Campbell's Kitchen Hong Kong

Product Used

Tomato Bisque

Cream of Mushroom

Ingredients

Baked Tomato Rice with Vegetables

10.5oz Campbell’s
Tomato Bisque
Condensed Soup 1 can

Eggplant 1 pc

Mini Pepper 4 pcs

Egg (beaten) 1 egg

Cooked Rice 3 bowls

Garlic (chopped) 2 cloves

Olive Oil 1 tbsp

Baked Creamy Chicken Penne

10.5oz Campbell’s
Cream of Mushroom
Condensed Soup 1 can

Boneless Chicken Thigh 250g

Onion ½ pc

Penne ½ pack

Shredded Mozzarella
Cheese 50g

Olive Oil 1 tbsp

Salt 3 tsp

Black Pepper 1 tsp

Water 30ml

Marinade for Chicken

Salt 1 tsp

Thyme A pinch

Black Pepper 1 tsp

Method

Slice the chicken into strips, mix with marinade and set aside for 15 minutes.

Boil a pot of water and add 2 tsp salt. Cook the penne by following the packaging instruction minus 2 minutes. Drain and place it on baking tray.

Slice the eggplant. Cut mini pepper into cubes and slice the onion.

Add 1 tbsp oil on frying pan under medium heat. Then add garlic, beaten egg and rice, stir fry for 3 minutes and place them on another side of the baking tray.

Add 1 tbsp oil on the same pan and pan-fry the eggplant until it is softened. Then stir fry the mini pepper as well.

Pour in Campbell’s Tomato Bisque Condensed Soup and simmer for 3 minutes. Pour the tomato sauce with vegetables on top of the rice.

Heat another pan and add onion & chicken on it. Then stir fry with black pepper until onion is softened.

Pour in Campbell’s Cream of Mushroom Condensed Soup and 30ml water and mix them well. Cook for 5 minutes under medium heat. Place the sauces and chicken on top of the penne.

Sprinkle with Mozzarella Cheese and bake in a preheated oven for 15 minutes at 200°C. Ready to serve.