30+ Delightful Campbell’s Mushroom Soup Recipes for Every Meal

Campbell’s Mushroom Soup is a kitchen staple that has been a go-to ingredient for generations, known for its rich and creamy texture that enhances a wide variety of dishes.

Whether you’re using it as the base for casseroles, soups, or even sauces, Campbell’s Cream of Mushroom Soup adds a comforting depth of flavor that transforms simple ingredients into mouthwatering meals.

In this blog post, we’ll explore over 30 creative and easy-to-make recipes using Campbell’s Mushroom Soup.

From classic comfort foods to inventive new twists, these recipes will inspire you to keep this pantry favorite on hand and make mealtime a breeze.

So, whether you’re planning a cozy weeknight dinner or searching for crowd-pleasing dishes for your next gathering, you’re sure to find something here that’s perfect for your taste and lifestyle.

Let’s dive into the world of Campbell’s Mushroom Soup and discover how this creamy soup can elevate your cooking.

30+ Delightful Campbell’s Mushroom Soup Recipes for Every Meal

Campbell’s Mushroom Soup is more than just a quick fix for a soup craving—it’s a versatile ingredient that can be used to elevate a wide range of dishes.

From creamy casseroles and savory sauces to hearty soups and comforting dinners, the possibilities are endless.

Whether you’re feeding your family or hosting a dinner party, these 30+ recipes provide a variety of options that suit any occasion.

Next time you reach for that can of Campbell’s Mushroom Soup, don’t just think of it as a standalone dish.

Use it as the base for your next creative cooking adventure, and watch as it turns everyday ingredients into something extraordinary.

So, get ready to get cooking and enjoy the comforting, delicious meals that await!

Creamy Mushroom Soup Casserole

This creamy mushroom soup casserole brings together hearty ingredients like tender chicken, rice, and fresh vegetables with the rich, comforting taste of Campbell’s mushroom soup. It’s a one-dish meal that’s both easy to prepare and packed with flavors that will satisfy your entire family. The casserole bakes to perfection with a golden, crispy top that seals in the delicious creaminess.

• Ingredients:
  • 2 cups cooked chicken, shredded
  • 1 cup rice (uncooked)
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 can (10.5 oz) Campbell’s French Onion Soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup frozen peas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon butter (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. In a large mixing bowl, combine the cooked chicken, uncooked rice, Campbell’s Cream of Mushroom Soup, Campbell’s French Onion Soup, and milk. Stir to combine until the soup mixture is smooth.
  3. Add the shredded cheddar cheese, frozen peas, garlic powder, onion powder, salt, and pepper. Mix everything together until evenly combined.
  4. Pour the mixture into the prepared baking dish and spread it out evenly.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. Remove the foil, stir the casserole gently, and bake uncovered for an additional 15 minutes until the top is golden and crispy.
  7. Serve hot and enjoy!

This creamy mushroom soup casserole is a perfect dish for busy weeknights when you want a meal that requires minimal prep but delivers maximum flavor. The creaminess of Campbell’s mushroom soup brings a smooth texture that binds the ingredients together beautifully. The dish is comforting, filling, and versatile, allowing you to add or swap ingredients as you prefer. Whether served on its own or paired with a fresh side salad, this casserole is sure to become a family favorite.

Mushroom Soup Chicken and Dumplings

Campbell’s mushroom soup turns this classic chicken and dumplings dish into a luxurious, creamy comfort food. The savory flavor of mushrooms complements the tender chicken, and the soft, fluffy dumplings add a delightful texture to the dish. It’s an ideal recipe for a cozy dinner that’s both satisfying and rich in flavor, perfect for any occasion.

