client:campbells

This Garlicky Beef “Put on Everything” Sauce Is a Weeknight Secret Weapon

onion

garlic

thyme leaves

vegetable or canola oil

beef

salt

black pepper

Campbell’s® Cream of Mushroom Soup

Pacific Foods® Organic Free-Range Chicken Broth

Serve with: Cooked pasta, polenta, mashed potatoes, or biscuits

The Kitchn

Creative Studio

Step 1

Chop 1 yellow onion (about 1 cup). Finely chop 6 garlic cloves and 1 tablespoon fresh thyme leaves. 

Step 2

Heat 1 tablespoon vegetable or canola oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook 1 minute more. 

Step 3

Add 1 pound lean ground beef to the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon or spatula, until browned, beginning to crisp, and cooked through, 5 to 7 minutes. 

Step 4

Whisk in 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup, 1 cup Pacific Foods® Organic Free-Range Chicken Broth, and the thyme. Simmer until hot and creamy, 3 to 5 minutes. Serve over cooked pasta, polenta, mashed potatoes, or biscuits.

Gnocchi Chicken &#038; Dumplings Is the Definition of Comfort Food

celery

carrots

parsley

olive oil

Campbell’s® Cream of Chicken Soup

Swanson® Premium White Chunk Chicken Breast

shelf-stable potato gnocchi

Prepare the following: dice 1 medium yellow onion and 2 medium celery stalks, peel, halve lengthwise and slice 2 medium carrots into half-moons. Coarsely chop 1/4 cup fresh parsley leaves.

Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium-high heat until shimmering. Add the onion, celery, carrots, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Stir in 3 cups Pacific Foods® Organic Free-Range Chicken Broth and 1 (10.5-ounce) can Campbell’s® Cream of Chicken Soup until combined. Bring to a boil, then reduce heat to maintain a simmer for 5 minutes.

Drain 1 (9.75-ounce) can Swanson® Premium White Chunk Chicken Breast. Break the chicken into bite-size pieces with a fork then add to the soup.

Step 5

Stir in 1 pound gnocchi and the parsley, and cook until the gnocchi is tender, about 3 minutes. Ladle into bowls and top with more parsley and black pepper.

One-Pot Cheesy Chicken and Tomato Rice Is a Sneaky-Delicious Way to Serve Super Veggies

sharp cheddar cheese, shredded (1 1/2 cups)

chicken breasts

white rice

(24-ounce) jar Prego®+ Hidden Super Veggies

water

Kosher salt

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Dice 1 medium yellow onion. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (1 1/2 cups). Cut 1 pound boneless, skinless chicken into bite-size pieces.

Heat 2 tablespoons olive oil in a broiler-safe, large pot or Dutch oven (4-quart or larger) over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 1 1/2 cups long-grain rice and cook, stirring occasionally, until it smells toasty, about 1 minute.

Pour in 1 (24-ounce) jar Prego®+ Hidden Super Veggies and 1 cup water. Bring to a boil, stirring occasionally so that the rice doesn&#x27;t stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally to prevent sticking, until the liquid is absorbed and the rice is tender and the chicken is cooked through, 15 to 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.

Remove from the heat. Stir in 1 cup of the cheese. Taste and season with kosher salt and freshly ground black pepper as needed. Sprinkle with the remaining 1/2 cup cheese. Broil uncovered until the cheese melts and turns golden-brown in spots, 2 to 3 minutes. Garnish with chopped fresh parsley leaves, if desired.

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