Pesto Chicken and Sweet Potato Bake

Using pesto adds big flavour, making this baked chicken dish easy to prepare. Comes with it's own side of veggies!

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/2 cup (125 mL) low fat (1%) milk
  • 3 tbsp (45 mL) basil pesto
  • 2 cups (500 mL) unpeeled potato cubes (3/4” / 2 cm)
  • 2 cups (500 mL) unpeeled butternut squash cubes (3/4” / 2 cm)
  • 1 lb (454 g) boneless, skinless chicken breasts, cut into 3/4” (2 cm) strips
  • 1/4 cup (60 mL) finely diced red bell pepper


  1. Combine soup,milk and 1 tbsp (15 mL) pesto in 2 qt (2 L) shallow baking dish. Stir in potatoes and squash.
  2. Place chicken breast strips on top. Spread with mixture of remaining pesto and red pepper.
  3. Bake at 375°F (190°C),uncovered,for 1 hour or until vegetables are tender. Let stand 5 minutes before serving.

Recipe tips

The traditional flavours of pesto – basil,pine nuts,garlic,olive oil and Parmesan cheese – accent this dish. Supermarket,ready to use pesto is a definite preparation time-saver!

Ratings & Reviews

  • Léo P.

    April 16, 2011

    Rating by Léo

    This rating was left without a review.

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Amount Per Serving
Calories 330
Fat 9 g
Cholesterol 70 mg
Sodium 540 mg
Carbohydrate 30 g
Dietary Fibre 3 g
Protein 31 g
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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