• Ingredients:
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 cup chicken broth
  • 2 cups cooked chicken, cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • For the Dumplings:
    • 1 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 2 tablespoons butter, cold and cubed
    • 3/4 cup milk
• Instructions:
  1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
  2. Stir in Campbell’s Cream of Mushroom Soup and chicken broth, mixing well. Bring the mixture to a simmer and add the cubed chicken, thyme, garlic powder, onion powder, salt, and pepper. Let it simmer for 10-15 minutes to allow the flavors to meld.
  3. While the soup is simmering, prepare the dumplings. In a bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Gradually add the milk, stirring until just combined to form a dough.
  5. Spoon the dumpling dough onto the surface of the simmering chicken and mushroom soup. Be sure to space the dumplings evenly. Cover the pot with a lid and cook for 15-20 minutes without lifting the lid, until the dumplings are fluffy and fully cooked.
  6. Serve hot, garnishing with fresh herbs or parsley if desired.

Mushroom soup chicken and dumplings is a dish that combines the best of both worlds—creamy soup and hearty, homemade dumplings. The Campbell’s mushroom soup enriches the broth, giving it a depth of flavor that elevates the entire dish. The dumplings add a satisfying texture that complements the tender chicken and savory mushrooms. This recipe is perfect for cozy dinners, and it’s sure to warm you up from the inside out on colder days.

Mushroom Soup Beef Stroganoff

Beef stroganoff is a classic dish known for its creamy sauce and tender beef, and when paired with Campbell’s mushroom soup, it reaches a whole new level of comfort. This recipe delivers a rich and velvety stroganoff sauce that perfectly coats the beef and noodles. It’s an elegant yet easy-to-make dish that will impress your guests or satisfy a family craving for something indulgent.

• Ingredients:
  • 1 lb beef sirloin or tenderloin, thinly sliced
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup beef broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 3 cups egg noodles, cooked and drained
  • Fresh parsley, chopped for garnish
• Instructions:
  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook for 4-5 minutes until browned. Remove the beef from the skillet and set it aside.
  2. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent.
  3. Stir in Campbell’s Cream of Mushroom Soup and beef broth. Bring the mixture to a simmer, scraping up any bits from the bottom of the pan.
  4. Add the Dijon mustard, paprika, salt, and pepper. Stir to combine, then return the cooked beef to the skillet. Let it simmer for 5-7 minutes, allowing the sauce to thicken and the beef to absorb the flavors.
  5. Remove from heat and stir in the sour cream until smooth.
  6. Serve the stroganoff over the cooked egg noodles, garnishing with fresh parsley.

Mushroom soup beef stroganoff is a luxurious, creamy dish that’s perfect for special occasions or a comforting family meal. The combination of Campbell’s mushroom soup with the beef broth and sour cream creates an indulgent sauce that’s rich in flavor without being overly complicated. Paired with tender beef and egg noodles, this dish is sure to satisfy even the most discerning palates. It’s an easy-to-make yet elegant meal that will quickly become a favorite.

Mushroom Soup Meatball Sub

This Mushroom Soup Meatball Sub brings together the irresistible comfort of a meatball sandwich with the creamy richness of Campbell’s mushroom soup. The savory meatballs are smothered in a rich, mushroom-based sauce, creating a hearty and flavorful filling for sub rolls. This dish is perfect for game days, family dinners, or any time you’re craving a warm, indulgent sandwich.

• Ingredients:
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup milk
  • 4 sub rolls
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  3. Shape the mixture into 12-16 meatballs and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are browned and cooked through.
  4. While the meatballs are baking, heat the Campbell’s Cream of Mushroom Soup in a saucepan over medium heat. Stir in the milk to thin the sauce to your desired consistency.
  5. Once the meatballs are done, add them to the soup mixture and simmer for 5-7 minutes, allowing the meatballs to soak up the mushroom sauce.
  6. Split the sub rolls and place them on a baking sheet. Spoon the meatballs and mushroom sauce into each roll and top with shredded mozzarella cheese.
  7. Place the sandwiches in the oven and bake for 5 minutes, or until the cheese is melted and bubbly.
  8. Garnish with fresh parsley and serve hot.

