Instead of spending another night at a noisy, crowded 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 Campbell’s Cream of Chicken soup and Monterey Jack cheese with authentic ingredients like chili powder and green chilies to create enchiladas that are mucho 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 Campbell’s 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 Campbell’s 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 Campbell’s 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.