Campbell Soup Recipes

Campbell Soup Herbed Pork Roast & Creamy Mushroom Gravy

1/4 tsp. each dried rosemary, crushed
1/4 tsp. parsley flakes, crushed
1/4 tsp. thyme leaves, crushed
1 clove garlic, minced
2 1/2- to 3-lb. boneless pork loin roast
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup water

Stir together the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the roast with a knife. Stuff the herb mixture into the slits. Place the roast in a roasting pan.

Bake at 325° for 1 hour 30 minutes or until cooked through but slightly pink in center. Remove the roast from the pan and let stand 10 minutes.

Stir the soup into the pan drippings in the roasting pan. Gradually stir in the water. Cook and stir over medium heat until the mixture is hot and bubbly. Serve the pork with the gravy. Makes 8 servings

Campbell Soup Sweet & Tangy Chicken

1 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1/4 cup water
1 tbsp. packed brown sugar
1 tbsp. vinegar
4 cups hot cooked regular long-grain white rice

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

Campbell Soup Turkey Primavera

2 tbsp. cornstarch
1 3/4 cups chicken stock
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green pepper OR red pepper cut into 2-inch-long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
4 cups hot cooked spaghetti, cooked without salt
2 tbsp. grated Parmesan cheese

Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth. Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.

Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese. Makes 4 servings

Campbell Soup Sausage Jambalaya

2 tbsp. Crisco Pure Canola Oil
3-4 cloves garlic minced
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 lb. smoked sausage (your choice), sliced thin
1 can (14.5 oz.) chopped tomato and their liquid
1 cup chicken or beef stock or water
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper more or less to taste
1 bay leaf
1 cup uncooked regular long-grain white rice
1/2 cup chopped scallions

Heat the Crisco Pure Canola Oil in a large heavy pot over medium heat. Add the garlic, onion, bell pepper, and celery. Cook for about 5 minutes, stirring often.

Add the sausage and cook for about 3 minutes, stirring often. Add the tomatoes and their liquid, stock or water, salt, thyme, cayenne pepper and bay leaf. Bring to a simmer and cook about 10-15 minutes, stirring often. Taste and add salt and pepper if desired.

Add the rice, stir to mix well, and bring to a boil. Lower the heat to medium-low, stir well, and cover. Cook about 20-25 minutes until the rice is cooked, stirring often. Add the chopped scallions and fluff with a fork. Makes 4 servings

Campbell Soup Savory Pot Roast

2 tbsp. vegetable oil
3 1/2-lb. to 4-lb. boneless beef bottom round roast or chuck pot roast
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 1/4 cups water
1 pouch Campbell's Dry Onion Soup and Recipe Mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 tbsp. all-purpose flour

Heat oil in saucepot over medium-high heat. Add roast and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 hr. 30 min. Add potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.

Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens, stirring constantly. Serve with roast and vegetables. Makes 8 servings

Campbell Soup Italian Sausage & Peppers with Penne

2 tbsp. olive oil
1 1/2 lb. sweet or hot Italian pork sausages, cut into 1/2" slices
2 medium green and/or red peppers, cut into 2"-long strips (about 3 cups)
2 medium onions, thickly sliced (about 1 1/2 cups)
1 jar (1 lb. 10 oz.) Prego Traditional Italian Sauce
3/4 lb. uncooked tube-shaped pasta (ziti) (penne), cooked and drained
Grated Parmesan cheese

Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the sausage in 2 batches and cook until it’s well browned. Remove sausage with a slotted spoon and set aside. Reduce the heat to medium and add the remaining oil. Add the peppers and onions and cook for 5 minutes.

3. Stir the pasta sauce into the skillet. Heat to a boil. Return the sausage to the skillet and reduce the heat to low. Cover and cook for 20 minutes or until the sausage is cooked through and the vegetables are tender. Serve over the pasta and sprinkle with cheese. Makes 6 servings

Campbell Soup Tuscan Turkey & Beans

2 tbsp. olive or vegetable oil
4 turkey breast cutlets or slices (about 1 pound)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 1/2 tsp. dried Italian seasoning, crushed
1 can (about 14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups packed chopped fresh spinach leaves
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
1/4 tsp. ground black pepper
1 can (about 16 ounces) white kidney beans (cannellini), rinsed and drained
Grated Parmesan cheese

Heat 1 tablespoon oil in large skillet over medium-high heat. Add turkey in 2 batches and cook 3 minutes or until lightly browned. Remove turkey.

Add remaining oil to skillet and heat over medium heat. Add onion, garlic and Italian seasoning and cook until onion is tender-crisp, stirring often.

Add tomatoes and spinach and cook just until spinach is wilted, stirring occasionally. Add soup, black pepper and beans. Heat to a boil. Return turkey to skillet. Cover and cook over low heat 5 minutes or until turkey is no longer pink. Sprinkle with cheese. Makes 4 servings

Campbell Soup Chicken Dijon

2 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup apple juice or milk
1 tbsp. Dijon-style mustard
1 tbsp. chopped fresh parsley
4 cups hot cooked noodles

Heat butter in skillet. Add chicken and cook until browned. Remove chicken. Add onion and cook until tender.

