Recipe: Recipes using canned soup for Eggy - Asian Chicken and Rice, Cheddar Broccoli Chicken and Mashed Potatoes, Shortcut Beef Stew

Asian Chicken & Rice
from: Campbell's Kitchen
Prep/Cook Time: 20 min.
Stir-fry vegetables seasoned with teriyaki join saut ed chicken and rice in a creamy mushroom sauce. This family-pleasing meal is made complete with a green salad topped with mandarin oranges.

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's Golden Mushroom Soup
1 1/2 cups water
1 pkg. (1.25 oz.) teriyaki seasoning mix
1 bag (16 oz.) frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice

HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. ADD soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done. Serves 4.

Cheddar Broccoli Chicken & Mashed Potatoes
from: Campbell's Kitchen
Prep/Cook Time: 15 min.
In this recipe, saut ed chicken and chopped broccoli are topped with a cheesy sauce and served over mashed potatoes.

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's Broccoli Cheese OR 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
2 cups fresh broccoli flowerets OR frozen broccoli flowerets
4 cups hot mashed potatoes

HEAT oil in skillet. Add chicken and cook until browned. ADD soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve over potatoes. Serves 4.

Shortcut Beef Stew
from: Campbell's Kitchen
Prep/Cook Time: 25 min.
Tomato and onion give flavor to this quick version of beef stew, featuring saut ed steak cubes.

1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak, cut into 1" cubes
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's Beefy Mushroom Soup
1 tbsp. Worcestershire sauce
1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)

HEAT oil in saucepot. Add beef and cook until browned and juices evaporate, stirring often. ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Serves 4.