22+ Delicious and Easy Campbell’s Chicken Soup Recipes for Every Meal

Campbell’s Chicken Soup is a pantry staple for many, offering not only convenience but also a creamy, comforting base for countless dishes.

Whether you’re looking to create a quick weeknight meal or a hearty dish for a special occasion, Campbell’s Chicken Soup serves as the perfect starting point.

In this article, we’ve compiled a collection of 22+ mouthwatering recipes that transform the beloved soup into savory casseroles, creamy pastas, delicious stews, and more.

These recipes are versatile, easy to make, and full of flavor, making them ideal for busy families or anyone in need of a quick and satisfying meal.

So, grab a can of Campbell’s Chicken Soup and get ready to dive into these creative and comforting dishes!

22+ Delicious and Easy Campbell’s Chicken Soup Recipes for Every Meal

Campbell’s Chicken Soup is a pantry staple for many, offering not only convenience but also a creamy, comforting base for countless dishes.

Whether you’re looking to create a quick weeknight meal or a hearty dish for a special occasion, Campbell’s Chicken Soup serves as the perfect starting point.

In this article, we’ve compiled a collection of 22+ mouthwatering recipes that transform the beloved soup into savory casseroles, creamy pastas, delicious stews, and more.

These recipes are versatile, easy to make, and full of flavor, making them ideal for busy families or anyone in need of a quick and satisfying meal.

So, grab a can of Campbell’s Chicken Soup and get ready to dive into these creative and comforting dishes!

Campbell’s Chicken Soup and Rice Casserole

This hearty casserole is a comforting and easy-to-make dish that brings together the flavors of Campbell’s Chicken Soup, seasoned rice, and tender chicken. Perfect for busy weeknights or a cozy family dinner, this recipe requires minimal prep and delivers a creamy, satisfying meal that’s sure to please everyone.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 ½ cups cooked rice
• 2 cups cooked, shredded chicken
• 1 cup frozen peas
• ½ cup milk
• 1 cup shredded cheddar cheese
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine Campbell’s Cream of Chicken Soup, milk, garlic powder, salt, and pepper. Stir until smooth.
3. Add in the cooked rice, shredded chicken, and frozen peas. Mix until all ingredients are evenly coated with the soup mixture.
4. Transfer the mixture into a greased 9×13-inch casserole dish.
5. Top with shredded cheddar cheese and drizzle with olive oil.
6. Cover with foil and bake for 25 minutes.
7. After 25 minutes, remove the foil and bake for another 5-10 minutes, or until the cheese is golden and bubbly.
8. Let it cool for a few minutes before serving.

This Chicken Soup and Rice Casserole is the ultimate in comfort food. The creamy, rich texture of Campbell’s Chicken Soup ties everything together, while the shredded chicken and peas add heartiness and color. Whether you’re feeding a hungry family or meal prepping for the week ahead, this casserole will quickly become a go-to favorite in your recipe rotation. Simple, satisfying, and oh-so-delicious!

Campbell’s Chicken Soup Tortilla Soup

This easy-to-make tortilla soup is a zesty twist on the classic chicken soup, using Campbell’s Condensed Cream of Chicken Soup as a creamy base. Topped with crispy tortilla strips, fresh avocado, and a squeeze of lime, this soup is a flavorful and warming dish that’s perfect for any season. It’s a great way to bring a bit of spice to your dinner table in no time!

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes with green chilies
• 2 cups cooked, shredded chicken
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup tortilla chips, crushed
• 1 ripe avocado, diced
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine Campbell’s Cream of Chicken Soup and chicken broth. Stir over medium heat until smooth and heated through.
2. Add the diced tomatoes with green chilies, shredded chicken, chili powder, cumin, salt, and pepper. Stir to combine.
3. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Serve the soup in bowls, topping with crushed tortilla chips, diced avocado, a squeeze of lime, and fresh cilantro.
5. Optional: Serve with extra tortilla chips on the side for crunch.

