Chicken and bean burritos

1 can (11 1/2 ounces) Campbell's Condensed bean with bacon soup
1/4 cup chunky salsa
1 can (12 ounces) Swanson Premium White  Chunk Chicken  Breast in water, drained
8 flour tortillas (8 inch) warmed
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon vegetable oil

Heat the oil in a 10 inch skillet over medium heat. Add the onion and cook until tender.

Stir in the soup, salsa and chicken in the skillet, Cook until the chicken mix is hot and bubbling.

Spoon about 1/3 cup chicen mixture down the center of each tortilla. Fold up the sides of the tortilla around the filling , ten fold up the ends to enclose the filling.

white chicken chili

1 can (10 3/4 ounces)canned condensed cream of chicken soup
4 skinless, boneless chicken beast halves (about 1 pound) cut into cubes
2 cans (about 13 ounces each) cannellini beans drained and rinsed
1 envelope or about 1 ounce Lipton dry onion  soup an dip mix
1 Tablespoon chili powder
1 Tablespon vegetable oil
2 cups water
shredded cheddar cheese optional

Heat the oil in a 3 quart saucepan over medium high heat. Add the chicken and chili powder and cook until chicken is well browned and when you make a little cut in them juices run clear, stirring often

Stir the soup, water and soup mix in the saucepan heat to a boil

Reduce the heat to low ,cover, and cook for 10 minutes

stir in the beans and cook until the mixture is hot and bubbling Top with shredded cheese if desired