Add soup, apple juice, mustard and parsley. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Serve with noodles. Makes 4 servings

Campbell Soup Chicken, Broccoli & Brown Rice Dinner

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked instant brown rice
2 cups fresh or frozen broccoli flowerets

Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.

Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender. Makes 4 servings

Campbell Soup Spiral Ham with Mango Salsa

1 tbsp. butter
1 large onion, chopped (about 1 cup)
1 1/2 cups Swanson® Chicken Stock
1 can (12 ounces) mango juice or nectar
1 pkg. (4 ounces) dried mango, coarsely chopped
1/3 cup packed brown sugar
4 medium green onions, chopped (about 1/2 cup)
9 -pound fully-cooked bone-in or 6-pound 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 stock, mango juice, dried mango and brown sugar and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the mixture boils and thickens. Remove the saucepan from the heat and let the mixture cool slightly.

Place a strainer over a medium bowl. Pour the stock mixture through the strainer. Reserve the stock mixture for the glaze. Place the strained mango mixture into a small bowl. Stir in the green onions. Cover the bowl 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 reserved stock mixture over the ham. Bake for 30 minutes more or until the 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

Campbell Soup Slow-Cooked Pulled Pork Sandwiches

1 tbsp. vegetable oil
3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls or hamburger rolls, split

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on low for 8 to 9 hours or until the pork is fork-tender.

Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork and sauce mixture among the rolls.

Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches. Makes 12 servings

Campbell Soup Spiced Pot Roast

3 tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4 -pound boneless beef bottom round roast or beef chuck pot roasts
2 cups beef stock
1 bottle (12 ounces) stout or dark beer
Hot boiled potato
Chopped fresh parsley

Stir the brown sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight. Place the beef in a 6-quart oven-safe saucepot. Pour the stock and beer over the beef. Cover the saucepot.

Bake at 350° for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve with the stock mixture and the boiled potatoes. Sprinkle with the parsley. Makes 8 servings

Campbell Soup Italian-Style Pepper Steak

2 tbsp. olive oil
1 lb. boneless beef sirloin steak OR beef top round steak, 3/4inch thick, cut into thin strips
1 medium red or green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1/2 tsp. garlic powder or 4 cloves garlic, minced
2 cups Prego Traditional Italian Sauce
2 cups hot cooked rice or spaghetti

Heat half the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Heat the remaining oil in the skillet. Reduce the heat to medium. Add the pepper, onion and garlic powder and cook until the vegetables are tender, stirring often.

Stir the sauce in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef mixture is hot and bubbling. Serve the beef mixture over the rice. Makes 4 servings

Campbell Soup Easy Chicken Pot Pie

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 pkg. (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Heat the oven to 400°. Stir the soup, vegetables and chicken in a 9-inch pie plate.

Stir the milk, egg and baking mix in a small bowl. Spread over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. Makes 4 servings

Campbell Soup Jambalaya Shortcakes with Cayenne Cream

1 pkg. large-size refrigerated buttermilk biscuit (8 biscuits) OR corn biscuits (8 biscuits)
1 jar (16 oz.) Pace Thick & Chunky Salsa
8 oz. smoked sausages, diced
4 oz. fresh or frozen small or medium shrimp, peeled and deveined
1 tsp. dried thyme leaves, crushed
2/3 cup chopped green onion
1/4 tsp. cayenne pepper
3/4 cup sour cream

Bake biscuits according to pkg. directions. Mix salsa, sausage, shrimp, thyme and 1/3 cup green onions in skillet. Heat to a boil. Cook over low heat 10 min. Mix cayenne pepper and sour cream.

Split biscuits and place on plates. Divide jambalaya mixture among bottom halves. Top with cayenne cream and sprinkle with remaining green onions. Top with biscuit tops. Makes 8 servings

Campbell Soup Asian Chicken with Peanuts

2 tbsp. cornstarch
1 3/4 cups chicken broth
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. sesame oil (optional)
2 tbsp. vegetable or canola oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups broccoli flowerets
2 small red peppers, cut into 2-inch long strips (about 2 cups)
2 cloves garlic, minced
1/2 cup salted peanut
Hot cooked regular long-grain white rice

Stir the cornstarch, broth, soy, ginger and sesame oil in a medium bowl. Set the mixture aside. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it’s browned. Remove the chicken with a slotted spoon and set it aside.

Reduce the heat to medium and add the remaining oil. Add the broccoli, peppers and garlic. Stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture and stir it into the skillet.

Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and add the peanuts and cook until the mixture is hot and bubbling. Serve over the rice. Makes 4 servings

Campbell Soup Broccoli and Pasta Bianco

1 pkg. (16 ounces) penne pasta
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese

Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese.

Top with the remaining mozzarella and Parmesan cheeses. Bake at 350° for 25 minutes or until the pasta mixture is hot and the cheese is melted. Makes 8 servings

Campbell Soup Buffalo Chicken Wrap

1 1/4 cups Pace Chunky or Pace Chipotle Chunky Salsa
4 to 6 skinless, boneless chicken breast
4 large romaine or iceberg lettuce leaves
2 medium carrots, shredded (about 1 cup)
2 stalks celery, sliced (about 1/2 cup)
1/4 cup crumbled blue cheese (about 1 oz.)

Pour 1/2 cup of the salsa into a 12 x 8 x 2-inch shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the chicken and turn it over to coat with the salsa. Cover the dish or seal the bag and refrigerate for 1 hr., turning the chicken over a few times while it’s marinating.

Lightly oil the grill rack and heat the grill to medium. Remove the chicken from marinade. Throw away any remaining marinade.

Grill the chicken for 10 min. or until the chicken is cooked through, turning the chicken over halfway through cooking and brushing the chicken often with 1/4 cup of the salsa while it’s grilling. Remove the chicken from grill to a cutting board and let it stand for 5 minutes. Thinly slice the chicken breasts.

Put lettuce leaves on the work surface. Arrange 1/4 of the sliced chicken down the center of each lettuce leaf. Top the chicken with 1/4 cup of the carrots, 2 tablespoons of the celery, 2 tablespoons of the salsa and 1 tablespoon of the cheese. Roll up each lettuce leaf to enclose the filling. Serve immediately. Makes 4 wraps.

Campbell Soup Savory Orange Chicken with Sage

4 skinless, boneless chicken breasts halves
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 1/2 cups chicken stock
1/3 cup orange juice
1/4 cup Chablis or other dry white wine
1 tbsp. grated orange zest
1 tbsp. chopped fresh sage leaves or 1 teaspoon ground sage
1 container (3.5 ounces) shiitake mushroom, chopped (about 1 1/2 cups)
Hot cooked rice

Coat the chicken with the flour. 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 on both sides. Remove the chicken from the skillet.

Stir the stock, juice, wine, orange zest and sage in the skillet and heat to a boil. Add the mushrooms and chicken to the skillet. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through and the liquid has reduced by one-fourth. Serve with the rice. Makes 4 servings

Campbell Soup Chicken Creole with Chile Cream Sauce

4 skinless, boneless chicken breasts
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice

Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned. Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done. Stir in sour cream and heat through. Serve over rice. Makes 4 servings

Campbell Soup Beef Bourguignonne

1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups small whole mushrooms (about 6 ounces)
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small whole onion, thawed
1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions 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. Makes 6 servings

Campbell Soup Chicken & Broccoli Alfredo

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

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet. Heat, stirring occasionally, until the mixture is hot and bubbling. Serve with additional Parmesan cheese. Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken. Makes 4 servings

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed in Step 2 until the shrimp are cooked through.

Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the skillet in Step 3.

Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 cup uncooked basmati rice for the linguine. Prepare as directed above. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet in Step 3. Sprinkle with toasted slivered almonds, if desired.

Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in to the skillet with the chicken in Step 2.

Campbell Soup Pork Tenderloin Cubano with Mango Mojo

1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace Thick & Chunky Salsa or Chipotle Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm Onion and Garlic Croutons, crushed
1 cup orange juice
3 tbsp. chopped fresh cilantro
2 tbsp. packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups)

Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl.

Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.

Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it’s smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.

Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce. Makes 6 servings

Campbell Soup Crab and Asparagus Risotto

2 tbsp. olive oil
1 medium orange pepper, diced (about 1 cup)
1/2 cup chopped onion or shallots
2 cups uncooked Arborio rice
1/2 cup dry white wine
6 cups Chicken Broth, heated
1/2 lb. asparagus OR green beans, trimmed, cut into 1-inch pieces
1/2 lb. refrigerated pasteurized crabmeat (about 1 1/2 cups)
1/4 cup grated Parmesan cheese

Heat the oil in a 4-qt. saucepan over medium heat. Add the pepper and onion and cook for 3 min. or until the vegetables are tender. Add the rice and cook and stir for 2 min. or until the rice is opaque.

Add the wine and cook and stir until it’s absorbed. Stir 2 cups 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 broth, 1/2 cup at a time, stirring until it’s absorbed after each addition before adding more. Add the asparagus and crabmeat with the last broth addition.

Stir the cheese into the risotto. Remove the pan from the heat. Cover and let it stand for 5 min. Serve the risotto with additional cheese. Makes 8 servings

Campbell Soup South of the Border Chicken

1 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Broccoli Cheese Soup
1/3 cup milk
4 cups hot cooked rice
Pace Thick & Chunky Salsa
Sour cream
1 small avocado, sliced (optional)

Heat butter in skillet. Add chicken and cook until browned. Add soup and milk and heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. Top with salsa, sour cream and avocado. Makes 4 servings