Two low-fat recipes using Campbell's Healthy Request Condensed Cream of Chicken soup are Campbell's lightened-up chicken enchiladas and Campbell's chicken broccoli divan. The enchiladas have 250 calories per serving, and the recipe serves six. The broccoli divan contains 310 calories per serving and serves four.
To prepare the enchiladas, preheat the oven to 350 F. In a large bowl combine 1 can Healthy Request Condensed Cream of Chicken Soup, 1 cup salsa, and 1/2 cup water with 1/4 cup light sour cream and 1 teaspoon chili powder. Set 3/4 cup of the soup mixture aside. Add 3 cups shredded, cooked chicken breast to the large bowl and stir to coat.
Spoon 1/2 cup soup mixture into the center of six 6-inch corn tortillas. Fold the tortillas around the filling and place seam-side down in a glass baking dish. Cover the enchiladas with the reserved soup mix, and sprinkle 1/4 cup shredded reduced fat cheddar cheese over the top, if desired.
Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with diced tomato and sliced scallions.
To prepare broccoli divan, place 4 cups cooked broccoli florets and 2 cups cubed, cooked chicken into a 9-inch pie plate. In a small bowl, stir together 1 can Healthy Request Condensed Cream of Chicken Soup and 1/3 cup milk. Pour the soup mixture over the broccoli and chicken. Sprinkle 1/2 cup shredded cheddar cheese over the top.
In a small bowl, combine 2 tablespoons bread crumbs with 1 tablespoon melted butter. Spread the bread crumb mixture over the top and bake at 450 F for 20 minutes.