard until smooth.
  • Stir in the Meat and Vegetable Options, heat through, stir occasionally.
  • Serve over Side Dish Option, enjoy.

Notes

Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Souper Enchiladas
July 1, 2021 Lee
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Souper Enchiladas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 95.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • ½ cup vegetable oil
  • 8 corn tortillas, (6 inch)
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups Meat Option, cooked, shredded
  • ½ cup water
  • 1 teaspoon ground cumin
  • Seasoning Option
  • 1 jar taco sauce, (8 oz / 226 g)
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Only 1 Item to Use

  • black bean soup, no longer produced by Campbell's
  • condensed bean with bacon soup
  • chili beef soup, no longer produced by Campbell's

Meat - Use 1 Item

  • chicken
  • pork
  • beef

Seasoning - Use 1 Item

  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • 2 fresh Jalapeno peppers, seeded and chopped
  • ¼ teaspoon hot pepper sauce

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese

Instructions
 

  • In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
  • Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
  • Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
  • While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
  • Pour taco sauce evenly over enchiladas.
  • Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
  • Uncover and bake for 5 more minutes.
  • Serve with sides of your choice. Enjoy.

Notes

High cost per serving until I determine cost of the corn tortillas. 
* High Cost $1.51+ per Serving,BEEF,CHICKEN & TURKEY,PORK
Chicken Livers en Brochette
June 28, 2021 Lee
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Chicken Livers en Brochette

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 18 chicken livers
  • 6 slices bacon, cut into 1½ inch squares
  • 12 large button mushrooms
  • 2 green bell peppers, cut into 1½ inch squares
  • 6 small white onions, parboiled, drained
  • 6 skewers, 12 inch
  • 1 cup Italian dressing, Shortcuts

Instructions
 

  • Cut livers to uniform size and dry well.
  • For each skewer, you are going to use 3 livers, 6 bacon squares, 2 mushrooms, 2 bell pepper squares, and 1 onion , making sure to place a bacon square on each side of the bacon. Alternate adding liver, mushrooms, and bell pepper, ending with an onion on the end of each skewer.
  • Pour the dressing into a small bowl and brush the skewers with the dressing.
  • Broil kabobs for 15-20 minutes, turning and brushing on dressing until livers are cooked through.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Giblets,MUSHROOMS
Cornish Hens & Vegetables
June 27, 2021 Lee
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Cornish Hens & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 84.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Servings 2 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Foil

Ingredients
  

  • 2 Cornish game hens
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • 2 cloves garlic, minced
  • ½ teaspoon Herb Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

OPTIONS

Vegetable 1 - Use 1 Item

  • mushrooms, sliced
  • zucchini, sliced
  • tomato, diced
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 4 spring onions, sliced
  • 2 tablespoons pimento, chopped
  • ½ cup onion, diced
  • ½ cup carrot, diced

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried thyme, crushed
  • dried basil, crushed
  • rubbed sage

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed tomato bisque
  • Spanish style vegetable soup, no longer produced by Campbell's

Instructions
 

  • Split each Cornish hen in half, down through the center of the breast and through the back so you have 4 halves.
  • Heat the oil and butter in a large non stick pan on medium high heat. When hot, add 2 halves and brown on both sides, remove the browned halves to a 9x13 inch baking pan. Repeat with remaining halves. Leave drippings in pan after the second batch has been placed in the baking pan.
  • Reduce heat to medium on the pan, then preheat your oven to 180° C (350° F).
  • To the pan add Vegetable 1, Vegetable 2, and Herb Options, plus the garlic. Cook for 2 minutes stirring continuously.
  • Add the Soup Option and stir in, heat to boiling, stirring. Remove from heat.
  • Pour hot mixture over the hens in the baking pan. Cover pan with foil.
  • Bake for 25 minutes. Remove foil, baste hens with pan juices and bake another 10 minutes uncovered, or until hens are fork tender.
  • Remove hens to a serving platter. Pour pan juices into a pan and place over high medium heat and bring to a boil. In a measuring cup, mix together the cornstarch and cold water to make a slurry.
  • When the juices are boiling, stir in the slurry and cook for 1 minute to make a sauce. Remove from heat.
  • Pour some sauce over the hens and the remaining to a bowl to be passed on the table.
  • Serve and enjoy.

Notes

High cost per serving, as I have only seen Cornish game hens once and that was in Phuket province, and they were about $5 each, but they were good!
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Lemon Herbed Chicken
June 27, 2021 Lee
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Lemon Herbed Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 83.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 tablespoons lemon juice
  • ½ teaspoon paprika
  • Seasoning Option
  • ¼ teaspoon Herb Option
  • 1 lemon, sliced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried marjoram, crushed
  • dried rosemary, crushed
  • rubbed sage

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked noodles
  • hot mashed potatoes
  • hot stuffing, Shortcut

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup, Seasoning, and Herb Options, as well as the lemon juice and paprika. Heat to boiling then reduce to low and simmer covered, stirring occasionally, for 30-40 until chicken is fork tender.
  • Garnish with lemon slices. Serve with Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Stove Top Stuffing.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Paprika
June 27, 2021 Lee
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Chicken Paprika

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 82.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Vegetable Option
  • 1 medium onion, sliced and separated into rings
  • 1 clove garlic, minced
  • 2 teaspoons paprika
  • ½ cup sour cream, Shortcut
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • 1 cup mushrooms, quartered
  • ½ cup celery, diced
  • 1 cup tomatoes, diced
  • ½ cup carrot, diced

