Lemon Broccoli Chicken 1 lemon 1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Broccoli Soup 1/4 cup milk 1/8 teaspoon ground black pepper Preparation: 1. Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from the remaining lemon. 2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside. 3. Stir the soup, milk, lemon juice and black pepper into the skillet. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Garlic Pork Chops 1 tablespoon vegetable oil 4 boneless pork chops, 3/4-inch thick (about 1 pound) 1 clove garlic, minced 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup 1/2 cup milk 4 cups hot cooked couscous or rice Preparation: 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the pork chops and set aside. 2. Stir the soup and milk into the skillet. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve with the couscous or rice. Beef Taco Skillet 1 pound ground beef 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup 1 cup Pace® Chunky Salsa or Picante Sauce 1/2 cup water 8 corn or flour tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese (4 ounces) Preparation: 1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. 2. Stir the soup, salsa, water, tortillas and half the cheese into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until hot and bubbling. 3. Top with the remaining cheese. Best Ever Meatloaf 2 pounds ground beef 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup 1/2 cup fine dry bread crumbs 1 egg, beaten 1 small onion, finely chopped (about 1/4 cup) 1/3 cup water Preparation: 1. Thoroughly mix the beef, 1/2 cup of the soup, bread crumbs, egg and onion in a large bowl. Put the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. 2. Bake at 350°F. for 1 hour 15 minutes to 1 hour 30 minutes or until the meatloaf is cooked through. Remove the meatloaf with a slotted spatula to a cutting board. Let the meatloaf stand for 10 minutes before slicing. 3. Heat 1 tablespoon of the pan drippings and the remaining soup and water in a 1-quart saucepan over medium-high heat to a boil. Serve with the meatloaf.           Help keep Mystical Meadows on the Web! All donations will go towards the hosting fees and prizes for our SOTY. All contents of this site are copyright ©Mystical Meadows. Graphics herein made exclusively for Mystical Meadows.