More than just soup.

The key to creating delicious meals includes using Progresso soups in easy-to-make entrées. Get creative with these classic recipes. Better yet—share them with others!

Creamy Seafood Pasta
Creamy Seafood Pasta
30 min 30 min

Enjoy a seafood dish that's great for casual entertaining AND can be on the table in just 30 minutes!

Ingredients:

  • 16oz uncooked linguine
  • 1 can (18.5 oz) Progresso® Traditional New England clam chowder
  • 1 cup milk
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 1/2lb uncooked peeled deveined large shrimp, tails peeled
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 4 medium green onions, chopped (1/4 cup)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste, if desired
  • 1/2 cup shredded Parmesan cheese (2 oz), if desired

Directions:

  1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
  2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
  3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
  4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.5.Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese
8 servings (1 1/4 cups each)

NUTRITION INFORMATION: 1 Serving: Calories 410 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 130mg; Sodium 740mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 4g); Protein 27g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 30% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Chicken Enchilada Casserole
Chicken Enchilada Casserole
55 min 55 min

A can of Progresso® Light soup just made it easier to create a casserole. Chicken breast gets a Mexican twist in this delicious casserole.

Ingredients:

  • 1 boneless skinless chicken breast, cut into thin bite-size strips
  • 1/2 medium red bell pepper, finely chopped
  • 1/4 teaspoon ground cumin
  • 1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
  • 1/4 cup uncooked instant brown rice1oz fat-free cream cheese, cut into cubes
  • 3 tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
  • 4 corn tortillas (6 inch)
  • 1/3 cup shredded reduced-fat mild Cheddar cheese

Directions:

  1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
  2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
  3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
  4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.
3 servings

NUTRITION INFORMATION:1 Serving: Calories 250 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 880mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 4g); Protein 19g Percent Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 15%; Iron 10% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Vegetarian Italian Pasta Skillet Dinner
Vegetarian Italian Pasta Skillet Dinner
25 min 25 min

A 30-minute meatless skillet dinner, made with a can of Progresso® Light soup, comes to the rescue and serves two.

Ingredients:

  • 1 1/3cups frozen sausage-style soy-protein crumbles
  • 1cup sliced fresh mushrooms
  • 1/2cup coarsely chopped onion (1 medium)
  • 1can (18.5 oz) Progresso® Light Italian-style vegetable soup
  • 3/4cup uncooked bow-tie (farfalle) pasta (2 oz)
  • 2cups fresh baby spinach leaves
  • 1/4cup shredded mozzarella or Parmesan cheese (1 oz)

Directions:

  1. In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
  2. Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
  3. Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.
2 servings (1 3/4 cups each)

NUTRITION INFORMATION:1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 1430mg; Total Carbohydrate 47g (Dietary Fiber 8g, Sugars 9g); Protein 23g Percent Daily Value*: Vitamin A 90%; Vitamin C 15%; Calcium 20%; Iron 25% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.

Skillet Chicken Parmigiana
Skillet Chicken Parmigiana
35 Minutes 35 Minutes

An Italian classic made simple with Progresso® Vegetable Classics Hearty Tomato soup.

Ingredients:

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4 cup Progresso® Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil leaves
  • 1 egg
  • 2 tablespoons olive or vegetable oil
  • 1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
  • 1/2 cup shredded mozzarella cheese (2 oz)

Directions:

  1. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  2. In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
  3. In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm.
  4. Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
  5. Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.
4 servings

NUTRITION INFORMATION: Serving Size: 1 Serving Calories: 400 Calories from Fat: 160% DV Total Fat 18g Saturated Fat 6g Cholesterol 150mg Sodium 1160mg Potassium 290mg Total Carbohydrate 19g Dietary Fiber 2g Protein 41g Vitamin A 15% Vitamin C 2% Calcium 25% Iron 15% Vitamin D 4% Folic Acid 4% Exchanges: 1 Starch, 1/2 Other Carbohydrate, 5 Very Lean Meat, 3 Fat Carbohydrate Choices: 1

Easy Chicken Pot Pie
Easy Chicken Pot Pie
45 Minutes 45 Minutes

A classic crowd-pleaser that your entire family will enjoy!

Ingredients:

  • 1 refrigerated pie crust (from 15-oz box)
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 can (18.5 oz) Progresso® Vegetable Classics garden vegetable soup
  • 2 cups frozen mixed vegetables, thawed, drained
  • 2 cups cubed cooked chicken
  • 1/2 teaspoon dried thyme leaves

Directions:

  1. Heat oven to 400°F. Remove pie crust from box; set aside.
  2. In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
  3. Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
  4. Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
4 servings (1 ½ cups each)

NUTRITION INFORMATION: Serving Size: Serving Size: 1 Serving Calories: 500 Calories from Fat: 200% DV Total Fat 22g Saturated Fat 8g Cholesterol 75mg Sodium 850mg Potassium 320mg Total Carbohydrate 50g Dietary Fiber 6g Protein 24g Vitamin A 90% Vitamin C 2% Calcium 4% Iron 10% Vitamin D 4% Folic Acid 6% Exchanges: 3 Starch, 1 Vegetable, 2 Lean Meat, 3 Fat Carbohydrate Choices: 3

Nacho Bake
Nacho Bake
30 Minutes 30 Minutes

Try a delicious spin on nachos with this great-tasting dish.

Ingredients:

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (1.25 oz) taco seasoning mix
  • 1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
  • 1 can (15 oz) Progresso® kidney beans, drained
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 6 cups tortilla chips
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
  • 1 large tomato, chopped (1 cup)
  • 1 cup shredded lettuce
  • 1/3 cup sour cream

Directions:

  1. Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
  3. Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
  4. Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
6 servings

NUTRITION INFORMATION: Serving Size: 1 Serving Calories: 590 Calories from Fat: 240% DV Total Fat 26g Saturated Fat 10g Cholesterol 75mg Sodium 1590mg Potassium 620mg Total Carbohydrate 60g Dietary Fiber 8g Protein 28g Vitamin A 20% Vitamin C 8% Calcium 20% Iron 25% Vitamin D 4% Folic Acid 35% Exchanges: 3 Starch, 1 Other Carbohydrate, 2 1/2 Medium-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 4

Weight Watchers for services and POINTS® are the registered trademarks of Weight Watchers International, Inc. and are used with permission.
[Close]
click to close
Product formulations, packaging and promotions may change. For updated
information, check the package in the store prior to purchase.


Contact Us  |   Privacy Policy  |   Terms of Use  |   ©2009 General Mills