This Mushroom Soup Meatball Sub is a perfect balance of savory flavors and creamy texture. The rich Campbell’s mushroom soup enhances the flavor of the meatballs, transforming a simple sandwich into a comforting meal. The melted mozzarella cheese adds an indulgent touch, making every bite a mouthwatering experience. Whether you’re serving it for lunch, dinner, or as a casual get-together meal, this hearty sandwich will leave everyone craving more.

Mushroom Soup Pork Chops

Campbell’s mushroom soup elevates this classic pork chop recipe to a whole new level. The creamy mushroom sauce smothers the tender pork chops, creating a rich, savory dish that’s perfect for a weeknight dinner or a special meal. Paired with mashed potatoes or steamed vegetables, this recipe is both comforting and filling.

• Ingredients:
  • 4 boneless pork chops
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup chicken broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped for garnish
• Instructions:
  1. Season the pork chops with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for 4-5 minutes on each side, until golden brown. Remove the pork chops from the skillet and set them aside.
  3. In the same skillet, pour in the Campbell’s Cream of Mushroom Soup and chicken broth, stirring to combine. Add the thyme, garlic powder, salt, and pepper.
  4. Return the pork chops to the skillet, spooning some of the mushroom sauce over them. Reduce the heat to low and cover the skillet. Let the pork chops simmer for 20-25 minutes, or until they are fully cooked through and tender.
  5. Garnish with fresh parsley before serving.
  6. Serve the pork chops with mashed potatoes, rice, or steamed vegetables for a complete meal.

These Mushroom Soup Pork Chops offer a rich, savory flavor that’s both comforting and easy to prepare. The Campbell’s mushroom soup adds a velvety smooth sauce that perfectly complements the juicy pork chops. This dish is not only a quick weeknight dinner but also an elegant choice for a weekend meal. Whether paired with potatoes or a fresh vegetable side, it’s a versatile dish that will become a staple in your recipe rotation.

Mushroom Soup Baked Ziti

Mushroom soup adds a creamy twist to this baked ziti recipe, turning the classic Italian pasta dish into a luscious, comforting meal. With layers of tender ziti pasta, flavorful tomato sauce, and creamy mushroom soup, all baked with melted cheese, this dish is perfect for feeding a crowd or enjoying as a family dinner.

• Ingredients:
  • 1 lb ziti pasta
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 2 cups marinara sauce
  • 1/2 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the Campbell’s Cream of Mushroom Soup, marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, oregano, garlic powder, salt, and pepper. Stir until smooth.
  4. Add the cooked ziti pasta to the sauce mixture and toss to coat evenly.
  5. Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle additional mozzarella and Parmesan cheese on top.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  7. Garnish with fresh basil before serving.

Mushroom Soup Baked Ziti is a creamy, cheesy twist on the classic pasta dish. The addition of Campbell’s mushroom soup creates a smooth, rich sauce that coats the pasta perfectly, making every bite indulgent. This dish is a great way to bring a new layer of flavor to a family favorite and is sure to be a hit at any dinner table. It’s easy to prepare, feeds a crowd, and is guaranteed to satisfy. Whether it’s for a weeknight meal or a special gathering, this baked ziti is sure to impress.

Mushroom Soup Chicken Casserole

This Mushroom Soup Chicken Casserole combines tender chicken, creamy mushroom soup, and savory seasonings into a comforting dish that’s perfect for busy weeknights or family dinners. It’s an easy one-pan recipe that’s hearty, flavorful, and perfect for serving with rice or crusty bread.

• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup sour cream
  • 1 cup grated cheddar cheese
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 1 tablespoon butter, melted
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
  3. In a large bowl, mix together the Campbell’s Cream of Mushroom Soup, sour cream, chicken broth, and 1/2 cup of the cheddar cheese.
  4. Place the chicken breasts in a greased 9×13-inch baking dish. Pour the mushroom soup mixture over the chicken, making sure it is evenly coated.
  5. Sprinkle the remaining cheddar cheese on top.
  6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the casserole.
  7. Bake for 30-35 minutes, or until the chicken is cooked through and the top is golden brown and bubbly.
  8. Serve hot with rice, mashed potatoes, or a side salad.

