This tasty dish comes from Campbell’s Cooking Companion. The paprika, black pepper and red pepper give the dish some mild heat to balance the cool flavor of sour cream.

1/2 cup flour
2 tsp paprika
1 tsp garlic powder (or salt)
1 tsp ground black pepper
1 tsp ground red pepper or red pepper flakes
4 to 6 small boneless, skinless chicken breasts
4 tbsp butter
1 can (10 3/4 oz) Campbell’s Condensed Cream of Chicken Soup
2 medium green onions, chopped (about 1/4 cup)
1 container (8 oz) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the flour mixture.

Heat butter in a large skillet over medium heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken, set aside and keep warm.

Stir soup and green onions into skillet. Heat to a boil. Return chicken to skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken in cooked through and no longer pink. Stir in sour cream and serve.

There will be leftover flour mixture. If you would like to save mixture for another use, mix ingredients together in a small mixing bowl. Place chicken on plate to coat rather than setting chicken in the mixture. Store remaining flour mixture in an air-tight container.

From Taste of Home:

5 cups uncooked wide egg noodles
2 tbsp butter
1 tbsp flour
1/4 tsp garlic salt/powder
1/4 tsp onion salt/powder
1 1/3 cups milk
8 oz process cheese (Velveeta), cubed
2 tbsp dry bread crumbs
1 1/2 tsp butter, melted

Preheat oven to 350F

Cook noodles according to packaged directions, drain and keep warm. Melt 2 tbsp butter in a small saucepan, stir in flour, garlic salt and onion salt until smooth. Gradually stir in milk, bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat and add cheese, stirring until melted.

Gently stir in noodles. Transfer to a greased shallow baking dish (2 quarts). Toss bread crumbs in 1 1/2 tsp butter and sprinkle over top of noodles. Bake, uncovered, for 20 to 25 minutes or until golden brown.

Serves 6, recipe can be doubled.

From Taste of Home:

6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
parmesan cheese, optional

Cook noodles according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Add broccoli and saute for 4 minutes or until crisp-tender.

Add mushrooms, thyme, salt and pepper. Saute for 2-3 minutes. Drain noodles and add to broccoli mixture. Stir gently over low heat until heated through. Top with parmesan cheese if desired.

Here is an easy and delicious recipe from the cookbook Campbell’s Cooking Companion.

1 lemon
1 to 2 tablespoons olive oil
4 to 6 small boneless, skinless chicken breasts
1 can (10 3/4 oz) Campbell’s Condensed Cream of Broccoli Soup
1/2 cup milk
1/8 tsp ground black pepper

Cut 4 to 6 thin slices of lemon. Squeeze 2 teaspoons of juice from the remaining lemon.

Heat oil in a skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove chicken and set aside.

Stir soup, milk, lemon juice, and pepper into skillet. Heat to a boil. Return chicken to the skillet and reduce heat to low. Top chicken with lemon slices. Cover and cook for 5 minutes or until chicken is cooked through (internal temperature should be 165 to 170F).

My skillets need to be used on medium heat or lower, which lengthens the cooking time. Adjust accordingly to make sure chicken is thoroughly cooked and no longer pink. Serve chicken with the lemon broccoli sauce and sliced lemons. The cookbook suggests serving over hot cooked rice.