Campbell Soup Recipes

Campbell Soup Beef Stroganoff

1 lb. beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tbsp. olive oil
2 tbsp. chopped onions
2 cloves garlic, minced
1/8 tsp. dried parsley flakes
2 cups sliced mushrooms (about 6 ounces)
1 tsp. dried thyme leaves, crushed
2 cups fresh or frozen whole baby carrots
1 3/4 cups Swanson Beef Broth
1/2 cup Burgundy or other dry red wine
Hot cooked orzo pasta

Place the beef in a large bowl. Add the flour and toss to coat. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.

Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the orzo. Makes 4 servings

Campbell Soup Beef Bourguignonne

1 lb. beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tbsp. olive oil
2 tbsp. chopped onions
2 cloves garlic, minced
1/8 tsp. dried parsley flakes
2 cups sliced mushrooms (about 6 ounces)
1 tsp. dried thyme leaves, crushed
2 cups fresh or frozen whole baby carrots
1 3/4 cups Beef Broth
1/2 cup Burgundy or other dry red wine
Hot cooked orzo pasta

Place the beef in a large bowl. Add the flour and toss to coat.

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.

Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the orzo. Makes 4 servings

Campbell Soup Pan-Roasted Halibut

1 cup Vegetable Broth
1/2 oz. dried morel mushroom (about 1/2 cup)
1 tbsp. olive oil
1 small onion, finely chopped (about 1/4 cup)
1/4 cup Pomegranate Blueberry
1/4 cup sugar
1 tsp. lavender honey
Freshly ground black pepper

Morel Tea
1 3/4 cups Vegetable Broth
1/2 oz. fresh morel mushroom, coarsely chopped
1 sprig fresh thyme leaves
1 clove garlic, minced

Pan-Roasted Halibut
1/4 cup all-purpose flour
1/4 cup finely grated Parmesan cheese
4 fresh halibut steaks or halibut fillets (about 6 oz. each), skin removed
1/4 cup olive oil

Sweet Pea Risotto
2 cups Chicken Broth, heated
1 tbsp. olive oil
1 small onion, chopped (about 1/4 cup)
1/2 cup uncooked Arborio rice
1/2 cup fresh sweet peas or English peas
1/4 cup dried morel mushroom (about 1/2 cup)
4 tbsp. unsalted butter
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh chives

Prepare the morel confiture: Heat the broth in a 1-quart saucepan over high heat to a boil. Add the dried mushrooms. Let stand for 15 minutes or until the mushrooms are rehydrated. Drain the mushrooms and coarsely chop.

Heat the oil in a 1-quart saucepan over medium heat. Add the onion and cook until lightly golden brown. Add the mushrooms, vinegar, sugar and honey. Heat to a boil. Cook about 10 minutes or until mushroom mixture is “sec” or nearly dry. Remove from heat and let stand to cool to room temperature. Season to taste with black pepper.

Prepare the morel tea: Heat the broth in saucepan to a boil. Add the mushrooms, thyme and garlic. Let stand for about 10 minutes. Pour mixture through a double layer of cheesecloth or thick paper towels to strain. Set the broth mixture aside.

Prepare the halibut: Mix the flour and cheese on a plate. Coat the halibut with the flour mixture.

Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 14 to 18 minutes or until it’s golden brown and it flakes easily when tested with a fork. Keep the fish warm in a 275º oven until ready to serve.

Prepare the risotto: Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until the onion is translucent. Add the rice and cook and stir until the rice is opaque.

Stir 1/2 cup of the hot broth into the rice mixture. Cook and stir until the broth is absorbed, maintaining the rice at a gentle simmer. Continue cooking and adding remaining broth, 1/2 cup at a time, stirring after each addition, about 25 minutes or until all the broth is absorbed and the rice is tender but still firm.

Stir the peas, mushrooms, butter, cheese and chives into the rice mixture. Season to taste.

To Serve: Place about 1/2 cup of the risotto in each of 4 shallow soup bowls. Top each serving of risotto with 1 halibut steak, 1 heaping tablespoon of the morel confiture and about 1/3 cup of the morel tea. Makes 4 servings

Note: Lavender honey can be found at specialty food stores or substitute a wildflower honey

Campbell Soup Lemon Herb Chicken

8 (about 2 pounds) skinless, boneless chicken breasts
1 1/4 to 1-1/2 teaspoons Grated lemon peel
1/2 cup lemon juice (juice of two lemons)
1/4 cup crisco oil
2 tablespoons chopped fresh Italian parsley or 2 teaspoons dried parsley flakes
2 tbsp. chopped fresh chives or 2 teaspoons freeze dried chives
1 tbsp. fresh thyme leaves or 1 teaspoon dried thyme leaves
1 1/2 teaspoons fresh fresh oregano leaves or 1/2 teaspoon dried oregano leaves
8 garlic minced or 1/2 teaspoon dried garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper

Rinse chicken. Pat dry. Flatten to even thickness. Combine grated lemon peel, lemon juice, Crisco Oil, parsley, chives, thyme, oregano, garlic, salt and pepper in large flat glass dish or large resealable plastic bag. Add chicken. Turn to coat evenly. Cover. Refrigerate 2 to 24 hours, turning occasionally.