This Mushroom Soup Chicken Casserole is a simple yet indulgent dish that takes minimal time and effort to prepare but delivers big flavor. The creamy mushroom soup pairs perfectly with the tender chicken, and the cheesy topping gives the dish a comforting, satisfying finish. This casserole is ideal for a quick weeknight meal or when you’re hosting a family gathering. Pair it with your favorite side dish to make it a complete and hearty meal.

Mushroom Soup Beef Stroganoff

This Mushroom Soup Beef Stroganoff is a quick and easy version of the classic comfort dish. With tender beef, a creamy mushroom soup sauce, and a hint of tanginess from sour cream, it’s a satisfying meal that can be served over egg noodles, rice, or mashed potatoes. Perfect for a cozy dinner!

• Ingredients:
  • 1 lb beef stew meat or sirloin, cut into thin strips
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup beef broth
  • 1/2 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup chopped fresh parsley for garnish
  • Cooked egg noodles or rice, for serving
• Instructions:
  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the beef strips to the skillet, seasoning with salt, pepper, and garlic powder. Sauté the beef until browned and cooked through, about 5-7 minutes.
  3. Remove the beef from the skillet and set it aside.
  4. In the same skillet, add the Campbell’s Cream of Mushroom Soup, beef broth, Worcestershire sauce, Dijon mustard, and sour cream. Stir to combine and bring to a simmer.
  5. Return the cooked beef to the skillet and stir to coat with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.
  6. Serve the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley before serving.

This Mushroom Soup Beef Stroganoff is a rich and creamy version of the beloved classic. The Campbell’s mushroom soup creates a smooth, velvety sauce that envelops the tender beef, while the addition of Worcestershire sauce and Dijon mustard gives it a balanced, savory flavor. It’s a meal that’s both comforting and satisfying, perfect for busy nights when you want to enjoy something hearty without spending too much time in the kitchen.

Mushroom Soup Sloppy Joes

Campbell’s mushroom soup adds a creamy, savory twist to traditional sloppy joes. This version uses the soup to create a luscious, flavorful sauce that perfectly complements the ground beef and spices. Served on soft hamburger buns, these mushroom soup sloppy joes are a fun and satisfying meal for the whole family.

• Ingredients:
  • 1 lb ground beef
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 hamburger buns
  • Pickles for topping (optional)
• Instructions:
  1. In a large skillet, brown the ground beef over medium heat, breaking it up into small crumbles as it cooks. Drain any excess fat.
  2. Add the Campbell’s Cream of Mushroom Soup, ketchup, brown sugar, Worcestershire sauce, mustard, paprika, garlic powder, salt, and pepper to the beef. Stir to combine.
  3. Let the mixture simmer on low heat for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
  4. Spoon the sloppy joe mixture onto the hamburger buns and top with pickles, if desired.
  5. Serve hot with your favorite side dishes.

These Mushroom Soup Sloppy Joes are a creative take on a classic favorite. The addition of Campbell’s mushroom soup adds a creamy richness to the traditional sloppy joe sauce, making every bite comforting and flavorful. This is a perfect dish for a casual dinner or a fun family meal, and it’s sure to be a hit with both kids and adults. Try them with crispy fries or a simple salad for a complete meal that’s both easy and delicious.

Mushroom Soup Shepherd’s Pie

Mushroom Soup Shepherd’s Pie is a hearty and comforting dish that layers savory ground beef and vegetables in a rich mushroom soup gravy, topped with creamy mashed potatoes. This twist on the classic shepherd’s pie is easy to make and perfect for a family meal or cozy dinner.

