Prep Time 5 Min Cook Time: 15 Min

• 2 skinless, boneless chicken breast halves, cubed
• 1 can (10 3/4 oz.) Campbell's' Condensed Cheddar Cheese Soup

• 1/4 cup Pace' Thick & Chunky Salsa
• 8 Flour tortillas (8")

1. Preheat oven to 425 oF.
2. In nonstick skillet over medium-high heat, cook chicken 5 min. or until no longer pick, stirring often.  Add soup and salsa.  Heat to a boil, stirring occasionally.
3. Place tortillas on 2 baking sheets.  Top half of each tortilla with 1/4 cup soup mixture.  Spread to within 1/2" of edge. moisten edges o tortillas with water fold over and press edges together.
4. Bake 5 min. or until hot. Serves 4.

Prep Time: 5 min. Cook Time: 20 min

• 2 tbsp. vegetable oil
• 1 lb. skinless, boneless chicken breasts, cut into strips
• 1 bag (16 oz.) frozen vegetable combination, thawed

• 1 can (10 3/4 oz.) Campbell's Condensed Golden Mushroom Soup
• 1 tbs. soy sauce
• 1/4 tsp. garlic powder
• 4 cups hot cooked rice

1. In skillet over medium-high heat, heat half the oil.   Add chicken in 2 batches and stir-fry until browned.  Set chicken aside.
2. Add remaining oil.  Add vegetables and stir-fry over medium heat until tender-crisp.
3. Add soup, soy and garlic powder.  Heat to a boil.   Return chicken to pan and cook through.  Serve over rice.  Serves 4

Prep Time: 10 min.  Cook Time: 20 min.

• 1 lb. boneless beef sirloin or top round steak, 3/4" thick
• 2 tbsp. vegetable oil
• 2 cups broccoli flowerets
• 1/4 tsp. garlic powder or 2 cloves garlic, minced

• 1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
• 2 tbsp. soy sauce
• 1 tbsp. vinegar
• 4 cups hot cooked rice

1. Slice beef into very thin strips.
2. In skillet over medium-high heat, heat half the oil.  Add beef in 2 batches and stir-fry until browned.  Set beef aside.
3. Reduce heat to medium.  Add remaining oil.  Add broccoli and garlic powder and stir-fry until tender-crisp.
4. Stir in soup, soy and vinegar.  Heat to a boil.  Return beef to pan and cook through. serve over rice.  Serves 4.

Prep Time: 10 min.  Cook Time: 15 min.

• 6 oz. uncooked fettuccine
• 1 cup broccoli flowerets
• 1 tbsp. butter or margarine
• 2 skinless, boneless chicken breast halves, cubed

• 1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 1/3 cup grated Parmesan Cheese

1. Prepare fettuccine according to package directions.  Add broccoli for last 4 min. of cooking time.  Drain in colander.
2. In skillet over medium-high heat, heat butter.  Add chicken and cook until browned, stirring often.
3. Add soup, milk, cheese and fettuccine mixture and cook through, stirring occasionally.   Serves 4

Prep Time: 10 min.  Cook Time: 10 min.

• 1 lb. ground beef
• 2 tbsp. water
• 1 3 cup seasoned bread crumbs
• 1 egg beaten

• 1 jar (28 oz.) Prego Traditional Spaghetti Sauce or Spaghetti Sauce Flavored with Meat
• 4 cups hot cooked spaghetti (about 8 oz. dry)

1. Mix ground beef, water, bread crumbs, and egg.  Shape into 12 (2") meatballs.   Arrange in 2 qt. shallow microware-safe baking dish.
2. Microwave on HIGH 5 min. or until meatballs are done (160oF.).  Spoon off fat.   Pour sauce over meatballs.  Cover and microwave 3 min. or until sauce is hot.   Serve over spaghetti.  Serves 4.