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Campbells Cream Of Chicken Recipes
Campbell’s Cream of Chicken Soup serves as a versatile base for numerous comforting dishes, transforming simple ingredients into hearty meals that cater to all tastes. Whether you’re in the mood for a creamy pasta, a comforting casserole, or a savory pie, here are some recipes that put Campbell’s Cream of Chicken Soup at the heart of your cooking.
Creamy Chicken and Broccoli Pasta
Ingredients:
- 1 can Campbell’s Cream of Chicken Soup
- 1/2 cup milk
- 2 cups cooked, cubed chicken breast
- 2 cups broccoli florets, steamed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 8 oz pasta, cooked and drained
- Salt and pepper to taste
Instructions:
- In a large skillet, combine the cream of chicken soup and milk over medium heat until well blended.
- Add the cooked chicken, steamed broccoli, Parmesan cheese, and garlic powder to the skillet. Stir well.
- Cook for 5-10 minutes, until the mixture is hot and bubbly.
- Season with salt and pepper to taste.
- Toss the creamy chicken and broccoli mixture with the cooked pasta.
- Serve hot, garnished with extra Parmesan cheese if desired.
Chicken Pot Pie with Biscuit Topping
Ingredients:
- 1 can Campbell’s Cream of Chicken Soup
- 1/4 cup milk
- 2 cups mixed vegetables (carrots, peas, green beans), thawed
- 2 cups cooked, shredded chicken
- 1 teaspoon thyme
- 1 can (12 oz) refrigerated biscuits
Instructions:
- Preheat your oven to 375°F.
- In a medium bowl, mix the cream of chicken soup, milk, mixed vegetables, cooked chicken, and thyme.
- Pour the mixture into a 9-inch pie dish or a similar baking dish.
- Arrange the refrigerated biscuits on top of the chicken mixture.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Slow Cooker Creamy Chicken Stew
Ingredients:
- 1 can Campbell’s Cream of Chicken Soup
- 1/2 cup chicken broth
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- Salt and pepper to taste
Instructions:
- Place the cubed chicken, diced potatoes, and carrots in a slow cooker.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, and thyme. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- In the last 30 minutes of cooking, stir in the frozen peas. Season with salt and pepper to taste.
- Serve hot, accompanied by crusty bread or overcooked rice.
These recipes exemplify the ease and versatility of cooking with Campbell’s Cream of Chicken Soup, making it simple to create flavorful, comforting meals that are perfect for any day of the week.