• Ingredients:
  • 1 lb ground beef
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 cup frozen peas and carrots
  • 1/2 cup beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 cups mashed potatoes (prepared or from scratch)
  • 1/2 cup shredded cheddar cheese (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
  3. Add the Campbell’s Cream of Mushroom Soup, beef broth, peas and carrots, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine and bring to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld.
  4. Transfer the beef mixture into a greased 9×13-inch baking dish.
  5. Spoon the mashed potatoes over the beef mixture, spreading evenly. If desired, sprinkle shredded cheddar cheese on top for an extra cheesy finish.
  6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbly.
  7. Let it cool slightly before serving.

This Mushroom Soup Shepherd’s Pie is a perfect comfort food that combines savory beef and vegetables in a creamy mushroom sauce, topped with mashed potatoes for a satisfying meal. The Campbell’s mushroom soup helps create a rich, velvety filling that’s packed with flavor, while the mashed potatoes add a creamy, smooth contrast. It’s a hearty dish that’s ideal for a cozy dinner and will quickly become a family favorite.

Mushroom Soup Meatballs

These Mushroom Soup Meatballs are tender beef meatballs simmered in a creamy mushroom soup sauce, making them a quick and delicious option for dinner. The savory flavor of the mushroom soup creates a rich, flavorful gravy that perfectly complements the meatballs. This dish is ideal served with pasta, rice, or mashed potatoes.

• Ingredients:
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • Fresh parsley for garnish (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  3. Shape the mixture into 16-18 meatballs and place them on a greased baking sheet.
  4. Bake the meatballs in the preheated oven for 15-20 minutes, or until fully cooked.
  5. While the meatballs are baking, prepare the mushroom soup sauce. In a large skillet, combine the Campbell’s Cream of Mushroom Soup, beef broth, Worcestershire sauce, and thyme. Bring to a simmer over medium heat.
  6. Once the meatballs are cooked, transfer them to the skillet with the mushroom sauce. Stir gently to coat the meatballs in the sauce. Simmer for an additional 5-7 minutes, allowing the flavors to blend.
  7. Serve the meatballs hot, garnished with fresh parsley if desired. Serve over pasta, rice, or mashed potatoes.

These Mushroom Soup Meatballs are an easy, yet flavorful dish that’s sure to satisfy the whole family. The tender meatballs, paired with the creamy mushroom sauce, make for a comforting meal that pairs well with your favorite side dishes. The Campbell’s mushroom soup adds richness and depth to the gravy, making this a dish that’s both hearty and delicious. It’s perfect for a cozy family dinner or a weeknight meal.

Mushroom Soup Baked Chicken

This Mushroom Soup Baked Chicken is an effortless and flavorful way to prepare chicken. The chicken is baked in a savory mixture of Campbell’s mushroom soup, creating a creamy sauce that perfectly infuses the chicken with flavor. It’s a one-pan dish that’s perfect for busy nights and pairs well with mashed potatoes or rice.

• Ingredients:
  • 4 bone-in, skinless chicken breasts
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, mix together the Campbell’s Cream of Mushroom Soup, chicken broth, Dijon mustard, garlic powder, rosemary, salt, and pepper.
  3. Place the chicken breasts in a greased 9×13-inch baking dish. Pour the mushroom soup mixture over the chicken, making sure it is evenly covered.
  4. Cover the baking dish with aluminum foil and bake for 30 minutes.
  5. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the chicken is fully cooked and the sauce is bubbling.
  6. If desired, sprinkle grated Parmesan cheese over the top of the chicken during the last 5 minutes of baking.
  7. Serve the baked chicken with mashed potatoes, rice, or your favorite side.

This Mushroom Soup Baked Chicken is a simple and flavorful recipe that uses the rich, creamy mushroom soup to create a luscious sauce. The chicken becomes tender and infused with flavor as it bakes in the sauce. It’s a perfect weeknight meal that’s easy to prepare and requires minimal cleanup. Serve it with a side of mashed potatoes or steamed vegetables to complete this comforting dish.

