Ingredients

• 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 4-ounce can chopped green chilies
• 8 8-inch flour tortillas, warmed
• 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Preparation

1. Stir soup and sour cream in small bowl.
2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.

Preparation Time

20 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Source

Campbell's Cooking Soups

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust. Serve with a mixed green salad, and for dessert, offer ice cream and Pepperidge Farm cookies.

Ingredients

• 1 (10 3/4-ounce) can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
• 1 package (about 9 ounces) frozen mixed vegetables, thawed
• 1 cup cubed cooked chicken or turkey
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix

Preparation

1. Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
2. Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.

Preparation Time

10 minutes

Bake Time

30 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Tip: As a variation, substitute Campbell's Cream of Chicken with Herbs Soup.

Source

Campbell's

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients

• 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 2 cups fresh or frozen vegetables
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded Cheddar cheese

Preparation

1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.

Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups