October Dinner Fondue
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Southwest Style Pepper Jack Soup
3/4 cup milk
1 cup shredded Cheddar cheese (4 ounces)
2 tbsp. chopped fresh cilantro
Cooked breaded chicken breast tenders
Steamed fresh vegetables (cauliflower, broccoli, green beans or zucchini)
Stir the soup and milk in a 2-quart saucepan. Heat over medium heat until hot,
stirring occasionally. Add the cheese. Cook and stir until the cheese melts.
Stir in the cilantro.
Pour the soup mixture into a fondue pot.
Serve warm with the Suggested Dippers.
Campbell's Kitchen Tip: Try serving in a real pumpkin! Carefully slice off top
third of a small pumpkin. Scoop out seeds and scrape away all of the stringy
fibers. Cover with damp paper towel. Microwae on HIGH, 30 seconds at a time,
until slightly warm. Pour in soup mixture and serve immediately.
~~~***Rhonda G in Missouri***~~~
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