Mushroom Soup Chicken and Rice Casserole

Mushroom Soup Chicken and Rice Casserole is a classic, comforting dish that combines tender chicken, fluffy rice, and a rich, creamy mushroom sauce. This one-pan meal is perfect for busy nights when you need a satisfying dinner that’s easy to prepare and full of flavor. The Campbell’s cream of mushroom soup creates a luscious gravy that binds everything together.

• Ingredients:
  • 2 cups cooked chicken, shredded
  • 1 cup long-grain white rice (uncooked)
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 1/2 cups chicken broth
  • 1/2 cup frozen peas and carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh parsley (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, uncooked rice, Campbell’s Cream of Mushroom Soup, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  3. Transfer the mixture into a greased 9×13-inch baking dish and cover with aluminum foil.
  4. Bake for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove the foil and sprinkle the shredded cheddar cheese on top if using. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  6. Garnish with fresh parsley before serving.

This Mushroom Soup Chicken and Rice Casserole is a wonderful dish that delivers comfort and convenience. The creamy mushroom sauce, combined with tender chicken and fluffy rice, makes each bite flavorful and satisfying. It’s a great recipe for busy weeknights or when you want a one-pan meal that the whole family will love. You can customize it by adding other vegetables or even switching the chicken for turkey. Either way, it’s a delicious and easy-to-make meal.

Mushroom Soup Beef Stroganoff

This Mushroom Soup Beef Stroganoff is a quick and easy version of the classic dish, using Campbell’s Cream of Mushroom Soup as the base for the sauce. The beef is tender and flavorful, and the creamy sauce pairs perfectly with egg noodles or rice. It’s a comforting and delicious meal that can be prepared in under 30 minutes.

• Ingredients:
  • 1 lb beef sirloin, thinly sliced
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1/2 cup sour cream
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups cooked egg noodles or rice
  • Fresh parsley for garnish
• Instructions:
  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook for 4-5 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
  2. In the same skillet, add the Campbell’s Cream of Mushroom Soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir to combine and bring to a simmer.
  3. Return the cooked beef to the skillet and stir to coat the beef in the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld.
  4. Reduce the heat to low and stir in the sour cream. Cook for an additional 2 minutes, until the sauce is creamy and smooth.
  5. Serve the beef stroganoff over cooked egg noodles or rice and garnish with fresh parsley.

This Mushroom Soup Beef Stroganoff is an easy, quick take on the classic comfort dish. The rich, creamy mushroom sauce pairs perfectly with the tender beef, creating a dish that’s both flavorful and indulgent. By using Campbell’s cream of mushroom soup, you can create a delicious sauce in just minutes, making it perfect for a busy weeknight meal. Serve it with egg noodles or rice for a complete meal that’s sure to please everyone at the table.

Mushroom Soup Ham and Potato Bake

Mushroom Soup Ham and Potato Bake is a savory casserole that layers tender potatoes, smoky ham, and a creamy mushroom sauce. This easy-to-make dish is a great way to use up leftover ham, and the creamy mushroom soup provides a rich, flavorful base that brings all the ingredients together. It’s perfect for a cozy dinner or a hearty side dish.

• Ingredients:
  • 4 large potatoes, peeled and thinly sliced
  • 2 cups cooked ham, cubed
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the Campbell’s Cream of Mushroom Soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
  3. In a greased 9×13-inch baking dish, layer half of the sliced potatoes, followed by half of the cubed ham. Repeat the layers with the remaining potatoes and ham.
  4. Pour the mushroom soup mixture evenly over the potatoes and ham. Cover with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender.
  5. Remove the foil, sprinkle the shredded cheddar cheese over the top if using, and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  6. Garnish with chopped parsley before serving.

Mushroom Soup Ham and Potato Bake is a rich and satisfying dish that combines hearty potatoes, savory ham, and a creamy mushroom sauce. The Campbell’s cream of mushroom soup brings everything together into a delicious, comforting casserole that’s perfect for dinner. It’s an easy way to repurpose leftover ham and create a meal that the whole family will love. Whether served as a main dish or a side, this casserole is sure to be a hit at the table.

Note: More recipes are coming soon!