Shepherd's Pie

Serves: 4

1 lb. ground beef
1/4 c. onion, diced
1/4 t. salt
1/2 t. pepper, divided
4 medium potatoes, peeled and sliced
1/2 c. chive & onion cream cheese
1 T. butter
1 T. milk
1 can (14.5 oz.) creamed corn

In a large skillet, brown the ground beef and onion; drain. Season with salt and 1/4 teaspoon of pepper. Place the meat mixture in a greased 9-inch square baking dish. Meanwhile, boil the potatoes for 20-25 minutes or until soft. Drain and place in a large mixing bowl. Add the cream cheese, butter, milk and 1/4 teaspoon of pepper. Mix on medium speed until smooth. Pour the creamed corn evenly over the beef mixture. Spread the mashed potatoes evenly over the corn. Bake at 350 degrees for 20-25 minutes or until the corn is bubbly around the sides.

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Tips: This shepherd's pie was delicious and I loved the extra flavor the potatoes had from the chive & onion cream cheese. I usually mash potatoes by hand but to save myself time I used my KitchenAid Stand Mixer. I did not "make-ahead" this meal so I wrote the directions accordingly. However, to use this as a make-ahead meal let the meat and potatoes cool, assemble the dish then cover with foil and refrigerate. When ready to bake, remove the dish from the refrigerator 30 minutes before baking. Uncover and bake for 35-40 minutes at the same temperature.

Recipe from Make Ahead Meals for Busy Moms (Don't miss this giveaway going on right now! Ends 2/11)

Pillsbury Crescent Creations Giveaway

This giveaway has ended. With the Super Bowl around the corner, appetizers and finger foods are always on the menu. Whether you do fancy foods or just rip open a bag of chips, most of us enjoy a tasty snack. Pillsbury has quite a choice of appetizer recipes, especially those made with Refrigerated Crescent Rolls or Crescent Recipe Creations. These appetizer recipes will help you entertain with ease while still wowing guests with tasty twists to familiar foods.

Pillsbury and MyBlogSpark gave me the opportunity to recreate and adapted one of their crescent recipes, Crescent Bacon-Cheese Tartlets. I changed the bacon to ham, the Swiss cheese to cheddar and used the garlic-butter crescent rolls to create Crescent Ham & Cheese Tartlets. I was very pleased with the outcome of my adapted creation (you can click over to the recipe to see a picture of how they turned out). I also recently used crescent rolls to make Somethin' Yummy. I know it is a non-descriptive name but check out the recipe and trust me, you will want to make this for breakfast tomorrow!

Now one Recipes for Moms reader has the chance to try these recipes for their family for free! The Pillsbury Crescent Creations Prize Pack includes two free coupons for Pillsbury Refrigerated Crescent Rolls or Crescent Recipe Creations as well three lovely serving platters to bring your appetizers to the table. If your mouth is watering even now, there is almost always a coupon available for crescent rolls so see what you can find in my coupons list.

Required Entry:

- Let me know what your favorite thing to make with Pillsbury Crescent Rolls is. If you don't have a favorite, then visit the Pillsbury Crescent Appetizer recipes and let me know which recipe you'd like to try. (This has to be done for any additional entries to be valid.)

Additional Entries:

- Find a recipe from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe.

- Grab my button and add it to your site. Please let me know where I can find it. (If you already have it, that counts too.)

- Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (1 entry allowed for each form of publicity)

- Become a fan of Recipes for Moms on Facebook. (If you are already a fan, that counts.)

- Subscribe to Recipes for Moms by E-mail. Please make sure you activate your subscription by clicking the activate link in the initial e-mail. If you already subscribe, just leave a comment saying so.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This giveaway is open to US residents only. The winner will be chosen using Random.org and the contest will end on Friday, February 5th at midnight (MST). After I contact the winner, you will have 48 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.


*Disclosure: I was provided with one Pillsbury Crescent Creations Prize Pack for myself from Pillsbury and MyBlogSpark and ideas on appetizer recipes.

Crescent Ham & Cheese Tartlets

Makes: 12 appetizers

1 can (8 oz.) refrigerated garlic-butter crescent rolls
1/3 c. shredded Cheddar cheese
1/4 c. ham, cooked & finely chopped
1 T. green onion, finely chopped
1 egg
3 T. half & half

Unroll crescent dough into 1 large rectangle on work surface. Press into a 12 x 9 rectangle firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, with tips up out the top of the cup. Put cheese evenly into dough-lined cups. Top each with ham and onion. In a small bowl, beat egg and whipping cream with whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup. Bake at 375 degrees for 15-18 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from cups.

Click here to see if there are any coupons available to go with this recipe!

Tips: These were very tasty little appetizers and they look nice too. The easiest way to put these together is to get all of the ingredients together first, keeping the crescent dough in the refrigerator until you are ready to spread it out and put it in the cups. To chop the ham, I used a small piece of ham steak and put it in my food chopper. It came out in nice tiny pieces and not ham puree (which I was worried it might).

I think these would make a nice addition to a breakfast potluck just use regular crescent rolls instead of the garlic-butter flavor. There are almost always coupons available for crescent rolls so wait for these to go on sale and pick some up. If you find a really good sale, then make Somethin' Yummy too! These did take a little bit more work than I prefer to put into an appetizer but at least it was a good outcome. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday, My Frugal Family's Talented Tuesday & Fireflies and Jellybeans' Show Off Your Stuff.

Recipe adapted from Pillsbury

Somethin' Yummy

Serves: 10-12

2 cans (8 oz. each) crescent rolls
1 pkg. (8 oz.) cream cheese, softened
1 egg
1 t. vanilla
1 c. sugar
1/2 c. butter, melted

Topping
1/4 c. sugar
1/2 t. cinnamon
3/4 c. pecans, chopped

In a greased 13 x 9 pan, spread out one can of crescent rolls; do not press seams together. In a medium bowl, beat together cream cheese, egg, vanilla and 1 cup of sugar. Spread over crescent rolls. Cover cream cheese mixture with second can of crescent rolls. Pour melted butter on top. In a small bowl, combine 1/4 cup sugar, cinnamon and pecans. Sprinkle liberally over butter. Bake at 350 degrees for 30-40 minutes or until golden brown. Let cool slightly; cut into squares.

Click here to see if there are any coupons available to go with this recipe!

Tips: I know this is one of those funny, non-descriptive names but it really does fit. Now no one is going to claim this recipe as healthy but the flavor is wonderful. There are almost always coupons available for Pillsbury crescent rolls so watch for them to go on sale and combine the two. We have nut allergies in our family so I left out the pecans and it is still great.

Recipe from my friend Mandi, who always brings this to MOPS meetings.

Pork Chow Mein

Serves: 3

3/4 c. uncooked instant rice
2 T. butter
1/2 t. salt
3/4 c. onion, chopped
2 celery ribs, sliced
3/4 c. green pepper, chopped
1 t. chicken bouillon granules
1 3/4 c. boiling water
1 c. cooked, cubed pork
1 T. cornstarch
1 T. cold water
1 T. soy sauce
Chow mein noodles

In a skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles.

Click here to see if there are any coupons available to go with this recipe!

Tips: Disclosure statement - My kids did not like this dinner. However, my husband and I did and it was a great way to use up the leftovers from South Shore Pork Roast. Between the celery, green peppers and chow mein noodles I think the crunchiness was just a bit too much for the little tikes. I actually used instant brown rice and just let it cook about 8 minutes. I also used one chicken bouillon cube in place of the granules. Try mixing the cornstarch, water and soy sauce in a small container with a lid and shake it really hard. This method is easier than trying to get the lumps out by stirring it in a bowl. I also shared this recipe at Hospitality Haven's Taste the World.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Garlic Angel Hair Pasta

Serves: 4

5 garlic cloves, minced
1/4 c. olive oil
2 T. butter
8 oz. angel hair pasta
2/3 c. seasoned bread crumbs

Cook pasta according to package directions. Meanwhile, in a skillet over low heat, melt butter and stir in oil. Saute garlic in oil and butter until golden. Drain pasta and pour garlic butter mixture over pasta; sprinkle with bread crumbs. Mix well; cover and let stand for a few minutes before serving.

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Tips: This was a delightfully easy pasta dish to put together and tasty as well. Even with the oil and butter it was not too greasy because of the added breadcrumbs which was nice for highchair feeding with my little guy. If you don't have seasoned breadcrumbs on hand, you can always used regular breadcrumbs and add in a generous spoonful of Italian seasoning. I do this so I only have to keep one type of breadcrumbs in the pantry but I can use them whether a recipe calls for regular or seasoned. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap Life as MOM's Ultimate Recipe Swap.

Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)

Brown Cow Greek Yogurt Winner

We had 107 entries in the Brown Cow Greek Yogurt Giveaway and the winner was Benita. She has been e-mailed and will have 48 hours to respond or a new winner will be drawn. Thanks to everyone who entered and don't forget to enter the Serious Texas BBQ Gift Box giveaway going on now!

Green Chile Chicken Casserole

Serves: 8-10

1 1/3 c. chicken broth
1 can (4 oz.) diced green chiles
1 c. onion, chopped
1 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans (10.75 oz.) cream of chicken soup
1 garlic clove, minced
4 c. chicken, cooked and shredded
18 (6-inch) corn tortillas
2 c. (8 oz.) Cheddar cheese, shredded

Combine first 10 ingredients in a large saucepan. Stir well; bring to a boil, stirring constantly. Remove from heat. In a greased 13 x 9 pan, spread 3/4 c. soup mixture on the bottom. Arrange 6 tortillas over mixture and top with a generous amount of soup mixture then a large handful of cheese. Repeat layers two more times ending with cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.

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Tips: Although this recipe doesn't quite fit in the typical Recipes for Moms criteria of quick and easy, I find that some recipes that require a little more work do end up being worth the extra effort. This is one of those recipes. It did take a bit of time to put together the soup mixture and mostly to get the chicken cooked and shredded. Once that was done it was pretty quick and easy to assemble the casserole and the taste made up for the extra time. If your kids enjoy spicy food or you are making this for adults, you might want to use 2 cans of green chiles. I only used one and my daughter never even mentioned the word "spicy". If you have leftovers it does reheat well in the microwave. If you're interested in another green chile dish that takes a bit of work, try the Green Chile Frittata. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Cooking Light Complete Cookbook

Serious Texas BBQ Gift Box Giveaway 2

Right now we have almost 2 feet of snow on the ground and our barbecue is buried. I know that there are many of you in other parts of the country who are also feeling the pain of this un-barbecue friendly season.

One of our favorite places to eat is Serious Texas Bar-B-Q in Durango, Colorado. They have a wonderful menu of smoked meats including barbecued pork loin, beef brisket, sausage, ribs and turkey as well as a number of sides and a delicious cobbler for dessert. My favorite is their Texas Taco made with shredded barbecued pork, cheesy potatoes, onions and jalapenos on a soft flour tortilla.

Anytime we have guests in town, we always make sure to take them here. Since we moved to Durango last month, we now keep Tuesday and Friday nights in mind because that is $3.00 Texas Taco night. Every night after 5pm they have a special for that evening. If you live in Durango or plan to visit (come take the train!), make sure to check out their evening specials.

Serious Texas Bar-B-Q has been a Durango institution since 2000 and slowly smokes their meats around the clock to keep up with the demand from their restaurants and online orders. They now have three locations, two in Durango and one in Loveland, Colorado. Their casual, relaxed atmosphere is evident especially in their south Durango location, which overlooks the Animas River. Now that your mouth is watering and you're wishing you could eat at Serious Texas, I have some good news for you.

Serious Texas Bar-B-Q is sponsoring another wonderful giveaway of one of their Smoked Beef Brisket Gift Box or Smoked Pork Loin Gift Box or a Rack of Pork Spare Ribs (not yet available on their website, but coming soon). The winner will choose one of these three as their prize. This gift box consists of a 3-4 pound Beef Brisket, Pork Loin or Ribs as well as an 8-ounce jar of Pineapple Jalapeno salsa, an 8-ounce jar of Serious Texas Bar-B-Q sauce and an 8-ounce jar of Cherry Chipotle salsa. Serious Texas ships their meat fully cooked, frozen and vacuum packed.

Required Entry:

- Check out the Serious Texas Bar-B-Q website and leave a comment with something you learned on their site. (This has to be done for any additional entries to be valid.)

Additional Entries:

- Find a recipe from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe.

- Grab my button and add it to your site. Please let me know where I can find it. (If you already have it, that counts too.)

- Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (1 entry allowed for each form of publicity)

- Become a fan of Recipes for Moms on Facebook. (If you are already a fan, that counts.)

- Become a fan of Serious Texas BBQ on Facebook.

- Subscribe to Recipes for Moms by E-mail. Please make sure you activate your subscription by clicking the activate link in the initial e-mail. If you already subscribe, just leave a comment saying so.

- Place an order from Serious Texas Bar-B-Q online. (2 entries) Leave a note on your order letting them know you heard about them from Recipes for Moms, then leave two separate comments here to get your 2 entries.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This giveaway is open to residents of the continental US only. The winner will be chosen using Random.org and the contest will end on Friday, January 29th at midnight (MST). After I contact the winner, you will have 48 hours to get back to me or another winner will be chosen. Good luck! I reserve the right to delete entries that do not adhere to the entry rules.

*Disclosure: I did not receive any compensation for this review and giveaway. All opinions are my own.

South Shore Pork Roast

Serves: 5-7

1 boneless pork loin roast
1 c. onion, chopped
1 c. carrots, sliced
1 t. paprika
1 can (14.5 oz.) chicken broth.
2 T. flour
1/4 c. water
1 1/2 t. parsley
1/2 t. salt
1/8 t. pepper
1/2 c. sour cream

Put roast in crock pot; place carrots and onions around roast. Sprinkle roast and vegetables with paprika. Pour chicken broth over all. Cook on low for 7-8 hours or until internal temperature reaches 160 degrees. Prior to serving, remove a majority of liquid with a baster or ladle and put in a medium saucepan. Combine flour and water until smooth. Stir slowly into saucepan. Stir in salt, pepper and parsley. Bring to a boil over medium heat and stir until thickened. Stir in sour cream until heated through. Serve gravy over sliced roast.

Click here to see if there are any coupons available to go with this recipe!

Tips: This isn't a fancy pork roast but served the gravy and some mashed potatoes it made a tasty meal. Also save the leftovers for Pork Chow Mein.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Dutch Apple Pie

Serves: 6-8

2 c. flour
1 c. brown sugar
3/4 c. butter, melted
1/2 c. quick oats
2/3 c. sugar
3 T. cornstarch
1 1/4 c. water
3 c. peeled sliced tart apples
1/2 t. cinnamon
1 t. vanilla

Combine flour, brown sugar, butter and oats; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate; set aside. For filling, combine sugar, cornstarch and water in a medium saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat; stir in apples, cinnamon and vanilla. Pour into crust; top with reserved crumbs. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a wonderful apple pie! The flavors of the oats, brown sugar and cinnamon blended superbly and I didn't have to buy or make a traditional crust. As with any apple dish, I used my Pampered Chef Apple/Corer/Slicer to make this an easy dessert. Check my regular Apple Pie if you want something more traditional or Breakfast Apple Pie for something a bit more cake-like. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe from Taste of Home Mom's Best Meals

Pork Chops Italiano

Serves: 4

4 pork chops
1 T. oil
1/2 c. onion, chopped
3 garlic cloves, minced
2/3 c. green pepper, chopped
1 can (15 oz.) tomato sauce
1 T. Parmesan cheese
1 bay leaf
1 t. basil

In a large skillet, brown chops in oil. Remove from skillet and season with salt & pepper; keep warm. In pan drippings, saute onion, garlic and green pepper. Return chops to skillet. Add tomato sauce, cheese, basil and bay leaf. Cover and simmer 35-40 minutes or until pork chops are cooked through. Remove bay leaf.

Click here to see if there are any coupons available to go with this recipe!

Tips: I served these Italian-flavored pork chops with some whole-wheat linguine on the side. There was enough sauce left to put some over the pasta. You can use any variety of pork chops with the recipes just make sure they are cooked to an internal temperature of 160 degrees. I also shared this recipe at Blessed With Grace's Tempt My Tummy Tuesday & Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe from Irvine Community Church Compilation Cookbook

Brown Cow Greek Yogurt Giveaway

This giveaway is now closed. We love yogurt in my family. My daughter is regularly searching the fridge to see what flavors of yogurt she has to choose from. One thing I don't like about yogurt is some of the brands that add tons of sugar and artificial colors. Well, when Brown Cow contacted me about reviewing their new Greek yogurt I jumped at the chance. Brown Cow is the nation’s leading brand of all natural yogurt and they just came out with their very own Greek yogurt.

Authentic Greek yogurt is strained, removing much of the whey. When the whey is removed from yogurt what's left is a condensed, thick and tangy yogurt with about half the sugar and twice the protein of ordinary yogurt. Brown Cow Greek reflects the authentic yogurt made hundreds of years ago—strained twice, making it a rich, stick-to-your-spoon decadent treat. And, while hard to believe, this luscious treat is fat-free, and naturally lower in sugar and richer in protein than regular yogurt. Brown Cow Greek makes indulgence affordable and good for you since their yogurt is made with no artificial growth hormones and includes the digestive health benefits of five live and active cultures.

We tried the 5.3 oz. strawberry and vanilla flavors as well as using some of the 16 oz. plain variety in our Fruit Smoothies. Since Greek yogurt is lower in sugar than regular yogurt be prepared for this yogurt to be a little less sweet than you might be used to but it tastes great. (Since we could all probably use to cut some sugar out of our diets, this really is a good thing.) Brown Cow offers some great sounding recipes on their site, like Maple Spice Cake and Hummus w/Yogurt & Lemon.

Now that you are excited to try Brown Cow Greek Yogurt, I have a coupon pack to giveaway to one Recipes for Moms reader! The coupons will included a free 16 oz. yogurt and 4 free 5.3 oz. yogurts. If you can't wait to see if you win, check to see if there is a location near you that carries Brown Cow yogurt. Here's the best part of the whole thing, Brown Cow has 6 different printable 50¢ off coupons for everyone.

Required Entry:

- Visit Brown Cow Farm and tell me something you learned about the company or their products. (Other than what was mentioned above)

Additional Entries: (Leave a separate comment for each entry)

- Find a recipe from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe.

- Grab my button and add it to your site. Please let me know where I can find it. (If you already have it, that counts too.)

- Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (1 entry allowed for each form of publicity)

- Become a fan of Recipes for Moms on Facebook. (If you are already a fan, that counts.)

- Subscribe to Recipes for Moms by E-mail. Please make sure you activate your subscription by clicking the activate link in the initial e-mail. If you already subscribe, just leave a comment saying so.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This contest is open to U.S. residents, 18 and over. The winner will be chosen using Random.org and the contest will end on Wednesday, January 20th at midnight (MST). After I contact the winners, you will have 48 hours to get back to me or another winner will be chosen. Good luck!

*Brown Cow Farm provided me with free coupons to try their yogurt and free coupons for one reader. The opinions are my own and no other compensation was given.

Rice & Bean Pot Pie

Serves: 5-6

1 T. oil
1 c. onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded & finely chopped
2 tomatoes, chopped
1 pkg. (5.6 oz.) Spanish rice mix
1 c. Monterey Jack cheese, shredded
1 can (15 oz.) pinto beans, rinsed & drained
1 can (11 oz.) refrigerated breadsticks
1/2 c. sour cream

Cook rice according to package directions. Meanwhile, heat oil in a medium skillet. Add onion, cook about 5 minutes. Stir in garlic and jalapeno; cook 1 minute, stirring constantly. Stir in tomatoes; cook until thoroughly heated. Remove from heat. Once rice is cooked, add cheese and stir until combined. In a greased 2-quart casserole dish, spread the rice mixture in the bottom and up the sides. Spread beans evenly on top of rice; cover beans with tomato mixture. Bake at 375 degrees for 20 minutes. Meanwhile, unroll breadsticks and separate into 12 strips. Remove casserole from oven and place 10 twisted breadsticks in a single layer over the top. Stretch and twist the 2 remaining breadsticks on top of the first layer in the opposite direction. Bake 20 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a fun twist (pun intended) on a traditional pot pie. For the rice mix, I used Knorr Fiesta Sides Spanish Rice. If your family enjoys beans or you are trying to stretch this meal, you can easily use a second can of beans. I think I will try it this way the next time I make it and add in kidney beans.

Recipe adapted from Pillsbury Pot Pies & Casseroles Magazine

White Rice Bread

Makes: 1 loaf (about 1 1/2 lbs.)

1 c. water (70-80 degrees)
1 T. sugar
4 1/2 t. butter
1 t. salt
3 c. bread flour
2 1/4 t. active dry yeast
1 c. cooked white rice, cooled

In bread machine pan, place the first six ingredients in the order suggested by the manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Pat rice with paper towel until dry. Just before the final kneading (your machine may audibly signal this), add rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a great bread machine bread that I made to go with Chicken Wild Rice Soup. I used slightly less than one tablespoon of butter. Unless you measure your butter in measuring spoons, I think it's just your best guess as to where to cut the stick of butter to equal 4 1/2 teaspoons. If you have plans to make stir-fry or any other dish that called for plain rice, plan ahead and make a little extra then you'll have it ready to go when you're ready to make this bread. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes

Chicken Wild Rice Soup

Serves: 5

5 2/3 c. water
1 pkg. (4.3 oz) long grain & wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. onion, chopped
2 cans (10.75 oz each) cream of chicken soup
1 c. cubed, cooked chicken

In a large saucepan, combine water, rice mix with seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.

Click here to see if there are any coupons available to go with this recipe!

Tips: This creamy chicken soup was filling and easy to put together. For the rice mix, I used Rice-a-Roni Nature's Way Long Grain & Wild Rice. For the noodle soup, I used Campbell's Noodle Soup. To go with this I made White Rice Bread in the bread machine. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes