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One-Pot Chicken Curry made with Condensed Cream of Mushroom Soup

• One-Pot Chicken Curry made with Condensed Cream of Mushroom Soup

  Ingredients

   

  • 1 1/4 pounds boneless, skinless chicken thigh
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)
  • 8 cups loosely packed spinach or kale

   

  Directions

   

  1. Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from pan
  2. Add the curry powder to the skillet and cook and stir for 1 minute. Add the soup and milk and stir until smooth. Add the potatoes and heat to a boil. Reduce the heat to low.
  3. Cover and cook 25 minutes or until the potatoes are tender.
  4. Return the chicken to the skillet. Add the spinach. Cover and cook for 5 minutes or until the chicken is cooked through and the spinach is wilted, stirring occasionally. Season to taste.

   

  15-Minute Chicken & Rice Dinner made with Condensed Cream of Chicken Soup

  Ingredients

   

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
  • 1 tablespoon vegetable oil
  • 1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
  • 1 1/2 cups water
  • 1/4 teaspoon paprika
  • 2 cups uncooked instant white rice
  • 2 cups fresh or frozen broccoli florets

   

  Directions

   

  1. Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, 1 1/2 cups water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.

   

  Green Bean Casserole made with Condensed Cream of Mushroom Soup

  Ingredients

   

  • 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1 dash black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French’s French Fried Onions

   

  Directions

   

  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.