Meals & Beverages

RECIPES

CHICKEN AND ARTICHOKE CANNELLONI MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Product

Prego® No Salt Added Pasta Sauce with Classic Italian Flavor and Homemade Taste

Prego® No Salt Added Pasta Sauce

Prego® Pasta Sauce - No Salt Added is ready to heat and serve, with no salt added. Especially formulated for sodium restricted diets. Ideal for light and healthy menus.

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Tip

this recipe requires 2 pounds raw chicken, cooked and crumbled.

Nutrition Facts
Serving Size
SERVING (2 FILLED CANNELLONI)
Amount Per Serving
Calories 378
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 5.9g
30%
Cholesterol 87mg
29%
Sodium 411mg
17%
Total Carbohydrate 42g
14%
Dietary Fiber 6.7g
27%
Protein 22.1g
44%
Vitamin A 9%
Vitamin C 25%
Calcium 25%
Iron 12%
Total Time

105 min.

Serving & Size

SERVING (2 FILLED CANNELLONI)

Yields

A classic baked stuffed pasta dish with a creamy filling made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, tender chicken, artichokes, spinach, and onions. Topped with Prego® No Salt Added Pasta Sauce and baked to perfection.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (2 FILLED CANNELLONI)
Amount Per Serving
Calories 378
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 5.9g
30%
Cholesterol 87mg
29%
Sodium 411mg
17%
Total Carbohydrate 42g
14%
Dietary Fiber 6.7g
27%
Protein 22.1g
44%
Vitamin A 9%
Vitamin C 25%
Calcium 25%
Iron 12%

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
manicotti shells 26 oz. 48  ea.
Prepare Pasta:

1. Cook manicotti according to package directions. Cool. Reserve.
Weight Measure
canola oil 1  tsp.
ground chicken, crumbled, yield from 1 lb raw 2 
Prepare Chicken:

1. In large sauté pan heat canola oil over high heat.  

2. Add chicken. Cook for 5 minutes, stirring often to ensure chicken crumbles. Reserve. 
 
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6  cups
artichoke hearts 28 oz. 3 1/2  cups
2% milk mozzarella cheese, shredded 8 oz. 2  cups
onion, sliced 5 oz. 1  cups
black pepper, ground 1  tsp.
no salt added ricotta cheese, cup 30 oz. 4  cups
egg, large 4  ea.
Prepare Filling:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, reserved chicken, artichokes, 1/2 of the listed amount of mozzarella, onions, black pepper, ricotta cheese and eggs. Mix well. Reserve.
Weight Measure
kale, rough chopped 9 oz. 10  cups
Made With:

Product

Prego® No Salt Added Pasta Sauce with Classic Italian Flavor and Homemade Taste

Prego® No Salt Added Pasta Sauce

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Prego® No Salt Added Pasta Sauce 48 oz. 6  cups
Prepare Kale:

1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.

Assemble & Bake:
1. Place soup mixture in a pastry bag. Pipe roughly 2.25 ounces of mixture into each pasta tub. Repeat until pasta tubes are finished.

2. Using a 12-ounce ladle, spread 1-1/2 cups of Prego® No Salt Added Sauce on the bottom of two hotel pans. 

3. Place filled pasta on top of the sauce. Repeat until 24 are in each pan.

4. Using a 12-ounce ladle, spread 1-1/2 cups sauce over top of the pasta in each pan. Bake for 30 minutes in a preheated 325°F oven.

5. Top with remaining cheese. Bake for additional 3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve: Portion 2 filled cannelloni onto serving plate. Serve immediately.

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