Campbell Soup Recipes

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Campbell Soup Recipes

Post  justmecookin on Tue Sep 30, 2008 9:48 am

Easy Pepper Steak

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson Beef Broth
1 tbsp. soy sauce
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups fresh or frozen green or red peppers strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic. Stir-fry beef in nonstick skillet until browned and juices evaporate. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Makes 4 servings

justmecookin

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Campbell Soup Creamy Chicken Enchiladas

Post  justmecookin on Tue Sep 30, 2008 9:49 am

Campbell Soup Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Makes 4 servings

justmecookin

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Campbell Soup Easy Pepper Steak

Post  justmecookin on Tue Sep 30, 2008 9:50 am

Campbell Soup Easy Pepper Steak

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson Beef Broth
1 tbsp. soy sauce
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups fresh or frozen green or red peppers strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic. Stir-fry beef in nonstick skillet until browned and juices evaporate. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Makes 4 servings

justmecookin

Number of posts: 14432
Registration date: 2008-04-23
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Campbell Soup Paprika Chicken with Sour Cream Gravy

Post  justmecookin on Tue Sep 30, 2008 9:51 am

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.

Note: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination. Makes 4 servings

justmecookin

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Campbell Soup Cheesy Chicken & Rice Casserole

Post  justmecookin on Tue Sep 30, 2008 9:52 am

Campbell Soup Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover.

Bake at 375. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Makes 4 servings

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

justmecookin

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Registration date: 2008-04-23
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