There’s something magical about snow in December, and I’m excited for all the kids to be able to build snowmen and snow forts, go sledding and ice skating and catch snowflakes on their tongues. They happily bundle up in their winter coats, scarves, boots and mittens and tromp merrily into the snow.
When they come inside with rosy cheeks, they’re still happy but they’re chilled right through, so there’s nothing like a nice hot meal to warm up those bellies!
I looked to The Wisest Kid in the Whole World for recipe ideas, and I loved his holiday message. It made me feel all warm and happy inside!
A bowl of hot tomato soup with a melty grilled cheese sandwich to dunk is the perfect warm-up meal, but I found several cold-weather recipes from the Wisest Kid that I thought sounded equally delightful, especially those with warm, melted cheese!
And that’s what led me to the Pepperoni White Pizza Skillet recipe which has now found a permanent spot in my menu rotation. It’s just that good!
It has the creamy goodness of Campbell’s Condensed Cream of Mushroom Soup, the warmth of melted cheese and a whole lot of flavor from everything else.
- 3.5 oz package sliced pepperoni
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1¼ tsp dried oregano leaves, crushed
- 1 can (10¾ ounces) Campbell’s Condensed Cream of Mushroom Soup (98% Fat Free)
- 1¾ cups milk
- ¼ cup shredded Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- ¼ tsp ground black pepper
- 10 oz can premium chunk white meat chicken (2 cups shredded cooked chicken)
- 1 pkg (16 oz) rotini pasta, cooked and drained
- 1 medium tomato, chopped (see notes for substitution ideas)
- Reserve 14 slices pepperoni. Coarsely chop the remaining pepperoni.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic and oregano and cook for 5 minutes or until onion is tender, stirring occasionally.
- Stir the soup, milk, Parmesan cheese, 1 cup of the mozzarella cheese and black pepper in the skillet and heat to a boil.
- Stir in the chicken, chopped pepperoni, rotini and tomato. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook until mixture is hot. Top with the reserved pepperoni slices.
The recipe calls for freshly chopped tomatoes, but my family loves things a little more spicy, so I substituted a 10-oz can of diced tomatoes with habaneros. You could also do diced tomatoes with chopped green chilies.
You won’t soon forget this warm and cheesy pizza skillet. It’s happiness in your tummy.
This post is part of my compensated ambassadorship with Campbell Soup Company. All opinions are my own.