Garlic, basil, lemon and Campbells® Healthy Request® Condensed Cream of Chicken Soup combine to create this mouth-watering, creamy chicken and vegetable dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|boneless, skinless chicken breast||25 lb.||100 ea.|
|garlic powder||1 tbsp.|
|frozen Italian green beans||12 lb.||3 gallons|
|frozen carrots||12 lb.||3 gallons|
|reduced fat (2%) milk||3 1/8 qt.|
|lemon juice||1 665/997 cups|
|basil leaves||2 tbsp.|
|1. Season chicken with garlic powder. In each 8 baking pans (12x20x2) evenly divide chicken. Top with 1-1/2 qt. beans and 1-1/2 qt. carrots.|
|2. Mix soup, milk, lemon juice and basil. Pour about 1 qt. 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 at 140º F. or higher. Portion sauce using 6-oz. ladle (3/4 cup) over 1 chicken breast half.
- Meets PHA criteria (overall cafeteria and general menu offerings- a la carte health promoting entree.