Casual Gatherings are Perfect for Potluck Dinners

Tips and recipes for hosting a successful potluck party.
Courtesy Family Features
October 2008

HEARTY CASSEROLE: Country Chicken Casserole is simple to make and is sure to satisfy your family’s hungry appetites.
Campbell’s Cooking Soups

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Potlucks are a great way to have a party and keep work to a minimum, because instead of the host preparing the entire meal, each guest brings a favorite dish.

Here are a few quick tips for hosting a successful potluck party:

  • Provide the main dish and beverages, and let guests contribute all the extras.
  • For a menu with variety, assign each guest a type of dish to bring.
  • Keep things simple by choosing a recipe that can be made with ingredients you can readily find in your pantry and refrigerator.
  • Quick heat-and-serve dishes are best because they require little last-minute fussing.
  • Make sure there are plenty of plates, cups and utensils – the noncooks in your crowd will be happy to bring some.
  • Ask each guest to bring 10 copies of his or her recipe to share with others at the party.

Impress your guests with these surprisingly easy, crowd-pleasing casserole recipes that require minimal preparation and clean up, yet taste like you spent hours in the kitchen.

To find more popular potluck recipes, you can visit

Hearty Chicken & Noodle Casserole 

1 can (10.75 oz.) condensed cream of mushroom soup
½ cup milk
¼ teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles or corkscrew-shaped pasta, cooked and drained
¼ cup grated Parmesan cheese
½ cup shredded cheddar cheese OR ½ cup crushed french fried onions

In a 1½-quart casserole dish, combine soup, milk, pepper, vegetables, chicken, noodles and Parmesan cheese.

Bake at 400°F for 25 minutes, or until vegetables are tender. Stir, then top with cheddar cheese. Yields 4 servings.

Country Chicken Casserole 

1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of potato soup
1 cup milk
¼ teaspoon crushed dried thyme leaves
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked chicken or turkey
4 cups prepared herb-seasoned stuffing

In a shallow 3-quart baking dish, combine soups, milk, thyme, pepper, vegetables and chicken. Top with stuffing.

Bake at 400°F for 25 minutes, or until stuffing is golden brown. Yields 5 servings.

Hearty Sausage & Rice Casserole 

1 pound bulk pork sausage
1 package (8 oz.) sliced mushrooms
1 cup coarsely chopped celery
1 cup coarsely chopped red pepper
1 cup coarsely chopped onion
1 teaspoon crushed dried thyme leaves
½ teaspoon crushed dried marjoram leaves
1 box (6 oz.) seasoned long-grain and wild rice mix
1¾ cups chicken broth
1 can (10.75 oz.) condensed cream of mushroom soup
1 cup shredded cheddar cheese, divided

In a 12-inch skillet over medium-high heat, cook sausage until well-browned and no longer pink in the middle, stirring often. Pour off any excess fat.

Add mushrooms, celery, red pepper, onion, thyme, marjoram and seasoning packet from long-grain and wild rice mix. Cook until vegetables are tender-crisp.

In a 13-by-9-by-2-inch shallow baking dish, combine sausage mixture, broth, soup, long-grain and wild rice mix and ½ cup cheese.

Cover and bake at 375°F for 1 hour, or until rice is tender. Stir; sprinkle with remaining cheese before serving. Yields 6 servings.

Creamy Chicken Enchiladas 

1 can (10.75 oz.) condensed cream of chicken soup
1 container (8 oz.) sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 6-inch flour tortillas, warmed
1 cup chopped tomatoes
2 tablespoons sliced green onions

In a medium bowl, combine soup, sour cream, picante sauce and chili powder.

In a large bowl, mix chicken and cheese with 1 cup picante sauce mixture. Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a shallow 3-quart baking dish. Pour remaining picante sauce mixture over tortillas.

Cover and bake at 350°F. for about 40 minutes, or until enchiladas are hot and bubbly. Top
with chopped tomatoes and green onion slices. Yields 6 servings.

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Post a comment below.


Jackie & David
9/18/2012 7:59:30 PM
wish you would post recipes without the pre-canned soups! the recipes sound wonderful until you add the pre-processed foods with all of their additives.

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