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Supper clubs feature good food, fun company

Family Features The Spokesman-Review

Instead of spending another night at a restaurant, why not partner with a group of friends to take turns hosting a delicious meal at home? Cooking clubs, often called supper clubs or dinner clubs, are a great way to bring people together for a night of good food and good company.

Hosting a cooking club is easy as one, two, three. First, choose a theme. Seasonal and festive occasions are a great place to start. Next, create a menu by selecting recipes that complement your theme and are easy to prepare. Last, but not least, invite your guests and assign each to bring a few ingredients for the evening’s meal.

One party idea that’s sure to please is a “Friday Night Fiesta.” Serve store-bought tortilla chips and salsa as an appetizer to keep hunger at bay, so your guests can concentrate on simple but delicious Mexican-inspired recipes.

Chicken Enchiladas is a terrific entrée to prepare in a group because you can assign everyone a small task, like chopping the onions or shredding the cheese. Combine cream of chicken soup and Monterey Jack cheese with authentic ingredients like chili powder and green chilies to create enchiladas that are muy delicioso.

Another dish that’s perfect for a crowd is Southwestern Beef Cornbread Bake. This hearty casserole features tomato soup along with zesty spices, meat, cheese and corn for a satisfying addition to your fiesta.

For more information, or more great cooking club recipes, visit www.campbellskitchen.com.

Chicken Enchiladas

Prep Time: 20 minutes

Bake Time: 25 minutes

Makes: 4 servings

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

1/2 cup sour cream

1 tablespoon butter

1 medium onion, chopped (about 1/2 cup)

1 teaspoon chili powder

2 cups chopped cooked chicken or turkey

1 4-ounce can chopped green chilies

8 8-inch flour tortillas, warmed

1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

1. Stir soup and sour cream in small bowl.

2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.

3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.

4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.

Southwestern Beef Cornbread Bake

Prep Time: 10 minutes

Bake Time: 30 minutes

Makes: 5 servings

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 10 3/4 -ounce can condensed tomato soup

1/2 cup water

1 tablespoon chili powder

1 can (about 8 ounces) whole kernel corn, drained

1 12-ounce package corn muffin mix

1 egg, beaten

2/3 cup milk

1 cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 350°F.

2. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring frequently. Pour off fat.

3. Stir in soup, water, chili powder and corn. Heat to a boil. Spoon beef mixture into an 11- by 8-inch (2-quart) shallow baking dish.

4. Stir corn muffin mix, egg and milk in a bowl until just combined. (Mixture will be lumpy.) Spoon corn muffin mixture over beef mixture.

5. Bake 30 minutes or until cornbread is golden brown. Sprinkle with cheese.

Chicken & Broccoli Alfredo

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes: 4 servings

1/2 16-ounce package linguine

1 cup fresh or frozen broccoli flowerets

2 tablespoons butter

1 pound skinless, boneless chicken breasts, cut into cubes

1 10 3/4 -ounce can condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium)

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1. Prepare linguine according to package directions in 4-quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli in colander.

2. Heat butter in 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, pepper and linguine mixture into skillet. Heat until hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Easy Substitution Tip: Substitute spaghetti for linguine noodles.

Cheddar Potato Bake

Prep Time: 10 minutes

Bake Time: 30 minutes

Makes: 8 servings

2 cups water

3 tablespoons butter

3/4 cup milk

2 cups instant potato flakes or buds

1 10 3/4 -ounce can condensed cheddar cheese soup

1/2 cup sour cream or plain yogurt

Generous dash ground black pepper

1 medium green onion, chopped (about 2 tablespoons)

1. Heat water and butter in 2-quart saucepan over high heat to a boil; remove from heat. Stir in milk. Slowly stir in potatoes.

2. Stir the potatoes, soup, sour cream, black pepper and green onion in 1 1/2 -quart casserole.

3. Bake at 350°F for 30 minutes or until hot.

Swiss Vegetable Casserole

Prep Time: 5 minutes

Bake Time: 45 minutes

Makes: 4 servings

1 10 3/4 -ounce can condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium)

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, 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. Top with remaining onions and cheese. Bake 5 minutes more or until onions are golden brown.

Cheesy Chicken & Rice Casserole

Prep Time: 5 minutes

Bake Time: 50 minutes

Stand Time: 10 minutes

Makes: 4 servings

1 10 3/4 -ounce can condensed 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

1/4 teaspoon ground black pepper

2 cups fresh or frozen mixed vegetables

4 skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese

1. Stir soup, water, rice, onion powder, pepper and vegetables in 11- by 8-inch (2-quart) shallow baking dish.

2. Top with chicken; season chicken as desired. Cover.

3. Bake at 375°F for 50 minutes or until chicken is cooked through and rice is tender. Let casserole stand 10 minutes before serving. Stir rice. Top with cheese.

Find hundreds of printer-friendly recipes at spokane.net/recipes

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