Recipe by Campbell's Kitchen
"A delectable filling, featuring Campbell's® Healthy Request® Condensed Cream of Chicken Soup, Swanson® Premium Chunk Chicken, shredded Cheddar cheese and chili powder, is sandwiched in flaky tortillas and baked to a crispy turn."
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1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Cream of Chicken Soup
shredded Cheddar cheese
2 (4.5 ounce) cans
Swanson® Premium Chunk Chicken Breast in Water, drained
8 (8 inch)
I have made these a few times, and my whole family loves them. I use a can of Campbell's Nacho Cheese soup instead of the Cream of Chicken, and I use Mexican four cheese blend instead of Cheddar cheese and add 1/2 cup extra too. Simply easy & delicious!!
Sorry Campbell's, but this is not your best effort. I have made many recipes with soup, but the worst part might have been the canned chicken (I thought the fact that they were canned would be disguised by all of the sauce, but no such luck). My husband was sweet, and he ate them, but he later admitted he hated them, too.
Made with a large can of chicken and added more cheese. Also added about 1/2 to 3/4 c. chopped onion, chili powder and some crushed red pepper as it seemed a little bland. Rather than warming in oven, browned in a skillet over med-low heat after spraying each tortilla with Pam; this gave a little crunch to the tortillas. Rather than folding over I put two tortillas together, moistening edges as directed, browned on each side and cut in wedges with pizza cutter; served w/sour cream. My husband loved it so will make again. Thanks for the recipe.
awesome! i make quesadillas all the time with cut up chicken breast and throw whatever i have in like green peppers, jalapenos, any cheese ect.. but i never thought to use cream of chicken before and its a great addition acting like a glue holding everything together so tastily :) i like these better than my dry version
This was great. I omitted the chili powder b/c I was feeding little ones. I added a bit of sour cream and it was so creamy! Was a hit with the husband and kids. I found that 8 minutes in the oven was just right for the shells. Will definitely make this again!
Next time will add green onion, garlic powder and red pepper. Didn't want to over fill my quesadilla maker, so they were kind of thin and bland. Look out next time, probably will start a fire!
A little plain, but very easy to make. I used shredded chicken breasts instead of the canned meat, and I added some cayenne pepper to spice it up a bit.
My husband liked this more than I did, but it was nice and easy to make. I did add green pepper and doubled the cheese as others recommended. I think an important thing to remember about this recipe is to use the chicken breast, if you get the canned with the dark meat it is not as good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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