Prep time
10 MIN
Total time
40 MIN
Impress guests and family alike with a sophisticated and delicious side dish that is likely to become a new holiday tradition.



  1. Preheat oven to 425°F (220°C).
  2. In a large, ovenproof, nonstick skillet, heat oil over medium; sauté chicken 3-5 minutes or until no pink remains. Add onion, sweet potato, zucchini, carrot and garlic; cook 3-5 minutes, stirring often or until vegetables are tender. Stir in kale and pepper. Cook, stirring constantly, until kale is wilted.
  3. In a small bowl, combine cheeses. Add soup and ½ cup (125 mL) cheese mixture to the skillet; stir to combine. Spread chicken and kale mixture into an even layer. Top with remaining cheese.
  4. Transfer to preheated oven. Bake for 15-20 minutes or until cheese is melted and browned.

Recipe Tips

To finish the dish without an ovenproof skillet, after adding the cheese, reduce heat and cover for 10-15 minutes or until hot and bubbly.

Recipe Made With

CAMPBELL'S® Condensed Cream of Celery Soup

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