15+ Delicious Campbell’s Soup Recipes to Elevate Your Dinner Game

Looking for creative ways to elevate your meal game without a lot of fuss? Campbell’s Soup has long been a kitchen staple, but there’s more to it than just an easy lunch or a base for casseroles.

With a little imagination, Campbell’s soups can transform into delicious, satisfying meals that are perfect for any occasion.

From comforting pasta bakes to easy skillet dinners, soups like Cream of Mushroom and Tomato can act as the secret ingredient that brings incredible flavor and texture to your dishes.

Here, we’ve rounded up over 15 Campbell’s Soup recipes to spark your culinary creativity and make weeknight cooking a breeze!

15+ Delicious Campbell’s Soup Recipes to Elevate Your Dinner Game

With these 15+ Campbell’s Soup recipes, mealtime becomes a creative adventure.

Whether you’re in the mood for a creamy casserole, a hearty pasta, or a quick skillet meal, Campbell’s Soup can add depth and richness to any dish.

These recipes prove that with a few pantry staples and a can of Campbell’s, you can create crowd-pleasing dishes that taste as if they took hours to make.

So next time you’re at the grocery store, consider stocking up on Campbell’s soups—you might just discover your next favorite recipe!

Campbell’s Classic Tomato Soup with Grilled Cheese Croutons

Campbell’s Classic Tomato Soup, known for its rich, smooth texture and tangy flavor, is paired with golden, crispy grilled cheese croutons for an ultimate comfort meal. This recipe offers a twist on the traditional, combining a beloved canned soup with homemade croutons that elevate the dish.

Ingredients:

• 1 can (10.5 oz) Campbell’s Tomato Soup
• 1 cup milk
• 4 slices bread (your choice of type)
• 2 tablespoons butter
• 2 slices cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Prepare the grilled cheese croutons:
   Heat a nonstick skillet over medium heat. Butter one side of each bread slice. Place two slices of bread buttered side down in the skillet, adding cheese slices between them. Grill until golden brown and cheese is melted, about 3-4 minutes per side. Once cooked, remove from the skillet and cut into small crouton-sized pieces.
2. Heat the soup:
   In a medium saucepan, combine the Campbell’s Tomato Soup and milk. Stir over medium heat until the soup is heated through, approximately 5-7 minutes. Season with salt and pepper to taste.
3. Serve:
   Ladle the soup into bowls and top with the grilled cheese croutons. Optionally, garnish with fresh basil or a drizzle of cream for extra richness.

This comforting soup and sandwich combo has been taken to the next level with the addition of grilled cheese croutons. The creamy, tangy tomato soup pairs perfectly with the crunchy, melty bits of grilled cheese, making this a fun and nostalgic meal. Whether for lunch, dinner, or a cozy night in, Campbell’s Classic Tomato Soup with Grilled Cheese Croutons is a hearty and satisfying choice that’s sure to please every palate.

Campbell’s Chicken and Rice Casserole

Campbell’s Chicken and Rice Casserole is an easy, one-dish dinner that combines tender chicken, fluffy rice, and a creamy sauce for a family-friendly meal. The savory flavors are complemented by Campbell’s Cream of Chicken Soup, making it the perfect comfort food for busy weeknights.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 4 skinless, boneless chicken breasts
• 1/2 cup grated cheese (cheddar or your choice)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Prepare the casserole:
   In a mixing bowl, combine Campbell’s Cream of Chicken Soup and chicken broth. Stir in garlic powder, onion powder, salt, and pepper. Add the uncooked rice to the mixture and stir to combine.
3. Assemble the dish:
   Pour the soup and rice mixture into the prepared casserole dish. Place the chicken breasts on top of the rice, ensuring they are evenly spaced. Cover the dish tightly with aluminum foil.
4. Bake:
   Bake for 45 minutes, then remove the foil. Sprinkle grated cheese over the chicken breasts and return the casserole to the oven, uncovered, for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.
5. Serve:
   Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs like parsley, if desired.

Campbell’s Chicken and Rice Casserole is a one-pan wonder that’s both delicious and easy to prepare. The creamy chicken soup sauce infuses the rice with rich flavor, while the chicken stays tender and juicy. The final touch of melted cheese adds a cheesy, comforting element that makes this casserole irresistible. It’s a perfect choice for busy families or anyone seeking a hearty, no-fuss dinner.

Campbell’s Beef Stroganoff

This Campbell’s Beef Stroganoff recipe brings a creamy, savory sauce together with tender beef strips, offering a quick yet indulgent version of the classic dish. Using Campbell’s Cream of Mushroom Soup provides a rich base that pairs wonderfully with egg noodles for a satisfying meal.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 lb beef sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 3 cups cooked egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the beef:
   Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
2. Sauté the onions and garlic:
   In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant.
3. Prepare the sauce:
   Add Campbell’s Cream of Mushroom Soup to the skillet, stirring to combine with the onions and garlic. Add Worcestershire sauce, salt, and pepper, and simmer for 5-7 minutes until the sauce thickens slightly.
4. Combine:
   Return the beef to the skillet and stir in sour cream. Simmer for an additional 3-5 minutes, allowing the flavors to meld together.
5. Serve:
   Spoon the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley and serve hot.

Campbell’s Beef Stroganoff is a creamy, comforting dish that’s sure to impress with minimal effort. The combination of tender beef and a rich, flavorful sauce makes this an ideal weeknight dinner, and the use of Campbell’s Cream of Mushroom Soup simplifies the preparation without sacrificing taste. Paired with egg noodles, this meal is a perfect balance of hearty and creamy, making it a timeless favorite for any occasion.

Campbell’s Creamy Mushroom and Spinach Pasta

This creamy mushroom and spinach pasta recipe uses Campbell’s Cream of Mushroom Soup to create a velvety, rich sauce that coats the pasta perfectly. The addition of fresh spinach and garlic enhances the depth of flavor, making it a satisfying dish for both vegetarians and meat-lovers alike. Simple yet elegant, this dish is ideal for a weeknight dinner or as a side to a main course.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 lb pasta (penne or spaghetti works well)
• 1 cup milk
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain, reserving about 1/2 cup of pasta water.
2. Sauté garlic and spinach:
   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3 minutes.
3. Make the sauce:
   Add Campbell’s Cream of Mushroom Soup and milk to the skillet. Stir to combine, then let the sauce simmer for 5 minutes, allowing it to thicken slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
4. Combine:
   Add the cooked pasta to the skillet and toss to coat with the creamy mushroom sauce. Stir in Parmesan cheese and season with salt and pepper to taste.
5. Serve:
   Serve the pasta hot, garnished with fresh parsley and extra Parmesan if desired.

Campbell’s Creamy Mushroom and Spinach Pasta brings a wonderful combination of flavors together in a rich, creamy sauce. The earthy mushrooms and vibrant spinach pair beautifully with the smooth texture of the soup-based sauce, making it a comforting and satisfying dish. Whether enjoyed as a main course or alongside a protein, this pasta is sure to be a crowd-pleaser that’s both easy to prepare and delicious.

Campbell’s Hearty Beef Stew

This hearty beef stew recipe is a filling, flavorful dish that takes comfort food to the next level. Using Campbell’s Beef Broth and Cream of Mushroom Soup, this stew is packed with tender beef, hearty vegetables, and a savory broth that makes it perfect for a chilly evening. It’s an all-in-one meal that’s both filling and satisfying, perfect for cozy family dinners.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1 can (10.5 oz) Campbell’s Beef Broth
• 1 lb beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Brown the beef:
   Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook, turning occasionally, until browned on all sides, about 7-10 minutes. Remove the beef and set aside.
2. Sauté the vegetables:
   In the same pot, add chopped onion, garlic, and sliced carrots. Sauté for about 3-4 minutes until softened.
3. Make the stew base:
   Add the Campbell’s Cream of Mushroom Soup and Beef Broth to the pot. Stir to combine, then add the potatoes, browned beef, dried thyme, salt, and pepper. Bring the mixture to a boil.
4. Simmer the stew:
   Reduce the heat to low, cover, and let the stew simmer for 1-1.5 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
5. Serve:
   Ladle the stew into bowls and garnish with fresh parsley. Serve with warm crusty bread on the side for a complete meal.

This Campbell’s Hearty Beef Stew is the epitome of comfort food. The tender beef and vegetables blend beautifully with the creamy, savory broth, creating a dish that’s both filling and flavorful. It’s a great option for a family dinner or when you want to prepare a meal in advance. The slow simmering brings out the best in each ingredient, making it a perfect dish for a cozy night in.

