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The Quick and Easy Tailgate Plan for a Vikings Fan Brought to you by Swanson Chicken Traveling Tailgate

Check out this collection of quick, easy, and delicious recipes for your Vikings’ tailgating and football parties! Whether you’re cooking for the whole team or just the defensive line, these dishes are guaranteed to satisfy even the heartiest of appetites. Go Vikings!

Frank’s® RedHot® Buffalo Chicken Dip:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s® RedHot® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

1)Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
2)Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

– Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
– Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the
tailgate heat it on a grill and serve nice and hot!
– Make this in the microwave by heating it on high for 5 minutes instead of baking
– Keep it warm in a crockpot or slow cooker

Potato Kabobs with Cheese Sauce:
6 medium baking potatoes
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1/3 cup milk

1)Cut potatoes in half lengthwise. Cut each half crosswise into 4 pieces.
2)Thread potatoes on 6 skewers. Brush with oil. Grill 30 min. or until done, turning once.
3)Mix soup and milk in saucepan and heat through. Serve over potatoes.

The Main Event:
Sausage and Egg Casserole:
1/2 lb. bulk pork sausage
6 cups Pepperidge Farm® White Sandwich Bread cut in cubes
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 cup Pace® Picante Sauce OR Pace® Chunky Salsa
4 eggs
3/4 cup milk

1)Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2)Spoon the sausage into a 2-quart shallow baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread cubes. Cover and refrigerate for 2 hours or overnight.
3)Heat the oven to 350°F. Uncover the baking dish.
4)Bake for 45 minutes or until a knife inserted in the center comes out clean.

Barbecued Chicken Sandwiches:
1 tablespoon butter or margarine
1 small green pepper, chopped (about 1/2 cup) (optional)
1 small onion, chopped (about 1/4 cup)
¼ cup chopped celery
½ cup barbecue sauce
2 cans (5 ounces each) Swanson® Premium Chunk Chicken Breast in Water,
4 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds, split
and toasted

1)In medium saucepan over medium heat, heat butter. Add pepper, onion and celery and
cook until tender.
2)Add barbecue sauce and chicken. Heat through. Divide chicken mixture among rolls. Makes 4 sandwiches.

The Game Winner
Mixed Berry Pound Cake or Cupcakes:
1 box (16 ounces) pound cake mix
3/4 cups V8 Splash® Berry Blend
2 eggs
6 cups fresh berries (cut-up strawberries, blueberries and raspberries)
1 1/2 cups thawed light whipped topping
1)Preheat oven to 350°F. Grease 9″x5″x3″ loaf pan or two cupcake pans (12 cupcakes each)
2)Mix cake mix, Splash, and eggs according to package directions, substituting Splash for water. Pour into prepared pan.
3)Bake 45 min. or until done.
4)Cool on wire rack 10 min. Remove from cake or cupcake pan and cool completely on wire rack.
5)Drizzle with Easy Glaze and or top with berries and whipped topping. Serves 8 to 10.

Easy Glaze: Mix 1/4 cup confectioners’ sugar and 1 1/2 tsp. V8 Splash® Berry Blend until smooth. Pour over cooled cake or cupcakes.

For more easy and delicious recipes check out: and

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