Campbell’s Classic Cream Of Chicken Condensed Soup, 50 Ounce, 12 Per Case

Campbell's Classic Cream Of Chicken Condensed Soup delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Casserole base: Use as the creamy binder in classic chicken and rice casseroles, tuna noodle bakes, and vegetable gratins where a smooth chicken flavor ties the dish together.
Standalone soup: Prepare with water or milk for a quick, satisfying bowl of cream of chicken soup that works as a starter or a light meal with crackers or bread.
Sauce starter: Thin slightly and pour over pan seared chicken breasts, turkey cutlets, or pork chops for an easy one pan weeknight sauce.
Recipe shortcut: Substitute directly into any recipe that calls for a homemade cream of chicken base, cutting prep time without sacrificing the foundational flavor.
Pot pie filling: Combine with cooked chicken and mixed vegetables as the creamy interior for homemade or frozen crust pot pies.

Who Would Benefit

• Restaurant and cafeteria kitchens that need a consistent cream of chicken base for daily menu items
• Caterers preparing large batch casseroles, pot pies, or soup courses for events
• Home cooks who stock up on versatile pantry staples for family meal planning
• Meal prep programs and school nutrition directors balancing cost, convenience, and familiar flavor
• Foodservice operators running chicken and rice, tuna noodle bake, or pot pie as recurring specials

Product Highlights

• 50 ounce institutional size can, ideal for high volume preparation
• 12 cans per case for reliable bulk supply
• Condensed format doubles in volume when mixed with water or milk
• Made with real chicken stock and a smooth cream base
• Campbell’s classic recipe, recognized and trusted across foodservice and home kitchens
• Works as a standalone soup, a casserole binder, a sauce starter, or a recipe shortcut

Preparation & Use

For soup, blend one part condensed soup with one part water or milk and heat until simmering, stirring occasionally. For a richer result, use milk instead of water. As a recipe ingredient, add directly without diluting; the condensed consistency provides the thick, creamy body that casseroles and pot pies need. Adjust thickness by adding liquid in small amounts until the desired texture is reached. Each 50 ounce can yields approximately 100 fluid ounces of prepared soup when reconstituted at a one to one ratio.

Common Applications

Cream of chicken soup is one of the most frequently called for ingredients in American comfort food cooking. It appears as the binding sauce in chicken and broccoli rice casseroles, the creamy layer in hash brown breakfast bakes, and the base for slow cooker chicken and wild rice soup. In foodservice, it serves as a cost effective sauce for chicken entrees and a quick soup of the day option. The 50 ounce can size is sized for steam table pans and large batch recipes, reducing the number of cans to open during a busy service.