CHICKEN SOPA CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF CHICKEN SOUP

CHICKEN SOPA CASSEROLE WITH CAMPBELL'S® HEALTHY REQUEST CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 246
% Daily Value
Total Fat 6.6g
10%
Saturated Fat 1.2g
6%
Cholesterol 48mg
16%
Sodium 487mg
20%
Total Carbohydrate 24.8g
8%
Dietary Fiber 3.1g
12%
Protein 20.2g
40%
Vitamin A 30%
Vitamin C 70%
Calcium 15%
Iron 6%
Total Time

90 min.

Serving & Size

1 CUP

Add To Pantry

Try our delicious Chicken Sopa Casserole made with Campbell's® Healthy Request® Cream of Chicken Soup and Swanson® Natural Goodness® Chicken Broth.  This hearty dish if packed with peppers, onions, garlic, tomato, and cheddar cheese giving it a flavor profile everyone will love.

Recipe Yields:

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
50 oz.
cans
Swanson® Natural Goodness® Chicken Broth
cups
vegetable oil tbsp.
Vidalia onion 1.25 lb. qt.
celery 1.5 lb. qt.
assorted bell peppers (green, red, yellow) 1.25 lb. qt.
garlic tbsp.
cooked diced chicken 3 lb. qt.
green chiles 5 oz. cups
vegetable cooking spray
corn tortilla 1 lb. 30  ea.
low fat Cheddar cheese 1 lb. qt.
iceberg lettuce 18 oz. 1 1/2  qt.
tomato 2.25 lb. 1 1/2  qt.
Instructions
1. In rondo heat oil over medium-high heat; add onions, celery and peppers and sauté until tender (5-7 minutes) Add garlic and continue to sauté 1-2 minutes.

2. Add chicken pieces and toss to coat.
3. Add Chicken Soup, Broth and diced chilies to onion mixture and heat through.
4. Spray and full (12 x 20 x 3-in.) hotel pan with non-stick cooking spray. Add 1 qt. chicken mixture and spread into an even layer. Top with 15 tortillas, overlapping slightly to create layer. Top with 1 1/2 cups cheese. Repeat process. Top with remaining chicken and sprinkle with remaining cheese.

5. Cover pan and bake in 375°F conventional or 325°F convection oven 45-55 minutes. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service. Let Sopa rest at least 15 minutes before serving.
6. To Serve: Portion 1 cup Sopa on a bed of 1/2 cup lettuce and 1/2 cup chopped tomato.

Recipe Tip

  1. This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte entrees).
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