Numerous recipes use Campbell's soup, including Baked Macaroni and Cheese, 20-Minute Herbed Chicken or Beef Taco Bake. These recipes are derived from Campbell's site, CampbellsKitchen.com.
To make baked macaroni and cheese, begin by heating the oven to 400 degrees Fahrenheit. In a 1-quart casserole dish, stir 1 can of Campbell's Condensed Cheddar Cheese Soup with 2/3 cup milk, 1/8 teaspoon ground black pepper and 1 1/2 cups cooked and drained rotini pasta. Mix 2 tablespoons plain, dry bread crumbs with 2 teaspoons melted butter, and sprinkle over the top of the pasta mixture. Bake for 20 minutes or until hot and bubbly.
Make 20-minute herbed chicken by heating 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add 1 1/4 pounds boneless, skinless chicken breast halves. Cook chicken for approximately 6 minutes until browned on both sides. Mix 1 can of Campbell's Condensed Cream of Chicken with Herbs Soup and 1/2 cup milk in the skillet. Heat to boiling, then reduce heat to low, cover and cook 5 minutes or until the chicken is cooked through.
For the beef taco bake, cook 1 pound ground beef in a 10-inch skillet over medium-high heat until browned, Drain off fat. Stir 1 can Campbell's Condensed Tomato Soup, 1 cup picante sauce, 1/2 cup milk, six 8-inch flour tortillas or eight 6-inch corn tortillas cut into 1-inch pieces, and 1/2 cup shredded cheddar cheese in the skillet. Spoon the mixture from the skillet into a 2-quart shallow baking dish. Cover and bake for 30 minutes at 400 degrees Fahrenheit until hot and bubbling. Sprinkle with additional 1/2 cup cheese.