32+ Delicious Campbell Cream Soup Recipes to Make Your Cooking Easy

Campbell’s Cream Soups have been a kitchen staple for decades, offering a quick and easy solution for a variety of delicious dishes.

Whether you’re making a comforting bowl of soup, a creamy casserole, or a savory sauce, Campbell’s Cream Soups provide the perfect base for countless recipes.

In this blog post, we’ve compiled over 32 mouthwatering recipes that showcase the versatility and flavor of Campbell’s cream soups.

From hearty meals for the family to elegant dishes for special occasions, these recipes are sure to satisfy your cravings and simplify your cooking routine.

Let’s dive in and discover how Campbell’s Cream Soups can transform your meals

32+ Delicious Campbell Cream Soup Recipes to Make Your Cooking Easy

Campbell’s Cream Soups are a kitchen essential that can elevate any meal, making cooking easier without compromising on flavor.

From creamy pastas and hearty casseroles to savory dips and comforting soups, these 32+ recipes prove that Campbell’s cream soups are much more than just a quick meal starter—they are a versatile ingredient that can add depth and richness to your cooking.

Next time you’re looking for a simple yet delicious recipe, reach for a can of Campbell’s Cream Soup and start creating your next favorite dish.

Creamy Chicken and Mushroom Casserole

This creamy chicken and mushroom casserole is the epitome of comfort food. Combining tender chicken, savory mushrooms, and a rich, creamy sauce, this dish is easy to prepare yet perfect for a family dinner. The blend of Campbell’s Cream of Mushroom Soup and a few additional ingredients makes this casserole both satisfying and hearty. It’s an all-in-one meal that’s simple to put together and delivers delicious results every time.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 cup sour cream
• 1 can (8 oz) sliced mushrooms, drained
• 1 cup shredded cheddar cheese
• 1 cup frozen peas
• 2 cups cooked egg noodles
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, Campbell’s Cream of Mushroom Soup, sour cream, mushrooms, peas, garlic powder, onion powder, and a pinch of salt and pepper.
3. Stir in the cooked egg noodles, then fold in half of the shredded cheddar cheese.
4. Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top. Optionally, top with breadcrumbs for a crunchy finish.
5. Bake for 25–30 minutes, or until the casserole is bubbly and golden brown on top.
6. Serve hot and enjoy!

This creamy chicken and mushroom casserole is a fantastic dinner option that’s easy to make and loved by all. The creamy, cheesy texture from the Campbell’s Cream of Mushroom Soup combines perfectly with the chicken, mushrooms, and peas, making this a hearty and satisfying dish. Whether you’re feeding a crowd or looking for a cozy family meal, this casserole will become a go-to recipe in your rotation.

Campbell’s Cream of Tomato Soup Pasta Bake

For an easy dinner that packs bold flavor, this pasta bake with Campbell’s Cream of Tomato Soup is the perfect choice. The richness of the tomato soup gives the pasta a velvety sauce, while cheese and herbs add extra layers of taste. This recipe is a great way to use pantry staples for a quick, flavorful meal that both kids and adults will love. You can also customize it with your favorite vegetables or proteins to make it your own.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Tomato Soup
• 1 cup cooked pasta (penne, rotini, or elbow macaroni)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil
• 1/2 cup fresh basil or parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the Campbell’s Cream of Tomato Soup, cooked pasta, mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, and crushed red pepper flakes.
3. Mix well until all ingredients are evenly coated.
4. Drizzle the olive oil into a 9×9-inch baking dish, then pour the pasta mixture into the dish. Spread it evenly.
5. Bake in the preheated oven for 20–25 minutes or until the top is golden and the cheese is bubbling.
6. Garnish with fresh basil or parsley before serving.

This Campbell’s Cream of Tomato Soup pasta bake is the perfect blend of cheesy, tangy, and comforting. The creamy tomato soup sauce gives the dish a luscious consistency that sticks to the pasta beautifully, while the mozzarella adds that irresistible melty texture. It’s a simple, budget-friendly dish that’s perfect for busy weeknights or for those moments when you need a cozy, satisfying meal.

Creamy Broccoli and Cheddar Soup

This hearty and wholesome creamy broccoli and cheddar soup made with Campbell’s Cream of Broccoli Soup is perfect for chilly days. It’s thick, velvety, and filled with the goodness of fresh broccoli and sharp cheddar cheese. The rich flavors of the soup combined with the slight crunch of the broccoli make this recipe a crowd-pleaser. It’s simple to make, with ingredients you likely already have in your kitchen, and it’s the ultimate comfort food for a satisfying lunch or dinner.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Broccoli Soup
• 2 cups broccoli florets (fresh or frozen)
• 1/2 cup shredded sharp cheddar cheese
• 2 cups milk (or cream for a richer version)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter
• 1/4 cup crumbled bacon (optional)

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally.
3. Pour in the Campbell’s Cream of Broccoli Soup and milk, stirring to combine. Bring to a simmer.
4. Add the garlic powder, onion powder, salt, and pepper, and continue to cook for 10-12 minutes, until the broccoli is tender.
5. Stir in the shredded cheddar cheese and cook until melted and the soup reaches a creamy consistency.
6. Serve hot, garnished with crumbled bacon if desired.

This creamy broccoli and cheddar soup is rich and comforting, offering the perfect balance of creaminess and savory flavor. The Campbell’s Cream of Broccoli Soup is a great base, making the soup quick and easy to prepare. Whether you serve it with a warm piece of crusty bread or enjoy it on its own, this soup is a satisfying and wholesome meal that will keep you coming back for more. The addition of sharp cheddar cheese enhances the overall flavor, making it a perfect choice for chilly days or a quick, filling meal.

Creamy Beef Stroganoff

A classic dish with a creamy twist, this beef stroganoff is rich, savory, and incredibly easy to make. By using Campbell’s Cream of Mushroom Soup as a base, the sauce becomes velvety smooth, while the beef, onions, and mushrooms add depth and flavor. This dish is perfect for a weeknight dinner or a special occasion, offering comfort and luxury in one delicious meal. Serve it over egg noodles or rice for a satisfying and complete meal.

Ingredients:

• 1 lb beef stew meat or sirloin, cut into strips
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 medium onion, finely chopped
• 1 cup sliced mushrooms
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup sour cream
• 2 cups beef broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 cups cooked egg noodles (or rice)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the beef and brown on all sides for 4-5 minutes. Remove the beef and set it aside.
2. In the same skillet, add the onions and mushrooms, cooking for about 5 minutes until softened.
3. Stir in the Campbell’s Cream of Mushroom Soup, beef broth, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Bring to a simmer.
4. Return the beef to the skillet and cook for 10-15 minutes, until the beef is tender and the sauce has thickened.
5. Reduce the heat to low and stir in the sour cream. Heat through and adjust seasoning as needed.
6. Serve the creamy beef stroganoff over cooked egg noodles or rice.

This creamy beef stroganoff made with Campbell’s Cream of Mushroom Soup is a simple yet indulgent dish that’s sure to satisfy. The tender beef, rich sauce, and tangy sour cream create a comforting and flavorful meal. It’s perfect for a cozy dinner or a hearty weeknight meal that the whole family will love.

Cheesy Chicken and Rice Casserole

A family favorite that combines the richness of Campbell’s Cream of Chicken Soup with the heartiness of chicken, rice, and cheese. This cheesy chicken and rice casserole is perfect for busy nights when you want a meal that’s both easy and satisfying. It’s a one-pan dish that requires minimal prep time but delivers a flavor-packed meal that everyone will enjoy. With gooey cheese and tender chicken, this casserole is comfort food at its finest.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup frozen peas (optional)
• 1/4 cup chopped green onions (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil or butter

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the Campbell’s Cream of Chicken Soup, sour cream, cooked rice, shredded chicken, garlic powder, onion powder, and salt and pepper.
3. Stir in the shredded cheddar cheese and frozen peas (if using).
4. Transfer the mixture to a greased 9×9-inch baking dish, spreading it evenly.
5. Cover the casserole with foil and bake for 20-25 minutes.
6. Remove the foil, sprinkle additional cheese on top, and bake for another 10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped green onions (if desired) before serving.

