Spicy Honeyed Chicken Drummettes

2 package (16 oz each) chicken drummettes (about 20 drummettes)

1/2 cup chili sauce

1/4 cup honey

2 tablespoons soy sauce or teriyaki sauce

1/2 teaspoon crushed red pepper flakes

1. Heat oven to 375. In 13x9-inch (3 quart) glass baking dish, arrange drummetts in a single layer.

2. In small bowl, mix remaining ingredients; pour over drummettes to cover.

3. Bake 30 minutes. Turn drummettes; bake 15 to 20 minutes longer or until drummettes are glazed and juice of chicken is clear when thickest part is cut to the bone.

Baked Artichoke and Jalapeno Cheese Spread

1 package (8 oz) cream cheese, softened

1/2 cup mayonnaise

1 jar (6 oz) marinated artichoke hearts, drained, and coarsely chopped

1/4 cup finely chopped red bell pepper

8 to 10 pickled jalapeno slices, drained, chopped

1/2 cup grated Parmesan cheese

1/3 cup Progresso panko crispy bread crumbs

1. Heat oven to 400. Spray 9-inch glass pie plate with cooking spray.

2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapenos. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.

3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.

4. Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

Layered Pizza Dip

1 container (8 oz) chives-and-onion cream cheese spread

1/2 cup pizza sauce

1/2 cup chopped green bell pepper

(1/2 medium)

1/3 cup finely chopped pepperoni (about 1 1/2 oz)

1/2 cup shredded mozzarella cheese

1/2 cup cheddar cheese

1. Heat oven to 350. In ungreased 9 inch glass pie plate or 1 quart shallow baking dish, layer all

ingredients.

2. Bake 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with garlic toast.

Simple Creamy Chicken Risotto

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Easy Chicken Stroganoff

2 Tablespoons butter

1 lb. chicken breast, cut in strips

2 cups mushrooms

1 medium onion, chopped

1 can cream of chicken soup

1/2 cup sour cream

4 cups egg noodles

1. Cook chicken in 1 Tablespoon butter. Remove.

2. Cook mushrooms and onions in remaining butter.

3. Stir in soup and sour cream. Heat until boiling.

4. Return chicken to the pan. Heat thoroughly.

5. Serve over noodles. (I put my noodles in with the sauce)