Shortcut Chicken Cordon Bleu

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons water

2 tablespoons Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the noodles.

Meals to Alternate

List of meals to alternate (for just my own records...)

Spaghetti
Enchiladas
Meatloaf
Cube Steaks
Homemade Lasagna
Baked Ziti
Calzones
Pizza Burgers
Taco Salad
Beef Stroganoff
Kielbasa and Potatoes
Panko Crusted Pork Chops
Pork Chops in Scalloped Potatoes
Grilled/Baked Ribs
Chicken Marsala



Try:
Pepperoni Pizza Casserole
Bacon Swiss Penne Casserole
Chicken Chowder
Hearty Mac & Cheese

Pepperoni Pizza Casserole

1 pkg egg noodles
2 lbs ground beef
1/2 c chopped onion
1 jar spaghetti sauce
1 can diced tomatoes and green chilies
2 c shredded part skim mozzarella cheese
2 c shredded cheddar cheese
1 c shredded Parm cheese
3 oz sliced turkey pepperoni

Cook noddles according to package directions and drain. Cook ground beef and chopped onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer uncovered for 5 mins. Stir in noodles. Transfer to two greased 9x13 baking dishes. Sprinkle each with cheeses and pepperoni. Bake uncovered 350 for 30-35 mins.

Bacon Swiss Penne

12 oz uncooked Penne pasta
13 bacon strips
1 1/2 lbs nolness skinless chicken breasts, cut into 1 in cubes
3 tbsp butter
6 green onions chopped
3 tbsp all purpose flour
4 c 2% milk
3 c shredded cheddar cheese
1 1/2 c shredded swiss cheese
1 1/2 c frozen peas, thawed
3/4 tsp pepper
1/2 tsp dried thyme
Topping: 3/4 c dry bread crumbs, 2 tbsp butter, melted

Cook Penne according to directions. Cook bacon in batches over medium heat until crsip. Remove to paper towels, drain, reserve 4 tsp drippings. Crumble bacon and set aside.

Saute chicken in butter and drippings  until no longer pink. Add onions; cook 1 min longer. Stir in flour until blended. gradually add milk. Bring to boil; cook and stir 2 mins or until thick. Stir in cheeses, peas, pepper,thyme and bacon. Drain penne; add chicken mixture and toss to coat.Transfer to a 9x13 greased dish. In small bowl, combine bread crumbs and butter. Sprinkle over top. Bake uncovered at 350 for 30-35 mins.

Baked Ziti

• 1 (16 ounce) package dry ziti pasta
• 1 pound mild Italian sausage
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1 large yellow onion, minced
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 (26 ounce) jars spaghetti sauce, divided
• 1 (8 ounce) package shredded Italian cheese blend
• 1 teaspoon dried basil (optional)

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.