This cheesy chicken and rice casserole is a true comfort dish that’s quick to make and incredibly satisfying. The creaminess of Campbell’s Cream of Chicken Soup blends perfectly with the cheese and rice, creating a dish that’s rich in flavor and texture. It’s an ideal option for busy families or anyone looking for a delicious and easy-to-make meal that will please everyone at the table.

Cream of Asparagus Soup

For a lighter yet indulgent option, this creamy asparagus soup using Campbell’s Cream of Asparagus Soup is the perfect dish. It’s a rich, velvety soup that’s packed with the delicate, earthy flavor of asparagus, and the creamy base makes it the ultimate comfort food. This soup can be served as an elegant starter for a dinner party or a light main course for lunch or dinner. It’s simple to prepare, but the results are a flavorful, satisfying soup that everyone will love.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Asparagus Soup
• 1 cup fresh asparagus, chopped into 1-inch pieces
• 2 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream or milk
• 1 small onion, chopped
• 1 tablespoon olive oil or butter
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Croutons or a dollop of sour cream for serving

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped asparagus and cook for another 3-4 minutes, until the asparagus begins to soften.
3. Stir in the Campbell’s Cream of Asparagus Soup and vegetable broth, and bring to a simmer. Cook for 10-12 minutes, until the asparagus is tender.
4. Reduce heat to low and stir in the heavy cream or milk. Season with garlic powder, salt, and pepper to taste.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
6. Serve the soup hot, garnished with fresh parsley, croutons, or a dollop of sour cream.

This creamy asparagus soup made with Campbell’s Cream of Asparagus Soup is a wonderfully smooth and velvety dish. The asparagus adds a subtle, fresh flavor that pairs perfectly with the creamy soup base. It’s a light yet filling option that can be served as a starter or as a full meal. Whether enjoyed with crusty bread or as a refreshing lunch, this soup is a simple yet elegant way to enjoy the seasonal vegetable in a comforting form.

Creamy Ham and Potato Soup

This creamy ham and potato soup made with Campbell’s Cream of Potato Soup is a comforting, filling dish that’s perfect for colder months. With tender chunks of ham and soft potatoes swimming in a rich, creamy broth, it’s an easy-to-make soup that delivers big flavor. The addition of onions, garlic, and a touch of cheese adds layers of savory goodness, making this soup the ultimate comfort food. It’s a great way to use up leftover ham and can be made in just under an hour.

Ingredients:

• 2 cups diced cooked ham
• 1 can (10.5 oz) Campbell’s Cream of Potato Soup
• 2 cups chicken or vegetable broth
• 2 cups diced potatoes (peeled or unpeeled)
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 4-5 minutes.
2. Add the diced potatoes and chicken broth to the pot, bringing the mixture to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
3. Stir in the Campbell’s Cream of Potato Soup and diced ham. Cook for another 5 minutes, stirring occasionally.
4. Add the shredded cheddar cheese and sour cream, stirring until the cheese is melted and the soup is smooth.
5. Season with salt and pepper to taste. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
6. Serve hot, garnished with fresh parsley.
   This creamy ham and potato soup is the perfect dish to warm you up on a cold day. The combination of hearty potatoes, savory ham, and rich creaminess from the Campbell’s Cream of Potato Soup makes this soup both comforting and satisfying. It’s a great option for using up leftovers and can easily be adapted by adding vegetables or extra spices for an even heartier meal.

Cream of Mushroom and Spinach Stuffed Chicken Breast

This creamy mushroom and spinach stuffed chicken breast recipe features the perfect combination of tender chicken and a rich, flavorful stuffing made with Campbell’s Cream of Mushroom Soup. The spinach adds a burst of color and nutrition, while the creamy sauce ensures the chicken stays moist and juicy. It’s a restaurant-quality dish that’s easy enough to make at home, perfect for dinner parties or a special family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being sure not to cut all the way through.
3. In a bowl, combine the chopped spinach, mozzarella cheese, parmesan cheese, garlic powder, salt, and pepper. Stuff each chicken breast with the spinach mixture.
4. Heat olive oil and butter in an oven-safe skillet over medium-high heat. Brown the stuffed chicken breasts on both sides, about 3-4 minutes per side.
5. Pour the Campbell’s Cream of Mushroom Soup and chicken broth over the chicken. Bring to a simmer, then transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve the stuffed chicken breasts with the creamy mushroom sauce from the skillet.

This creamy mushroom and spinach stuffed chicken breast is a delightful combination of flavors and textures. The tender chicken, flavorful spinach, and creamy mushroom sauce make for an elegant dish that feels luxurious yet is simple enough for any home cook. It’s a perfect dish for impressing guests or enjoying a special dinner with your family.

Creamy Tuna Noodle Casserole

This classic creamy tuna noodle casserole, made with Campbell’s Cream of Mushroom Soup, is a one-pan wonder that’s both quick to make and incredibly satisfying. The combination of tender pasta, creamy sauce, and tuna creates a comforting and flavorful dish that can be enjoyed any night of the week. It’s a great way to use pantry staples, and the dish is easily customizable with ingredients like peas or crunchy breadcrumbs for added texture.

Ingredients:

• 2 cups cooked egg noodles
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 can (5 oz) tuna in water or oil, drained and flaked
• 1/2 cup frozen peas (optional)
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• 1 tablespoon butter, melted (if using breadcrumbs)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked egg noodles, Campbell’s Cream of Mushroom Soup, drained tuna, peas (if using), cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir well to combine.
3. Transfer the mixture to a greased 9×9-inch baking dish. If using breadcrumbs, sprinkle them over the top of the casserole, and drizzle with melted butter.
4. Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
5. Let the casserole rest for a few minutes before serving.

This creamy tuna noodle casserole is an easy and comforting dish that’s sure to become a family favorite. The richness of the Campbell’s Cream of Mushroom Soup combines perfectly with the tuna and pasta, creating a creamy, savory flavor. With the addition of cheese and optional peas or breadcrumbs, this casserole can be customized to suit your taste. It’s a simple, satisfying meal that’s perfect for busy nights or whenever you need a dish that’s both filling and easy to prepare.

Creamy Chicken Pot Pie

This creamy chicken pot pie made with Campbell’s Cream of Chicken Soup is a comforting and hearty dish that brings together tender chicken, vegetables, and a velvety sauce, all encased in a flaky, golden pie crust. It’s a perfect meal for a cozy dinner or to impress guests. This recipe is easy to prepare and uses simple ingredients, making it an ideal dish for busy weeknights. Whether you make it from scratch or use store-bought ingredients, this pot pie is a family favorite that never fails to satisfy.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 1/4 cup chopped onions
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (usually contains 2 crusts)
• 1 tablespoon butter (optional, for sautéing onions)
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat and sauté the onions for 3-4 minutes until softened.
3. Add the frozen peas and diced carrots, cooking for an additional 5 minutes.
4. Stir in the Campbell’s Cream of Chicken Soup, garlic powder, thyme, salt, and pepper. If you prefer a thicker filling, sprinkle in flour and cook for a few minutes until it thickens.
5. Remove from heat and stir in the cooked, shredded chicken. Mix well.
6. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the pie crust.
7. Top with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top to allow steam to escape.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
9. Let the pot pie cool for a few minutes before serving.

This creamy chicken pot pie is the epitome of comfort food. The combination of tender chicken, savory vegetables, and creamy sauce inside a flaky pie crust makes for an irresistible dish. Using Campbell’s Cream of Chicken Soup as a base makes this recipe both quick and easy, while still delivering rich flavor. It’s a wonderful meal for family dinners or special occasions, and leftovers are just as delicious the next day.

