CHICKEN GOAT CHEESE & SUNDRIED TOMATO CREPES CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

CHICKEN GOAT CHEESE & SUNDRIED TOMATO CREPES CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
SERVING (2 FILED CREPES)
Amount Per Serving
Calories 288
% Daily Value
Total Fat 10.6g
16%
Saturated Fat 4.6g
23%
Cholesterol 118mg
39%
Sodium 466mg
19%
Total Carbohydrate 26.6g
9%
Dietary Fiber 2g
8%
Protein 21.1g
42%
Vitamin A 66%
Vitamin C 17%
Calcium 20%
Iron 12%
Total Time

210 min.

Serving & Size

SERVING (2 FILED CREPES)

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Try our delicious crepes made with fresh goat cheese, sun-dried tomatoes, and Campbell's®  Healthy Request®  Cream of Chicken Soup.  This savory dish is a perfect addition to any Healthcare or K-12 operation and each serving is an excellent source of protein and a full serving of vegetables!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
egg ea.
reduced fat (2%) milk cups
sugar tbsp.
all-purpose flour 9.5 oz.
vegetable cooking spray
boneless, skinless chicken breast 2 lb. 32 
kosher salt 0 1/4  tsp.
black pepper 0 1/2  tsp.
canola oil tbsp.
canola oil tbsp.
onion 12.5 oz. cups
carrot 10.5 oz. 2 1/2  cups
garlic tbsp.
ground sage tsp.
dried rosemary leaves tsp.
mushrooms 12.5 oz. cups
reduced fat (2%) milk 0 333/1000  cups
goat cheese 8 oz. cups
sun-dried tomatoes 5 oz. 1 1/4  cups
whole roasted sweet pepper 4 oz. cups
fresh Italian parsley tbsp.
kosher salt 0 3/4  tsp.
black pepper tsp.
Instructions
To Prepare Crepes: 

1. Using a blender, blend eggs, milk, sugar and flour until well incorporated. Let stand for 3 hours. 

2. Using non-stick cooking oil, grease an 8-inch non-stick pan. Coat the bottom of pan with crepe batter.  Brown each side, about 1 minute each. Reserve.
To Prepare Chicken:

1. Season chicken with salt, pepper and oil. Let stand for 15 minutes.

2. Grill chicken for 4 minutes on each side. Finish cooking in a 350°F oven until cooked through. 

3.  While warm, shred chicken into small peices. 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.
 
To Prepare Filling:

1. In a large sauce pot, heat canola oil on medium heat. Add onions and carrots. Cook for 6 minutes.

2. Add garlic, sage and rosemary. Cook for another 3 minutes.

3. Add mushrooms. Cook for 5 minutes,

4. Add milk, Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 5 minutes.

5. Add Goat Cheese, sun-dried tomatoes and roasted red peppers. Simmer for an additional 3 minutes. Add parsley, salt, pepper and reserved chicken.

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 Assemble:

1. Place 1 crepe on a flat surface. Using a heaping #24 scoop, spread about 3 tablespoons filling into center.  Roll crepe. Repeat. 

To Serve:

1.  Using serving spatula, serve 2 crepes on plate. Serve immediately.

Recipe Tip

  1. *32 ounces raw chicken used in recipe.
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