More Campbell's Soup Recipes

I tried out a couple more Campbell Soup recipes Saturday. They're simple and easy so I think they'd be good to use when we are camping with the Girl Scouts. Both of these are definite possibilities and we would make them again anytime. First I'll give you the recipes in the book and then I'll tell you what we did.
Campbell's Shortcut Stroganoff
1 Tbsp vegetable oil
1 lb. boneless beef sirloin steak strips
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1 can Campbell's Condensed Beef Broth
1 Cup water
2 tsp Worcestershire sauce
3 cups Uncooked corkscrew pasta
1/2 cup sour cream
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, broth, water Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 minutes or until done, stirring. Add sour cream. Heat through. Serves 4.

Campbell's Southern Cornbread Chicken Pot Pie
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup
1/8 tsp pepper
2 cups cubed cooked chicken or turkey
1 can (about 8 oz) whole kernel corn, drained
1 can (11 1/2 oz) refrigerated cornbread twist
PREHEAT oven to 425 F
MIX soup, pepper, chicken and corn in saucepan and heat through. Pour into 9" pie plate.
SEPERATE cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot soup mixture. Bake 15 minutes. or until cornbread is done. Serves 4.
What we did:
We basically did the first one just as the recipe says only we did it in the 10 inch Dutch oven instead.
The chicken pie we had to do a little different. I should have paid more attention to the recipe before we started. It is meant to fit into a 9 inch pie pan so it was spread a little thin in the 12 inch Dutch Oven. I should have doubled or even tippled the chicken mixture. You could easily cook the chicken in the Dutch oven, then add the other ingredients. I had already precooked the chicken while I was cooking chicken for something else. The corn bread we did completely different because we could not find the twists listed in the recipe. We just used a box of Jiffy Cornbread mix. I mixed it according to the package directions and topped off the chicken. It worked great and was actually a good amount for the crust. So we had a think crust with a thin layer of chicken but it was yummy. Next time I'll use the same amount of cornbread with more chicken filling. In the picture it looks a little pink instead of the brown it was. I don't know why. I tried to take it a couple different ways but still looked pink. And what's up with that face? Looks spooky but embarrassed.