Prepare grill or heat broiler. Remove chicken from marinade. Discard marinade. Grill or broil 3 to 5 minutes per side or until chicken is no longer pink in the center. Makes 8 servings

Campbell Soup Skillet Chicken Broccoli Divan

1 tbsp. butter or margarine
1 lb. skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

Melt butter in skillet. Add chicken and cook until browned, stirring often. ADD broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.

Note: For another quick recipe, substitute Campbell's Cream of Mushroom Soup and top with shredded Swiss cheese.

Campbell Soup Dijon-Herb Pork Roast

1 tsp. minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
1 tsp. minced fresh parsley or 1/4 teaspoon dried parsley flakes
1 tsp. minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
2 1/2- to 3-pound boneless pork loin roast
1/2 cup red currant jelly
1/4 cup Dijon-style mustard
1 tbsp. cornstarch
1 cup chicken stock
1/2 cup fresh whole-wheat bread crumbs
Vegetable cooking spray

Stir the rosemary, parsley and thyme in a small bowl. Cut small slits into the surface of the pork and stuff the herb mixture into the slits. Place the pork into the roasting pan. Roast at 325° for 1 hour.

Heat the jelly, mustard, cornstarch and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens. Spoon about 1/4 cup stock mixture over the pork.

Sprinkle with the bread crumbs and spray with the cooking spray. Roast for 45 minutes or until the pork is cooked through. Let stand for 10 minutes. Serve with the remaining stock mixture. Makes 8 servings

Campbell Soup Turkey and Stuffing Casserole

Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 cup milk OR water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups cubed cooked turkey or chicken
4 cups Pepperidge Farm Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)

Spray a 2-quart shallow baking dish with the cooking spray. Stir the soup and milk in a large bowl. Stir in the vegetables, turkey and stuffing. Spoon the mixture into the baking dish.

Bake at 400° for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese. Bake for 5 minutes or until the cheese is melted.

Note: When you don't have any leftover turkey or chicken for this recipe, substitute 1 can (9.75 ounces) Swanson Premium White Chunk Chicken Breast, drained.

Serving Suggestion: Serve with your favorite steamed mixed vegetable combination, prepared cranberry sauce and Parker house dinner rolls. For dessert serve sliced pears drizzled with chocolate sauce.

Campbell Soup Greek-Style Beef Stew

2 -to 2 1/2-pounds boneless beef bottom round roasts or chuck pot roast, cut into 1-inch pieces
1 bag (16 ounces) frozen whole small white onion
1 bag (16 ounces) fresh or frozen whole baby carrots
2 tbsp. all-purpose flour
1 3/4 cups Beef Broth
1 can (5.5 ounces) V8 100% Vegetable Juice
1 tbsp. packed brown sugar
Bouquet Garni
Hot cooked egg noodles

Place the beef, onions and carrots into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.

Stir the broth, vegetable juice and brown sugar in a medium bowl. Pour the broth mixture over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture.

Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni. Serve the beef mixture over the noodles. Or on high for 4 to 5 hours.

Bouquet Garni: Lay a 4-inch square of cheesecloth flat on the counter. Place 1/2 teaspoon whole cloves, 1 cinnamon stick and 1 bay leaf in the center of the cloth. Bring the corners of the cloth together and tie with kitchen string into a bundle.

Serving Suggestion: Serve with steamed cut green beans with sliced carrots and toasted pita bread wedges. For dessert serve a yogurt parfait: layer vanilla yogurt with toasted coconut and fresh blueberries or sliced strawberries. Makes 6 servings

Campbell Soup Portuguese-Style Steamed Clams

4 dozen small clams
1/2 lb. chorizo, pepperoni or Italian pork sausage, diced
1/2 lb. bacon, diced
3 cloves garlic, chopped
1 tsp. crushed red pepper
1 3/4 cups Chicken Broth
3/4 cup dry white wine
1 can (28 oz.) diced tomatoes
1/2 cup chopped fresh cilantro or parsley
8 sprigs fresh cilantro
1 loaf Italian bread, sliced

Scrub the clams using an abrasive scouring pad, then soak in cold water taking care to leave any sand undisturbed. Discard the water.

