This, or a variation of this dish, is something we’ve enjoyed for years. When Chad was growing up, trying to get him to eat a pea or a carrot was almost impossible, but he loved this dish and often asked me to fix it. Now that he’s an adult, any time he needs to make a covered dish, this is his go-to recipe. Getting kids to eat vegetables isn’t always easy, but picky eaters have finally met their match! With the help of The Wisest Kid in the Whole World™, Campbell’s soup is offering many delicious recipes your kids or grandkids won’t be able to refuse. Those recipes can be found here. There are fun and quick meal ideas that both kids (and adults) will love. If you’re cooking dinner, Campbell’s gives you fresh ways to delight your family (new, kid-friendly recipes like Mini Chicken Pot Pies, and fun ways for your kids to eat Tomato soup). From fresh twists on classic faves to totally new recipes, Campbell will give you inspiration just when you need it at Campbellskitchen.com. The creamy, rich taste of Campbell’s Cream of Mushroom or Cream of Chicken gives vegetables a welcome makeover in kid-approved recipes and casseroles. For more than 144 years, Campbell Soup Company has been making meals fun and delicious. For about 30 years, I’ve been using Campbell’s soup in my recipes.
Chicken and Vegetables
Here’s my Chicken Vegetable Meal in a Pot recipe.
Chicken Vegetable Meal
Ingredients:
4 Chicken Breast Halves
1 can Campbell’s Cream of Chicken soup
1 small onion, chopped
1 clove garlic, chopped
1 Jalapeno pepper, seeded and chopped (optional)
1 cup mayonnaise
1 – 8 oz. package cream cheese, at room temp
1 – 8 oz. can sliced water chestnuts, drained
1-1/2 cups grated cheddar cheese
1 – 2 pound bag frozen mixed vegetables, thawed
1/4 cup parsley, chopped
salt and pepper to taste
2 T. olive oil.
Directions: Preheat oven to 350º.
- Season chicken with salt and pepper. Add olive oil to a skillet, heat and brown chicken.
- Remove chicken and drain on a paper towel.
- Add the chopped onion, garlic and jalapeno pepper to the oil, and saute til tender.
- In a large bowl, combine the remaining ingredients, except the chicken. Stir til mixed well.
- Transfer the vegetable mixture to a large greased baking dish.
- Top with browned chicken breasts.
- Cover the baking dish and bake for 1 hour. Remove lid and bake for another 20 minutes.
This recipe will easily serve 8.
Evelyn Starfishy says
Absolutely the best thing to have – “go to” recipes for when going to a potluck or something. My Nana told me years and years ago to come up with my dishes. Everyone knows that if there is a potluck I almost always bring deviled eggs! Sandwiches – tuna, hot dish – chicken/rice casserole. I still haven’t settled on a favorite bar recipe, so usually will bring apple bread or something along those lines if a sweet is requested. Campbell’s does have really good recipes! A note on the sandwiches – an area specialty in Canada where I live is cherry/cream cheese sandwiches – they show up at every event that needs finger sandwiches – I had never had one before until I moved to Canada! Your dish looks like a winner! Cheers! Evelyn
shirley says
Thanks Evelyn I needed something for Monday nights guild Christmas party. This fits the bill.
Lee Ann L. says
Sad thing is that I cannot have MSG and most of Campbell’s cream soups contain this ingredient. However, I make my own cream of soup using chicken broth (canned or boxed w/o MSG), substitute, and it turns out just fine!
Andi says
Look for the Heart Healthy label on Campbell’s. That kind has no MSG.
Linda in TX says
I have a Campbell’s 75th Anniversary Cookbook published in 1991 that I still love and use. My pantry is never without cream of chicken and cream of mushroom – and their many varieties. My kids grew up on those casseroles and we still love them.
Pat says
Many years ago I got a couple of Campbell’s recipe books (spiral bound). They were inexpensive and contained many good recipes and I still have them buried in my cookbook pile. I should pull them out and make a few things from them soon.