Campbell's Soup Challenge - Chicken, sweetcorn and mushroom hot pot


Thursday 6 December 2012

Campbell's Soup Challenge - Chicken, sweetcorn and mushroom hot pot

Gok Wan introduced us all to the concept of a capsule wardrobe, now Campbell's soup have come up with the idea of a capsule store cupboard. The Campbell's soup challenge is to use Campbell's soup along with any of these 12 store cupboard essentials to create a delicious recipe.

 Kidney beans

I opted for the low fat chicken soup as I am still on a health kick. I am also extremely busy at the moment. My rectangular stone baker is coming into its own as I can make healthy meals for all the family just by chopping some food and putting it in the oven.

Chop an onion, 500g of chicken breast, slice some mushrooms (as many as you like) and put in baking dish. Add 1 tin of sweetcorn and 2 tins of Campbells Low Fat Condensed Chicken soup. 

Using the empty Campbell's can add 2 full of water. Put in the oven at 180 degrees C. Thinly slice 3 medium potatoes. Remove the baker and arrange the potatoes on top.

Cook for a further 1hr 30mins or until the potatoes are cooked through. Serve up with some steamed broccoli. Even if I say so myself, it was yummy, and easy for a busy mum to cook too! To save even more time, buy mushrooms and chicken that have already been sliced.

So what dish would you make with the capsule cupboard ingredients?


  1. ooh I have a crispy tuna pie recipe that uses Campbells soup!

    1. My friend used to do a tuna one with breadcrumbs and mushroom soup that was a Richard and Judy recipe - is it like that? If so I need the recipe as I have forgotton how to do it!

    2. You mix the tuna with mushroom soup and add more mushrooms and sweetcorn, and then you put crunched up ready salted crisps on top and bake. And I think you put grated cheese on at the end and let it melt. Richard isn't that keen on this one but it is quite tasty and dead easy. From a Brownie annual I had as a kid!

      Thinking about it, I used to do one at Uni where you cover chicken breasts in tinned french onion soup and a tin of tinned apricots (syrup too) and cook in oven and the soup and apricots and syrup make a really tasty sauce. I put mushrooms in that too, and then serve with potatoes. Don't think I've ever made that for Richard. I might do it next week!

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