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Creamy Chicken Quesadillas

At a glance

Prep

15 min.

Total

25 min.

Serves

6

Bake: 10 min.

Cost per recipe: $10.49

Cream of chicken soup mixes with Cheddar cheese, chopped jalapeño pepper and chunk chicken to make a kickin' filling for these baked quesadillas...easy and delicious guarantees these quesadillas will make a weekly appearance on your dinner table.

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) 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
1/2 cup Pace® Chunky Salsa
1/2 cup sour cream

How to Make It

  • 1

    Set 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.

Serves

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

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

354 396

totalfat

15.9g 18.6g

saturatedfat

6.7g 7.1g

cholesterol

55mg 51mg

sodium

1226mg 1284mg

totalcarbohydrate

38.6g 38.6g

dietaryfiber

3.3g 3.3g

protein

19.1g 19.1g

vitamina

15%DV 10%DV

vitaminc

6%DV 6%DV

calcium

25%DV 25%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.