Campbell's Condensed Cream of Onion Soup, 10.5 oz Can

Description: From the manufacturerCampbell's Condensed Soups are just the start of a great mealInstantly add rich flavor to your favorite dishes with Campbell's Condensed Soups. Versatile and pantry-friendly, Campbell's Condensed Soups are your go-to ingredient in the kitchen. Try them as an easy, time-saving shortcut in your favorite recipes. Our creamy soups can even be used in place of a béchamel or roux as a sauce starter.Try Some of our Favorite Recipes!One-Pot Chicken Curry made with Condensed Cream of Mushroom SoupIngredients1 1/4 pounds boneless, skinless chicken thigh2 tablespoons olive oil1 tablespoon curry powder1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup1/2 cup milk2 pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)8 cups loosely packed spinach or kaleDirectionsSeason the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from panAdd the curry powder to the skillet and cook and stir for 1 minute. Add the soup and milk and stir until smooth. Add the potatoes and heat to a boil. Reduce the heat to low.Cover and cook 25 minutes or until the potatoes are tender.Return the chicken to the skillet. Add the spinach. Cover and cook for 5 minutes or until the chicken is cooked through and the spinach is wilted, stirring occasionally. Season to taste.15-Minute Chicken & Rice Dinner made with Condensed Cream of Chicken SoupIngredients1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)1 tablespoon vegetable oil1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup1 1/2 cups water1/4 teaspoon paprika2 cups uncooked instant white rice2 cups fresh or frozen broccoli floretsDirectionsSeason the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned on both sides. Remove the chicken from the skillet.Stir the soup, 1 1/2 cups water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.Green Bean Casserole made with Condensed Cream of Mushroom SoupIngredients1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom1/2 cup milk1 teaspoon soy sauce1 dash black pepper4 cups cooked cut green beans1 1/3 cups French's French Fried OnionsDirectionsStir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Price: 2.99 USD

Location: Algonquin, Illinois

End Time: 2024-12-02T23:37:33.000Z

Shipping Cost: 0 USD