Hatfield - The Canned Soup Cookbook: 50 Easy & Delicious Dinner Recipes using Canned Soup

This recipe is bright and fresh, full of bold taste and creamy texture. Serve this balanced meal over a bed of rice or quinoa along with fresh baguette rounds and a spinach salad.

Yield : Serves 4 Ingredients : 4 chicken breasts, skinless and boneless cup olive oil 1/3 cup white wine 1 can condensed cream of chicken soup 8 cloves garlic, minced 1 teaspoons oregano 1 teaspoon thyme, minced 2 tablespoons lemon juice 1 can quartered artichokes, drained and rinsed 1 tablespoon grated lemon 1 lemon
Salt and pepper Method Of Preparation:

1. Preheat the oven to 400 degrees.
2. In a small saucepan, heat oil over medium low heat.
3. Add garlic to oil and cook until fragrant and clear then add chicken soup.
4. Bring to a simmer then remove from heat.
5. Once removed from heat, combine lemon zest, lemon juice, white wine, thyme, and oregano into saucepan and mix together.
6. Salt and pepper the garlic mix.
7. Pour mix into a 9 x 13 baking dish.
8. Place chicken breasts in dish on top of sauce.
9. Arrange artichoke quarters around the chicken throughout the dish.
10. Baste breasts with lemon liquid and lightly salt and pepper the tops.
11. Slice the lemon, and add into the pan, covering the chicken on top and tucking around the sides.
12. Bake for 40 minutes or until chickens internal temperature reaches 165 degrees.
13. Once chicken is cooked and lightly browned, remove from oven.
14. Allow to sit for ten minutes before serving.

This is a perfect and healthy mid-week dinner. The asparagus and pasta cook together in the same pot, reducing unnecessary mess and fusing the flavors together. Once cooked, they are smothered in a fresh sauce, and served with savory chunks of chicken for a satisfying and delicious meal. Yield : Serves 6 Ingredients: 1 cup uncooked, small pasta 2 cups chicken, cooked and shredded 1 can cream of asparagus soup 3 cups asparagus, chopped into bite sized pieces 2 cups Emmental cheese, grated 1 cup milk Salt and pepper to taste Parmesan cheese to top Method of Preparation:

1. Prepare noodles according to directions, half way through cooking add asparagus spears to pot.
2. Remove from heat when pasta is al dente, and asparagus is fork tender.
3. Set aside.
4. In a large skillet over medium heat, combine soup, milk, and shredded cheese.
5. Stir constantly until smooth and slightly creamy and lightly simmering.
6. Toss pasta into mix, and stir until blended.
7. Add asparagus and shredded chicken, and toss to coat.
8. Season with salt and pepper and serve immediately.

You will not miss the carbs in this delicious casserole. Creamy cheese sauce envelopes soft and chewy cauliflower spears for a meal that is warm, filling, and nutritious. Yield : Serves 4 Ingredients: 1 large head cauliflower, chopped 1 can cream of chicken soup 3 cups sharp cheddar cheese, grated 3 cups white cheddar cheese, grated 4 cups milk cup flour cup butter 1 cup panko breadcrumbs Salt and pepper to taste Method of Preparation:

1. Preheat oven to 350 degrees.
2. Boil or steam cauliflower until just slightly soft but still firm.

   Remove from heat and set aside.

3. Melt butter in a medium saucepan.
4. Add flour slowly, whisking to combine, until a roux sauce forms.
5. Allow to cook two minutes or until golden then add milk, continuing to stir constantly, until thickened.
6. Add cream of chicken soup and bring the mix to a simmer.
7. Lightly grease a 9x13 baking dish.
8. Top cauliflower with grated cheese.
9. Pour sauce over cauliflower and cheese then top with panko breadcrumbs.
10. Bake for 30 minutes or until golden and bubbling.
11. Let sit for five minutes before serving.

The quintessential recipe for baked beans, this recipe delivers a deliciously rich and smoky result. Prepared in just minutes and then slow cooked in the crockpot, these beans practically make themselves. Yield : 12 Servings Ingredients : 1/2 pound ground chuck cup bacon crumbles
1 cups BBQ sauce 1 cup chopped onion 1/3 cup brown sugar 1 can kidney beans, drained and rained 1 can pork and beans soup mix, not drained 1 can butter beans, drained and rinsed Method of Preparation:

1. Combine onion, brown sugar and BBQ sauce in a medium bowl.
2. Stir until evenly combined.
3. Line the bottom of the crock pot with mix.
4. Top with soup, beef, and bacon.
5. Stir once, and cover.
6. Cook on high for four hours or on low for six.
7. Serve hot.

This spin on a classic taco takes the dish to a new level. Stuffed with spinach and chicken, these tacos are healthy and full of flavor. Serve with your favorite salsa for a fun and authentic dinner. 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cups cheddar cheese Sour cream, to taste Salt and pepper to taste Method of Preparation:

1. Preheat oven to 450 degrees.
2. Heat 1 tablespoon oil in frying pan over medium heat.
3. Saut garlic and onions until translucent and soft, several minutes.
4. Add spices and stir to combine, than add tomatoes. 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cups cheddar cheese Sour cream, to taste Salt and pepper to taste Method of Preparation:
   1. Preheat oven to 450 degrees.
   2. Heat 1 tablespoon oil in frying pan over medium heat.
   3. Saut garlic and onions until translucent and soft, several minutes.
   4. Add spices and stir to combine, than add tomatoes.

      Continue to stir until contents are heated through.

   5. Add soup and bring to a simmer, allow to cook until thickened.
   6. Add spinach and stir to combine.
   7. Allow the spinach to cook until just wilted.
   8. Remove from heat and set aside.