Method
- In a large frying pan, heat oil then add onion and garlic and cook over medium high heat for 3 - 5 minutes or until translucent.
- Add chicken and cook for 3 minutes until chicken is golden.
- Combine soup with milk or cream, then pour over chicken. Cook on low heat for approx 5 minutes or until sauce is heated and chicken is cooked through.
- Stir in cheese and cook until cheese has melted through sauce. Remove from heat. Stir through cooked pasta, garnish with parlsey and serve. Reheats well.
*You could also use left over 2 - 3 cups of shredded barbecue or roast chicken however omit step 2 and just add chicken in with the soup.
Other Variations :
- Add 1 cup of frozen peas or 2 cups baby spinach to the sauce.
- Add diced ham or bacon
- Use Cream of Mushroom or Asparagus condensed soup instead or Cream of Chicken.
- Add some chopped mushrooms or asparagus to sauce.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
2 tsp oil
1 small onion, finely chopped
1 clove garlic, crushed
2 skinless chicken breast fillets, sliced*
1 x 420g can Campbell's Cream of Chicken Condensed soup
½ cup of milk or cream
½ cup grated tasty cheese
8 cups of your favourite cooked pasta
finely chopped parsley, to serve