Campbell's Kitchen

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To learn more about this recipe, click here. Wicked Dessert Puffs
1 egg 1 tablespoon water All-purpose flour 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 9 full-size milk chocolate peanut butter cup candies 
Recipe Steps

1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

2) Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Cut into 9 (3 1/2-inch) circles.  Repeat with the remaining pastry sheet.  Reserve the pastry scraps to decorate the tops of the pastries, if desired.

3) Brush 9 pastry circles with the egg mixture.  Top each with 1 candy.  Place the remaining pastry circles over the candies and press the edges to seal.  Crimp the edges with a fork.  Decorate the tops of the pastries with the reserved pastry scraps, if desired.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.  Freeze for 20 minutes.

4) Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.

Wicked Dessert Puffs

egg 
tablespoon water 
All-purpose flour 
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 
full-size milk chocolate peanut butter cup candies 

Recipe Steps

1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

2) Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Cut into 9 (3 1/2-inch) circles.  Repeat with the remaining pastry sheet.  Reserve the pastry scraps to decorate the tops of the pastries, if desired.

3) Brush 9 pastry circles with the egg mixture.  Top each with 1 candy.  Place the remaining pastry circles over the candies and press the edges to seal.  Crimp the edges with a fork.  Decorate the tops of the pastries with the reserved pastry scraps, if desired.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.  Freeze for 20 minutes.

4) Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.

To learn more about this recipe, click here. Slow Cooker Kielbasa with Apples, Onions and Sauerkraut
2 pounds kielbasa (beef or turkey), cut into 2-inch-long pieces 1 package (about 16 ounces) sauerkraut, drained 2 cans (10 3/4 ounces each) Campbell’s® Condensed French Onion Soup 3 medium apples, peeled and cut into quarters 1 cup water or white wine 2 tablespoons Dijon-style mustard 

Recipe Steps

1) Stir the kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker.

2) Cover and cook on HIGH for 4 to 5 hours or until the apples are tender.

Slow Cooker Kielbasa with Apples, Onions and Sauerkraut

pounds kielbasa (beef or turkey), cut into 2-inch-long pieces 
package (about 16 ounces) sauerkraut, drained 
cans (10 3/4 ounces eachCampbell’s® Condensed French Onion Soup 
medium apples, peeled and cut into quarters 
cup water or white wine 
tablespoons Dijon-style mustard 
Recipe Steps
1) Stir the kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker.
2) Cover and cook on HIGH for 4 to 5 hours or until the apples are tender.
To learn more about this recipe, click here. Cheesy Rotini & Chicken Skillet
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup 

1 cup Pace® Picante Sauce 

1/4 cup milk 

1/2 teaspoon garlic powder or 2 cloves garlic, minced 

1 can (8 3/4 ounces) whole kernel corn, drained 

1 1/2 cups cubed cooked chicken or turkey 

3 cups corkscrew-shaped pasta (rotini), cooked and drained


Recipe Steps


1) Heat the soup, picante sauce, milk, garlic powder, corn, chicken and pasta in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Cheesy Rotini & Chicken Skillet

can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup 

cup Pace® Picante Sauce 

1/4 cup milk 

1/2 teaspoon garlic powder or cloves garlic, minced 

can (8 3/4 ounces) whole kernel corn, drained 

1 1/2 cups cubed cooked chicken or turkey 

cups corkscrew-shaped pasta (rotini), cooked and drained


Recipe Steps
1) Heat the soup, picante sauce, milk, garlic powder, corn, chicken and pasta in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

(Source: campbellk.it)

To learn more about this recipe, click here. Spiced Hot Apple Cider
8 cups fresh apple cider or apple juice 
2 teaspoons ground cinnamon or 2 cinnamon sticks
 1/8 teaspoon ground nutmeg 
4 whole cloves 
1 orange, cut into slices 
cinnamon sticks 
sweetened whipped cream 


Recipe Steps


1) Heat the cider, cinnamon, nutmeg, cloves, and orange slices in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally.


2) Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks and whipped cream, if desired.

Spiced Hot Apple Cider

cups fresh apple cider or apple juice 

teaspoons ground cinnamon or 2 cinnamon sticks
 
1/8 teaspoon ground nutmeg 

whole cloves 

orange, cut into slices 

cinnamon sticks 

sweetened whipped cream 


Recipe Steps
1) Heat the cider, cinnamon, nutmeg, cloves, and orange slices in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally.
2) Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks and whipped cream, if desired.
To learn more about this recipe, click here. Buffalo Chicken Salad Triangles
2 cups cubed cooked chicken breast 1 stalk celery, chopped (about 1/2 cup) 1/4 cup reduced-fat blue cheese salad dressing 1/4 cup hot pepper sauce 8 slices Pepperidge Farm® Very Thin 100% Whole Wheat Bread, toasted 16 small romaine lettuce leaves 1/4 cup crumbled reduced-fat blue cheese 3/4 cup grape or cherry tomatoes cut in half 

Recipe Steps
1)
Stir the chicken, celery, dressing and hot pepper sauce in a medium bowl.

2)
Cut each bread slice diagonally into 2 triangles.  Top each bread triangle with 1 leaflettuce, 2 tablespoons chicken mixture and about 1 teaspoon blue cheese.  Top with the tomatoes.

Buffalo Chicken Salad Triangles

cups cubed cooked chicken breast 
stalk celery, chopped (about 1/2 cup) 
1/4 cup reduced-fat blue cheese salad dressing 
1/4 cup hot pepper sauce 
slices Pepperidge Farm® Very Thin 100% Whole Wheat Bread, toasted 
16 small romaine lettuce leaves 
1/4 cup crumbled reduced-fat blue cheese 
3/4 cup grape or cherry tomatoes cut in half 

Recipe Steps

  • 1)

    Stir the chicken, celery, dressing and hot pepper sauce in a medium bowl.

  • 2)

    Cut each bread slice diagonally into 2 triangles.  Top each bread triangle with 1 leaflettuce, 2 tablespoons chicken mixture and about 1 teaspoon blue cheese.  Top with the tomatoes.



To learn more about this recipe, click here. Heart Healthy Chicken Salad Stuffed Tomatoes
2 tablespoons nonfat plain yogurt 
2 tablespoons light mayonnaise 

1/3 cup chopped celery 

1/2 small onion, finely chopped (about 2 tablespoons) 

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained 

4 medium tomatoes 

6 cups shredded lettuce 

Recipe Steps


1) Stir the yogurt, mayonnaise, celery, onion and chicken in a medium bowl.


2) Cut each tomato into wedges, cutting down to about 1/2 inch of the bottom, without cutting all the way through the tomato.


3) Place 1 1/2 cups lettuce on each of 4 serving plates. Top with a tomato and spoon1/2 cup of the chicken mixture into each tomato.

Heart Healthy Chicken Salad Stuffed Tomatoes

tablespoons nonfat plain yogurt 

tablespoons light mayonnaise 

1/3 cup chopped celery 

1/2 small onion, finely chopped (about 2 tablespoons) 

can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained 

medium tomatoes 

cups shredded lettuce 
Recipe Steps
1) Stir the yogurt, mayonnaise, celery, onion and chicken in a medium bowl.
2) Cut each tomato into wedges, cutting down to about 1/2 inch of the bottom, without cutting all the way through the tomato.
3) Place 1 1/2 cups lettuce on each of 4 serving plates. Top with a tomato and spoon1/2 cup of the chicken mixture into each tomato.
To learn more about this recipe, click here. Miracle Lasagna
1 jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce 
6 uncooked lasagna noodles 

1 container (15 ounces) ricotta cheese 

8 ounces shredded mozzarella cheese (about 2 cups) 

1/4 cup grated Parmesan cheese 

Recipe Steps


1) Spread about 1 cup of the sauce in a 2-quart shallow baking dish. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with the remaining 3 uncooked noodles and the remaining sauce.Cover the dish.


2) Bake at 375°F. for 1 hour. Uncover the dish and top with the remaining mozzarella cheese. Let stand for 5 minutes.