Side Dish - Use 1 Item

  • hot cooked noodles
  • hot cooked rice
  • hot cooked wild rice
  • hot cooked kasha, (buckwheat groats)

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup and Vegetable Options, onion, garlic, and paprika. Heat to boiling then reduce to low and simmer covered for 30-40 until chicken is fork tender.
  • Remove chicken to a platter and cover with foil to keep warm. Stir the sour cream into the pan, stir constantly to mix, cook until heated through.
  • Spoon some of the sauce over the chicken on the platter and pour remaining into a bowl that can be passed on the table.
  • Serve with a Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Sour Cream,
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Crispy Baked Chicken
June 27, 2021 Lee
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Crispy Baked Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 81.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Wire Rack

Ingredients
  

  • ⅓ cup all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • Seasoning Option
  • ½ cup water
  • Crumbs Option
  • ¼ cup Addition Option
  • 1 kilo chicken thighs and drumsticks, (2 lb)

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon rubbed sage
  • ½ teaspoon dried basil, crushed
  • 1 teaspoon chili powder

Crumbs - Use 1 Item

  • 2 cups corn flakes, finely crushed
  • 1½ cups seasoned breadcrumbs
  • 2 cups potato chips, finely crushed
  • 2 cups corn chips, finely crushed

Addition - Use 1 Item

  • sesame seed
  • walnuts, finely chopped
  • wheat germ
  • almonds, finely chopped

Instructions
 

  • Set out 3 shallow bowls or pie pans. First pan add the flour.
  • Second pan, add the Soup and Seasoning Options, and the water. Mix together until smooth.
  • Third pan, add the Crumbs and Addition Options, and mix together. Next to the third pan place a baking sheet fitted with a wire rack. Preheat your oven to 190° C (375° F).
  • Coat a piece of chicken with flour, then the soup mixture, then the crumbs mixture, then place on the wire rack in the pan. Repeat for all the chicken.
  • Bake for 50 minutes or until chicken is fork tender.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
Variant: 1. Feel free to use skinless chicken if preferred. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken in Mushroom Sauce
June 26, 2021 Lee
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Chicken in Mushroom Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 80.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 6 chicken breast halves, skinless, boneless
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 clove garlic, halved
  • 1 cup mushrooms, sliced
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup Wine Option
  • ⅛ teaspoon black pepper
  • Side Dish Option

OPTIONS

Vegetable - Use 1 Item

  • ¼ cup spring onion, sliced
  • ½ cup celery, sliced
  • ½ cup carrot, shredded
  • ¼ cup leek, sliced

Soup - Use 1 Item

  • condensed chicken gumbo
  • condensed chicken with rice soup
  • condensed chicken broth
  • condensed chicken vegetable soup

Wine - Use 1 Item

  • dry vermouth
  • dry sherry
  • dry white wine
  • dry red wine

Side Dish - Use 1 Item

  • hot cooked rice
  • hot mashed potatoes
  • hot cooked noodles
  • hot cooked bulgur wheat

Instructions
 

  • Use a meat tenderizer mallet and pound chicken breasts (place between plastic wrap) to ¼ inch thick cutlets. Coat each with flour.
  • Heat the butter and oil in a large non stick pan on medium heat. When hot, cook garlic 30 seconds then discard garlic. Cook the cutlets, working in batches of 2-3 at a time until lightly browned on both sides, remove from pan, continue until all the cutlets are browned.
  • Add the mushrooms and Vegetable Option to the pan, cook until vegetables are tender, stirring occasionally.
  • Stir in Soup and Wine Options, and black pepper.
  • Return cutlets to the pan, reduce heat to low. Cover and simmer 15 minutes or until chicken is fork tender.
  • Serve with Side Dish Option and sauce from the pan. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Chicken Florida
June 26, 2021 Lee
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Baked Chicken Florida

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 79.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Roasting Pan (Shallow)
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Juice Option
  • Seasoning Option
  • ¼ teaspoon dried tarragon, crushed
  • 1½ kilos chicken thighs and drumsticks, (3 lb)
  • 1 tablespoon cornstarch
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed chicken broth
  • condensed chicken with rice soup

Juice - Use 1 Item

  • ½ cup orange juice
  • ¼ cup lemon juice, plus ¼ cup water
  • ¼ cup lime juice, plus ¼ cup water

Seasoning - Use 1 Item

  • ½ teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, chopped

Garnish - Use 1 Item

  • orange wedges
  • avocado slices
  • kiwifruit slices

Instructions
 

  • Prepare the marinade by mixing together the Soup, Juice, and Seasoning Options, and the tarragon in a small bowl.
  • Arrange chicken in a shallow baking pan, and pour the marinade over the chicken. Cover and place in the fridge to marinate for at least 2 hours, turn the chicken pieces over occasionally.
  • When you are ready to cook, preheat your oven to 190° C (375° F). Drain the chicken and reserve the marinade. Arrange the chicken in a shallow roasting pan.
  • Bake chicken for 50 minutes or until chicken is cooked through and fork tender, basting frequently with the reserved marinade. Remove chicken to a serving platter and cover to keep warm.
  • Pour the pan drippings and any remaining marinade into a 1 quart saucepan, and whisk in the cornstarch. Place on medium heat and bring to a boil, stirring often. Cook 1 minute.
  • Spoon some of the sauce over the chicken on the platter, and pour the remaining into a bowl that can be passed on the table. Add the Garnish Option around the chicken.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY