Try these fun and simple recipes!
Chicken Recipes
Bean Recipes
Peanut Butter Recipes

Veggified Chicken Soup

Ingredients:
1 can condensed chicken soup
1 can of water
½ can of mixed veggies
½ cup of canned chicken drained

Directions:
In a large bowl, pour in all ingredients together. Cover bowl, place in the microwave for 3 minutes on high heat. Serve hot with bread or crackers.

Six Can Chicken Soup

Ingredients:
1 can (15 oz) whole kernel corn, drained
2 cans (14.5 oz each) chicken broth
1 can (10 oz) chunk chicken
1 can (15 oz) black beans
1 can (10 oz) diced tomatoes with green chilies drained

Directions:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large sauce pan. Simmer over medium heat until chicken is heated through.

Chicken Florentine Pasta

Ingredients:
1 pound of pasta
2 cans of chicken, drained (5 oz. each)
1 can cream of chicken soup
1 can of spinach (drained)
Salt and pepper

Directions:
In a large pot, boil pasta according to package directions. Drain pasta and add chicken, soup, and spinach. Add salt and pepper to taste.

Chicken Spaghetti

Ingredients:
1 pound of spaghetti noodles
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can chicken

Directions:
Cook and drain spaghetti noodles and return to large pot. If water is scarce, save water. Add canned ingredients, warm and serve.

Creamy Ranch Chicken and Rice

Ingredients:
4 cans Low Sodium Chicken Breast, undrained (5 oz. each)
1 can Low Sodium Cream of Chicken Soup (10.5 oz.)
1 package powdered Ranch Dip
1 cup uncooked white or brown rice
2 cups water
¼ tsp ground black pepper

Directions:
In a medium saucepan, bring 2 cups of water to a rolling boil, then stir in 1 cup of uncooked rice. Reduce heat and cover pan to simmer until all water is absorbed. (approx. 20 minutes)

While rice is simmering:
In a large skillet over medium heat, add undrained chicken breast, cream of chicken, powdered Ranch dip, and black pepper, stirring occasionally until fully heated. Serve chicken mixture over rice.

Enchilada Chicken Skillet

Ingredients:
1 can (14.5 oz.) chicken broth
¾ cup uncooked white rice
1 tsp chili powder
15 oz canned whole kernel corn
12.5 oz canned chicken breast
10 oz. canned mild enchilada sauce
4 oz canned diced jalapenos
Handful of Monterey cheese, shredded

Directions:
Bring chicken broth and chili powder to a simmer while stirring rice then reduce heat to low. Cook rice approximately 15 minutes, stirring occasionally. Add the corn, chicken, jalapenos, and the enchilada sauce. Place the lid on top of the pot for about five minutes or longer.

Stir well and sprinkle desired amount of cheese. Put lid on pot for a few minutes while the cheese melts.

Chicken and Rice Casserole

Ingredients:
2 cans chicken
1 can (10 oz) mushroom soup
Rice
1 can corn
Onion soup mix

Directions:
Preheat oven to 325 degrees. Spray pan with cooking spray. Pour canned chicken and corn into the pan.
Pour uncooked rice over chicken and corn. Sprinkle with onion soup mix.

Combine mushroom soup and 1 ½ cups of water. Pour over chicken and rice. Season with salt if needed. Cover and bake 1 hour + 15 minutes, or until rice is tender.

Chicken Tetrazzini

Ingredients:
1 can (10 1/2 ounces) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley flakes (optional)
4 cups cooked spaghetti(from about 8 ounces dry)
1 can (12.5 ounces) Chicken Breast, drained

Directions:
Heat the soup, water, cheese, parsley, spaghetti, and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Season to taste.

Country Chicken Casserole

Ingredients:
2 tablespoons butter
1 cup Swanson® Chicken Broth
3 cups dry Pepperidge Farm® Herb Seasoned Stuffing(about 6 ounces)
2 cans (10 1/2 ounces) Condensed Cream of Chicken Soup
1 cup milk or water
1/4 teaspoon dried thyme, crushed
2 cans green beans, drained
1 can sliced carrots
1 large can chicken

Directions:
Heat the oven to 400 degrees. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.

Stir the soups, milk, thyme, green beans, carrots, and chicken in a 13x9x2-inch baking dish. Season the mixture with salt and pepper to taste. Top with the stuffing.

Bake for 30 minutes or until the stuffing is golden brown. Serve hot.

Cowboy Chicken Casserole

Ingredients:
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup Pace® Chunky Salsa, or can of Rotel
1/4 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions:
Heat oven to 350 degrees. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken, and tortillas in a large bowl. Season with salt and pepper.

Spoon the chicken mixture into an 11x8x2” baking dish. Top with cheese, if desired. Cover the baking dish. Bake for 25 minutes or until the mixture is hot.