Campbell’s Cheesy Broccoli and Potato Bake

This cheesy broccoli and potato bake combines creamy Campbell’s Cream of Potato Soup with tender broccoli and seasoned potatoes for a side dish that feels like a main course. It’s a great way to get the family to enjoy their veggies, with layers of melted cheese and a crisp topping that adds texture and flavor. This comforting casserole is ideal for holidays, family gatherings, or a comforting weeknight meal.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Potato Soup
• 1 cup shredded cheddar cheese
• 3 cups fresh broccoli florets, steamed
• 4 large potatoes, peeled and sliced thinly
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter.
2. Prepare the potatoes and broccoli:
   Steam the broccoli florets until tender, about 5-6 minutes. Set aside. Slice the potatoes thinly and set aside.
3. Make the sauce:
   In a bowl, combine Campbell’s Cream of Potato Soup and milk. Add garlic powder, onion powder, salt, and pepper, and stir to combine.
4. Assemble the casserole:
   Layer the bottom of the casserole dish with half of the sliced potatoes. Top with half of the steamed broccoli and a layer of cheese. Pour half of the soup mixture over the top. Repeat the layers, finishing with a layer of cheese on top.
5. Bake:
   Cover the casserole with foil and bake for 40 minutes. After 40 minutes, remove the foil and sprinkle breadcrumbs over the top (if using), then bake for an additional 10 minutes until golden and bubbly.
6. Serve:
   Let the casserole cool for a few minutes before serving. This dish makes a delicious side or a light main course.

Campbell’s Cheesy Broccoli and Potato Bake is a crowd-pleasing dish that combines the comforting flavors of potatoes, broccoli, and cheese into one hearty casserole. The rich, creamy soup-based sauce ties it all together, while the crispy breadcrumb topping adds an irresistible texture. Whether you’re looking for a side dish or a lighter main, this bake is perfect for any occasion, offering both flavor and satisfaction with every bite.

Campbell’s Chicken and Rice Casserole

Campbell’s Chicken and Rice Casserole is a comforting one-dish meal that combines tender chicken, creamy rice, and a savory sauce made from Campbell’s Cream of Chicken Soup. This easy-to-make casserole is perfect for busy nights when you want a wholesome, filling meal with minimal effort. The rice cooks perfectly in the flavorful broth, and the chicken remains juicy and tender throughout, making this a family favorite.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1 can (10.5 oz) Campbell’s Chicken Broth
• 2 cups uncooked white rice
• 4 boneless, skinless chicken breasts
• 1/2 cup frozen peas (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven:
   Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil.
2. Prepare the rice:
   In the casserole dish, combine the uncooked rice, Campbell’s Cream of Chicken Soup, and Campbell’s Chicken Broth. Add garlic powder, onion powder, salt, and pepper. Stir to combine evenly.
3. Add the chicken:
   Place the chicken breasts on top of the rice mixture, ensuring they are evenly spaced. Season the chicken with a pinch of salt and pepper.
4. Bake:
   Cover the casserole dish with foil and bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender. If desired, uncover the casserole during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top for a cheesy finish.
5. Serve:
   Let the casserole cool for a few minutes before serving. It’s perfect with a side of green vegetables or a crisp salad.

This Campbell’s Chicken and Rice Casserole is a hearty and satisfying meal that brings the best of comfort food into your kitchen with minimal preparation. The creamy, flavorful rice pairs beautifully with the tender chicken, creating a filling dish that everyone will love. With its rich broth and optional cheesy topping, this casserole is perfect for a family dinner or when you need a meal to feed a crowd.

Campbell’s Tomato Soup and Grilled Cheese Casserole

If you love the classic combination of tomato soup and grilled cheese, this casserole takes that comfort food duo to a whole new level. Campbell’s Tomato Soup creates a creamy, tangy base, while cubes of toasted bread add the perfect crunch and texture to this comforting bake. It’s an easy, nostalgic meal that’s sure to warm you up on a cold day.

