Campbell Soup Recipes

Campbell Soup Paprika Chicken with Sour Cream Gravy

1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/4 cup sliced green onion
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken. Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Makes 4 servings

Campbell Soup Fish Stuffing Bake

1 cup water
4 tbsp. butter
2 medium carrots, sliced
1 small green pepper, chopped
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 1/2 lb. fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes

Mix water, 2 tbsp. butter, carrots and pepper in saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly. Spoon stuffing across center of 3-qt. shallow baking dish.

Arrange fish on each side of stuffing. Melt remaining butter and mix with lemon juice and parsley. Spoon over fish. Bake at 400° 15 min. or until fish is done. Makes 4 servings

Campbell Soup Cheddar Broccoli Chicken & Mashed Potatoes

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Broccoli Cheese Soup
1/3 cup milk
2 cups fresh or frozen broccoli flowerets
4 cups hot mashed potatoes

Heat oil in skillet. Add chicken and cook until browned. Add soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve over potatoes. Makes 4 servings

Campbell Soup Creamy Pesto Chicken & Bow Ties

3 cups uncooked bow tie pasta
2 tbsp. butter or margarine
1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk

Cook pasta according to pkg. directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min. or until done. Stir in drained pasta and heat through. Makes 4 servings

Campbell Soup Creamy Broccoli Chicken & Herbs

1 tbsp. olive oil
4 skinless, boneless chicken breasts
1 can Campbell's Condensed Cream of Chicken with Herbs Soup
1/3 cup water
2 tbsp. grated Parmesan cheese
1/8 tsp. garlic powder
2 cups fresh broccoli or frozen broccoli flowerets, thawed
4 cups hot cooked mafalda or corkscrew-shaped pasta

Heat oil in skillet. Add chicken and cook until browned. Add soup, water, cheese, garlic and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with pasta. Makes 4 servings

Campbell Soup Creamy Beef Stir-fry

3/4 lb. boneless beef sirloin steak or beef top round steak, 3/4" thick
3 cups cut-up vegetables
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup water
2 pkgs. (2.8 oz. each) beef flavor ramen noodle soup

Slice beef into very thin strips. Spray skillet with vegetable cooking spray and heat 1 min. Add vegetables and stir-fry until tender-crisp. Remove vegetables. Remove skillet from heat. Spray skillet with cooking spray. Add beef and stir-fry until browned. Remove beef.

Add mushroom soup, water and 1 ramen seasoning packet. (Reserve remaining seasoning packet for another use.) Heat to a boil. Return vegetables and beef and heat through. Prepare noodle soup according to pkg. directions without seasoning packets. Drain. Serve beef mixture over noodles.

Note - Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips. Makes 4 servings

Campbell Soup Creamy Creamy Shrimp and Scallop Shells

1 pkg. Pepperidge Farm Puff Pastry Shells
2 tbsp. butter or margarine
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. scallops, cut into halves
2 cups sliced mushrooms
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 cup shredded Swiss cheese
Chopped fresh parsley

Bake pastry shells according to pkg. directions. Melt 1 tbsp. butter in skillet. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often. Remove from skillet.

Melt remaining butter. Add mushrooms and cook until tender and liquid is evaporated. Add soup, milk and cheese. Heat until cheese melts. Return seafood mixture to skillet and heat through. Serve in pastry shells. Garnish with parsley. Makes 6 servings

Campbell Soup Beef Teriyaki

1 lb. boneless beef sirloin steak or beef top round steak, 3/4" thick
2 tbsp. cornstarch
1 3/4 cups beef broth
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder
4 cups fresh or frozen broccoli flowerets
Hot cooked rice

Slice beef into very thin strips. Mix cornstarch, broth, soy, brown sugar and garlic powder until smooth. Set aside. Stir-fry beef in nonstick skillet over medium-high heat until browned and juices evaporate.

Add broccoli and cook 1 min. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.

Note: To make slicing easier, freeze beef 1 hr. Makes 4 servings

Campbell Soup Vegetable Lasagna

2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Broccoli Soup
1 1/2 cups milk
Vegetable cooking spray
1 tbsp. butter
3 3/4 cups sliced mushrooms (about 10 ounces)
2 medium red or orange peppers, cut into 2-inch-long thin strips (about 3 cups)
2 medium zucchini, thinly sliced (about 3 cups)
1 medium onion, thinly sliced (about 1/2 cup)
12 uncooked no-boil lasagna noodles
2 cups shredded Monterey Jack cheese (8 ounces)

Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with cooking spray. Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until tender.

Spread 1 cup soup mixture in the bottom of the prepared dish. Arrange 3 of the noodles and top with one-third of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat layers twice. Top with remaining 3 noodles. Pour remaining soup mixture over noodles. Cover.

