Published On: November 19, 2012 - By - 0 Comments on Holiday Entertaining with Campbell’s -

The tree is trimmed, the stockings are stuffed, and the table is set. Now, the big question looms. What's for dinner? To help you plan a dazzling and delicious holiday menu, TLK has teamed up with Campbell's to create some original recipes using soup as a base ingredient. From appetizers to entrees to a side dish for every taste, there's a recipe for everyone at your holiday table.

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Campbell's Empanadas de Pollo

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets) thawed per package directions
  • 1 tablespoon butter
  • 2 tablespoons minced onions
  • 1 tablespoon minced parsley
  • 1 clove garlic (minced)
  • 1 teaspoon paprika (hot or mild)
  • 1 tablespoon flour
  • 1/2 cup Campbell’s® Condensed Chicken Broth
  • 2 tablespoons sliced pimento stuffed olives
  • 1cup shredded cooked chicken
  • Salt and pepper to taste

Get the full recipe.

 

Campbell's Skillet Paella

  • 2 tablespoons Olive Oil
  • 1 1/2 pounds chicken legs (about 6)
  • 1 small onion, diced
  • 1 1/2 cups uncooked long grain white rice
  • 2-3 ounces dried spanish style chorizo chopped into bite sized pieces
  • 4 cans 10 ½ ounces each Campbell’s® Condensed Chicken Broth
  • 1 clove garlic, minced
  • 1 teaspoon spanish paprika (either mild or spicy)
  • pinch saffron (optional)
  • 1/2 cup canned diced tomatoes with liquid
  • Salt and pepper to taste
  • 1 whole piquillo pepper sliced into strips (sold in jars)
  • 6 fresh green beans

Get the full recipe.

 

Campbell's Albondigas Encebolladas (Latin American Style Onion Meatballs)

  • 1 pound ground beef
  • 1 egg
  • 1 slice white bread (shredded)
  • 1/4 cup onions, minced
  • 2 tablespoons uncooked rice
  • 1 clove garlic
  • 2 tablespoons vegetable oil
  • 1 can (10 ½ ounces) Campbell’s® Condensed French Onion Soup plus 1 can of water

 

Campbell's Chicken Breast Simmered in Poblano Cream

  • 1 tablespoon vegetable oil
  • 1 small onion, peeled and sliced
  • 1 carrot, peeled and sliced
  • 2 pounds boneless skinless chicken breast
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup plus 1 can of water
  • Salt and pepper to taste
  • 1 poblano chile, roasted, peeled, seeded and sliced
 
 
 
  • 1 poblano chile
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup
  • 1 can milk
  • 1/4 cup cilantro (coriander), chopped
  • 4 cups (about 1 1/2 pounds) potatoes, sliced 1/4-inch thick
  • 1/4 cup onions, sliced thin
  • 1 tablespoon butter or margarine
  • Salt and pepper to taste

 

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