I made a meal with Campbell’s® Sauces as part of a sponsored post for Socialstars. #CampbellsSauces
The holidays are now behind us and it’s full steam ahead, next thing we know it will be spring and summer again! I feel like each year just speeds up even more. As we are now in the dead of winter, a few things happen in our home. First, I feel like hibernating and no longer want to leave my home, and then secondly, my family wants hot meals ALL winter long.
My husband works as a truck driver and makes deliveries so he’s out in the cold during the day and by the time he gets home all he really wants is a warm hot meal straight from the oven. Sometimes though, dinnertime is a hectic time in our household and I just do not have time to make a meal completely from scratch. That is where Campbell’s® Oven Sauces come to my rescue.
Last month, I shared about the Campbell’s® Skillet Sauces and the Chicken Marsala. This time we made Chicken Pot Pie with the Campbell’s® Oven Sauces. To make this dish, I simply had to add in the chicken breast, frozen veggies, and potatoes. I decided to use frozen sweet potatoes that I found at the store as opposed to white potatoes. My family enjoyed the flavor of the sweet potatoes paired with the rest of the mixed veggies. Then, we topped it off with a biscuit on top.
My husband loves eating this with the biscuit to soak up all that pot pie goodness. This took me just about 5 minutes to prepare then 40 minutes in the oven. The oven pre-heated while I prepped. Teamwork! I was able to help my son with his homework and get the kids cleaned up for dinner while this baked, then it was time to sit down and enjoy that warm, wholesome meal.
The shear smell of dinner coming out of the oven was enough for the whole family to dig in. The aroma was wonderful and the taste matched the smell, delicious and perfect comfort food for a cold day!
Are you ready for dinner tonight? Let Campbell’s® Oven Sauces help you in the kitchen too!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.