Bake at 375° for 40 minutes. Uncover and sprinkle with remaining cheese. Bake for 10 minutes more or until hot. Let the lasagna stand for 10 minutes. Makes 8 servings

Campbell Soup Polenta Sausage Bake

24 oz. prepared polenta, cut into 1/2-inch thick slices
1/4 cup grated Parmesan cheese
1 lb. sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise then sliced (about 2 cups)
2 cups Prego Traditional Italian Sauce
1 1/2 cups shredded fontina or mozzarella cheese (6 ounces)

Place the polenta into a 13 x 9 x 2-inch (3-quart) shallow baking dish or pan, cutting to fit. Sprinkle with the Parmesan cheese. Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring frequently to break up meat. Remove the sausage with a slotted spoon and set aside.

Add the zucchini. Cook for 3 minutes or until tender. Stir the sauce into the skillet. Heat to a boil. Stir in the sausage. Heat, stirring occasionally until hot and bubbling. Spoon over the polenta mixture. Top with the fontina cheese. Bake at 400° for 25 minutes or until hot. Makes 8 servings

Campbell Soup Turkey Piccata

1 lemon
1 tbsp. olive oil
4 turkey breast cutlets or slices
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
2 tbsp. cooked crumbled bacon
Hot cooked rice

Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from the remaining lemon. Set aside. Heat the oil in a 12-inch skillet over medium-high heat.

Add the turkey in 2 batches and cook for 3 minutes or until the turkey is lightly browned on both sides. Remove the turkey. Add the onion and cook until tender.

Stir the soup, milk and reserved lemon juice into the skillet. Heat to a boil. Return the turkey to the skillet and reduce the heat to low. Top the turkey with the lemon slices. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with the bacon. Serve with rice.

Note: For the amount of bacon needed, use 1 slice bacon, cooked and crumbled or bacon bits. Makes 4 servings

Campbell Soup Chicken & Sausage Gumbo

2 tbsp. olive oil
2 skinless, boneless chicken breasts halves (about 1/2 pound), cut into 1-inch pieces
1 lb. turkey kielbasa, cut into 1-inch pieces
1 large onion, finely chopped (about 1 cup)
1 large green or red pepper, diced (about 1 1/3 cups)
2 stalks celery, diced (about 1 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1/2 cup water
2 tsp. hot pepper sauce
1 tsp. gumbo file powder
Hot cooked white rice

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and kielbasa in 2 batches and cook until browned, stirring often. Remove chicken and kielbasa.

Add remaining oil and heat over medium heat. Add onion, green pepper and celery and cook until tender. Add soup, water, hot sauce and filé powder. Return chicken and kielbasa to skillet. Cover and cook over low heat 15 minutes. Serve over rice. Makes 6 servings

Campbell Soup Shepherd's Pie

1 lb. ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 tbsp. ketchup
1/8 tsp. ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tbsp. butter
1 1/3 cups instant mashed potato flakes or buds

Cook beef and onion in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9" pie plate.

Heat milk and butter in 2-qt. saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400° for 15 min. or until potatoes are lightly browned. Makes 4 servings

Campbell Soup Chicken & Broccoli Alfredo for a Crowd

1 pkg. linguine (16 oz.)
2 cups fresh or frozen broccoli flowerets
3 tbsp. butter
1 1/2 lb. skinless, boneless chicken breasts, cubed
1 can (26 oz.) Campbell's Condensed Cream of Mushroom Soup
1 cup milk
1 cup grated Parmesan cheese
1/2 tsp. ground black pepper

Cook linguine according to package directions. add broccoli for last 4 min. of cooking time. drain. Heat butter in saucepot. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Note: Substitute spaghetti for linguine. Makes 8 servings

Campbell Soup Cranberry Dijon Pork Chops

1 tbsp. olive oil
4 boneless pork chops, 1" thick (about 1 1/4 lb.)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup
1/2 cup cranberry juice
2 tbsp. Dijon-style mustard
1/4 tsp. dried thyme leaves, crushed
1/4 cup dried cranberries or cherries
4 cups hot cooked noodle-style pasta

Heat oil in medium ovenproof skillet over medium-high heat. Add chops and cook until browned. Add soup, cranberry juice, mustard and thyme. Heat to a boil. Cover. Bake at 350° for 45 min. or until chops are no longer pink. Stir cranberries into sauce. Serve with pasta. Makes 4 servings

Campbell Soup Beef & Broccoli

1 lb. boneless beef sirloin steak or beef top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper
3 cups fresh OR frozen broccoli flowerets
4 cups hot cooked rice

Slice beef into very thin strips. Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate. Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Makes 4 servings

Campbell Soup Creamy Chicken Casserole

1 bag (16 oz.) bow tie pasta (or shells), cooked
2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup
2 soup cans of milk
1 can (12 oz.) white broiler-fryer chicken (flaked)
1 bag (16 oz.) frozen broccoli cuts
15 butter flavored crackers (optional, crumbled but not fine)

Place cooked pasta into large baking dish. Pour Campbell's Cream of Chicken Soup over noodles. Pour in cans of milk. Add frozen broccoli pieces. Stir. Add flaked can chicken. Stir, then top with crumbled crackers. Bake at 350° for about 45 minutes or until crackers are brown. Makes 6 servings

Campbell Soup Sausage, Beef & Bean Casserole

1 lb. sweet or hot Italian pork sausage, cut into 1-inch pieces
1/2 lb. ground beef
1 small onion, chopped (about 1/4 cup)
1 bag (6 ounces) fresh baby spinach leaves, washed
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1/4 cup milk
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1 cup Pepperidge Farm Herb Seasoned Stuffing
1/2 cup crumbled blue cheese OR shredded Cheddar cheese

Cook the sausage, beef and onion in a 12-inch oven-safe skillet or 6-quart saucepot until the meats are well browned, stirring frequently to break up meat. Pour off any fat. Add the spinach and cook until the spinach wilts.

Stir the soup, milk and beans into the skillet. Stir the stuffing and cheese in a small bowl. Sprinkle around the edge of the skillet. Bake at 350° for 30 minutes or until hot and bubbly. Makes 6 servings

Campbell Soup Chicken & Noodles

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1/8 tsp. ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups cooked medium egg noodles
Chopped fresh parsley

Mix soup, milk, pepper, cheese, chicken and noodles in saucepan. Heat through. Garnish with parsley. Makes 4 servings

Campbell Soup Leftover Thanksgiving Casserole

4 cups leftover stuffing, prepared
2 cups cranberry sauce
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/3 cup milk
4 cups cubed cooked turkey
1 can (2.8 oz.) French fried onions (1 1/3 cups)

Spoon stuffing into 12 x 8" shallow baking dish. Spoon cranberry sauce over stuffing. Stir soup, milk and turkey in large bowl. Pour over cranberry sauce layer. Cover. Bake at 375° for 45 min. or until hot. Top with onions. Bake for 5 min. more. Makes 6 servings

Campbell Soup Chicken Scampi

2 tbsp. butter
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/4 cup water
2 tsp. lemon juice
2 cloves garlic, minced or 1/2 tsp. garlic powder
Hot cooked pasta

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Makes 4 servings

Campbell Soup Cod Veracruz

1 lb. fresh or thawed frozen cod or haddock fillets
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
1 can (10 1/2 oz.) Campbell's Condensed Chicken Broth
1/3 cup Pace Thick & Chunky Salsa or Pace Picante Sauce
1 tbsp. lime juice
2 tsp. chopped fresh cilantro
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 1 clove garlic, minced
4 cups hot cooked rice

Place fish in 2-qt. shallow baking dish. Mix soup, broth, salsa, lime juice, cilantro, oregano and garlic powder. Pour over fish. Bake at 400° for 20 min. or until fish is done. Serve over rice. Makes 4 servings

Campbell Soup Chicken & Stuffing with Vegetables

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 cup milk OR water
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups cubed cooked chicken or turkey
4 cups Pepperidge Farm Herb Seasoned Stuffing
1 cup shredded Swiss cheese OR Cheddar cheese (4 ounces)

In large saucepan mix soup, milk and vegetables. Over medium-high heat, heat to a boil. Remove from heat. Add chicken and stuffing. Mix lightly. Spoon into 2-quart shallow baking dish.

Bake at 350° for 25 min. or until hot. Sprinkle cheese over chicken mixture. Bake 5 min. more or until cheese is melted. Makes 6 servings

Note: For 2 cups cubed cooked chicken in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breast or thighs, cubed, 5 minutes or until chicken is no longer pink.

Campbell Soup Chicken Dinner Delight

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 can Campbell's Condensed Cream of Celery Soup
1 soup can water
1 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley or 1 tsp. dried dried parsley flakes
1/8 tsp. garlic powder or 1 clove garlic, minced
1 small onion, diced
1 cup uncooked regular long-grain white rice
2 lb. chicken parts

Mix soups, water, Worcestershire, parsley, garlic, onion and rice in 3-qt. shallow baking dish. Place chicken on mixture. Bake at 375° for 1 hr. or until done. Makes 4 servings

Campbell Soup Chicken & Rice Dinner

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 1/2 cups water
1 1/2 cups uncooked instant white rice
2 cups fresh OR frozen broccoli flowerets

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup and water. Heat to a boil. Stir in rice and broccoli. Top with chicken. Cover and cook over low heat 5 min. or until done. Makes 4 servings