Versions of Favorite Cooking Classics “New” Soups Smoother, Easier to Mix... With Same Great Taste (NAPSA)—Campbell’s Kitchen has improvedits classic Cream of Chicken and Cream of Celery condensed soups, making them just a little smoother and creamier for easier blending with recipe ingredients. The “new” soups offer the same great taste home cooks have cometo rely on. The introduction follows the successful launch in spring 2002 of creamier Campbell’s Cream of Mushroom soup—America’s num- ber one cooking soup—and the results of a recent survey reveal- The creamier Cream of Chicken and Cream of Celery soups are now available in grocery stores nationwide in both 10-% oz. and 26 oz. cans. Home cooks looking for inspiration can visit Campbell’s Kitchen online at campbells kitchen.com. While on the Web site, you can learn more about Campbell’s Kitchen, search for recipes and sign up for Mealmail, a free daily or weekly newsletter with recipes sent directly to your e-mail address. ing that Cream of Chicken and Cream of Celery soups were among homecooks’ top picks when selecting ingredients for preparing meals. The best-seller status of the two soups is due largely to their versa- tility as a sauce base for a number of dishes. “Starting with one of Campbell’s improved creamier soups instead of preparing a sauce from scratch offers a quick and easy foundation you can build on— with flavors and ingredients per- sonalized to your family’s taste preferences,” said Cindy Ayers, head of Campbell’s Kitchen. The new soups were tested in dozens of recipes, such as Creamy Chicken Dijon, to make sure they met Campbell standards as cook- ing ingredients. The company has been perfecting the art of sauce and soup making for generations. “The improved, creamier soups will help busy home cooks more easily prepare the meals their families love with all of the taste and quality they expect from their favorite Campbell’s soups,” added Ayers. ae Pe bi Creamy Chicken Dijon Prep/Cook Time: 20 min. 1 tbsp. vegetableoil 4 boneless chicken breast halves 1 can (10 % oz.) Campbell’s Cream of Celery or 98% Fat Free Cream of Celery Soup 74 cup water 1 tbsp. Dijon mustard ’% tsp. pepper HEAT oil in skillet. Add chicken and cook until browned. ADD soup, water, mustard and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves4.
