Campbell Soup Recipes

Campbell Soup Brisket with Savory Onion Jus

2 tbsp. olive or vegetable oil
6 medium onions, cut into quarters (about 6 cups)
1 butternut squash (about 3 lb.), peeled, seeded, cubed
3 lb. boneless beef briskets
1 3/4 cups Beef Broth
1/2 cup orange juice
1/2 cup dry red wine
1/2 cup packed brown sugar
1 can (28 oz.) whole peeled tomatoes

Heat oil in saucepot over medium-high heat. Add onions and squash and cook over medium heat until tender-crisp. Set vegetables aside. Season brisket as desired. Add brisket and cook until browned.

Add broth, orange juice, wine, brown sugar and tomatoes. Heat to a boil. Spoon broth mixture over brisket. Cover and cook over low heat for 2 hr. Return vegetables to pot. Cover and cook 1 hr. or until brisket is fork-tender, stirring occasionally.

Remove brisket. Let stand 10 min. Thinly slice brisket across the grain. Arrange brisket on serving platter with vegetables. Serve with pan juices. Makes 8 servings

Campbell Soup Chicken Crunch

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
4 skinless, boneless chicken breasts
2 tbsp. all-purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tbsp. butter or margarine, melted

Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing. Place chicken on baking sheet. Drizzle with butter.

Bake at 400° for 20 min. or until done. Mix remaining soup and milk in saucepan. Heat through. Serve with chicken. Makes 4 servings

Campbell Soup Chicken with Celery Sauce

2 lb. chicken parts
1 tbsp. margarine or butter, melted
1 can Campbell's Condensed Cream of Celery Soup

Place chicken in 2-quart shallow baking dish. Drizzle with margarine. Bake at 375° for 30 min. Spoon soup over chicken and bake 30 min. more or until chicken is no longer pink. Remove chicken. Stir sauce. Makes 4 servings

Campbell Soup Creamy Chicken and Mushrooms

2 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
2 tbsp. dry sherry
1/8 tsp. ground black pepper
4 cups hot cooked medium egg noodles

Heat 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken. Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.

Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 min. or until done. Serve with noodles. Makes 4 servings

Campbell Soup Peanut Butter and Apple Stuffed Pork Chops

4 3/4 inch thick center cut pork chops fat trimmed
1/4 cup Smucker’s Natural Peanut Butter
1/4 cup seasoned bread crumbs toasted
1/2 cup finely chopped apple (packed)
1 large shallot minced (or 1/4 cup minced onion)
1/2 cup Smucker’s Apple Jelly or Currant Jelly, melted (for basting, if desired)
Salt & pepper to taste

With a small knife, make a "pocket" in each pork chop by cutting horizontally from the outside edge almost to the bone. In a medium bowl, mix together remaining ingredients except jelly, salt, and pepper. Shape stuffing mixture into four equal patties.

Spread each meat pocket open and put one stuffing patty into each pork chop. Using wooden toothpicks (2-3 per chop), close each pocket to prevent stuffing from falling out during cooking.

Preheat oven to 450°. Spray pork chops lightly with non-stick cooking spray. Place a large, oven-proof frying pan over medium high heat until hot. Place pork chops in pan and cook about 8 minutes, turning often, or until well browned on both sides.

Remove pan from stove and place in hot oven to cook another 20 minutes. If desired, baste pork chops with jelly during the last five minutes of cooking time. When pork chops are done, remove toothpicks and season with salt and pepper.

Note: To toast bread crumbs, place crumbs on a foil-lined baking pan and bake in a 300° oven (or toaster oven) for 3-5 minutes or until lightly browned. Makes 4 servings

Campbell Soup Ham and Cheese Baked Frittata

6 tbsp. Crisco oil
4 cups frozen shredded potatoes or 4 Idaho or Russet potatoes, peeled and shredded
1/2 tsp. salt divided
1/2 tsp. ground black pepper
1 lb. baked ham cut into 1/2-inch cubes
12 eggs
6 tbsp. milk
1/2 tsp. Italian seasoning
2 cups (8 oz.) shredded Cheddar cheese Monterey Jack, or Swiss cheese
1 1/2 cups chunky heated

Heat oven to 350º. Heat Crisco Oil in 10- or 12-inch skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula.

