Batchelors Condensed Cream of Chicken Soup (295g)

Product Information

Campbell's has an older customer profile," said marketing controller Stefan Kerridge. "We're hoping to attract more consumers by using the Batchelors brand. If we didn't already have strong relevant brands such as Batchelors and Fray Bentos to move the Campbell's products into, then I would be concerned." Stir in Campbell’s Soup plus ½ can milk, bring mixture to the boil, reduce heat and simmer for 5 minutes. The move, which includes the rebrand of Campbell's Meatballs as Fray Bentos, comes as brand owner Premier Foods tries to stem falling sales of Campbell's and introduce condensed soup to a wider audience.

Spread a generous layer (approx. two thirds of one jar) of pasta sauce across the bottom of both dishes.Whilst the veg is in the oven, bring a large saucepan of salted boiling water to the boil and cook the pasta for 8-9 minutes. Pour the sauce in with the roasted vegetables in the roasting dish. Mix together well and serve warm with a mixed green salad. Stuff the cannelloni tubes. Using a freezer bag, scoop a few large spoons of the mixture inside, cut a small hole (smaller than the width of the cannelloni tubes) in the corner of the bag and squeeze in the filling. Once each tube has been filled, lay them flat in the dishes. With four fabulous flavours to choose from, make sure you jump on board the Campbell’s Soup band wagon! We’ve put together the best recipes that all have one thing in common… Our Condensed Cream of Mushroom Soup! 1. Roasted Vegetable Pasta

Preheat the oven to 220°C/fan 200°C/Gas Mark 7. Mix the peppers with the oil and rub, using your hands, to coat evenly. Place the peppers, cut side up, on a baking tray or in a shallow roasting dish and season. The 110-year-old soup brand - made famous by Andy Warhol's 1960s pop art prints - is to be rebranded as Batchelors and will carry a 'Soon to be Batchelors' message from next week. Prepare two medium casserole dishes by brushing a layer of olive oil across the sides and on the bottom.

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Fry over a medium heat for 7-8 minutes on each side, ensuring they are well coloured and firm to the touch. To the saucepan, add the broccoli and cook for a further 2-3 minutes or until the broccoli just begins to soften. Drain the water and add to the roasting dish. One of the best things about a can of Campbell’s Soup is it’s always there in your cupboard when you need it! This recipe uses pork chops as the main ingredient, but it would be nothing without a trusty can of Campbell’s Condensed Cream of Mushroom Soup.

Turn down the heat, add the onion and fry until brown. Add the can of Campbell’s Condensed Cream of Mushroom Soup, water, sherry (if desired) and tomato puree. Stir together and bring to the boil.Preheat the oven to 220°C/428°F/Gas Mark 7. In a large roasting dish, drizzle the vegetable oil and then add the onions, garlic and peppers, covering them in the oil. Add the pork and cook until browned on both sides. Mix in the soup, milk and crushed garlic. Bring to the boil, stirring frequently.

In a large bowl, mix the ricotta, egg, parmesan and one and a half cans of Campbell’s Condensed Cream of Mushroom Soup. Season to taste. Add Campbell’s soup and milk, stir until combined return pork and resting juices, bring to a simmer. Heat oil in a medium to large saucepan over medium heat. Add onion, bacon and garlic, cook for 5 minutes.If you’re feeding the 5000 for dinner then this gorgeous, creamy Beef Stroganoff is absolutely ideal! Made all in one pan, using a can of Campbell’s Condensed Cream of Mushroom Soup, this is the perfect “everyone help yourselves” kind of meal. If you’re in the mood for something Italian then have a go at this classic Mushroom and Ricotta Cannelloni! This recipe is simple, involving assembling and baking with no additional steps. The most important ingredient, however, is of course a can of Campbell’s Condensed Cream of Mushroom Soup and for this recipe you’ll need two! Pour in the Campbell’s Condensed Cream of Mushroom Soup and bring the heat down to a simmer. Cook the sauce for a few minutes, loosening with water if required. In the same saucepan, mix together the Campbell’s Cream of Mushroom Soup, milk/water and gruyere cheese. Stir and heat gently until warm and combined.