Creamy Spinach and Artichoke Dip

This creamy spinach and artichoke dip made with Campbell’s Cream of Mushroom Soup is a decadent, flavorful appetizer perfect for parties or gatherings. The creamy base combines spinach, artichokes, and cheese, creating a dip that’s both rich and savory. Whether served with crackers, chips, or fresh vegetables, this dip is always a crowd-pleaser. Easy to prepare and incredibly satisfying, it’s the ideal dish to serve at any occasion.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Tortilla chips, crackers, or sliced baguette for dipping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the Campbell’s Cream of Mushroom Soup, spinach, artichoke hearts, sour cream, mozzarella cheese, parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Mix the ingredients together until well combined.
4. Transfer the mixture to a baking dish (9×9-inch works well). Sprinkle with a little extra mozzarella cheese on top for a gooey, cheesy finish.
5. Bake for 20-25 minutes, or until the dip is hot and bubbly, with a golden crust on top.
6. Serve with tortilla chips, crackers, or sliced baguette for dipping.

This creamy spinach and artichoke dip is a party favorite that’s sure to be a hit with guests. The Campbell’s Cream of Mushroom Soup creates a luscious base that blends beautifully with the spinach, artichokes, and cheese. The result is a rich and indulgent dip that pairs perfectly with your favorite dippables. It’s simple to make, yet tastes like a dish from a restaurant, making it a go-to appetizer for any gathering.

Creamy Shrimp Scampi Pasta

This creamy shrimp scampi pasta, made with Campbell’s Cream of Mushroom Soup, is a flavorful twist on the classic shrimp scampi. The creamy mushroom soup adds a rich texture to the sauce, blending perfectly with the garlic, butter, and shrimp. This dish is quick to make and is perfect for a special date night or a weeknight dinner. The combination of succulent shrimp, a velvety sauce, and pasta creates a satisfying, gourmet meal that doesn’t take hours to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional, for some heat)
• 1/4 cup fresh parsley, chopped
• 8 oz pasta (linguine, spaghetti, or your choice)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet, cooking for 3-4 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the Campbell’s Cream of Mushroom Soup and white wine (or chicken broth). Stir to combine and bring to a simmer.
5. Add the lemon zest, lemon juice, and red pepper flakes (if using). Stir the sauce, and let it simmer for 3-5 minutes until it thickens slightly.
6. Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and toss everything together.
7. Season with salt and pepper to taste, and sprinkle with fresh parsley before serving.

This creamy shrimp scampi pasta offers all the bold flavors of the classic dish but with the added richness of Campbell’s Cream of Mushroom Soup. The creamy sauce, accented with garlic, lemon, and a hint of heat from red pepper flakes, perfectly complements the shrimp. It’s a quick yet elegant meal that’s perfect for any occasion—whether it’s a weeknight dinner or a special date night.

Creamy Broccoli and Cheddar Stuffed Baked Potatoes

These creamy broccoli and cheddar stuffed baked potatoes are a hearty and satisfying dish, perfect as a side or even a main course. The combination of Campbell’s Cream of Broccoli Soup, fresh broccoli, and sharp cheddar cheese creates a creamy, comforting filling that pairs perfectly with baked potatoes. It’s a simple, flavorful dish that can be customized with toppings like bacon or sour cream, making it versatile for any meal.

Ingredients:

• 4 large russet potatoes
• 1 can (10.5 oz) Campbell’s Cream of Broccoli Soup
• 1 1/2 cups fresh broccoli florets, steamed and chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter (optional, for extra richness)
• Chopped green onions (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes and poke a few holes in each with a fork. Bake them directly on the oven rack for about 45-60 minutes, or until tender.
3. While the potatoes are baking, steam the broccoli florets until tender (about 5-7 minutes). Chop the broccoli into smaller pieces.
4. In a medium saucepan, heat the Campbell’s Cream of Broccoli Soup over medium heat. Stir in the steamed broccoli, garlic powder, salt, pepper, and butter (if using). Simmer for 5-7 minutes until the soup mixture is hot and well combined.
5. Once the potatoes are done baking, slice them open and fluff the insides with a fork. Add a dollop of sour cream and a sprinkle of cheddar cheese to the inside of each potato.
6. Spoon the creamy broccoli mixture over the top of the potatoes, then sprinkle with additional cheddar cheese.
7. Return the potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped green onions, if desired, and serve hot.

These creamy broccoli and cheddar stuffed baked potatoes are a comforting, filling dish that’s sure to be a hit with anyone who loves cheesy, creamy flavors. Using Campbell’s Cream of Broccoli Soup as the base for the filling makes this recipe quick and easy while still delivering rich and satisfying results. Whether as a side to your favorite protein or as a main course, this dish is perfect for a hearty meal.

Creamy Tomato and Basil Soup

This creamy tomato and basil soup made with Campbell’s Cream of Tomato Soup is a comforting, rich soup with the perfect balance of tangy tomatoes and fresh basil. The creamy base makes this soup velvety smooth, and it’s the ideal dish to enjoy with a grilled cheese sandwich. This soup is perfect for a cozy lunch or dinner and can be made in less than 30 minutes.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Tomato Soup
• 2 cups fresh tomatoes, chopped (or use canned tomatoes if preferred)
• 1/2 cup heavy cream or milk
• 1/4 cup fresh basil leaves, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Optional: Croutons or grilled cheese sandwiches for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the fresh tomatoes (or canned tomatoes) to the pot, along with the Campbell’s Cream of Tomato Soup. Stir to combine.
3. Pour in the heavy cream or milk, and season with oregano, salt, and pepper. Bring the soup to a simmer, and cook for 10-15 minutes, stirring occasionally.
4. Once the soup is hot and the tomatoes are tender, use an immersion blender to puree the soup until smooth, or transfer to a regular blender and blend in batches.
5. Stir in the chopped fresh basil, and cook for another 2-3 minutes to let the flavors meld.
6. Serve the soup hot, garnished with additional basil, croutons, or alongside grilled cheese sandwiches.

This creamy tomato and basil soup is a delicious and comforting classic that’s quick and easy to make. The combination of Campbell’s Cream of Tomato Soup and fresh tomatoes creates a rich, creamy base, while the basil adds a burst of freshness. It’s the perfect soup for a cozy lunch or dinner, especially when paired with a grilled cheese sandwich. This recipe will quickly become a family favorite!

Creamy Chicken and Vegetable Skillet

This creamy chicken and vegetable skillet is a one-pan meal that’s both easy and full of flavor. The Campbell’s Cream of Chicken Soup creates a rich sauce that coats the tender chicken and vegetables, making it a perfect option for busy weeknights. With a mix of carrots, peas, and potatoes, this dish is packed with flavor and nutrition, and the creamy sauce ties everything together perfectly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1/2 cup chicken broth
• 1 cup baby carrots, sliced
• 1 cup frozen peas
• 1 cup diced potatoes (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and thyme, then add them to the skillet. Cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the carrots, peas, and potatoes. Cook for about 5 minutes, stirring occasionally.
3. Stir in the Campbell’s Cream of Chicken Soup and chicken broth, mixing well to combine. Bring to a simmer.
4. Return the cooked chicken to the skillet, nestling it into the creamy vegetable mixture. Cover the skillet and cook for an additional 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
5. Garnish with fresh parsley before serving.

This creamy chicken and vegetable skillet is a fantastic one-pan meal that’s both easy to make and full of flavor. The creamy sauce made with Campbell’s Cream of Chicken Soup brings everything together, creating a satisfying and comforting dish. It’s a great option for a quick and nutritious dinner that’s packed with vegetables, protein, and deliciousness. Perfect for busy nights when you want something tasty but simple to prepare!

Note: More recipes are coming soon