Campbell's Cream of Chicken with Herbs Dumpling Soup
INGREDIENTS:
10 3/4 oz can Campbell's
New Cheddar Cheese Soup
2 tb Sour Cream or Yogurt
1/2 ts Dijon Mustard
1 c Cooked Broccoli Flowers
4 x Hot Baked Potatoes, split.
10 3/4 oz can Campbell's
New Cheddar Cheese Soup
2 tb Sour Cream or Yogurt
1/2 ts Dijon Mustard
1 c Cooked Broccoli Flowers
4 x Hot Baked Potatoes, split.
1) In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally.
2) Serve over potatoes. Garnish with chopped sweet red pepper if desired.
NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender.
2) Serve over potatoes. Garnish with chopped sweet red pepper if desired.
NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender.