In addition to the current line of Campbell’s® Homestyle Light soups in 29 different flavors, Campbell’s is always innovating to create new flavors and combinations, like this Baked Potato with Bacon and Cheddar.
Serve it straight out of the can, add some broccoli while it heats or dish it up in a bread bowl for a warm and comforting treat!
With just a few extra ingredients, I also turned the new Campbell’s® Homestyle Light Chicken & Dumplings canned soup—with farm-grown veggies and no added preservatives—into the easiest chicken pot pie!
Recipe creation is not my strength, but I’m pretty proud of myself for this one because two of my girls were so excited about it that they actually had it for morning snack!
This recipe is quick to throw together and delicious to boot, and I’ve already gotten requests to make it again!
- Campbell’s® Homestyle Light Chicken & Dumplings
- 1 cup frozen veggies (peas, mixed veggies, corn, etc.)
- 1 tablespoon cornstarch
- 1/2 tablespoon water
- frozen puff pastry (2/3 of one sheet)
- 1/2 tablespoon butter, melted
- italian seasoning
Pour soup into a 4-6 cup oven-safe container.
In a small bowl, combine cornstarch and water and mix until the cornstarch is dissolved. Pour into soup and stir well.
Add veggies and stir.
Roll out puff pastry and lay over the baking dishes, pressing it to seal the edges.
Brush with melted butter and sprinkle with seasoning.
Bake at 400 degrees for 15 minutes.