Fall family favorite casseroles

Every parent knows that fall is perhaps the busiest time of year. With kids back in school, finding time to manage family and work-life responsibilities can become a real balancing act.

Even for the most organized parent, making a quick and wholesome dinner that delights the entire family can be a challenge. So, what dish will please everyone at the dinner table? Casseroles! With most having a short prep time and easy, unattended cooking, these “weeknight wonders” deliver a home-cooked, satisfying supper to the table in no time. Casseroles feature hearty, yet familiar, flavors the entire family will love.

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese! The secret ingredient in this classic dish is Cream of Chicken soup. The trusted pantry staple’s creamy texture and zesty flavor is guaranteed to tantalize your family’s taste buds.

Tuna Noodle Casserole is a timeless and dependable dish that continues to be a crowd pleaser year after year. This classic casserole offers your family the delicious, homestyle taste they crave in just a few simple steps.

Featuring a savory combination of chicken, broccoli and cheese, Chicken Broccoli Divan is sure to take center stage at your next dinner gathering. The ultimate comfort food, this one-dish sensation is both rich and satisfying.

These easy casserole recipes give you the chance to “fall” into the season by spending less time in the kitchen and more time with your family.

For more tasty recipes, please visit www.campbellskitchen.com.

Chicken Broccoli Divan

Prep: 10 minutes Bake: 30 minutes

Makes: 4 servings

4 cups fresh or frozen broccoli flowerets

4 skinless, boneless chicken breast halves

1 10 3/4 -ounce can cream of chicken soup (Regular or 98 % fat free)

1/2 cup milk

1/2 cup shredded Cheddar cheese

2 tablespoons dry bread crumbs

1 tablespoon melted butter

1. Put broccoli in 12- by 8-inch shallow baking dish. Top with chicken.

2. Stir soup and milk in bowl. Pour over chicken. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.

3. Bake at 350°F for 30 minutes or until chicken is cooked through.

Tuna Noodle Casserole

Prep: 10 minutes Bake: 25 minutes

Makes: 4 servings

1 10 3/4 -ounce can cream of mushroom soup (regular or 98 % fat free)

1/2 cup milk

1 cup cooked peas

2 cans (about 6 ounces each) tuna, drained

2 cups hot cooked medium egg noodles

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

1. Stir soup, milk, peas, tuna and noodles in 1 1/2 -quart casserole.

2. Bake at 400°F for 20 minutes or until hot. Stir.

3. Mix bread crumbs with butter and sprinkle on top. Bake for 5 minutes more.

For a cheese topping instead of buttered breadcrumbs, sprinkle 1/2 cup shredded Cheddar cheese over casserole.

Cheesy Chicken and Rice Casserole

Prep: 5 minutes Bake: 45 minutes

Makes: 4 servings

1 10 3/4 -ounce can cream of chicken soup (regular or 98 % fat free)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

2 cups fresh or frozen vegetables

4 skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese

1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.

2. Top with chicken. Season chicken as desired. Cover.

3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Swiss Vegetable Casserole

Prep: 5 minutes Bake: 45 minutes

Makes: 4 servings

1 10 3/4 -ounce cream of mushroom soup (regular or 98 % fat free)

1/3 cup sour cream

1/4 teaspoon ground black pepper

1 16-ounce bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed

1 2.8-ounce can French fried onions (1 1/3 cups)

1/2 cup shredded Swiss cheese

1. Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover.

2. Bake at 350°F for 40 minutes or until vegetables are tender. Stir.

3. Sprinkle remaining onions and cheese over vegetable mixture. Bake 5 for minutes more.

Cheddar Broccoli Bake

Prep: 10 minutes Bake: 25 minutes

Makes: 6 servings

1 10 3/4 -ounce can Cheddar cheese soup

1/2 cup milk

Dash ground black pepper

4 cups cooked broccoli cuts

1. Stir soup, milk, black pepper and broccoli in 1 1/2 -quart casserole. Cover.

2. Bake at 350°F for 25 minutes or until hot.

Pork Chops and Stuffing Bake

Prep: 10 minutes Bake: 30 minutes

Makes: 4 to 6 servings

4 cups herb seasoned stuffing

1 1/4 cups water

4 tablespoons butter

4 to 6 boneless pork chops, 3/4 inch thick

1 10 3/4 -ounce can cream of celery soup (regular or 98 % fat free)

1/3 cup milk

1/2 cup shredded Cheddar cheese

1. Prepare stuffing using water and butter according to package directions.

2. Spoon stuffing across center of 13- by 9-inch shallow baking dish. Place chops on each side of stuffing.

3. Stir soup and milk in bowl. Pour over chops. Cover.

4. Bake at 400°F for 30 minutes or until pork is cooked through. Top with cheese.