Thursday, October 15, 2009

It’s Lunchtime in the Campbell’s Kitchen!

Lunchtime at Campbell Soup Company is a big deal. Come on, you can’t work with one of the best food brands and not have a really good lunch everyday. Believe it or not, everyone really enjoys lunches together in the Campbell Cafeteria. It’s a great time of the day where we all enjoy speaking with each other about life outside of work. This is the time you spend with your colleagues where you get to know a little bit more about them. The next time you’re at work, you should really take a moment to learn a little bit about your workmates!

Last week, I tried a new recipe for lunch, a Chicken Salad Melt. It was so good, I had to write a blog about it and share with all of you. Enjoy!

Chicken Salad Melt

From: Campbell's Kitchen
Prep: 5 minutes
Bake: 20 minutes
Serves: 4


4 English muffins, split
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons reduced fat or fat free mayonnaise
8 tomato slices
2 ounces reduced fat shredded Cheddar cheese (about 1/2 cup)


Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.

Stir the chicken, celery and mayonnaise in a small bowl.

Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.

Bake for 10 minutes or until the cheese is melted.

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I have access to all these terrific recipes.

Best, and until next time, Kaitlin!

1 comment:

Ms Bibi said...

Sounds delicious. Nice change from Tuna Melts.