Miracle Lasagna

jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce 

uncooked lasagna noodles 

container (15 ounces) ricotta cheese 

ounces shredded mozzarella cheese (about 2 cups) 

1/4 cup grated Parmesan cheese 

Recipe Steps
1) Spread about 1 cup of the sauce in a 2-quart shallow baking dish. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with the remaining 3 uncooked noodles and the remaining sauce.Cover the dish.
2) Bake at 375°F. for 1 hour. Uncover the dish and top with the remaining mozzarella cheese. Let stand for 5 minutes.
To learn more about this recipe, click here. Easy Turkey Pot Pie
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1 package (about 9 ounces) frozen mixed vegetables, thawed 
1 cup cubed cooked turkey or chicken 

1/2 cup milk 

1 egg 

1 cup biscuit baking mix 

Recipe Steps

1) Heat the oven to 400°F.

2) Stir the soup, vegetables and turkey in a 9-inch pie plate.

3) Stir the milk, egg and baking mix in a small bowl.  Spread the batter over the turkey mixture.

4) Bake for 30 minutes or until the topping is golden brown.

Easy Turkey Pot Pie

can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 

package (about 9 ounces) frozen mixed vegetables, thawed 

cup cubed cooked turkey or chicken 

1/2 cup milk 

egg 

cup biscuit baking mix 
Recipe Steps
1) Heat the oven to 400°F.
2) Stir the soup, vegetables and turkey in a 9-inch pie plate.
3) Stir the milk, egg and baking mix in a small bowl.  Spread the batter over the turkey mixture.
4) Bake for 30 minutes or until the topping is golden brown.
To learn more about this recipe, click here. Black Bottom Banana Cream Puffs
1 package (3.4 ounces) vanilla or banana cream instant pudding and pie filling mix 

1 cup cold milk 

6 tablespoons hot fudge topping, heated according to package directions 

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 

1 large banana, thinly sliced 

1 1/2 cups sweetened whipped cream 

Recipe Steps

1) Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes.  Cover and refrigerate for 20 minutes.

2) Spoon 1 tablespoon fudge topping into each pastry shell.  Reserve 6 slices banana.  Divide the remaining banana among the pastry shells.  Spoon the pudding mixture into the pastry shells.  Top each with 1/4 cup whipped cream and 1 slice reserved banana.

Black Bottom Banana Cream Puffs

package (3.4 ounces) vanilla or banana cream instant pudding and pie filling mix 

cup cold milk 

tablespoons hot fudge topping, heated according to package directions 

package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 

large banana, thinly sliced 

1 1/2 cups sweetened whipped cream 
Recipe Steps
1) Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes.  Cover and refrigerate for 20 minutes.
2) Spoon 1 tablespoon fudge topping into each pastry shell.  Reserve 6 slices banana.  Divide the remaining banana among the pastry shells.  Spoon the pudding mixture into the pastry shells.  Top each with 1/4 cup whipped cream and 1 slice reserved banana.
To learn more about this recipe, click here. Chipotle Black Bean Soup with Avocado Cream
2 tablespoons olive oil 
4 large carrots, peeled and diced (about 2 cups) 

2 large onions, diced (about 2 cups) 

1 can (7 ounces) chipotle peppers in adobo sauce, minced 

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 

3 cans (about 15 ounces each) black beans, rinsed and drained 

1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup) 

1/4 cup sour cream 

2 tablespoons chopped fresh cilantro leaves 

1 tablespoon lemon juice

Recipe Steps

1) Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they’re tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute.

2) Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.

3) Mash the avocado with a fork in a small bowl.  Stir in the sour cream, cilantro and lemon juice.

4) Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling.  Divide the soup among 8 serving bowls. Top with the avocado mixture.

Chipotle Black Bean Soup with Avocado Cream

tablespoons olive oil 

large carrots, peeled and diced (about 2 cups) 

large onions, diced (about 2 cups) 

can (7 ounces) chipotle peppers in adobo sauce, minced 

cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 

cans (about 15 ounces eachblack beans, rinsed and drained 

small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup) 

1/4 cup sour cream 

tablespoons chopped fresh cilantro leaves 

tablespoon lemon juice

Recipe Steps
1) Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they’re tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute.
2) Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.
3) Mash the avocado with a fork in a small bowl.  Stir in the sour cream, cilantro and lemon juice.
4) Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling.  Divide the soup among serving bowls. Top with the avocado mixture.