Chicken & Stuffing

INGREDIENTS:
Wind & Willow Red Pepper Asparagus Soup Mix
4 c. water
3 c. diced cooked chicken
1 boxed stuffing mix
3/4 c. sliced almonds

DIRECTIONS:
Preheat oven to 350. Spray a 9 x 13 pan with oil.
Add soup mix to water in a 2 qt. saucepan; heat to boiling then reduce heat and simmer for 20 minutes, stirring occasionally. Prepare stuffing according to package directions. Place prepared stuffing mix into bottom of prepared pan and top with diced chicken. Pour soup mixture over the chicken, sprinkle with almonds. Bake 15-20 minutes.
Serves 6 - 8

Mediterranean Pasta

INGREDIENTS:
Wind & Willow Red Pepper Asparagus Soup Mix
4 c. water
6 oz. penne pasta, cooked according to package
directions, drained
1 1/2 c. mozzarella cheese
3 oz. black or Kalamata olives, sliced
Parsley
Feta Cheese

DIRECTIONS:
Stir in olives, mozzarella and cooked pasta. Reduce heat to low and allow to thicken, about 10 minutes. Garnish each serving with a sprinkling of parsley and feta cheese.
Serves 6 - 8

Mushroom Chops

INGREDIENTS:
Wind & Willow Roasted Red Pepper Soup
6 to 8 boneless pork loin chops
2 c. sliced mushrooms

DIRECTIONS:
Preheat oven to 350. Spray 9 x 13 pan with oil.
Prepare soup according to package directions. In a skillet sprayed with oil, brown chops on both sides cooking until center is done. Place browned chops in prepared pan. Saute mushrooms in skillet and add to chops. Pour soup over chops and mushrooms. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until top begins to brown slightly.
Serves 6 - 8