CAMDEN, N.J., Feb. 27 /PRNewswire/ — M’m! M’m! Good! That’s what the Campbell’s Kitchen team declared when they tasted Christina Hurt’s entry in the second annual Campbell’s 20-Minute Recipe Challenge. Hurt, who hails from Ada, Oklahoma, took top honors out of thousands of entries received. In addition to claiming the $20,000 grand prize, she and her winning recipe will be featured on the label of Campbell’s(R) Condensed Cream of Chicken soup. Eight first prizes also were awarded.
(Photo: NewsCom: https://www.newscom.com/cgi-bin/prnh/20020227/CGW016 )
Hurt’s recipe, Paprika Chicken with Sour Cream Gravy, uses Campbell’s Condensed Cream of Chicken soup as a base to create a savory sauce for chicken seasoned with paprika. She considers this versatile recipe a personal favorite because, with simple changes, she can create endless adaptations of the original, including a lower-fat version.
“I grew up cooking with Campbell’s soup and have always used it in my recipes,” Hurt recently told the Campbell’s Kitchen. “The Cream of Chicken soup is the perfect ingredient for this dish because it acts like a sauce to coat the chicken and is versatile enough for me to customize it with onions and other seasonings. Plus, using this soup as a sauce cuts my preparation time to just minutes.”
“Christina’s recipe incorporates all of the key elements of a classic Campbell’s recipe-great taste, family appeal and, of course, it’s very easy to prepare,” said Cindy Ayers, head of the Campbell’s Kitchen. “Using soup as a sauce allows home cooks to save time in the kitchen, while helping them create dishes with the true homemade taste their families love.”
Hurt is a homemaker who loves to create new recipes. When she’s not substitute teaching at the local high school, she enjoys searching for recipes online and in cookbooks, constantly seeking out new ingredients for her kitchen creations. In fact, her winning dish is the product of her experimentation with paprika.
Hurt began preparing Paprika Chicken with Sour Cream Gravy about four years ago. When she discovered how much her mother liked it, she began serving the dish annually at birthday dinners, then for friends and neighbors. The rave reviews are what inspired her to enter Campbell’s 20-Minute Recipe Challenge. Now, Hurt’s husband, Kelly, is encouraging her to prepare the dish for their entire church congregation.
“When we found out I won the contest, my husband announced it at church because we were so excited,” added Hurt. “My favorite part of the prize is getting to visit the Campbell’s Kitchen and getting my picture on the famous soup can. And, of course, the prize money will certainly come in handy. We plan to fix up the farm I inherited from my grandmother, including adding a nice, big kitchen.”
The 20-Minute Recipe Challenge guidelines were as easy as cooking with Campbell’s soup — one of the most commonly used cooking ingredients in the United States. Entrants were asked to submit their favorite recipe for a main or side dish that could be prepared and cooked in 20 minutes or less using any Campbell’s condensed soup. Recipes were judged on taste, family appeal, ease of preparation, overall appeal of finished dish, importance of the role of the soup in the recipe, and originality.
In addition to the grand prize winner, eight first prize winners received $1,000 and will have their recipes featured on Campbell’s Web site ( www.campbellkitchen.com ):
Cranberry Chicken
Richard McIntosh
Newcastle, WA
Creamy Almond Chicken
Edna Felix
Hilton Head Island, SC
Fast Fiesta Shepherd’s Pie
Kurt Wait
Redwood City, CA
Souper Delicious Tomato-Cheese Bread
Florence Dwek
Silver Spring, MD
Microwave Enchilada Torte
Susan Schneider
Elgin, IA
New Orleans Shrimp Toss
Kathleen Johnson
Ellensburg, WA
Shrimp & Corn Chowder with Sun Dried Tomatoes
Betsy Mitchen
Satsuma, AL
Steak with Cherry Port Sauce & Gorgonzola
Jamie Miller
Maple Grove, MN
About the Campbell’s Kitchen
Since the 1940s, the Campbell’s Kitchen has been committed to creating great-tasting, time-saving recipes for home cooks. After more than a half- century of experience and technology, the Kitchen still captures the aromas and traditions of home cooking in every recipe. To receive daily or weekly recipes via email, sign up for Campbell’s Meal-mail at www.campbellkitchen.com . While on the Web site, browsers can learn more about the Campbell’s Kitchen and check out this year’s winning recipes.
Christina Hurt’s Paprika Chicken with Sour Cream Gravy
Prep/Cook Time: 20 min.
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. each salt, ground pepper, garlic powder, cayenne pepper
4 boneless chicken breast halves
1/4 cup butter or margarine
1 can (10 3/4 oz.) Campbell’s(R) Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/4 cup sliced green onions
1 cup sour cream
MIX flour and seasonings. Coat chicken.
MELT butter in skillet. Add chicken and cook until browned.
ADD soup and onions. Cover and cook over low heat 10 min. or until done.
Stir in sour cream. Serve with mashed potatoes or rice. Serves 4.
SOURCE Campbell Soup Company
CONTACT: Liza Michaels, +1-312-988-2320, [email protected] , or Jeff Bedard, +1-856-342-5291, [email protected] , both for Campbell Soup Company/
