Check out our delicious chicken pita recipe using Campbell's® Cream of Chicken Soup. This is perfect served as an appetizer or side on any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|celery||2 lb.||2 qt.|
|onion powder||4 tsp.|
|black pepper||4 tsp.|
|cooked chicken||204 oz.||2 1/2 gallons|
|pita bread||50 ea.|
|tomato||6.25 lb.||15 3/4 cups|
|1. Mix soup, celery, onion powder, and pepper.
2. Add chicken. Mix lightly until well blended. CCP: Cover and refrigerate at 40º F. or below.
|3. CCP: Hold at 40º F. or lower. Portion using No. 10 scoop (3/8 cup). Scoop mixture into pita halves and place 2 tomato slices in each.|