Creamy Chicken Quesadillas

Campbell's Creamy Chicken Quesadillas Recipe

Cream of chicken soup is mixed with Cheddar cheese, jalapeño pepper and chunk chicken to make a kicked up filling for these baked quesadillas...they'll disappear as quick as you can make them.

At a glance

Prep

15 min.

Total

25 min.

Serves

4

Bake: 10 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 jalapeño pepper, seeded and finely chopped (optional)
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch), warmed
4 ounces (about 1/2 cup) Pace® Chunky Salsa
4 ounces (about 1/2 cup) sour cream

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.

  • 2

    Place the tortillas onto 2 baking sheets.  Spread 1/4 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge.  Brush the edges of the tortillas with water.  Fold the tortillas over the filling and press the edges to seal.

  • 3

    Bake for 10 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.

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  • Easy Substitution: Substitute 1 1/2 cups chopped cooked chicken for the Swanson® Chicken.
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RID#24467

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