Recipes Using Campbell's Cream of Chicken Soup

Make gravy with it, use in for a casserole, pour it over pasta or even make a spicy Mexican meal with it. Campbell's cream of chicken soup is a kitchen chameleon and a staple for those who want to create tasty dishes with minimal fuss.

• 1 whole cooked skinless chicken breast, cubed
  
• 1/2 pound wide egg noodles, cooked halfway through suggested time
• 1 can Campbell's cream of mushroom soup
• 2 cups half and half
• 1 yellow onion, chopped
  
• 1 stalk celery, thinly sliced on the diagonal
• Salt and pepper to taste
  

Combine the first four ingredients in a glass casserole dish and stir well. Add the remaining ingredients and stir to evenly to distribute. Bake at 350 Fahrenheit for 40 minutes.

• 2 cloves fresh garlic, minced
• 2 tablespoons unsalted butter
• 1 can Campbell's cream of chicken soup
• 8 ounces half and half
• 1/4 cup dry white wine
  
• 1/2 teaspoon cracked black pepper
• 1 cup fresh grated Parmesan cheese
  
• 1 pound fettuccine pasta
  

Sauté the garlic in the butter and slowly stir in the soup followed by the half and half. Cook over low heat until thoroughly blended and add the wine and pepper. Continue to cook for two minutes and begin to gradually add the cheese, stirring constantly. The sauce should be thick enough to coat the back side of a wooden spoon without it running off. If it's too thick, add a little more wine, half and half or milk. When the cheese is fully incorporated, pour it over _al dente _pasta, toss gently and serve with crusty French bread.

• 1 can Campbell's cream of chicken soup
  
• 1/3 cup water
  
• 3 tablespoons roasted chicken drippings or pan drippings
  

With a wooden spoon or spatula, stir the soup and water into the pan drippings, scraping the bottom to get the crunchy bits. Stir over medium heat for two minutes and serve over your chicken or mashed potatoes -- or both.

Campbell's no longer makes it's chicken verde soup which lent itself well to Mexican dishes. You can make your own version and create this simple south of the border favorite.

• 1 can Campbell's cream of chicken soup
  
• 1 teaspoon ground coriander
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon garlic powder
  
• 1 4-ounce can diced green chiles or jalapenos
  
• 2 tablespoons canned mild tomatillo salsa
  
• 2 halves cooked boneless chicken breast, cubed
  
• 2 tablespoon fresh cilantro, chopped
• Beans and rice
  

In a large skillet or sauce pan over medium heat, mix the soup, spices, chiles and salsa. When thoroughly blended, add the chicken and heat for two minutes. Serve it on its own with a side of beans and rice. Top each serving with a sprinkling of chopped cilantro.