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 www.CampbellsKitchen.com.

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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