Ingredient Title Chef Category

SOUP CAN BE THE SECRET TO HOMEMADE MEALS IN MINUTES

What the secret for turning everyday chicken or pork into an extraordinary meal in just minutes? It's soup-the timesaving secret ingredient for many savvy home cooks.

Since the 1940's, Campbell's soup has helped create some of America's all-time classic dishes. The first recipes from Campbell's Kitchens were considered revolutionary for using ready-made soup as a central ingredient. Today the tradition continues thanks to the Kitchens staff and their focus on creating contemporary, family-friendly recipes.

CHICKEN & STUFFING SKILLET

1 tablespoon butter or margarine
4 boneless chicken breast halves
1 (6 oz) box one step chicken flavored stuffing mix
1 (10 ¾ oz.) can cream of mushroom or reduced fat cream of mushroom soup*
½ cup milk
½ cup shredded cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare Stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Makes 4 servings. *Also delicious with cream of celery or cream of chicken soup.

CAMPBELL'S ASIAN CHICKEN & RICE

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can golden mushroom soup
1 ½ cups water
1 (1.25 oz.) package teriyaki seasoning mix
1 (16 oz.) bag frozen stir-fry vegetables
1 ½ cups uncooked quick-cooking white rice

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 minutes or until done. Makes 4 servings.

CAMPBELL'S CHICKEN QUESADILLAS & FIESTA RICE

1 lb. boneless chicken breasts, cubed
1 can cheddar cheese soup
½ cup chunky salsa or picante sauce
10 (8") flour tortillas
Fiesta Rice*

Preheat oven to 425⁰F. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 up soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Fiesta Rice.Makes 4 servings. *Fiesta Rice: Heat 1 can condensed chicken broth, ½ cup water and ½ cup chunky salsa in saucepan to a boil. Stir in 2 cups uncooked quick cooking rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

CAMPBELL'S CREAMY RANCH PORK CHOPS & RICE

1 tablespoon vegetable oil
4 boneless pork chops, ¾ inch thick
1 (10 ¾ oz.) can cream of mushroom or reduced fat cream of mushroom soup
½ soup can milk
1 (1 oz.) package ranch salad dressing mix
paprika
Ranch-Style Rice*

Heat oil in skillet. Add chops and cook until browned. Add soup, milk and ½ package salad dressing mix. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Sprinkle with paprika. Serve with Ranch-Style Rice. Makes 4 servings.* Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.

CAMPBELL'S TASTY 2-STEP CHICKEN

Brown 4 boneless chicken breast halves in 1 tablespoon hot oil. Add 1 can (10 ¾ oz.) cream of mushroom soup and ½ cup water. Cover and simmer until done. Makes 4 servings.

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