Pan Braised Brussels Sprouts

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 5 slices bacon, cut into small pieces
  • 1 can (284 mL/ 10 oz)  CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) mustard powder
  • 1/4 tsp (1 mL) ground black pepper
  • 1 lb (454 g) Brussels sprouts, trimmed and finely sliced (about 4 cups/1 L)
  • 1 tbsp (15 mL) chopped fresh sage leaves


  1. Cook bacon until crisp, in large non-stick skillet at medium-high heat. Reduce heat to medium.
  2. Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.
  3. Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.
  4. Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.

Recipe tips

  • Brussels sprouts can be either sliced very finely by hand with a sharp knife or by using the fine slicing blade in a food processor.
  • Two teaspoons (10 mL) of chopped fresh rosemary leaves give another great flavour accent when used in place of the fresh sage.

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    November 24, 2013

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  • Della T.

    April 3, 2012

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Amount Per Serving
Calories 140
Fat 8 g
Sodium 410 mg
Carbohydrate 12 g
Dietary Fibre 4 g
Protein 6 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre

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