Campbell Soup Recipes

Campbell Soup Garlic Grilled Chicken

4 skinless, boneless chicken breasts halves
3/4 cup Pace Picante Sauce OR Pace Chunky Salsa
1 tbsp. vegetable oil
1 tbsp. lime juice
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/2 tsp. ground cumin

Place the chicken between 2 pieces of plastic wrap. Pound the chicken to 1/2-inch thickness, using a meat mallet or a rolling pin. Cut lengthwise into 1-inch strips. Mix the picante sauce, oil, lime juice, garlic powder and cumin. Add the chicken and toss to coat.

Thread the chicken accordion-style on 8 skewers. Lightly oil the grill rack and heat hte grill to medium. Grill for 10 minutes or until cooked through, turning and brushing often with the picante sauce mixture. Throw away any remaining picante sauce mixture. If using wooden skewers, soak the skewers in water for 30 minutes before using. Makes 4 servings

Campbell Soup Asian Chicken Stir-Fry

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 can Campbell's Condensed Golden Mushroom Soup
2 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz.) any frozen vegetable combination
4 cups hot cooked rice

Heat oil in skillet. Add chicken and stir-fry until browned. Add soup, soy and garlic. Heat to a boil. Add vegetables and cook until tender-crisp. Serve over rice. Makes 4 servings

Campbell Soup Easy Chicken Cacciatore

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast or thighs, cut into cubes
1 jar (1 pound 9.75 ounces) Prego Chunky Garden Mushroom & Green Pepper Italian Sauce
8 oz. corkscrew-shaped pasta (rotini), cooked and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta. Makes 4 servings

Campbell Soup Italian-Style Skillet Pork Chops

1 tbsp. vegetable oil
6 pork chops, 3/4" thick
1 jar (1 lb. 10 oz.) Prego Fresh Mushroom Italian Sauce (3 cups)
6 cups hot cooked medium tube-shaped pasta (ziti)

Heat oil in skillet. Add chops and cook over medium-high heat until browned. Remove chops. Pour off fat. Add pasta sauce to skillet. Heat to a boil. Return chops to skillet. Cover and cook over low heat 10 min. or until done, stirring occasionally. Serve with pasta. Makes 6 servings

Campbell Soup Homemade Meat Sauce with Spaghetti

1 lb. ground beef
1 medium onion, chopped
1 jar (1 lb. 10 oz.) Prego Flavored with Meat Italian Sauce (3 cups)
6 cups hot cooked spaghetti

Cook beef and onion in skillet until beef is browned. Pour off fat. Add pasta sauce. Heat through, stirring occasionally. Serve over spaghetti. Makes 4 servings

Campbell Soup Savory Chicken Stew

1 tablespoon vegetable oil
1 pounds skinless, boneless chicken breasts, cut into 1" pieces
1 can Campbell's Condensed Cream of Chicken & Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 small red potatoes, cut into quarters
2 medium carrots, sliced
1 cup broccoli flowerets

Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Cover and cook over low heat 15 min., stirring occasionally. Return chicken to pan. Cover. Cook 5 minutes or until done. Serves 4

Campbell Soup Skillet Chicken Parmesan

1/4 cup grated Parmesan cheese
1 1/2 cups Prego Traditional Italian Sauce OR Prego Organic Tomato & Basil Italian Sauce
1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breasts (4 to 6)
1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)

Stir 3 tbsp. Parmesan cheese into pasta sauce. Heat oil in large
skillet over medium-high heat. Add chicken and cook for about 10 min.
or until browned.

Pour sauce mixture over chicken, turning to coat with sauce. Cover and
cook over medium heat for 10 min. or until chicken is no longer pink.
Top with mozzarella cheese and remaining Parmesan cheese. Let stand for
5 min. or until cheese is melted. Makes 6 servings

Double Mushroom Lasagna

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup milk
3/4 lb. ground beef
1 1/2 cups Prego Fresh Mushroom Italian Sauce
6 cooked lasagna noodles
1 cup shredded Cheddar cheese

Mix soup and milk. Cook beef in skillet until browned. Pour off fat. Stir in pasta sauce. Spread 1 cup meat mixture in 8" square baking dish. Top with 2 lasagna noodles and 1/2 cup soup mixture. Repeat layers twice. Sprinkle with cheese. Bake at 400° for 30 min. or until hot. Let stand 10 min. Serves 4

Preheat the oven to 350 degrees. Spray a 9 X 13 casserole dish with non-stick cooking spray. Spread the rice out in the pan. Cover with chicken breasts. Mix together cream of mushroom soup, sliced mushrooms (including liquid from can), sour cream, and wine. Stir until well blended. Pour over chicken and rice. Cover and bake for approximately one hour.

Variations: Depending on your seasoning preferences, sprinkle one or more of the following on the casserole before or after baking, to taste: salt, pepper, paprika, green onions, chives, additional mushrooms, slivered almonds, or toasted almonds.
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