Wednesday, September 13, 2006
Product Review...the good, the bad and the ugly!
My first reaction upon opening the can was ewwwww!
It smelled kind of weird, like chemicals. I thought it was going to be really bad, but in the end it turned out O.K. I would however, suggest topping it off with some fresh chopped parsley to add a little bit of freshness. Plus, a fresh salad on the side to balance everything out.
I used the recipe on the back of the can.
Campbell's® Healthy Request® Chicken & Pasta Primavera
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
1 can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk (I used Simply Smart Fat-Free
3 tbsp. grated Parmesan cheese
1/4 tsp. garlic powder
1 bag (16 oz.) frozen vegetable combination; broccoli, cauliflower, carrots (I used leftover roasted veggies)
2 cups cubed cooked chicken (I used leftover rotisserie chicken breast)
4 cups hot cooked spaghetti, cooked without salt (I used whole wheat penne)
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and heat through. Serve over spaghetti.
Calories 461, Total Fat 7g, Saturated Fat 3g, Cholesterol 68mg, Sodium 474mg, Total Carbohydrate 63g, Dietary Fiber 8g, Protein 35g, Vitamin A 117%DV, Vitamin C 20%DV, Calcium 20%DV, Iron 21%DV
So, yes there is still quite a bit of sodium in each serving, but much less than the original cream of mushroom condensed soup. Once in a while, I think it's fine, but I would'nt eat this too often. I'm going to try to stick to the fresh stuff unless I have no time!
How often do you use condensed soup in your recipes?