Search thousands of recipes reviewed by home cooks like you.

Chicken Quesadillas

Chicken Quesadillas

  • Cook

    20 m
  • Ready In

    20 m
Campbell's Kitchen

Campbell's Kitchen

A delectable filling, featuring Campbell's® Healthy Request® Condensed Cream of Chicken Soup, Swanson® Premium Chunk Chicken, shredded Cheddar cheese and chili powder, is sandwiched in flaky tortillas and baked to a crispy turn.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F.
  2. Mix soup, chili powder, cheese and chicken.
  3. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
  4. Bake 10 minutes or until hot. Makes 8 quesadillas.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ChristiCooks
19

ChristiCooks

12/10/2008

I have made these a few times, and my whole family loves them. I use a can of Campbell's Nacho Cheese soup instead of the Cream of Chicken, and I use Mexican four cheese blend instead of Cheddar cheese and add 1/2 cup extra too. Simply easy & delicious!!

Jennifer
9

Jennifer

3/3/2009

Sorry Campbell's, but this is not your best effort. I have made many recipes with soup, but the worst part might have been the canned chicken (I thought the fact that they were canned would be disguised by all of the sauce, but no such luck). My husband was sweet, and he ate them, but he later admitted he hated them, too.

Az Hummer
7

Az Hummer

1/25/2011

Made with a large can of chicken and added more cheese. Also added about 1/2 to 3/4 c. chopped onion, chili powder and some crushed red pepper as it seemed a little bland. Rather than warming in oven, browned in a skillet over med-low heat after spraying each tortilla with Pam; this gave a little crunch to the tortillas. Rather than folding over I put two tortillas together, moistening edges as directed, browned on each side and cut in wedges with pizza cutter; served w/sour cream. My husband loved it so will make again. Thanks for the recipe.

Similar recipes