Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]
Our cream of chicken soup is a key ingredient in these recipes. It makes a great base for a sauce, thickens up pies with hearty flavour and brings a warming sense of comfort that you can only get with Campbell’s.
1. Pie Like Mamma Used To Make
This warming pie is the perfect crowd-pleaser for when it’s cold outside! Using a combination of chicken, pancetta and a can of Campbell’s Condensed Cream Of Chicken, you’re all set.
Delightfully simple, our Chicken and Vegetable Biryani is a flavour packed dish that you’re bound to love. Using our Condensed Cream of Chicken Soup to take the sauce to the next level.
1 green pepper, deseeded, cored and finely chopped
1 295g can Campbell’s Condensed Cream of Chicken Soup
350g basmati rice, rinsed well and drained
1/2 tsp ground turmeric
Fresh coriander to garnish (optional)
How to make Creamy Shortcut Chicken And Vegetable Biryani
Heat the oil in a large non-stick frying pan and fry the chicken over a high heat for 6-7 minutes until lightly browned. Remove with a slotted spoon and set aside
Add the onions and fry for 8-10 minutes until golden and caramelised
Add the garlic, if using, and cook for a further 2-3 minutes. Remove half the onions and set aside
Add the curry powder and pepper to the remaining onions and cook for 1-2 minutes stirring continuously. Return the chicken to the pan with the soup and add 150ml / ¼ pint water. Bring to the boil and stir well
Cook the rice according to the packet instructions. Drain well and tip over the chicken mixture so it is covered
Mix together the ground turmeric and 1 tbsp water. Drizzle randomly over the top of the rice
Cover with a tightly fitting lid and cook for 10 minutes
Fluff up with a fork and serve scattered with the remaining onions and coriander, if using
Add the chicken breasts and spoon over the mixture, bake in the centre of the oven for 50 minutes or until the chicken is cooked through and the rice is tender.
Top the casserole with the cheese and grill until the cheese is golden brown.
Serve with a mixed leaf salad.
How to Make Chicken Casserole with Campbell’s Soup
This casserole recipe is simple cooking to a T, using prepared ingredients like Campbell’s canned soup and sour cream. Get the recipe at Tasting Table.
Ingredients
4 boneless, skinless chicken breasts1 package egg noodlesOne 10¾-ounce can cream of mushroom soupOne 10¾-ounce can cream of chicken soupOne 8-ounce container sour creamKosher salt and freshly ground black pepper, to taste4 slices white bread1 stick unsalted butter, plus more for greasing
Directions
Preheat the oven to 350 F.
In a medium-sized saucepan, cover the chicken breasts with cold, salted water by 1 inch, and bring to a low boil over medium-high heat. Simmer the chicken breasts until cooked through, 8 to 10 minutes.
Remove the chicken out of the liquid, and set aside to cool.
Once the chicken is cool enough to handle, shred into small pieces.
Meanwhile, bring the cooking liquid back to a boil, and cook the egg noodles until slightly underdone, 6 minutes.
In a medium-sized bowl, mix together the shredded chicken, noodles, soups, and sour cream. Season with salt and pepper.
Place the mixture into a lightly greased 11½-by-7½-by-2-inch oblong pan.
Crumble the bread over the top of the casserole, then pour the melted butter evenly over the top.
Bake until slightly browned on top, 20 minutes. Serve warm.
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.ADD soup, water, paprika and pepper. Heat to a boil.STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.TIP: *For creamier dish, use 1 1/2 cups rice
Easy Campbell’s Soup Recipes
Chicken Hashbrown Casserole Recipe
Long day? Need to have dinner ready in the next hour? Don’t worry. I have just the dish for you.
This Campbell Chicken Hashbrown Casserole isn’t only easy and fast to make it’s mind-blowing in flavor.
The best part is that you only need 30 minutes to an hour to bake in the oven then you’re ready for dinner.
This will be your go-to dish on a hard rough day. Trust me!
Now the secret ingredient that adds the dripping gooey deliciousness to the plate is the cheddar cheese.
You can’t go without it! If you don’t have cheddar lying around the house, no biggie, you can substitute it for any grated cheese in your fridge.
Preferably one close to cheddar is best. No more stressing over a quick but mouthwatering dinner that even the kids will love.
Quick & Easy Creamy Chicken Soup Recipe
Ingredients
1 tbsp olive oil
1 leek, (white part only) halved and thinly sliced
2 sticks celery, finely chopped
400g chicken thigh fillets, trimmed and finely chopped
STEP 1Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.
STEP 2Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.
STEP 3Stir through cream. Ladle soup into bowls. Top with chives.
Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.
Step 2 of 4
Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.
Step 3 of 4
Stir through cream. Ladle soup into bowls. Top with chives.
Step 4 of 4
Serve with toast for an added extra.
Thank you for staying with this post “campbells soup recipes with chicken” until the end.