Blend eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a 9" x 13", casserole dish sprayed with Crisco Non-Stick Cooking Spray. Stir the eggs into the potatoes.

Bake covered at 350º for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook, about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated salsa. Makes 8 servings

Campbell Soup Easy Turkey Cutlets Italiano

6 turkey breast cutlets or slices (about 1 1/2 lb.)
1/4 cup all-purpose flour
2 tbsp. olive oil
2 cups sliced mushrooms
1 medium onion, sliced (about 1/2 cup)
1 tsp. chopped fresh rosemary leaves
1/2 tsp. balsamic vinegar
1 jar Prego Traditional Italian Sauce
Grated Parmesan cheese

Lightly coat the turkey with the flour. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook 10 minutes or until the turkey is well browned on both sides. Remove the turkey and keep it warm.

Reduce the heat to medium and add the remaining oil. Add the mushrooms, onion, rosemary and vinegar. Cook and stir until the vegetables are tender.

Stir the pasta sauce into the skillet. Heat to a boil. Return the turkey to skillet and reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with cheese. Makes 6 servings

Campbell Soup Linguine with Easy Red Clam Sauce

1 tbsp. olive or vegetable oil
2 cloves garlic, minced
1 1/2 cups Prego Traditional Italian Sauce
1/4 cup Chablis or other dry white wine
1 tbsp. chopped fresh parsley
2 cans (6 1/2 oz. each) minced clams, undrained
1/2 pkg. (8 oz.) linguine, cooked and drained
Grated Parmesan cheese (optional)

Heat the oil in a 2-qt. saucepan over medium heat. Add the garlic and cook until tender, stirring constantly. Add the pasta sauce, wine, parsley and undrained clams into the garlic mixture.

Cover and reduce the heat to low. Cook for 10 min., stirring occasionally. Serve the clam sauce over the linguine topped with the Parmesan cheese if desired. Makes 4 servings

Note: Angel hair or fettuccine pasta can be substituted for the linguine.

Campbell Soup Cherry & Port Glazed Ham

1 tbsp. cornstarch
3 1/2 cups Chicken Broth
2 tbsp. butter
1/3 cup chopped shallot
1/8 tsp. ground allspice
1 cup port or other sweet red wine
1 bag (5 oz.) dried cherries (about 1 cup)
1/3 cup packed brown sugar
7- to 10-lb. unglazed fully-cooked bone-in spiral-sliced ham
1 Reynolds Oven Bag, Turkey Size

Stir the cornstarch and broth in a large bowl. Set the mixture aside. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender. Add the allspice and cook for 30 seconds.

Add the wine, cherries and brown sugar. Heat to a boil over medium-high heat. Reduce the heat to low. Cook until slightly thickened, stirring occasionally. Stir the cornstarch mixture and stir into the skillet. Cook and stir until the mixture boils and thickens.

Unwrap the ham. Remove and discard the plastic disc covering the bone. Place oven bag in 13 x 9 x 2-inch baking pan. Place the ham in the bag. Pour the cherry glaze over the ham. Close the bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the bag.

Bake at 250° for 1 1/2 to 2 1/2 hours or until heated through. Remove ham from bag and place on serving platter. Spoon some of the cherry glaze over the ham and pour the remaining glaze into a gravy boat. Serve with the ham.

Note: Make Ahead: The Cherry Port Glaze can be cooled and refrigerated for up to 2 days. Reheat the glaze in a medium saucepan over medium-low heat before pouring over the ham. Makes 6 to 8 servings

Campbell Soup Turkey Tortilla Roll Ups

1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
1 cup milk
2 cups finely chopped cooked turkey
1 pkg. (10 ounces) Birds Eye Frozen Chopped Broccoli, thawed and drained
1 cup shredded Cheddar cheese
1 1/3 cups French's Original or Cheddar French Fried Onions
6 (7-inch) corn or flour tortillas (10-inch)
1 Medium tomato, chopped

Heat oven to 350º. Combine soup and milk in small bowl. Combine turkey, broccoli, 1/2 cup cheese and 2/3 cup French Fried Onions in medium bowl. Stir in 3/4 cup soup mixture.

Divide turkey mixture evenly among tortillas. Roll up tortillas. Place, seam-side down, in lightly greased 3-quart baking dish. Pour remaining soup mixture down center of roll-ups.

Bake , covered, 35 minutes until heated through. Top center of roll-ups with tomato and remaining cheese and onions. Bake 5 minutes until onions are golden. Makes 6 servings

Campbell Soup 20-Minute Seafood Stew

2 cups Prego Traditional Italian Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy OR other dry red wine (optional)
1 lb. fish and/or shellfish
8 small clams in shells, well scrubbed
Chopped fresh parsley

Mix pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 min. Add fish and clams. Cover and cook 5 min. or until fish and clams are done. Garnish with parsley. Makes 4 servings

Note: Use any one or a combination of the following: Firm white fish fillets (cut into 2" pieces), boneless fish steaks (cut into 1" cubes), medium shrimp (shelled and deveined) or scallops. Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

Campbell Soup Zesty Pasta with Sausage

1 lb. sweet Italian pork sausage, casing removed
1 jar (1 lb. 10 oz.) Prego Traditional Italian Sauce Sauce
1/2 cup sliced pitted ripe olive
1/8 tsp. garlic powder or 1 clove garlic, minced
1/2 cup grated Parmesan cheese
4 cups large tube-shaped pasta (ziti) (rigatoni), cooked and drained

Cook the sausage in a 3-quart saucepan over medium-high heat until the sausage is well browned, stirring frequently to break up meat. Pour off any fat.

Stir in the pasta sauce, olives and garlic powder. Heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the sausage is cooked through. Stir in the cheese and pasta. Serve with additional cheese, if desired. Makes 4 servings

Campbell Soup Italian Vegetables and Pasta

1 tbsp. olive or vegetable oil
2 medium carrots, thinly sliced (about 1 cup)
1 medium zucchini, sliced (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 cup Campbell's Tomato Juice
1/4 cup grated Parmesan cheese
1/4 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups cooked pasta (medium tube-shaped, medium shell-shaped or corkscrew-shaped) (about 1 1/2 cups dry)

In medium skillet over medium heat, heat oil. Add carrots, zucchini and onion and cook until tender-crisp. Add tomato juice, cheese, oregano and garlic powder. Heat to a boil.

Reduce heat to a low. Cover and cook 5 min. or until vegetables are tender. Add macaroni. Heat through, stirring occasionally. Makes 4 servings

Campbell Soup Quick and Easy Chicken Breast Casserole

4 skinless, boneless chicken breasts
4 slices Swiss cheese (about 1/4 lb.) or provolone cheese (about 1/4 lb.)
1/2 cup dry sherry or vermouth or any dry white wine
1 cup sliced fresh mushroom or 1 can sliced mushrooms, drained (optional)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1-to 2-cups seasoned croutons (I use the large butter-garlic)
3 tbsp. butter, cut-up or margarine, cut-up

Preheat oven to 350°. Place chicken in 2-qt. baking dish. Top each chicken breast with 1 slice cheese. Combine sherry, mushrooms and soup and pour over chicken. Sprinkle with croutons. Top with butter. Bake for 45 min. or until done. Makes 4 servings

Campbell Soup Swiss-Style Veal and Mushrooms

1 3/4 cups Chicken Broth
1 can (10 3/4 ounces) Campbell's Condensed Cream of Potato Soup
1 tsp. dried thyme leaves, crushed
1 1/2 lb. veal for stew
1 pkg. (8 ounces) sliced mushrooms
8 green onions, sliced (about 1 cup)
2 tbsp. all-purpose flour
1/4 cup water
1 cup shredded Swiss cheese (about 4 ounces)
Hot cooked egg noodles
Freshly ground black pepper

Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.

Stir the 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 5 minutes or until the mixture boils and thickens. Stir in the cheese. Serve over the noodles. Season with the black pepper. Makes 4 servings

Campbell Soup Slow-Cooked Autumn Brisket

3 -pound boneless beef briskets
1 small head cabbage (about 1 pound), cut into 8 wedges
1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Celery Soup
1 cup water
2 tsp. caraway seed

Place the brisket into a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway, if desired in a small bowl.

Pour the soup mixture over the brisket and vegetable mixture. Cover and cook on low for 8 to 9 hours or until the brisket is fork-tender. Seasoned as desired. Makes 8 servings

Campbell Soup Peppered Steak

1 1/2 cups Beef Stock
3 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. ground black pepper
2 tbsp. vegetable oil
1 lb. boneless beef flank steak, cut into thin strips
2 medium red and/or green peppers, cut into 2-inch-long strips (about 3 cups)
1 large onion, cut into thin wedges
4 cloves garlic, minced
1 can (about 14.5 ounces) diced tomatoes, undrained
2 tbsp. chopped fresh basil leaves
4 cups hot cooked regular long-grain white rice

Stir the stock, cornstarch, soy sauce and black pepper in a small bowl until the mixture is smooth. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet.

Add the remaining oil to the skillet. Reduce the heat to medium. Add the pepper strips, onion and garlic and cook until the vegetables are tender-crisp, stirring often.

Stir the cornstarch mixture and tomatoes in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the beef is cooked through. Stir in the basil. Serve over the rice. Makes 4 servings

Campbell Soup Spicy Chicken & Chorizo

1 tbsp. vegetable oil
2 stalks celery, chopped (about 1 cup)
1 medium red pepper, diced (about 1 cup)
2 cups Chicken Broth
1 can (4 ounces) Pace Diced Green Chiles
2 tbsp. tomato paste
2 cups refrigerated cooked chicken strips
2 cups uncooked instant white rice
4 oz. chorizo sausage, chopped (about 1/2 cup)
1/4 cup chopped fresh cilantro leaves
Hot pepper sauce

Heat the oil in a 10-inch skillet over medium-high heat. Add the celery and red pepper. Cook for about 3 minutes or until tender.

Stir the broth, chiles and tomato paste into the skillet. Heat to a boil. Reduce the heat to low. Add the chicken, rice and sausage. Cover and cook for about 10 minutes or until the rice is tender. Stir in the cilantro. Serve with hot pepper sauce if desired. Makes 4 servings

Campbell Soup Roasted Dijon & Apple Glazed Turkey with Fruited Stuffing

3 cups Chicken Stock
2 small Granny Smith apples, chopped (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 pkg. (14 ounces) Pepperidge Farm Sage & Onion Stuffing
1 cup apple cider or juice
1/2 cup packed brown sugar
1/4 cup coarse-grain Dijon-style mustard
12 -to 14 -pound turkey
2 tbsp. oil
2 cans (10 1/2 ounces each) Campbell's Turkey Gravy

Heat 2 1/2 cups stock, apples and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the onion is tender. Add the stuffing and mix lightly.

Heat the remaining stock, cider, brown sugar and mustard in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cook for 8 minutes or until the glaze is reduced by one-third.

Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing.

Tie the ends of the drumsticks together. Spoon any of the remaining stuffing into a casserole. Cover and bake the stuffing alongside the turkey during the last 30 minutes of roasting or until the stuffing is heated through.

Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush the turkey with the oil. Roast the turkey at 325°. for 4 1/2 to 5 hours or until cooked through. Baste occasionally with the glaze. Begin checking for doneness after 4 hours of roasting time. Remove the turkey from the pan and let it stand for 10 minutes before slicing.