Three-Bean Chili

Ingredients:
3 Tbs vegetable oil
3 Tbs tomato paste
3 Tbs chili powder
Two 16 oz. jars mild salsa (about 3 ½ cups)
Three 15 oz. canned beans, such as kidney, black, and pinto beans, drained (but not rinsed)
One 15 oz. can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
¼ cup cider vinegar
1 tsp dried oregano

Directions:
Heat oil in a medium pot over medium-high heat. Add tomato paste and cook, stirring constantly, until dark and aromatic, about 90 seconds.

Add chili powder and oregano. Cook, stirring for 1 minute. Stir in the salsa and 1 ¼ cup water. Stir in beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.

Meanwhile, bring 1 ½ cups water to a boil in a small saucepan with a lid.

Stir in the rice, reduce the heat to a medium-low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

10 Minute Italian Meal

Ingredients:
1 can of zucchini in Italian-style tomato sauce
1 can of diced tomatoes
1 can of kidney beans
3 cups of instant rice
1 cup of water (or more depending on liquid in vegetables)

Directions:
Mix everything together and heat until the rice is tender. You may need to add some more water. Top with Parmesan and enjoy.

Bean Soup

Ingredients:
1 can butter beans (or other beans), rinsed and drained
1 can navy beans, or Great Northern beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies
1 ½ tsp chili powder
½ tsp onion powder
1 ½ cups vegetable stock

Directions:
In a large saucepan, combine all ingredients; bring to a boil, Reduce heat, simmer, cover it until flavor are blended, about 10 minutes.

Sofi’s Spanish Style Rice and Beans

Ingredients:
One bag of boil-in-a-bag rice
1 can of red kidney/pinto beans
4 oz or ½ can of Rotel tomatoes
1/3 cup tomato sauce
1 can beef broth
¼ tsp salt, ¼ tsp pepper
Optional: garlic and onion powder, cumin, and/or oregano to taste,

Directions:
Rice: Follow directions on the box to cook rice on stovetop or microwave

Beans: Use a medium saucepan. Drain beans. Add beans, beef broth, Rotel tomato sauce, salt & pepper, and spices to taste. Simmer and bring to a boil for 15 minutes. Cool and serve over rice.

Mexican-Style Veggie Bowl

Ingredients:
Brown rice
Water (2 cups)
Oil (for rice) – vegetable oil is fine, but olive oil is preferred
Chickpeas (1 can)
Cumin
Chili powder
Paprika
Black beans (1 can)
Salsa (1 can)
Corn (1 can)
Salt and pepper to taste

Directions:
Cook brown rice first on medium heat. Add oil of choice to pot and toast the brown rice until slightly toasted. Add the two cups of water. Stir in salt, about a teaspoon, to taste. Let the rice come to a boil then reduce to low heat. Let it cook for 30-45 minutes.

Season the chickpeas with 1 teaspoon of cumin, 1 tsp of chili powder, and 1 tsp of paprika. Combine all in a bowl and mix until even. If seasonings are unavailable, use salt and pepper to taste.

Combine the seasoned chickpeas, black beans, corn, and salsa together. Serve this over a plate or bowl of cooked brown rice.

Quick and Easy Minestrone

Ingredients:
1 Tbs olive oil
1 8oz can corn kernels, strained
2 Tbs tomato paste
½ tsp dried rosemary, chopped
¼ tsp dried oregano
1 quart chicken broth
1 (14 oz) can diced tomatoes
¾ cup small-cut pasta, like small shells
1 (14 oz) can white beans, strained, reserving ½ the liquid
1 tsp soy sauce
Kosher salt and black pepper
1 (14 oz) can cut green beans, strained

Directions:
Heat oil in medium pot over medium-high heat. Add corn and cook until starts to brown slightly, about 3 minutes. Add tomato paste, rosemary and oregano and cook, stirring constantly, until tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and then incorporated into the liquid. Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir the pasta, white beans, reserved liquid, and the soy sauce. Season with salt and pepper. Cook the pasta until a firm texture, 7 to 8 minutes, stirring in the green beans during the last 2 minutes. Serve in individual bowls with a little oil drizzled on top.

Peanut Butter Balls

Ingredients:
1/2 cup honey
1/3 cup peanut butter
½ cup powdered milk

Directions:
Mix all ingredients together and shape into balls. Can experiment by adding coconut flakes, chocolate chips, or different kinds of nuts.

No Bake Cookies

Ingredients:
½ cup salted butter
1 ¾ cups granulated sugar
1/3 cup unsweetened cocoa powder
½ cup milk
1 tsp vanilla extract
2/3 cup creamy peanut butter
3 cups quick oats

Directions:
Get out two baking sheets.

In a medium saucepan, combine butter, sugar, cocoa, and milk. Set over medium heat, and cook stirring frequently until it reaches a full boil. Allow mixture to boil for 60 seconds without stirring.

Remove from heat, immediately add in vanilla, peanut butter, and quick oats. Stir mixture until well combined. Using two spoons, drop by spoonfuls onto baking sheets.