Ingredients:

• 1 can (10.5 oz) Campbell’s Tomato Soup
• 1 can (10.5 oz) Campbell’s Chicken Broth
• 4 cups cubed, toasted bread (about 6 slices)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. Prepare the bread:
   Preheat the oven to 375°F (190°C). Toast the bread slices until golden and crisp, then cut them into cubes. Set aside.
2. Make the soup mixture:
   In a medium saucepan, combine Campbell’s Tomato Soup, Campbell’s Chicken Broth, dried basil, garlic powder, salt, and pepper. Heat over medium heat, stirring occasionally, until the soup is hot and the seasonings are well combined.
3. Assemble the casserole:
   In a greased 9×9-inch baking dish, layer half of the toasted bread cubes. Pour half of the soup mixture over the bread. Top with half of the shredded mozzarella and Parmesan cheese. Repeat the layers with the remaining bread, soup mixture, and cheese.
4. Bake:
   Dot the top of the casserole with small pieces of butter, then bake uncovered for 20-25 minutes, or until the casserole is bubbly and golden brown on top.
5. Serve:
   Let the casserole cool for a few minutes before serving. Enjoy with a simple green salad or a side of crispy fries for a complete meal.

Campbell’s Tomato Soup and Grilled Cheese Casserole combines two iconic comfort foods into one easy-to-make dish. The creamy tomato base infuses the toasted bread with flavor, while the melted cheese adds a rich, gooey texture. This casserole is perfect for busy weeknights, and its nostalgic flavors will please both kids and adults alike. It’s a fun and delicious twist on a classic that everyone will love.

Campbell’s Slow Cooker Chicken and Dumplings

Campbell’s Slow Cooker Chicken and Dumplings is the ultimate comfort meal, packed with tender chicken, flavorful vegetables, and light, fluffy dumplings. This hearty dish is perfect for the slow cooker, allowing all the flavors to meld together while you go about your day. The creamy base made from Campbell’s Cream of Chicken Soup adds richness, while the dumplings offer a delightful texture that will make everyone feel cozy and content.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
• 1 can (10.5 oz) Campbell’s Chicken Broth
• 4 boneless, skinless chicken breasts
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 1/2 cups biscuit mix
• 1/2 cup milk
• 1/4 cup chopped parsley (optional)

Instructions:

1. Prepare the chicken and vegetables:
   In the bottom of the slow cooker, place the chicken breasts, frozen vegetables, chopped onion, and thyme. Season with salt and pepper.
2. Make the soup base:
   In a separate bowl, combine Campbell’s Cream of Chicken Soup and Campbell’s Chicken Broth. Pour the mixture over the chicken and vegetables in the slow cooker.
3. Cook the chicken:
   Cover and cook on low for 6-7 hours or until the chicken is cooked through and the vegetables are tender.
4. Prepare the dumplings:
   About 30 minutes before serving, prepare the dumplings. In a small bowl, mix the biscuit mix and milk until just combined.
5. Add the dumplings:
   Drop spoonfuls of the dumpling mixture on top of the chicken and vegetable mixture in the slow cooker. Cover and cook for an additional 30 minutes, until the dumplings are puffed and cooked through.
6. Serve:
   Garnish with fresh parsley if desired, and serve the chicken and dumplings hot for a warm, comforting meal.

This Campbell’s Slow Cooker Chicken and Dumplings recipe is the definition of comfort food, offering a rich and flavorful dish with minimal effort. The slow cooking process ensures that the chicken is tender and juicy, while the dumplings absorb all the delicious flavors of the broth. Whether you’re coming home after a busy day or looking for a hearty meal to share with family, this dish is sure to become a regular in your meal rotation.

Campbell’s Beef and Vegetable Stew

Campbell’s Beef and Vegetable Stew is a rich and hearty meal that combines tender chunks of beef with flavorful vegetables in a savory broth. Using Campbell’s Condensed Beef Broth and Cream of Mushroom Soup, this stew becomes the ultimate comfort food for chilly days. It’s an easy-to-make dish that’s perfect for family dinners or meal prepping for the week ahead.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 can (10.5 oz) Campbell’s Condensed Beef Broth
• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 2 cups diced potatoes
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil

Instructions:

1. Brown the beef:
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté the vegetables:
   In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
3. Make the stew base:
   Return the beef to the pot, then add the Campbell’s Beef Broth, Cream of Mushroom Soup, diced potatoes, thyme, salt, and pepper. Stir to combine.
4. Simmer the stew:
   Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
5. Serve:
   Once the stew is ready, ladle it into bowls and serve hot with crusty bread or crackers on the side.