Skim off the fat from the pan drippings. Stir the gravy into the roasting pan. Cook the mixture over medium heat until it's heated though, stirring occasionally. Serve with the turkey and stuffing. Makes 12 servings

Campbell Soup Grilled Chicken with Pineapple Salsa

1 jar (16 ounces) Pace Thick & Chunky Salsa
1 can (8 ounces) pineapple chunks in natural juice, drained, reserving juice
2 tbsp. chopped fresh cilantro leaves
3 tbsp. packed brown sugar
1/4 cup red wine vinegar
2 tbsp. olive or vegetable oil
1/2 tsp. salt
1/8 tsp. ground red pepper
6 skinless, boneless chicken breasts halves
Cilantro Rice

Mix the salsa, pineapple and cilantro in a medium bowl and set aside. Mix the reserved pineapple juice and the sugar in a small microwaveable bowl. Microwave on high for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil, salt and red pepper.

Grill or broil the chicken over medium heat for 15 minutes or until done, turning occasionally and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa and serve over the Cilantro Rice. Makes 6 servings

Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.

Campbell Soup Pan-Grilled Salmon Fillets with Cilantro & Lime Sauce

1 tbsp. vegetable oil
4 salmon fillets orsteaks, about 1" thick (about 1 3/4 lb.)
1 jar (14 oz.) Pace Mexican Creation Cilantro & Lime Cooking Sauce

In 12" heavy skillet or grill-pan over medium-high heat, heat oil. Add salmon and cook 10 to 15 min. or until fish flakes easily, turning once and brushing often with cilantro & lime cooking sauce. Add remaining sauce and heat through. Makes 4 servings

Campbell Soup Rosemary Chicken with Fruit Sauce

Vegetable cooking spray
4 skinless, boneless chicken breasts halves
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1/2 cup dried apricots cut into thin strips
1/4 cup golden raisins
1/4 cup packed brown sugar
3 tbsp. balsamic vinegar
1/4 teaspoon dried rosemary leaves, crushed
1 3/4 cups Chicken Stock

Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.

Stir the onion and garlic in the skillet and cook until the onion is tender. Stir in the apricots, raisins, brown sugar, vinegar, rosemary and stock and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 3/4 cups. Serve the sauce with the chicken. Makes 4 servings

Campbell Soup Balsamic Glazed Salmon

8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds)
Freshly ground black pepper
3 tbsp. olive oil
4 1/2 tsp. cornstarch
1 3/4 cups chicken broth
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tbsp. orange juice
1 tsp. grated orange peel
Orange slices for garnish

Place the salmon in an 11 x 8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350°. for 15 minutes or until the fish flakes easily when tested with a fork.

Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens. Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices. Makes 8 servings

Campbell Soup Glazed Pork Chops with Corn Stuffing

1 can (14 oz.) Chicken Broth (1 3/4 cups)
1/8 tsp. ground red pepper
1 cup frozen whole kernel corn
1 stalk celery, chopped
1 medium onion, chopped
4 cups Pepperidge Farm Corn Bread Stuffing
6 boneless pork chops, 3/4" thick
2 tbsp. packed brown sugar
2 tsp. spicy-brown mustard

Mix broth, pepper, corn, celery and onion in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. Spray 3-qt. shallow baking dish with vegetable cooking spray.

Spoon stuffing into dish. Top with chops. Mix sugar and mustard and spread over chops. Bake at 400°. for 30 min. or until done. Makes 6 servings

Campbell Soup Oriental Chicken Stir-Fry

2 cups broccoli flowerets
1 medium green or red pepper, cut into 2" strips
1 lb. skinless, boneless chicken breast, cut into strips
1 can (10 1/2 oz.) Campbell's Chicken Gravy
1 tbsp. soy sauce
1/4 tsp. ground ground ginger
4 cups hot cooked rice, cooked without salt

Spray skillet with vegetable cooking spray and heat 1 min. Add broccoli and pepper and stir-fry until tender-crisp. Remove vegetables. Remove skillet from heat and spray with cooking spray.

Add chicken and stir-fry until browned. Remove chicken. Add gravy, soy sauce and ginger. Heat to a boil. Return vegetables and chicken to pan and heat through. Serve over rice. Makes 4 servings