Recipe by Campbell's Kitchen
"Red pepper and chopped parsley brighten up the creamy mushroom and Parmesan sauce that brings this chicken and pasta dish together. "
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
grated Parmesan cheese
chopped fresh parsley
chopped red pepper or pimiento
2 (4.5 ounce) cans
Swanson® Premium Chunk Chicken Breast in Water, drained
Yum! Really good recipe, some what like tuna casserole, which I love, but the family doesn't with this one, we all win. I added 1 and 1/2 cups of frozen mixed vegetables and melted 1 cup mozzarella cheese on top in the last 5 mins.
Made according to recipe and came out bland.
This is the first dish I cooked for myself. Amazingly it turned out quite well, considering I still have no clue how to use my kitchen
Going to make this tonight- using fresh chicken breasts and adding extra spices. Quick and easy!
Careful don't use crushed red pepper. Use red bell pepper.
I added some green chiles that were in the pantry. Helped to spice it up. My kids loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
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