This Campbell’s Beef and Vegetable Stew is the perfect dish to warm you up on a cold day. With tender beef, hearty vegetables, and a creamy, savory broth, it’s a comforting meal that’s as filling as it is flavorful. It’s an easy one-pot dish that can be made ahead and reheated, making it a great option for meal prepping or feeding a crowd. The combination of beef broth and cream of mushroom soup creates a deep, satisfying flavor that everyone will love.

Campbell’s Spaghetti Carbonara

Campbell’s Spaghetti Carbonara is a quick and creamy twist on the classic Italian pasta dish. With Campbell’s Cream of Mushroom Soup as the base, this carbonara recipe comes together in no time, making it a perfect weeknight dinner. The creamy sauce, combined with crispy bacon and tender spaghetti, creates a rich and satisfying meal that will leave everyone asking for seconds.

Ingredients:

• 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
• 1/2 cup milk
• 1 lb spaghetti
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the spaghetti:
   Cook the spaghetti according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the bacon:
   In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving a little bacon grease in the pan.
3. Make the sauce:
   In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add Campbell’s Cream of Mushroom Soup and milk, stirring until well combined. Season with dried basil, salt, and pepper. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
4. Combine pasta and bacon:
   Add the cooked spaghetti to the skillet and toss to coat in the sauce. Stir in the crispy bacon and Parmesan cheese.
5. Serve:
   Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately for a creamy, indulgent meal.

Campbell’s Spaghetti Carbonara offers a rich, creamy twist on a traditional pasta dish, with the added convenience of Campbell’s Cream of Mushroom Soup. The savory bacon and smooth sauce pair perfectly with the spaghetti, creating a filling and comforting meal that can be made in under 30 minutes. This dish is ideal for a busy weeknight or when you’re craving a satisfying, yet simple, dinner that’s full of flavor.

Campbell’s Slow Cooker Chicken Tortilla Soup

Campbell’s Slow Cooker Chicken Tortilla Soup is a flavorful, hearty soup made with tender chicken, savory spices, and a rich broth, all slow-cooked to perfection. This dish uses Campbell’s Condensed Tomato Soup and Chicken Broth as the base, adding depth and creaminess to the soup. Topped with crispy tortilla chips, cheese, and sour cream, this is a satisfying meal that’s perfect for any occasion.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Tomato Soup
• 1 can (10.5 oz) Campbell’s Chicken Broth
• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 medium onion, chopped
• 1 can (4 oz) diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup sour cream (optional)
• Tortilla chips for topping

Instructions:

1. Prepare the slow cooker:
   Place the chicken breasts, black beans, corn, chopped onion, diced green chilies, chili powder, cumin, garlic powder, salt, and pepper into the slow cooker.
2. Add the soups and broth:
   Pour Campbell’s Tomato Soup and Chicken Broth over the ingredients in the slow cooker. Stir to combine.
3. Cook:
   Cover the slow cooker and cook on low for 6-7 hours, or until the chicken is tender and easily shredded.
4. Shred the chicken:
   About 15 minutes before serving, shred the chicken breasts using two forks and stir back into the soup.
5. Serve:
   Ladle the soup into bowls and top with crispy tortilla chips, shredded cheddar cheese, and a dollop of sour cream.

Campbell’s Slow Cooker Chicken Tortilla Soup is a warm, flavorful dish that’s perfect for any occasion, from casual dinners to family gatherings. The slow cooker makes this recipe incredibly easy, allowing the flavors to develop while you go about your day. The hearty combination of chicken, beans, corn, and spices creates a delicious base, while the toppings add the perfect crunch and creaminess. This soup is sure to become a favorite in your meal rotation, providing comfort and satisfaction in every bowl.

Campbell’s Chicken and Rice Casserole

Campbell’s Chicken and Rice Casserole is an easy, comforting dish that combines tender chicken, savory rice, and a creamy soup base. With Campbell’s Condensed Cream of Chicken Soup, this casserole becomes a quick and satisfying meal for busy weeknights. The rice absorbs all the flavors of the chicken and soup, making each bite irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 cup long-grain white rice, uncooked
• 1 1/2 cups chicken broth
• 1/2 cup frozen peas
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the casserole base:
   In a 9×13-inch baking dish, combine the rice, chicken broth, Campbell’s Cream of Chicken Soup, garlic powder, and black pepper. Stir to combine.
3. Add the chicken:
   Lay the chicken breasts on top of the rice mixture. Do not stir; the chicken will cook directly on top.
4. Cover and bake:
   Cover the casserole with aluminum foil and bake for 45 minutes.
5. Add peas and cheese:
   After 45 minutes, remove the foil and add the frozen peas. If desired, sprinkle shredded cheddar cheese on top. Return the dish to the oven uncovered and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.
6. Serve:
   Let the casserole sit for 5 minutes before serving. Slice the chicken and serve with the rice and peas.