Cook the chorizo and bacon in a large, heavy 8-quart saucepot over medium-high heat or until well browned. Pour off fat. Add the garlic and red pepper and cook for 3 minutes. Add the broth, wine and tomatoes. Heat to a boil.

Add the clams. Cover and cook over high heat until the clams open, stirring often. Sprinkle with cilantro and season to taste. Discard any clams that do not open.

Divide the clams among 4 serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread.

Campbell Soup Spiral Ham with Mango Salsa

1 tbsp. butter
1 medium onion, chopped (about 1/2 cup)
1 1/2 cups chicken broth
1/2 cup (6 oz.) dried mango, coarsely chopped
1 pkg. mango juice or nectar
1/3 cup packed brown sugar
2 medium green onions, chopped (about 1/4 cup)
9 lb. fully cooked bone-in or 6 lb. fully cooked boneless spiral cut ham

Heat the butter in a 2-quart saucepan over medium-high heat. Add the onion and cook until it’s tender. Stir in the broth, mango juice, dried mango and brown sugar. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture thickens. Let cool slightly.

Place a strainer over a medium bowl. Pour the broth mixture through the strainer. Reserve the broth mixture to glaze the ham. Put the strained mango mixture in a small bowl. Stir in the green onions. Cover and refrigerate until serving time.

Place the ham in a 17 x 11-inch roasting pan and cover loosely with foil. Bake at 325° for 1 1/2 hours. Remove the foil. Spoon the broth mixture over the ham.

Bake for 30 minutes more or until internal temperature of the ham reaches 140°, basting the ham frequently with the pan drippings. Serve the ham with the mango salsa. Makes 24 servings

Note: Substitute chopped fresh cilantro leaves for the green onions.

Campbell Soup Slow Cooker Tuscan Beef Stew

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's Condensed Beef Broth
1/2 cup Burgundy wine or other dry red wine or water
1 tsp. dried Italian seasoning, crushed
1/2 tsp. garlic powder
1 can (about 14 1/2 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lb. beef for stew, cut into 1-inch pieces
2 cans (about 16 ounces each) white kidney beans (cannellini), rinsed and drained

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker. Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Stir in the beans. Turn the heat to high. Cook for 10 minutes or until the mixture is hot. Or on high for 4 to 5 hours. Makes 8 servings

Campbell Soup Shortcut Chicken Cordon Bleu

1 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
2 tbsp. water
2 tbsp. Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles

Heat butter in skillet. Add chicken and cook until browned. Add soup, water, wine, cheese and ham. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles. Makes 4 servings

Campbell Soup Seafood Chowder

1 tbsp. vegetable oil
1 large onion, chopped
1/4 tsp. garlic powder OR 1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's Condensed Cream of Potato Soup
1 1/2 soup cans milk
1/4 tsp. dried dill weed, crushed
1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined
1/2 lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces
Chopped fresh parsley

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley. Makes 4 servings

Campbell Soup Savory Chicken & Rice

Vegetable cooking spray
2 cups broccoli flowerets
2 cups sliced mushrooms
1 lb. skinless, boneless chicken breast, cut-up
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/4 cup milk
1/4 cup Chablis or other dry white wine
1 tbsp. Dijon-style mustard
4 cups hot regular long-grain white rice, cooked without margarine or salt

Spray skillet with vegetable cooking spray and heat 1 min. Add broccoli and mushrooms and cook over medium heat until tender-crisp. Set vegetables aside.

Remove skillet from heat. Spray with vegetable cooking spray. Add chicken and cook over medium-high heat until browned, stirring often. Set chicken aside.

Add soup, milk, wine and mustard. Heat to a boil. Return vegetables and chicken to skillet. Cover and cook over low heat 5 min. or until chicken is done. Serve over rice. Makes 4 servings

Campbell Soup Red Wine Braised Short Ribs

5 lb. beef short ribs
1/3 cup all-purpose flour
1 tbsp. olive oil
1 large Spanish onion, sliced (about 2 cups)
3 large carrots, cut into 2" pieces (about 1 1/2 cups)
2 stalks celery, cut into 2" pieces (about 1 1/2 cups)
2 cloves garlic, chopped
1 tbsp. chopped fresh rosemary leaves
4 cups beef broth
1 cup dry red wine
1 3/4 cups vegetable broth or chicken broth
1 small butternut squash (about 1 1/2 lb.), peeled and cut into 1" pieces (about 4 cups)
1 medium sweet potato, diced (about 2 cups)
1/2 lb. turnip, cut into quarters (about 1 1/2 cups)
1/2 lb. parsnip, thickly sliced (about 1 cup)
1 Spanish onion, cut into quarters
2 cloves garlic

Coat the ribs with the flour and seasonings as desired. Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs with a slotted spoon and set them aside.

Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.

While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.

Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs. Makes 6 servings

Campbell Soup Wild Striped Bass

Caper Emulsion
1 tbsp. black peppercorns
1/2 bunch fresh thyme leaves
2 cups dry white wine
6 medium shallots, chopped (about 1 1/2 cups)
3 cloves garlic
1 bottle (3 oz.) capers
1 3/4 cups chicken broth
1/4 cup V8 Light Peach Mango
1 tbsp. Dijon-style mustard
2 sticks (1 cup) unsalted butter, cut into cubes
1/4 cup olive oil
1 tbsp. pitted Niçoise olive

Bass
8 fresh striped bass or sea bass fillets (about 6 oz. each), skin removed
1 tbsp. coarsely ground black pepper
1/4 cup canola oil

Orzo
3 1/2 cups vegetable broth
1 1/4 cups uncooked orzo pasta (orzo)
4 tbsp. unsalted butter
2 tbsp. finely grated lemon peel
Fresh basil leaves (optional)

Prepare the caper emulsion: Wrap the peppercorns and thyme in a square of cheesecloth and tie to secure. Place wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan. Heat to a boil. Cook until the liquid is reduced by three-fourths, or to about 1/2 cup.

Drain the capers, and reserve 3 tablespoons of the brine. (If necessary, add water to brine to make 3 tablespoons.) Add the broth, vinegar, mustard and reserved caper brine to saucepan. Cook over medium heat until the liquid is reduced by one-half. Remove the cheesecloth bag. Slowly whisk in the butter.

Spoon the shallot mixture into an electric blender container or food processor work bowl. Cover and blend until puréed. While blending, slowly add the olive oil. Add 2 tablespoons of the capers and the olives for the last 30 seconds of blending. Keep warm. Makes about 4 cups.

Prepare the bass: Season the fish as desired. Heat the oil in a 12-inch heavy skillet over medium-high heat. When pan begins to smoke lightly, add the fish and cook in 2 batches, if necessary, for about 4 minutes on each side, or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.

Prepare the orzo: Heat the broth to a boil in a 3-quart saucepan over high heat. Add the orzo and simmer about 12 minutes or until tender but firm. Drain the orzo and return to the pan. Stir in the butter and lemon peel. Season to taste. Keep warm.

To Serve: Spoon about 1/3 cup orzo in the center of each of 8 large, deep bowls. Top with 1 piece bass and about 1/2 cup sauce over and around the fish. Garnish with fresh basil, if desired. Makes 8 servings

Campbell Soup Grilled Steak and Potato Salad

1/4 cup red wine vinegar
1 tbsp. Dijon-style mustard
2 tsp. jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. ground black pepper
1/2 tsp. granulated sugar
3/4 cup crisco oil
1 1/2 pounds small red potatoes scrubbed and quartered
1 lb. boneless beef sirloin steak
1/2 lb. fresh green beans stems removed and cut into 1-inch pieces
1/2 lb. white mushrooms rinsed, stems trimmed, and thinly sliced
1 medium red pepper seeds and ribs removed, thinly sliced
1/2 small red onion peeled and thinly sliced
1 pt. cherry tomato stems removed, rinsed and halved
Bibb lettuce or head lettuce leaves

Combine vinegar, mustard, garlic, salt, thyme, pepper and sugar in jar with tight-fitting lid. Shake well to dissolve salt and sugar. Add Crisco Oil. Shake well again.

Place steak in resealable plastic bag. Pour one-third of dressing over meat. Marinate 30 minutes. Place potatoes in large pot. Cover with cold water. Add salt. Bring to boil on high heat. Boil for 15 to 20 minutes, or until tender when pierced with point of knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing. Prepare grill or broiler.

Microwave green beans on high (100%) for 2 minutes, or until crisp-tender. Set aside. Toss mushrooms with 2 tablespoons of remaining dressing. Add vegetables to potatoes, along with bell pepper, onion and cherry tomatoes.

Remove steak from marinade. Discard marinade. Grill steak to desired doneness. Allow steak to rest 5 minutes. Slice steak into thin slices across the grain. Toss with ingredients in bowl. Drizzle with remaining dressing. Arrange lettuce leaves on plates. Top with salad. Serve immediately. Makes 4 servings

Campbell Soup Chicken-Stuffed Bell Peppers

4 green, red or orange bell peppers with flat bottoms
2 tbsp. crisco oil
1 medium onion peeled and diced
2 tsp. jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 1/2 cups diced cooked chicken
2/3 cup spaghetti sauce
1/2 cup shredded Cheddar cheese Monterey Jack, or Swiss cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Heat oven to 375º. Cut tops off peppers, trim and reserve. Remove and discard seeds and ribs. Place peppers in 13 x 9 x 2-inch baking pan. Heat Crisco Oil in medium skillet on medium-high heat.

Add onion and garlic. Sauté 3 minutes, or until onions are translucent. Scrape mixture into medium mixing bowl. Combine onion mixture with chicken, spaghetti sauce, cheese, salt and pepper.

Divide mixture into hollowed out peppers. Replace pepper tops. Bake peppers at 375º for 40 to 50 minutes, or until peppers are tender when pierced with tip of paring knife. Serve immediately. Makes 4 servings

Campbell Soup Broccoli Fish Bake

1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 lb. fresh or thawed frozen firm white fish fillet, cod, haddock or halibut
1 can (10 3/4 oz.) Campbell's Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tsp. butter, melted
1/8 tsp. paprika

Arrange broccoli in 2-qt. shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese. Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450° for 20 min. or until fish is done. Makes 4 servings

Campbell Soup Saucy Creole Pork Chops

4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 1/2 tsp. Creole or Cajun seasoning
2 tbsp. vegetable or canola oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
1/3 cup water
1 tbsp. chopped fresh parsley
1 can (14 1/2 ounces) diced tomatoes, undrained
Hot cooked rice

Sprinkle chops with Creole seasoning. Heat 1 tablespoon oil in medium skillet over medium-high heat. Add chops and cook chops 10 minutes or until browned. Remove chops.

Add remaining oil and heat over medium heat. Add onion and garlic and cook until onions are tender-crisp, stirring constantly.

Add soup, water, parsley and tomatoes. Heat to a boil. Return pork to skillet. Cover and cook over low heat 5 minutes or until pork is no longer pink. Serve with rice. Makes 4 servings

Campbell Soup Coq Au Vin

1 pkg. (10 ounces) sliced mushroom
1 bag (16 ounces) frozen whole small white onion
1 sprig fresh rosemary leaves
2 lb. skinless, boneless chickens thighs and/or breasts, cut into 1-inch strips
1/4 cup cornstarch
1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
Hot mashed or oven-roasted potato

Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker. Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables. Cover and cook on low for 8 to 9 hours. Remove the rosemary. Serve with the mashed potatoes. Or on high for 4 to 5 hours. Makes 6 servings

Campbell Soup Chicken in Creamy Sun-Dried Tomato Sauce

2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tbsp. drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 skinless, boneless chicken breasts halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed potatoes

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on low for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Note - You can substitute chicken broth for the wine, if desired. Makes 8 servings

Campbell Soup Veal Stew with Garden Vegetables

2- to 2 1/2-pounds veal for stew, cut into 1-inch pieces
Ground black pepper
2 tbsp. olive oil
1 bag (16 ounces) fresh or thawed frozen whole baby carrots
1 large onion, diced (about 1 cup)
5 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken stock
1/2 tsp. dried rosemary leaves, crushed
1 can (about 14 1/2 ounces) diced tomatoes
1 cup frozen peas, thawed
Hot cooked rice or barley

Season the veal with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal and cook in 2 batches until it's well browned, stirring often. Place the veal, carrots, onion and garlic into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.

Stir in the stock, rosemary and tomatoes. Cover and cook on low for 7 to 8 hours. Add the peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with additional black pepper. Serve the veal mixture with the rice. Makes 6 servings

Campbell Soup Chicken & Broccoli Alfredo

1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Prepare linguine according to pkg. directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain well. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese. Makes 4 servings

Campbell Soup Slow Cooker Beef & Mushroom Stew

Ground black pepper
1 1/2 lb. boneless beef bottom round roasts or chuck pot roast, cut into 1-inch pieces
1/4 cup all-purpose flour
2 tbsp. vegetable oil
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
10 oz. mushrooms, cut in half (about 3 cups)
3 medium carrots, cut into 2-inch pieces (about 1 1/2 cups)
1 cup frozen whole small white onion
1/4 cup water

Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often.

Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker. Cover and cook on low for 10 to 11 hours* or until the beef is fork-tender.

Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to high. Cover and cook for 15 minutes or until the mixture boils and thickens. Makes 6 servings