Campbell’s Chicken Soup Tortilla Soup offers a delightful combination of creamy richness and spicy zest. The crushed tortilla chips provide an irresistible crunch, while the avocado and lime offer a fresh contrast to the warmth of the soup. This is a fantastic recipe for those who love a little spice with their comfort food. It’s quick, flavorful, and perfect for sharing with family or friends on a cozy evening.

Campbell’s Chicken Soup Pot Pie

This Campbell’s Chicken Soup Pot Pie combines the comforting flavors of a creamy chicken soup filling with a flaky, golden pie crust. Packed with chicken, vegetables, and savory seasonings, this dish is a one-pan meal that’s perfect for busy nights or special occasions. The creamy soup base, along with the buttery crust, will transport you to comfort food heaven with every bite.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• ½ cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine Campbell’s Cream of Chicken Soup, milk, shredded chicken, mixed vegetables, thyme, salt, and pepper. Stir until all ingredients are well incorporated.
3. Roll out one of the pie crusts and place it into the bottom of a 9-inch pie dish.
4. Pour the chicken and vegetable mixture into the pie crust.
5. Roll out the second pie crust and place it over the filling. Press the edges to seal and cut a few slits in the top to allow steam to escape.
6. Brush the top crust with the beaten egg to give it a golden finish.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pot pie to cool for 5 minutes before serving.

Campbell’s Chicken Soup Pot Pie brings a comforting, homey feeling to your dinner table. The creamy filling is rich with flavor and the perfect contrast to the crispy, flaky crust. This is a dish that’s not only easy to prepare but also perfect for meal prep or feeding a crowd. With the hearty combination of chicken, vegetables, and a flavorful soup base, this pot pie will become a family favorite in no time!

Campbell’s Chicken Soup Alfredo Bake

This Chicken Soup Alfredo Bake is a rich and creamy casserole that combines Campbell’s Condensed Cream of Chicken Soup with a decadent Alfredo sauce. With tender pieces of chicken and a cheesy pasta base, this dish is an absolute crowd-pleaser. It’s perfect for a cozy family dinner or a meal that you can make ahead and bake when needed.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 cup heavy cream
• 2 cups cooked rotini or penne pasta
• 2 cups cooked, shredded chicken
• 1 ½ cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine Campbell’s Cream of Chicken Soup and heavy cream. Stir in garlic powder, Italian seasoning, salt, and pepper until smooth.
3. In a large mixing bowl, combine the cooked pasta, shredded chicken, mozzarella cheese, and Parmesan cheese. Pour the soup mixture over the pasta and chicken, then stir until evenly combined.
4. Transfer the mixture into a greased 9×13-inch baking dish.
5. Cover with foil and bake for 25 minutes.
6. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh parsley before serving.

The Campbell’s Chicken Soup Alfredo Bake is a creamy, cheesy, and comforting dish that’s perfect for any occasion. The creamy Alfredo base, combined with tender chicken and pasta, creates a satisfying meal the whole family will love. This is an excellent make-ahead dish, as it can be assembled and stored in the fridge, then baked when you’re ready to eat. It’s the perfect combination of rich flavors and textures, making it a sure hit at the dinner table.

Campbell’s Chicken Soup and Vegetable Stew

This Chicken Soup and Vegetable Stew is a nourishing, hearty dish that’s perfect for chilly days. With Campbell’s Cream of Chicken Soup as the base, this stew is packed with tender chicken, fresh vegetables, and a savory broth. It’s simple to prepare and will warm you up from the inside out, offering the perfect balance of flavor and comfort.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 4 cups chicken broth
• 2 cups cooked, shredded chicken
• 2 carrots, diced
• 2 potatoes, peeled and diced
• 1 cup green beans, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the diced carrots, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in Campbell’s Cream of Chicken Soup, chicken broth, shredded chicken, thyme, rosemary, salt, and pepper.
4. Bring the stew to a simmer, then reduce the heat and let it cook for 25-30 minutes, or until the vegetables are tender and the stew has thickened.
5. Taste and adjust seasoning if needed before serving.

This Campbell’s Chicken Soup and Vegetable Stew is a one-pot wonder that’s easy to make and incredibly satisfying. The rich, creamy soup base brings the vegetables and chicken together in a comforting, flavorful way. Whether you’re looking for a quick dinner or a filling meal for a cold day, this stew offers warmth and nutrition in every bite. The combination of tender chicken, hearty vegetables, and savory herbs makes this dish a must-try for anyone seeking a hearty, wholesome meal.

Campbell’s Chicken Soup Enchiladas

These Chicken Soup Enchiladas take the classic Mexican dish to the next level by incorporating Campbell’s Cream of Chicken Soup for a creamy and flavorful filling. Packed with seasoned chicken, cheese, and topped with a tangy enchilada sauce, these enchiladas are the perfect fusion of comfort and flavor. They’re easy to prepare and make a great dish for family dinners or casual gatherings.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup sour cream
• 1 can (10 oz) red enchilada sauce
• 8 flour tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine Campbell’s Cream of Chicken Soup, sour cream, cumin, chili powder, salt, and pepper. Stir in the shredded chicken and half of the shredded cheddar and mozzarella cheese.
3. Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
4. Spread a small amount of enchilada sauce at the bottom of a greased 9×13-inch baking dish.
5. Place a spoonful of the chicken mixture in the center of each tortilla and roll it up tightly. Place the filled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
7. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving.

Campbell’s Chicken Soup Enchiladas are a flavorful, creamy twist on the traditional enchilada. The creamy chicken filling, combined with the spicy enchilada sauce and melted cheese, creates a satisfying meal that will become a family favorite. These enchiladas are easy to prepare, making them perfect for busy weeknights or a special dinner. Whether served with a side of rice or a fresh salad, they are sure to please everyone at the table.

Campbell’s Chicken Soup Stuffed Peppers

These Chicken Soup Stuffed Peppers are a deliciously unique take on stuffed peppers, using Campbell’s Condensed Cream of Chicken Soup as the creamy base. The peppers are filled with a flavorful mixture of rice, chicken, and vegetables, and baked until tender. The creamy soup ties the dish together, making each bite comforting and rich. This is a perfect dish for a satisfying dinner or as a meal prep option.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 4 large bell peppers, tops removed and seeds discarded
• 2 cups cooked rice
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• ½ cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the cooked rice, shredded chicken, frozen corn, diced onion, garlic powder, oregano, and Campbell’s Cream of Chicken Soup. Season with salt and pepper to taste.
3. Stuff each bell pepper with the rice and chicken mixture, pressing gently to pack the filling inside.
4. Place the stuffed peppers in a baking dish, and cover with foil. Bake for 25 minutes.
5. Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Let the peppers cool for a few minutes before serving.

Campbell’s Chicken Soup Stuffed Peppers offer a wonderful balance of flavors and textures. The creamy filling made with Campbell’s Soup is the perfect complement to the tender, roasted peppers. This dish can be easily customized with different vegetables or cheeses to suit your taste. It’s an easy-to-make, nutritious meal that’s perfect for family dinners or meal prepping for the week ahead.

Campbell’s Chicken Soup and Potato Gratin

This Chicken Soup and Potato Gratin is a comforting, creamy side dish that’s hearty enough to be a main course. Layers of tender potatoes are baked in a rich, creamy mixture of Campbell’s Condensed Cream of Chicken Soup, cheese, and herbs. This gratin is perfect for any family meal or holiday dinner, and it’s sure to impress with its creamy texture and savory flavor.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 4 large potatoes, peeled and thinly sliced
• 1 ½ cups shredded Gruyère or cheddar cheese
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon butter, for greasing the pan

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter.
2. In a medium bowl, combine Campbell’s Cream of Chicken Soup, heavy cream, garlic powder, thyme, salt, and pepper. Stir until smooth.
3. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the soup mixture over the potatoes and top with half of the shredded cheese.
4. Repeat with another layer of potatoes, soup mixture, and cheese.
5. Cover the dish with foil and bake for 45 minutes.
6. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Let the gratin cool for a few minutes before serving.

This Chicken Soup and Potato Gratin is a rich and flavorful dish that makes for the perfect side or main course. The creamy soup base provides a comforting texture, while the potatoes absorb all the delicious flavors of the soup, cheese, and herbs. Whether served with roasted meats or enjoyed on its own, this gratin will undoubtedly become a favorite in your recipe collection. It’s a cozy, satisfying dish that brings warmth to any table.

Campbell’s Chicken Soup Skillet Dinner

This Chicken Soup Skillet Dinner is a quick and easy one-pan meal that’s full of flavor and perfect for busy nights. Using Campbell’s Cream of Chicken Soup as the base, the dish combines chicken, rice, and vegetables into a creamy, savory skillet meal. It’s all made in one pan, so cleanup is a breeze, and the whole family will love the delicious combination of ingredients.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 cup chicken broth
• 2 cups cooked chicken, cubed
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup long-grain rice
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned, about 5-7 minutes.
2. Add the frozen vegetables, chicken broth, rice, onion powder, garlic powder, salt, and pepper to the skillet. Stir to combine.
3. Pour in Campbell’s Cream of Chicken Soup and mix well. Bring the mixture to a simmer, then cover the skillet with a lid.
4. Reduce the heat to low and let it cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5. Remove from heat and let it rest for a few minutes before serving.

Campbell’s Chicken Soup Skillet Dinner is a super simple, yet flavorful meal that takes just one pan to make. The creamy soup creates a comforting base for the rice and chicken, while the mixed vegetables add color and nutrition. This dish is perfect for when you need a satisfying dinner in a hurry with minimal cleanup. It’s a versatile recipe that can be adapted with your favorite vegetables or seasonings, making it a great addition to your meal rotation.

Campbell’s Chicken Soup and Broccoli Casserole

This Chicken Soup and Broccoli Casserole is a hearty and wholesome dish that brings together tender chicken, nutritious broccoli, and a creamy, cheesy base made with Campbell’s Condensed Cream of Chicken Soup. The casserole is baked to perfection with a crispy topping, making it a family-friendly dinner that’s both comforting and easy to prepare. It’s a great option for meal prep, and leftovers taste just as delicious the next day.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 3 cups fresh broccoli florets
• 1 cup cooked rice
• 1 ½ cups shredded cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine Campbell’s Cream of Chicken Soup, shredded chicken, cooked rice, garlic powder, salt, and pepper. Stir until well mixed.
3. Steam the broccoli florets until tender, about 4-5 minutes, and then add them to the soup mixture. Stir until the broccoli is evenly incorporated.
4. Transfer the mixture to the prepared baking dish and top with 1 cup of shredded cheddar cheese.
5. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the casserole.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
7. Serve hot and enjoy!

This Chicken Soup and Broccoli Casserole is a perfect weeknight dinner that combines creamy and cheesy flavors with the freshness of broccoli. The combination of tender chicken, rice, and vegetables creates a balanced meal that the whole family will enjoy. With the crispy breadcrumb topping, every bite offers a satisfying crunch. This dish can be easily customized with different vegetables or seasonings to suit your tastes and is an excellent option for meal prepping or leftovers.

Campbell’s Chicken Soup and Mushroom Risotto

This Chicken Soup and Mushroom Risotto is a rich and creamy dish that uses Campbell’s Condensed Cream of Chicken Soup as the base for a delicious, velvety risotto. With sautéed mushrooms, tender chicken, and perfectly cooked rice, this risotto offers a comforting and elegant meal. It’s a great option for a cozy dinner or special occasion when you want to impress with minimal effort.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 1 ½ cups Arborio rice
• 2 cups cooked, shredded chicken
• 1 cup sliced mushrooms (button or cremini)
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the sliced mushrooms to the pan and cook for another 4-5 minutes, until they are browned and tender.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
4. Pour in Campbell’s Cream of Chicken Soup and chicken broth, stirring to combine. Bring the mixture to a simmer.
5. Cook the risotto over low heat, stirring frequently, until the rice is tender and has absorbed most of the liquid, about 20-25 minutes.
6. Once the risotto is cooked, stir in the shredded chicken and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley.

Campbell’s Chicken Soup and Mushroom Risotto is a luxurious dish that brings comforting flavors with a sophisticated twist. The creamy soup base creates the perfect texture for the risotto, while the mushrooms and chicken provide depth and richness. Whether served as a main course or as part of a larger meal, this risotto is sure to impress. It’s a great way to elevate a simple dish into something truly special with minimal effort.

Campbell’s Chicken Soup and Spinach Lasagna

This Chicken Soup and Spinach Lasagna is a delicious twist on the classic Italian dish, with Campbell’s Cream of Chicken Soup adding a rich, creamy texture to the layers of pasta, chicken, spinach, and cheese. This easy-to-make lasagna is full of flavor and perfect for feeding a crowd. It’s a comforting, savory meal that’s guaranteed to satisfy and is great for meal prep or making ahead of time.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 cups fresh spinach, wilted and chopped
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together ricotta cheese, egg, basil, garlic powder, salt, and pepper. Stir in the shredded chicken, spinach, and 1 cup of mozzarella cheese.
3. In a separate bowl, combine Campbell’s Cream of Chicken Soup with a little bit of water or chicken broth to thin it out slightly.
4. Start assembling the lasagna by layering 3 cooked lasagna noodles at the bottom of the dish. Spread a third of the chicken and spinach mixture on top, followed by a third of the soup mixture.
5. Repeat the layers twice, finishing with a layer of noodles, soup mixture, and the remaining mozzarella and Parmesan cheese on top.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
7. Let the lasagna rest for a few minutes before serving.

This Chicken Soup and Spinach Lasagna is a creamy, savory dish that puts a new spin on a classic favorite. The addition of Campbell’s Cream of Chicken Soup makes for a luscious, velvety sauce that binds the layers together beautifully. The spinach adds a healthy touch, while the combination of cheeses and chicken creates a rich and satisfying meal. This lasagna is perfect for dinner parties, family meals, or making ahead for an easy weeknight dinner. It’s sure to be a hit with everyone who tries it!

Campbell’s Chicken Soup Chicken Pot Pie

Campbell’s Chicken Soup Chicken Pot Pie takes the classic comfort food to the next level with its creamy filling made with Campbell’s Condensed Cream of Chicken Soup. The filling features tender chicken, carrots, peas, and a savory blend of spices, all wrapped in a flaky, buttery crust. It’s the perfect dish to serve for a cozy dinner or a family meal, offering a satisfying balance of flavors and textures.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 1 cup frozen peas
• 1 cup diced carrots
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups chicken broth
• 1 tablespoon butter
• 1 sheet refrigerated pie crust (or two, for top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the frozen peas, diced carrots, garlic powder, thyme, salt, and pepper to the pan. Stir in the shredded chicken.
4. Pour in Campbell’s Cream of Chicken Soup and chicken broth, stirring to combine. Let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.
5. Roll out one sheet of pie crust and fit it into the prepared pie dish. Pour the chicken mixture into the crust.
6. Roll out the second sheet of pie crust and place it over the filling, trimming any excess dough. Press the edges to seal and cut small slits in the top to allow steam to escape.
7. Bake for 35-40 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before serving.

This Chicken Pot Pie is a comforting, creamy dish that brings all the nostalgic flavors of a classic chicken pot pie with the added richness of Campbell’s Cream of Chicken Soup. The flaky crust pairs beautifully with the tender chicken and veggies, creating a satisfying meal that will keep everyone coming back for more. Whether you’re feeding a crowd or making it for a cozy family dinner, this dish is a surefire way to bring comfort to your table.

Campbell’s Chicken Soup Chicken Alfredo Bake

The Chicken Alfredo Bake made with Campbell’s Condensed Cream of Chicken Soup is a creamy and cheesy dish that’s perfect for a hearty dinner. Tender chicken is combined with pasta, a creamy Alfredo sauce made from Campbell’s Soup, and a blend of mozzarella and Parmesan cheeses. It’s baked to perfection for a golden, bubbly top that’s sure to satisfy.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 3 cups cooked pasta (penne or rotini works best)
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix together Campbell’s Cream of Chicken Soup, heavy cream, garlic powder, basil, salt, and pepper. Stir in the shredded chicken and cooked pasta until well combined.
3. Transfer the mixture into the prepared baking dish.
4. Sprinkle the shredded mozzarella and Parmesan cheese over the top. If you like a crispy topping, sprinkle breadcrumbs over the cheese layer.
5. Dot the top with small pieces of butter and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Let the dish rest for a few minutes before serving.

This Chicken Alfredo Bake with Campbell’s Cream of Chicken Soup is a rich, creamy, and cheesy dish that’s perfect for a satisfying dinner. The soup creates a smooth Alfredo sauce that envelops the chicken and pasta, while the cheeses add a wonderful melt-in-your-mouth experience. It’s an easy and delicious way to serve up a comforting dinner for the whole family. Plus, with the option to top it with breadcrumbs, you get a crispy contrast that elevates the dish.

Campbell’s Chicken Soup and Vegetable Stew

This Chicken Soup and Vegetable Stew is a comforting, hearty meal that combines tender chicken, a variety of vegetables, and the creamy goodness of Campbell’s Condensed Cream of Chicken Soup. The stew is perfect for a chilly evening and is loaded with wholesome ingredients, making it both nutritious and satisfying. With just one pot, it’s a simple recipe that’s easy to make and clean up afterward.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 cups diced potatoes
• 1 cup sliced carrots
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, chopped
• 1 onion, diced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pot, heat a bit of oil over medium heat and sauté the diced onion for 3-4 minutes until softened.
2. Add the diced potatoes, carrots, corn, and green beans to the pot and stir for 5 minutes.
3. Pour in the chicken broth, Campbell’s Cream of Chicken Soup, and season with thyme, garlic powder, salt, and pepper. Stir everything together until well mixed.
4. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the vegetables are tender.
5. Stir in the shredded chicken and let the stew cook for an additional 5 minutes to heat the chicken through.
6. Taste and adjust seasoning with salt and pepper as needed before serving.

Campbell’s Chicken Soup and Vegetable Stew is the epitome of comfort food. The creamy, rich base made from the soup is the perfect foundation for the hearty mix of chicken and vegetables. This dish is not only filling and flavorful but also simple to make with ingredients you likely already have on hand. It’s a great option for busy nights, and it reheats wonderfully for leftovers, making it a great make-ahead meal for the week.

Campbell’s Chicken Soup Chicken and Rice Casserole

Campbell’s Chicken Soup Chicken and Rice Casserole is a simple yet flavorful one-dish meal that combines tender chicken, rice, and a creamy chicken soup base. The addition of savory seasonings and a crispy topping makes this casserole an easy weeknight dinner that the whole family will love. It’s a complete meal in one dish, making cleanup a breeze while delivering comforting flavors.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 1 small onion, chopped
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• Salt and pepper to taste
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine Campbell’s Cream of Chicken Soup, chicken broth, garlic powder, dried parsley, salt, and pepper. Stir in the rice, cooked chicken, peas, and chopped onion.
3. Pour the mixture into the prepared baking dish and cover with foil.
4. Bake for 30 minutes, then remove the foil, sprinkle shredded cheddar cheese over the top, and drizzle with melted butter.
5. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the rice is fully cooked.
6. Let the casserole cool for a few minutes before serving.

This Chicken and Rice Casserole with Campbell’s Cream of Chicken Soup is the ultimate comfort food. The creamy base, paired with tender chicken and rice, creates a satisfying and filling dish. The addition of peas and melted cheddar cheese adds flavor and texture, while the crispy top from the butter and cheese brings it all together. This casserole is perfect for busy nights or when you want a hearty meal with minimal effort.

