campbells recipes

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3 potatoes }
    2 carrots } These should be thinly sliced.
    1 celery stalk }
    1 small onion, chopped
    1 can Campbell's French Onion soup, undiluted
    Salt and pepper to taste

Instructions:

    Layer all the vegetables at the bottom of your crock pot.
    Place the roast on top of the vegetables. Season the roast with salt and pepper as desired.
    Pour the entire can of French Onion soup all over the roast and vegetables. Cook on low heat for 8 to 10 hours.
    Remove the roast and vegetables out of the crock pot. Wait for 10 to 15 minutes before serving.

Green Bean Casserole Amandine

Ingredients:

    2 cups French-Style fresh green beans (if unavailable, use frozen green beans)
    1/2 cup celery, thinly sliced
    1 shallot, finely minced
    2 cloves of garlic, thinly sliced
    1 10 oz can Campbell's Cream of Mushroom Soup
    1/2 cup vegetable stock
    1/2 tsp soy sauce
    1 tbsp Kosher salt (for the boiling water)
    1/8 tsp freshly ground pepper
    2 tsps Worcestershire sauce
    1 tbsp melted butter
    1/4 cup slivered almonds

Instructions:

    Preheat oven to 350°F.
    Boil 3 quarts of water with 1 tbsp of Kosher salt added in a large saucepan.
    Add beans and campbells recipes celery to the boiling water and cook until campbells recipes tender (but not soft).
    Using a campbells recipes large slotted spoon, transfer your cooked vegetables to a bowl filled with ice and water for shocking. The green beans should retain its bright green color.
    Grease a casserole baking campbells recipes dish with butter. Arrange the vegetables at the bottom of the dish.
    Combine 1/2 cup vegetable stock, 1/2 tsp of soy sauce, and mushroom soup. Pour mixture over the vegetables.
    With campbells recipes the use of a skillet or inside a microwave, heat the almonds, garlic and shallot in butter until the butter melts. Sprinkle buttered almonds over the top of the casserole. Pour in any remaining butter.
    Bake the casserole at 350F for 20-25 minutes, or until the top turns light brown campbells recipes and bubbly.

Shortcut Chicken Cordon Bleu

Ingredients:

    4 skinless, boneless chicken breast halves (around 1 pound)
    1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    1 tbsp butter
    2 tbsps water
    2 tbsps Chablis (or change with a preferred dry white wine)
    1/2 cup Swiss cheese, shredded
    1/2 cup cooked ham, chopped
    4 cups medium egg noodles, cooked and drained

Instructions:

    Heat butter campbells recipes in a 10-inch skillet with medium to high heat. Add the chicken campbells recipes breasts. Once one side of the breasts has turned golden brown, turn it over campbells recipes and cook the other side. Ideally both sides of the chicken breasts should be cooked for 10 minutes.
                            
    Stir in the campbells recipes soup, water, wine, cheese and ham to the chicken. Bring everything to a boil. Let it boil for 2 minutes before setting your heat to low.
    Cover and cook for 5 minutes, or until the chicken is cooked through.
    Serve the chicken and sauce with the egg noodles.