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It’s a tall order for sure, but when Campbell’s challenged me to whip up weekend-style meals (read: time consuming) on a weeknight schedule (read: time crunched) with help from their new Campbell’s Soups for Easy Cooking, I didn’t expect to end up falling in serious love with these little cartons-turned-savory secret weapons.
But then this creamy, crunchy, mushroomy-and-green-bean goodness happened.
The four pourable soups in the new Campbell’s line – Savory Portobello Mushroom, Creamy Herb & Garlic with Chicken Stock, Sweet Onion, Mexican Style Tomato – reduce the number of steps needed to get yummy meals on the table in minutes, and are basically ready-to-use bases that work with the ingredients you already have on hand to provide an easier way to a home-cooked dinner.
Think of them as the next generation of the iconic Campbell’s Condensed Cream of Mushroom and Cream of Chicken soups you have stacked in your pantry. But better.
And since challenges obviously mean kitchen throwdowns, I re-imagined the classic Green Bean Casserole using Campbell’s Savory Portobello Mushroom soup.
The results were deliciously rich.
The Thanksgiving dinner staple is already crazy easy to make, but lacks complexity when served without traditional turkey and trimmings.
Unless you add a boatload of woodsy, slightly earthy mushrooms, tart Ponzu (a citrus-based sauce commonly used in Japanese cuisine), way more frizzled onions than necessary and all the spices infused in the soupy goodness.
Serve it with lightly salted hard-boiled eggs for a meatless meal, or nestle a hearty scoop alongside your preferred poultry or meat.
And since that turned out so well, I revamped my Chicken Piccata recipe using Campbell’s Creamy Herb & Garlic with Chicken Stock soup and OMGSOGOOD.
This particular recipe is one of my all-time faves, but since a lot of steps are involved, I usually save it for Sunday dinner or weekdays when I’m feeling particularly ambitious. It’s never a good idea on a Monday night, but is so tasty, I find it hard to resist its savory siren song.
But now I don’t have to and my taste buds are flinging sunshine and glitter. Because it’s all about the base (heh.) Punchy capers add depth while fresh lemon juice brightens the golden chicken and the rest is buttery history.
Which is kind of awesome.
And means I can make it every night of the week if I want to.
You’re going to want to make both immediately:
- 1 carton (14.5 ounces) Campbell's® Savory Portobello Mushroom Soup
- 1 teaspoon Ponzu Sauce with Lime
- ⅛ tsp. black pepper
- 4 cups cooked French-style green beans
- 8-oz. sliced white button mushrooms
- 2 cups prepared frizzled onions
- 1-1/2 quart casserole dish
- Preheat the oven to 350 degrees F.
- Mix the green beans, mushrooms and 1 cup of onions in a casserole dish.
- Add the Ponzu, black pepper and soup, stirring thoroughly to combine.
- Bake for 20 minutes or until the bean mixture is bubbling.
- Remove from the oven carefully and top with the remaining cup of onions.
- Bake for an additional 5 minutes or until the onions are golden brown.
- Remove and allow to cool slightly before serving.
- 4 boneless, skinless chicken breasts (halved if thick)
- ½ cup Campbell's® Creamy Herb & Garlic with Chicken Stock soup
- 3 oz. brined capers, rinsed
- ⅓ cup fresh lemon juice
- ½ tsp. salt
- ½ tsp. black pepper
- 1 cup all-purpose flour for dredging
- 4 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- In a large saute pan, melt 2 tbsp. of unsalted butter with 2 tbsp. of extra virgin olive oil over medium-high heat.
- Season the flour with the salt and pepper.
- Lightly dredge the chicken in the flour, shake off the excess, and add to the pan.
- Cook the chicken until just golden brown - about 2-3 minutes per side. (Don't worry about cooking it through yet.)
- Transfer the chicken to a plate and set aside.
- Add the soup, lemon juice and capers to the same pan and bring to a simmer, scraping up the brown bits from the bottom of the pan.
- Whisk the remaining 2 tbsp. of butter into the resulting sauce.
- Return the chicken and all juices to the pan and continue to simmer until just cooked through - about 5-10 minutes.
- Remove from heat and serve immediately.
(Don’t miss out on this $0.75 money-saving coupon on Walmart.com. It’s valid for 1 month starting on 3/13. And hey, every little bit helps.)