Ingredients
1 tbsp. butter
2 stalk celery
1/4 c. green pepper
2 green onions
1 lb. shrimp
1 can Campbell’s® Condensed Cream of Chicken Soup
1/2 c. water
dash cayenne pepper
cooked rice
paprika
Preparation
Step 1Heat the butter in a 10-inch skillet. Add the celery, green pepper and green onions and cook until the vegetables are tender, stirring occasionally. Add the shrimp and cook for 3 minutes or until they’re cooked through, stirring occasionally.Step 2Stir the soup, water and cayenne pepper in the skillet and cook until the mixture is hot and bubbling. Serve the shrimp mixture over the rice. Sprinkle with the paprika.Step 3Tip: Substitute Campbell’s® Condensed Cream of Mushroom Soup for the Cream of Chicken Soup.Using Campbell’s® Condensed Cream of Chicken Soup: Vitamin A 14%DV, Vitamin C 10%DV, Calcium 8%DV, Iron 31%DVUsing Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 393, Total Fat 6g, Saturated Fat 3g, Cholesterol 235mg, Sodium 657mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 30g, Vitamin A 16%DV, Vitamin C 10%DV, Calcium 8%DV, Iron 31%DV
