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Campbell Soup Chicken Recipe…not tooo shabby

One day I needed to make dinner in a hurry, and we had very little in the frig.  To make matters worse, John had had some dental work, so something soft was needed.  I had no eggs.  I decided to make a chicken casserole of some kind.  I had to use the little I had on hand.  One thing I did have was a can of condensed mushroom & garlic soup, and an idea was born.  John loved this fly- by -the- seat meal and now we have it frequently.



Onion powder



can cream of mushroom o chicken or celery soup- I used Campbell’s

onion powder

garlic powder

salt N pepper


shredded cheese- cheddar or any mix of cheeses

Recipe Directions

Take a baking dish and put chicken breast or thighs in pan- boneless

sprinkle chicken with the spices

take the can of soup and scoop it over the chicken

If condensed soup  add 1/2 can of milk

If it is plain cream soup, then add  just a splash of milk

Sprinkle 1/2 cup of shredded chess on top and cover

Bake in a 350-degree oven for 45 minutes

If you like, you can add a handful of shredded cheese to the uncovered top and bake another 5 or 10 minutes.






We had it with baked potato, asparagus and butter baked cabbage.  The cabbage recipe I got from a chef in England.  It was a dish his mom made not one he made at the restaurant.  He made it for us one time.  It is made by chopping a 1/4 cabbage and putting it in a dutch oven coated with olive oil.  [It is cooked on top of the stove.]

Add the chopped cabbage, and a big dollop of butter add salt n pepper.   Cover and cook on low for 20 minutes.  Make sure you stir it frequently, the cabbage will burn if the heat it too high or you don’t stir frequently.  Add more butter if it seems dry. You want it shiny with butter or oil if you don’t wish to use butter.   Cook for an addition 20-30 minutes to get it very soft and buttery.

Final Results- yum



Enjoy folks.. Let me know if you try it and especially if you tweak it at all


Talk soon


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