Campbell's Kitchen Chicken with Sun-Dried Tomatoes Recipe -
Campbell's Kitchen Chicken with Sun-Dried Tomatoes Recipe
  • READY IN 30 mins

Campbell's Kitchen Chicken with Sun-Dried Tomatoes

Recipe by  

"Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sauteed chicken and egg noodles.  "

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  2. Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
  3. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
Kitchen-Friendly View


  • Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

Very good flavor, though the sauce turned out a little too thin. If I make it again, I will thicken with a little cornstarch.

Most Helpful Critical Review
Aug 17, 2010

We didn't care for the flavor of this recipe. Something was off. There were too many conflicting flavors. Not a favorite and probably won't make it again.


17 Ratings

Jan 16, 2010

I made this for the first time the other day. It's actually pretty good! My sauce was a little thick, so I added a bit of water. I cut up the chicken breasts after simmering, before putting them back in the sauce and topping the pasta. It doesn't taste like a "soup recipe" at all. Oh, and I added a little bacon for extra flavor. It looks like something from the Olive Garden with very little effort.

Mar 01, 2010

What a way to use chicken breast! Made it 2X in 2 weeks already. Once as written, next with adjustments. Used cream of mushroom soup with roasted garlic, which made a huge difference! Added extra sauted mushroom, did them with the onions. Loved the red wine vinager, gave it such a flavor, don't leave out! The fresh Parm was nice, but the jarred tasted just was well. I think that might be personal perference. The sun-dried tomotoes were out of a jar, already sliced, easy & good! If you love mushrooms make this!!

May 22, 2011

This was very tasty! I made the sauce on the stove top and then baked it with my chicken in the oven with salt, pepper, red pepper flakes and thyme. The only thing I will do different next time is add more sundried tomatoes and an extra can of cream of mushroom soup and cook the whole bag of egg noodles.

Apr 09, 2010

This was a huge hit in my house! My boyfriend is allergic to mushrooms, so I used cream of chicken instead. Other than that I followed the recipe exactly and it was just delicious if maybe a bit rich.

May 06, 2012

I was reading the below reviews and the common theme seemed to be that this was a near hit. So, I've made a few adjustments and got rave reviews from the hubby. I didn't have any cream of mushroom soup, so I've used cream of chicken instead. This actually helped tie in the entire meal. I served the sauce over angel hair pasta. The sauce consistency lends itself well (it's thick and creamy) to a pasta-based dish. I used about 2 1/2 tablespoons of red wine vinegar because the tang wasn't enough. This MADE the dish by creating complexity. I sauteed some mushrooms in butter (about 1/4 of a cup, thinly sliced) and added it to the sauce mixture. I added some feta cheese (about 1/4 of a cup) because it works well with tangy and creamy dishes. It blended perfectly. I added some chicken strips to the top of the pasta dish because my husband loves chicken and pasta. The combination sends him over the moon. We used grilled chicken strips but you could also pan fry, bake, or deep fry depending on your likes. NOTE: this is a very creamy and tangy dish so if that doesn't strike your fancy then this isn't for you.

May 04, 2010

Great recipe! I cut up the chicken before cooking it. I also added a bit of heavy cream to the sauce to thicken it.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 762 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.

Campbell's Kitchen French Onion Burgers

Burgers never need to be basic again! Try this great recipe with dipping sauce.

Hearty Chicken Tortilla Soup

This one-pot Mexican classic is easy and packed with flavor.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States