This recipe proves that all you need is a little imagination when it comes to Cheez-Its. For this casserole, they serve as a crunchy, cheesy crust to a creamy broccoli filling.
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This recipe is from Holly Sherburne whose day job is developing the social media strategy for Bowdoin College as its director of social media, and whose hobby has been to collect photos of vanity license plates. As founder of The Maine Plate, Sherburne now has well more than 3,000 vanity plates (350-plus are dog-related). Her hobby turned into a book called The Maine Plate, which includes Maine trivia and games that challenge readers to match a plate with the owner's ride or job. While dog plates are her first passion, Sherburne says that food plates have become her second favorite theme to collect. In fact, it was the first food plate that she saw that led her to expand her collection beyond dogs. "I do remember the first food plate I saw: CLAMDIP," recounted Sherburne. "I love, love, love clam dip and we have a favorite family recipe that I'll share, too. I spotted the license plate in a mall parking lot." She swears by this simple recipe, which requires just three ingredients. If you love vanity plates, check out this collection of Food-Obsessed Vanity Plates Across America.
Make delicious pot pie with chicken and mushrooms. This version uses cream of mushroom soup and delicious rotisserie chicken. Instead of using pie crust, you can make the same chicken and mushroom pie with biscuits.
You'll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious chicken pot pie soup on a cold winter night. It pairs well with biscuits or crusty bread.
This is a super simple dish yet it's fancy enough to serve to company. They don't need to know that you threw it all in the Crock-Pot before work... Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn't really get any easier than this.
Click here to see 101 Ways to Cook Chicken
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Extremely simple and extremely flavorful, this dish a must for Thanksgiving dinner! Enjoy at Thanksgiving or all year long, either way, the simple combination of fried onions, green beans, and mushroom soup makes for a magical combination.
If the red-and-white can represents the only version of cream of mushroom soup you have ever had, well, it's just time for a change! Much like homemade tomato soup, this is so good and so easy that I’m sometimes upset that I spent so many years using the prepared versions. But no regrets… As a girl they were the perfect beginning to my cooking experience.
See all mushroom recipes.
Click here to see Reinventing Campbell's Soups at Home.
One of my mom’s go-to dishes when I was little was Paula Deen’s chicken divan — and I don’t blame her. It’s easy, quick, and absolutely delicious. (Check out the recipe here.)
But when I thought of making it the other day and took a good hard look at the ingredients, I was shocked by how many high-fat foods were part of it: condensed cream of mushroom soup; a whole cup (each) of mayonnaise, sour cream, and Cheddar cheese; and 2 tablespoons of butter. I decided the recipe needed a makeover.
Since I’m not sure my new and improved recipe even qualifies anymore as "chicken divan," I just call it chicken, broccoli, and quinoa casserole. The cream of mushroom soup was replaced with Campbell’s 98% Fat Free Cream of Mushroom; I reduced the mayo to 1/3 of a cup and used low-fat instead; the regular Cheddar was switched with reduced-fat cheese — and yes, I did increase the amount by ¼ cup; and I completely eliminated the sour cream, plus a few other ingredients.
I added quinoa to make it a little heartier and to make up for the reduction in ingredients. (To learn more about why you should be cooking with quinoa and to see more quinoa recipes, click here.)
Feel free to use fresh broccoli instead of frozen. I use this recipe when I want something inexpensive and quick, so I stuck with frozen. Want it to be even easier? Buy a rotisserie chicken, strip all of the meat off of it, and chop it into small pieces — it should come out to about 4 cups of chicken. This will add a little fat since the skin was on it when it was cooked, but considering the recipe is fairly low-fat already, I don’t think it makes a huge difference.
— Melissa Valliant, HellaWella