Mon - Fri: 9:00 - 19:00
Description
Price: $20.64
(as of Aug 26,2023 00:54:17 UTC – Details)
From the Publisher
Campbell’s Condensed Soups are just the start of a great meal
Instantly add rich flavor to your favorite dishes with Campbell’s Condensed Soups. Versatile and pantry-friendly, Campbell’s Condensed Soups are your go-to ingredient in the kitchen. Try them as an easy, time-saving shortcut in your favorite recipes. Our creamy soups can even be used in place of a béchamel or roux as a sauce starter.
Try Some of our Favorite Recipes!
One-Pot Chicken Curry made with Condensed Cream of Mushroom Soup
Ingredients
1 1/4 pounds boneless, skinless chicken thigh2 tablespoons olive oil1 tablespoon curry powder1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup1/2 cup milk2 pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)8 cups loosely packed spinach or kale
Directions
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from panAdd the curry powder to the skillet and cook and stir for 1 minute. Add the soup and milk and stir until smooth. Add the potatoes and heat to a boil. Reduce the heat to low.Cover and cook 25 minutes or until the potatoes are tender.Return the chicken to the skillet. Add the spinach. Cover and cook for 5 minutes or until the chicken is cooked through and the spinach is wilted, stirring occasionally. Season to taste.
15-Minute Chicken & Rice Dinner made with Condensed Cream of Chicken Soup
Ingredients
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)1 tablespoon vegetable oil1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup1 1/2 cups water1/4 teaspoon paprika2 cups uncooked instant white rice2 cups fresh or frozen broccoli florets
Directions
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned on both sides. Remove the chicken from the skillet. Stir the soup, 1 1/2 cups water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.
Green Bean Casserole made with Condensed Cream of Mushroom Soup
Ingredients
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom1/2 cup milk1 teaspoon soy sauce1 dash black pepper4 cups cooked cut green beans1 1/3 cups French’s French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Timesaving, ready-to-create ingredient
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Made with quality ingredients
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Feel good comfort
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Low in fat
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Perfectly sized to cook for a crowd
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Pantry-friendly & great for stocking up
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Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues. International Shipping: This item is not eligible for international shipping. Learn More
