CAMPBELL’S® CHICKEN DIJON

Made With:

Soups

Campbells® Condensed Cream of Celery Soup

A delicately seasoned soup made with crisp celery and cream.

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Nutrition Facts
Serving Size
1 EACH (1 CHICKEN BREAST HALF)
Amount Per Serving
Calories 427
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1.3g
7%
Cholesterol 83mg
28%
Sodium 508mg
21%
Total Carbohydrate 57.7g
19%
Dietary Fiber 1.1g
4%
Protein 30.5g
61%
Vitamin A 5%
Vitamin C 0%
Calcium 2%
Iron 18%
Total Time

80 min.

Serving & Size

1 EACH (1 CHICKEN BREAST HALF)

Yields

This dish features a delectably creamy Dijon sauce made with Campbells® Condensed Cream of Celery Soup.  With just a few simple steps you can create this patron-pleasing meal. 

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 CHICKEN BREAST HALF)
Amount Per Serving
Calories 427
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1.3g
7%
Cholesterol 83mg
28%
Sodium 508mg
21%
Total Carbohydrate 57.7g
19%
Dietary Fiber 1.1g
4%
Protein 30.5g
61%
Vitamin A 5%
Vitamin C 0%
Calcium 2%
Iron 18%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
boneless, skinless chicken breast, 4 oz each 25 lb.
1. In each of 8 baking pans (12x20x2) evenly divide chicken.
Made With:

Soups

Campbells® Condensed Cream of Celery Soup

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Weight Measure
Campbells® Condensed Cream of Celery Soup, 50 oz ea 250 oz. cans
water 16 3/4  cups
Dijon-style mustard 14 oz. 1 665/997  cups
black pepper tbsp.
cooked white rice, hot 656 oz. 100  cups
2. Mix soup, water, mustard and pepper. Pour about 5 cups soup mixture over each pan. Cover. CCP: Bake at 400º F. until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink, about 40 minutes.
3. CCP: Hold chicken and rice at 140º F. or higher. Portion sauce using 3-oz. ladle (1/3 cup) over 1 chicken breast half and 1 cup rice.
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