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Question by Deanna L: What’s the Campbell’s Soup recipe for chicken parmesan?
When I was growing up, my mother used to make chicken parmesan from a recipe she got off the back of a can of Campbell’s condensed tomato soup. The recipe has since been lost, but I would love to be able to make this dish again. Does anyone happen to have the recipe?
FYI, Morgan R.: This recipe is NO LONGER ON THE CAN. Nor is it on the Campbell’s website. If you’re just going to be rude and not helpful, don’t bother replying.
Once again – I have looked at EVERY recipe on the Campbell’s website, and NONE of them are the one I am looking for. Otherwise, I wouldn’t be here asking for this recipe. The actual recipe is about 20 years old and includes the condensed tomato soup, breadcrumbs, and some sort of italian seasonings and was made on the stovetop in a skillet. That’s all I really remember about it, but I know none of the ones on the website are right because I’ve tried every one that seems close.
Best answer:
Answer by tina k
I went to the Campbell’s site and although I could not find the exact recipe they do have a recipe for Chicken parmesan using a sauce instead of tomato soup but the procedure is probably the same EDIT~~OK found one it is called Basil Chicken Parmesan it is the last one on the list number 8 hope this is it~
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if i met her – i know what i’d like to taste 😉
I’ve searched high and low…I hope the recipe you’re looking for is one of these:
CHICKEN PARMESAN
1 egg
1/2 c. Italian bread crumbs
1 (10 3/4 oz.) can Campbell’s tomato soup
1/4 c. onions, chopped
Mozzarella cheese, shredded (as much as you like)
2 lbs. chicken parts
2 tbsp. shortening
1/4 c. water
1/2 tsp. each: garlic powder, basil & oregano leaves, crushed
Beat eggs and 1 tablespoon water. Roll chicken in egg mixture, then crumbs. Brown chicken in shortening. Stir in soup, 1/4 cup water, onion and seasonings. Cover; cook over low heat 45 minutes. Stir occasionally. sprinkle with cheese; heat until cheese melts. Serve with grated Parmesan cheese and additional oregano leaves.
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CHICKEN PARMESAN
4 skinless chicken breasts
1 egg, beaten with 2 tbsp. water
Italian flavored bread crumbs (enough to coat chicken)
1/2 c. olive oil
2 cans Campbell’s tomato soup
3/4 can water
1/2 tbsp. each dried or fresh thyme, oregano & sweet basil (crushed or chopped)
8 oz. shredded mozzarella
In electric frying pan heat oil. Coat chicken breasts with egg then roll in bread crumbs. Fry on medium heat until browned on all sides. Remove excess oil. Mix soup, water and herbs; pour over chicken.
Cover and simmer for 30 minutes. Remove lid and put 2 ounces mozzarella on each chicken breast (meat side up). Cover and shut off heat. Wait about 5 minutes for cheese to melt.
Tastes great served with steamed white rice and corn. Use sauce as gravy for rice.