Recipe by Campbell's Kitchen
"Let the pasta cook while you stir together this creamy, spicy chicken sauce seasoned with chili powder and garlic. Serve with breadsticks and a sliced cucumber salad."
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skinless, boneless chicken breast, cubed
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken with Herbs Soup
grated Parmesan cheese
hot cooked corkscrew-shaped pasta
I really like this one. After I made it a couple times I started chopping up red and yellow bell peppers and throwing them in as well. It's a great addition.
I'm sorry, we just didn't really care for this one. We ate it only because it was all we had to eat, but I wouldn't make it again.
I loved this, it has a nice flavor and was easy. I used more cheese and chili powder than called for though. I didn't measure, I just tossed in a nice looking amount. Our biggest complaint was that the sauce tasted good, but biting into the chicken was bland. I made it again but let the chicken marinade overnight in Italian dressing before cooking. It was a lot better. This dish also tastes just as good (if not better) reheated the next day.
I changed this recipe a little bit...added Mushroom soup instead of cream of chicken, fresh chopped garlic, broccoli, and some chopped red onion. I put it in the slow cooker and later put on top of pasta. Worked Great!
This was very tastey and so so easy. I followed the recipe exactly. My husband and 3 year old loved it. I mixed in some frozen mixed veggies and it was great. This is a keeper.
Loved it ... however chicken needs more taste to it. I have 3 kids they ate this up very good.
This was a tasty, easy and quick dinner. It's definitely not gourmet, but it did the job!
This was great! I cooked my chicken with garlic powder just to give it a little something extra. Next time I might add a little more chili powder to spice it up a bit but all in all this is a great dish!!
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