CHICKEN BREAKFAST BISCUIT MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Tip

To save time, thaw frozen spinach overnight in refrigerator.

CCP: Hold for cold service at 41°F until needed.

Nutrition Facts
Serving Size
SERVING (1 FILLED BISCUIT)
Amount Per Serving
Calories 291
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 5.6g
28%
Cholesterol 222mg
74%
Sodium 534mg
22%
Total Carbohydrate 23.8g
8%
Dietary Fiber 2.7g
11%
Protein 15.9g
32%
Vitamin A 145%
Vitamin C 6%
Calcium 26%
Iron 14%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 1.5oz
  • totalVegetable: 0.25c
  • darkGreen: 0.25c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

20 min.

Serving & Size

SERVING (1 FILLED BISCUIT)

Yields

A whole grain biscuit filled with scrambled eggs, cheese, spinach and Peppered Chicken Gravy made with Campbell’s® Healthy Request® Cream of Chicken Soup.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 FILLED BISCUIT)
Amount Per Serving
Calories 291
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 5.6g
28%
Cholesterol 222mg
74%
Sodium 534mg
22%
Total Carbohydrate 23.8g
8%
Dietary Fiber 2.7g
11%
Protein 15.9g
32%
Vitamin A 145%
Vitamin C 6%
Calcium 26%
Iron 14%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 1.5oz
  • totalVegetable: 0.25c
  • darkGreen: 0.25c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
Profit Per Day
× =

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
frozen spinach 64 oz. 12  cups
1. Thaw frozen spinach. Drain well. Reserve.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
vegetable oil tbsp.
onion, minced 10 oz. cups
black pepper, ground tsp.
ground red pepper 0 1/4  tsp.
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
non fat milk cups
ground turkey sausage, cooked(bulk), crumbled 6 oz. 1 3/4  cups
2. In saucepan, heat oil over medium high heat. Add onion, black and red pepper. Sauté 5 minutes, or until onions just begin to brown.

3. Stir in Campbell's® Healthy Request® Cream of Chicken Soup and milk. Bring to a simmer. Cook for 5 minutes, stirring often.

4. Mix in sausage. Return to a simmer. Reserve.

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.
Weight Measure
vegetable cooking spray
pasteurized liquid egg 64 oz. cups
5. Drain thawed spinach well. Squeeze until dry. 

6. Spray pan with cooking spray.  Over medium heat, soft scramble eggs with drained spinach. Remove from heat. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
whole grain biscuit, 1.5 ounces each 48 oz. 32 
reduced fat Cheddar cheese, shredded 8 oz. cups
7. To Assemble: Split each biscuit and place, open-side-up, on a clean, flat surface. On to the bottom half, place the following:

- 1/3 cup (#16 scoop) egg-spinach mixture
- 1/4 cup (2 oz. ladle) chicken sausage gravy
- 1 tablespoon (#60 scoop) shredded cheese

8. Place top of biscuit over cheese. Wrap in foil. Serve immediately.

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