Easy Weeknight Dinner Recipes with Campbell's (2024)

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Prep Time15 Minutes

Total Time30 Minutes

Serves5 People

• 1 pound ground turkey or ground beef
• 1 egg
• 1/2 cup plain panko (Japanese-style bread crumbs)
• 1 small onion, minced (about 1/4 cup)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 2 tablespoons vegetable oil
• 3/4 cup Swanson^® 50% Less Sodium Beef Broth
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Mushroom Soup
• 2 tablespoons sour cream
• 4 cups hot cooked egg noodles (from about 8 ounces dry)
• 1 tablespoon chopped fresh parsley

• Step 1: Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
• Step 2: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
• Step 3: Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.

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Prep Time20 Minutes

Total Time40 Minutes

Serves4 People

• 8 ounces (about 2 1/2 cups) uncooked rotini (spiral) pasta
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Mushroom Soup or Campbell's^® Condensed Cheddar Cheese Soup
• 2 cups shredded two-cheese blend (about 8 ounces)
• 1/3 cup grated Parmesan cheese
• 1 cup reduced fat (2%) milk

• Step 1: Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the oven to 400°F.
• Step 2: Stir the soup, cheeses and milk in a 1 1/2-quart casserole. Stir in the cooked rotini. Season with salt and pepper
• Step 3: Bake for 20 minutes or until the mixture is hot.

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Prep Time10 Minutes

Total Time30 Minutes

Serves5 People

• 1 1/4 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 medium red bell pepper, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Chicken Soup
• 1 cup water
• 1 cup Pace^® Chunky Salsa
• 1 1/2 cups uncooked instant white rice
• 1/2 cup shredded Mexican blend cheese
• 2 tablespoons chopped cilantro
• 1/2 avocado, pitted peeled and sliced
• 1 lime, cut into wedges

• Step 1: Season the chicken as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally
• Step 2: Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through
• Step 3: Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges.

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Prep Time10 Minutes

Total Time25 Minutes

Serves6 People

• 1 tablespoon vegetable oil
• 1 cup frozen whole kernel corn
• 1 large red bell pepper, diced (about 1 cup)
• 1 tablespoon chili powder
• 2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson^® Premium White Chunk Chicken Breast in Water, drained
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Chicken Soup or Campbell's^® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup Pace^® Chunky Salsa
• 1 cup water
• 2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
• 5 tablespoons shredded Cheddar cheese
• 2 green onion, sliced (about 1/4 cup)

• Step 1: Heat the oil in a 3-quart saucepan over medium-high heat. Add corn, pepper and chili powder and cook for 2 minutes. Stir in the chicken.
• Step 2: Stir in the soup, salsa, water and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Serve hot, topped with the cheese and green onions.

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Prep Time15 Minutes

Total Time30 Minutes

Serves4 People

• 1 pound ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s^® Condensed Cream of Mushroom Soup or Campbell's^® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 tablespoon ketchup
• 1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups)
• 2 cups prepared instant mashed potatoes

• Step 1: Heat the oven to 400°F. While the oven is heating, season the beef. Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Step 2: Stir the soup, ketchup and peas and carrots in the skillet. Spoon the mashed potatoes over the beef mixture.
• Step 3: Bake for 15 minutes or until the potatoes are lightly browned.

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Prep Time5 Minutes

Total Time15 Minutes

Serves4 People

• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 can (10 1/2 ounces) Campbell’s^® Condensed Cream of Chicken Soup or Campbell's^® Condensed 98% Fat Free Cream of Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 2 cups uncooked instant white rice
• 2 cups fresh or frozen broccoli florets

• Step 1: Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Step 2: Stir the soup, water, paprika and black pepper 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 cooked through. Season to taste.

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Prep Time10 Minutes

Total Time30 Minutes

Serves4 People

• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Chicken Soup or Campbell's^® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup reduced fat (2%) milk
• 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
• 1 cup cubed cooked chicken or turkey
• 1 egg
• 1 cup biscuit baking mix

• Step 1: Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet
• Step 2: Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
• Step 3: Bake for 20 minutes or until the topping is golden brown.

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Prep Time20 Minutes

Total Time40 Minutes

Serves4 People

• 2 tablespoons butter
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Chicken Soup or Campbell's^® Condensed 98% Fat Free Cream of Chicken Soup
• 1/2 cup basil pesto
• 1/2 cup milk
• 8 ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained
• 1 cup halved cherry tomatoes

• Step 1: Season the chicken as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Step 2: Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot. Season to taste and stir in the tomatoes before serving

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Prep Time15 Minutes

Total Time40 Minutes

Serves4 People

• 2 slices bacon
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 can (10 1/2 ounces) Campbell's^® Condensed Cream of Mushroom Soup
• 1 cup Swanson^® Unsalted Chicken Stock
• 1 can (about 15 ounces) low sodium cannellini beans, rinsed and drained
• 8 ounces baby spinach (about 10 loosely packed cups)
• 1 tablespoon lemon juice

• Step 1: Cook the bacon in a 12-inch skillet over medium-low heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon. Reserve the drippings in the skillet.
• Step 2: Season the chicken as desired. Heat the drippings in the skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally. Remove the chicken from the skillet.
• Step 3: Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and red pepper and cook and stir for 1 minute.
• Step 4: Stir in the soup and stock and heat to a boil. Stir in the beans. Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the spinach and lemon juice and cook until spinach is wilted. Season to taste. Sprinkle with the bacon.

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