This Campbell’s Chicken and Rice Casserole is a simple yet delicious meal that requires minimal prep but delivers maximum comfort. The combination of tender chicken, creamy rice, and flavorful soup creates a satisfying dish that everyone in the family will love. Whether you’re looking for an easy weeknight dinner or a make-ahead meal for the week, this casserole is sure to please. The addition of peas and cheese elevates it to a complete meal that’s both hearty and tasty.

Campbell’s Tuna Noodle Casserole

Campbell’s Tuna Noodle Casserole is a classic comfort food dish that combines tender egg noodles, flaky tuna, and a creamy sauce made with Campbell’s Condensed Cream of Mushroom Soup. Topped with a crunchy breadcrumb layer, this casserole is perfect for feeding a crowd or for making ahead for easy meals throughout the week.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1 (5 oz) can tuna in water, drained and flaked
• 3 cups cooked egg noodles
• 1/2 cup frozen peas
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1 tablespoon butter, melted
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the casserole mixture:
   In a large mixing bowl, combine the Campbell’s Cream of Mushroom Soup and milk. Stir in the tuna, cooked egg noodles, peas, onion powder, and black pepper until well combined.
3. Transfer to baking dish:
   Pour the tuna mixture into a greased 9×13-inch baking dish. Spread it out evenly.
4. Make the breadcrumb topping:
   In a small bowl, combine the breadcrumbs with melted butter. Sprinkle this mixture over the top of the casserole.
5. Bake:
   Bake the casserole for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
6. Serve:
   Remove the casserole from the oven and let it cool for a few minutes before serving.

Campbell’s Tuna Noodle Casserole is a timeless dish that’s both filling and comforting. The creamy mushroom soup and tender tuna make for a flavorful base, while the breadcrumb topping adds a satisfying crunch. This recipe is ideal for busy nights when you need something quick, easy, and crowd-pleasing. It’s an affordable option for families and can easily be doubled or made ahead to feed a larger group. Whether served for dinner or enjoyed as leftovers, this casserole is sure to become a staple in your recipe rotation.

Campbell’s Cheesy Chicken Enchilada Casserole

Campbell’s Cheesy Chicken Enchilada Casserole is a cheesy, spicy, and hearty dish that combines tender chicken with the bold flavors of enchilada sauce and the creaminess of Campbell’s Condensed Cream of Chicken Soup. Perfect for a weeknight dinner or a crowd-pleasing casserole at your next potluck, this dish is sure to satisfy your cravings for comfort food with a twist of Tex-Mex flavor.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 can (10 oz) red enchilada sauce
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 8-10 corn tortillas, cut into strips
• 1 cup shredded cheddar cheese
• 1/2 cup sliced green onions (optional)
• 1/2 cup black olives, sliced (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the casserole filling:
   In a large mixing bowl, combine the shredded chicken, Campbell’s Cream of Chicken Soup, enchilada sauce, sour cream, chili powder, cumin, and garlic powder. Stir until everything is well mixed.
3. Layer the casserole:
   In a greased 9×13-inch baking dish, spread a thin layer of the chicken mixture. Top with a layer of tortilla strips, then add another layer of the chicken mixture. Repeat until all the ingredients are used up, finishing with a layer of the chicken mixture on top.
4. Top with cheese:
   Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
5. Bake:
   Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Garnish with sliced green onions and black olives, if desired. Serve hot with a side of rice or a fresh salad.

Campbell’s Cheesy Chicken Enchilada Casserole is a fantastic option when you’re looking for a flavorful and easy-to-make dish. The combination of creamy soup, tangy enchilada sauce, and cheesy goodness makes this casserole a hit with anyone who loves Tex-Mex flavors. It’s the perfect meal to feed the family or bring to a potluck, and it’s simple enough to make ahead. With its satisfying layers of chicken, sauce, and cheese, it’s sure to become a family favorite in no time.

Note: More recipes are coming soon!