Campbell’s cream of chicken soup spaghetti recipe

How to make Campbell’s cream of chicken soup spaghetti recipe

Craving a comforting meal? Look no further! Our Campbell’s cream of chicken soup spaghetti is incredibly easy to make, using only a handful of ingredients. Enjoy a delicious home-cooked meal in just 30 minutes.

Ingrédients:

4 slices Cured Meats
1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
3 1/2 cups Swanson® Natural Goodness® Chicken Broth
1/2 cup grated Parmesan cheese or Pecorino Romano cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed

Instructions

With just two simple steps and the ingredients from Campbell’s cream of chicken soup spaghetti recipe, you can whip up a delicious meal. It’s that easy!

Step 1

Cook the Cured Meats strips in a large pot over medium-high heat until they turn golden brown and crispy. Transfer the Cured Meats to a paper towel-lined plate to drain. In the same pot, add the chopped shallot and sauté it in the rendered Cured Meats fat for about a minute, or until softened.

Step 2

Pour the creamy soup, flavorful broth, and grated cheese into the pot. Bring the mixture to a rolling boil. Gently stir in the uncooked spaghetti. Lower the heat to a gentle simmer, cover the pot, and cook for 10 minutes, or until the pasta is cooked through and the sauce has thickened. Uncover the pot and stir in the thawed peas. Crumble the crispy Cured Meats over the pasta and season with salt and pepper to taste. For an extra cheesy touch, sprinkle with additional cheese just before serving.