6 Skinless, Boneless Chicken Breast Halves - Diced
2 (10.75 Ounce) Cans Condensed Cream Of Mushroom Soup
2 (10.75 Ounce) Cans Condensed Cream Of Chicken Soup
1 Onion, Finely Chopped
1 (14.5 Ounce) Can Chicken Broth
4 Large Potatoes, Peeled And Diced
6 Carrots, Peeled And Sliced
1 (16 Ounce) Package Frozen Sweet Peas, Thawed
1/2 Cup Margarine
1/2 Cup All-Purpose Flour
1 Cup Milk
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt and pepper to taste. Pour mixture into three 1-quart baking dishes.
Melt margarine in a small saucepan over low heat. Remove from heat, stir in flour and whisk. Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
Bake in the preheated oven for about 1 hour. Remove from oven and let cool about 5 to 10 minutes before serving.
Save by using Campbell's Cream of Mushroom Soup and Campbell's Cream of Chicken Soup.
3 Eggplant, Peeled And Thinly Sliced
2 Eggs, Beaten
4 Cups Italian Seasoned Bread Crumbs
6 Cups Spaghetti Sauce, Divided
1 (16 Ounce) Package Mozzarella Cheese, Shredded And Divided
1/2 Cup Grated Parmesan Cheese, Divided
1/2 Teaspoon Dried Basil
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Save by using Maggio Mozzarella Cheese and Serve with New York Garlic Knots.
16 Boston Bibb Or Butter Lettuce Leaves
1 Pound Lean Ground Beef
1 Tablespoon Cooking Oil
1 Large Onion, Chopped
2 Cloves Fresh Garlic, Minced
1 Tablespoon Soy Sauce
1/4 Cup Hoisin Sauce
2 Teaspoons Minced Pickled Ginger
1 Tablespoon Rice Wine Vinegar
Asian Chile Pepper Sauce (Optional)
1 (8 Ounce) Can Water Chestnuts, Drained And Finely Chopped
1 Bunch Green Onions, Chopped
2 Teaspoons Asian (Dark) Sesame Oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Serve with Betty Crocker Potatoes and Hanover Green Beans.
1 (10.5 Ounce) Can Condensed French Onion Soup
1 1/2 Pounds Ground Beef
1/2 Cup Dry Bread Crumbs
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 Tablespoon All-Purpose Flour
1/4 Cup Ketchup
1/4 Cup Water
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Mustard Powder
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Save by using 4C Bread Crumbs and Serve with Green Giant Vegetables in Sauce.
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