Campbell’s Chicken Soup and Corn Chowder

This Chicken Soup and Corn Chowder is a creamy, comforting soup that combines the savory richness of Campbell’s Cream of Chicken Soup with sweet corn and tender chicken. With its smooth texture and hearty vegetables, this chowder is perfect for a cozy evening at home. It’s a delicious way to use Campbell’s Soup in a lighter yet still satisfying meal that will warm you from the inside out.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 cups frozen corn kernels
• 1 medium potato, diced
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the diced onion in a little bit of oil or butter over medium heat until softened, about 3-4 minutes.
2. Add the diced potatoes, frozen corn, and garlic powder to the pot. Stir for a few minutes to combine.
3. Pour in the chicken broth, Campbell’s Cream of Chicken Soup, and milk. Stir everything together and bring the soup to a simmer.
4. Add the shredded chicken, dried thyme, salt, and pepper. Continue to simmer for about 15-20 minutes, or until the potatoes are tender and the flavors are well blended.
5. Taste and adjust seasoning as needed.
6. Serve the chowder hot, garnished with fresh parsley.

This Chicken Soup and Corn Chowder is a perfect combination of creamy and savory flavors with the sweetness of corn and the richness of chicken. It’s a comforting and filling soup that’s ideal for cool evenings. The creaminess from the soup base and milk makes it indulgent, while the vegetables add freshness and texture. Serve it with crusty bread for a complete meal that’s sure to warm you up.

Campbell’s Chicken Soup and Sweet Potato Stew

This Chicken Soup and Sweet Potato Stew is a healthy and hearty dish that blends the creamy texture of Campbell’s Cream of Chicken Soup with the natural sweetness of tender sweet potatoes. It’s a comforting, nutrient-packed meal that’s perfect for a cozy dinner. The combination of chicken, sweet potatoes, and flavorful spices makes this stew both satisfying and nutritious, perfect for fall or any time you want something comforting.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 medium sweet potatoes, peeled and cubed
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, chopped
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes, ground cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the stew to a simmer. Let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in Campbell’s Cream of Chicken Soup and shredded chicken. Continue to simmer for an additional 10 minutes to allow the flavors to meld.
5. Taste and adjust seasoning as needed.
6. Serve the stew hot, garnished with fresh cilantro.

This Chicken Soup and Sweet Potato Stew is the perfect balance of creamy, savory, and sweet flavors. The natural sweetness of the sweet potatoes pairs wonderfully with the savory chicken and spices, while Campbell’s Cream of Chicken Soup creates a smooth and satisfying base. This stew is not only comforting but also packed with nutrients, making it a perfect choice for a cozy, healthy meal that’s full of flavor.

Campbell’s Chicken Soup Chicken and Broccoli Casserole

Campbell’s Chicken Soup Chicken and Broccoli Casserole is an easy, creamy, and hearty dish perfect for a family dinner. The combination of tender chicken, fresh broccoli, and a creamy chicken soup base, topped with a crunchy breadcrumb crust, makes this casserole a crowd-pleaser. It’s a simple and satisfying recipe that is both nutritious and delicious, offering a flavorful balance of textures.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 cups broccoli florets (steamed or fresh)
• 1 cup cooked rice
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine Campbell’s Cream of Chicken Soup, garlic powder, salt, and pepper. Add the cooked rice, shredded chicken, steamed broccoli, and diced onion. Stir until everything is well coated with the soup mixture.
3. Transfer the mixture into the prepared baking dish and spread it out evenly.
4. Sprinkle shredded cheddar cheese over the top.
5. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese.
6. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
7. Let the casserole sit for a few minutes before serving.

This Chicken and Broccoli Casserole made with Campbell’s Cream of Chicken Soup is an easy and comforting meal that combines wholesome ingredients in a creamy and cheesy dish. The broccoli adds a nice crunch, while the tender chicken and cheesy sauce create a rich flavor profile. This casserole is perfect for a family dinner and can easily be prepared ahead of time for a no-fuss meal.

Campbell’s Chicken Soup Chicken and Mushroom Skillet

Campbell’s Chicken Soup Chicken and Mushroom Skillet is a one-pan dish that brings together juicy chicken, savory mushrooms, and a rich, creamy sauce made with Campbell’s Cream of Chicken Soup. This easy recipe is full of flavor and requires minimal prep, making it an excellent choice for a quick weeknight dinner. The creamy sauce pairs perfectly with rice, pasta, or crusty bread, making it a versatile and satisfying dish.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 cups sliced mushrooms
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until softened and lightly browned.
2. Add the shredded chicken to the skillet and cook for an additional 2-3 minutes.
3. Pour in Campbell’s Cream of Chicken Soup and chicken broth, stirring to combine. Add garlic powder, thyme, and black pepper.
4. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the chicken is fully heated through.
5. Garnish with fresh parsley before serving.
6. Serve the chicken and mushroom skillet with your choice of rice, pasta, or bread.

This Chicken and Mushroom Skillet with Campbell’s Cream of Chicken Soup is an incredibly easy and delicious dish. The creamy sauce, combined with the savory chicken and mushrooms, creates a meal that’s full of flavor and comfort. This dish comes together quickly and can be served with various sides, making it perfect for busy evenings when you need a satisfying meal in a short amount of time.

Campbell’s Chicken Soup Chicken Taco Soup

Campbell’s Chicken Soup Chicken Taco Soup is a bold and flavorful dish that combines the classic taste of tacos with the creamy goodness of Campbell’s Condensed Cream of Chicken Soup. This hearty soup is filled with tender chicken, beans, corn, and spices, creating a deliciously creamy and spicy bowl of comfort. It’s the perfect dish for taco night or any time you’re craving something warm and satisfying.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 packet taco seasoning mix
• 3 cups chicken broth
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions:

1. In a large pot, combine Campbell’s Cream of Chicken Soup, chicken broth, taco seasoning, chili powder, cumin, salt, and pepper. Stir until well combined.
2. Add the shredded chicken, black beans, and corn to the pot. Bring the soup to a simmer over medium heat, stirring occasionally.
3. Let the soup cook for 20-25 minutes, allowing the flavors to meld together.
4. Taste and adjust seasoning if necessary.
5. Serve the soup hot with optional toppings such as sour cream, shredded cheese, and chopped cilantro.

This Chicken Taco Soup made with Campbell’s Cream of Chicken Soup is a fantastic way to enjoy the flavors of tacos in a warm, comforting bowl. The creamy base and spicy seasonings create a rich, satisfying soup that’s full of texture from the chicken, beans, and corn. It’s the perfect meal to serve on a chilly evening or when you’re craving a comforting, flavorful soup. The optional toppings allow you to customize the dish to your liking for an even more indulgent experience.

Campbell’s Chicken Soup Chicken and Vegetable Stew

Campbell’s Chicken Soup Chicken and Vegetable Stew is a wholesome and hearty dish that combines tender chicken with a variety of colorful vegetables and a creamy base. Made with Campbell’s Cream of Chicken Soup, this stew is rich, comforting, and full of flavor. Packed with nutrients from vegetables like carrots, potatoes, and peas, this dish is a complete meal that’s perfect for cozy nights or when you want to serve a wholesome, satisfying dinner.

Ingredients:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
• 2 cups cooked, shredded chicken
• 2 medium potatoes, peeled and cubed
• 1 cup carrots, sliced
• 1 cup frozen peas
• 1 small onion, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the cubed potatoes, sliced carrots, and dried thyme. Stir to combine and cook for 5 minutes, allowing the vegetables to begin softening.
3. Pour in the chicken broth and bring to a simmer. Let it cook for about 15 minutes, or until the potatoes and carrots are tender.
4. Stir in Campbell’s Cream of Chicken Soup and shredded chicken. Add salt and pepper to taste.
5. Continue to cook for another 5-7 minutes, until everything is well combined and heated through.
6. Stir in the frozen peas and cook for an additional 2 minutes.
7. Serve hot, garnished with fresh herbs if desired.

This Chicken and Vegetable Stew, made with Campbell’s Cream of Chicken Soup, is a perfect example of a wholesome and satisfying meal. The creamy soup base adds richness to the hearty vegetables and tender chicken, while the fresh flavors from the vegetables create a comforting, balanced dish. It’s an easy recipe to prepare and a great way to enjoy a filling, nutritious meal in one pot.