CHICKEN TETRAZINI MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

CHICKEN TETRAZINI MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH
Amount Per Serving
Calories 355
% Daily Value
Total Fat 11.4g
18%
Saturated Fat 2.4g
12%
Cholesterol 57mg
19%
Sodium 1308mg
55%
Total Carbohydrate 32.7g
11%
Dietary Fiber 2.1g
8%
Protein 26.6g
53%
Vitamin A 9%
Vitamin C 8%
Calcium 8%
Iron 12%
Total Time

50 min.

Serving & Size

SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH

Add To Pantry

Looking for the perfect entree?  Why not try our twist on a classic Italian favorite, Chicken Tetrazini, made with Campbell's® Cream of Mushroom Soup.  Linguine, shiitake mushrooms, peas, garlic, onions, and boneless chicken breasts are combined together and baked to perfection.  

Recipe Yields:

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Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
cans
water 32  cups
linguine 16 oz.
olive oil tbsp.
boneless, skinless chicken breast 54 oz. 54  ea.
kosher salt tbsp.
black pepper 1 1/2  tsp.
olive oil tbsp.
onion 7.75 oz. cups
garlic 1 oz. tbsp.
shiitake mushrooms 4 oz. cups
fresh thyme leaves tsp.
fresh oregano leaves tsp.
white wine cups
kosher salt tsp.
black pepper 1 1/2  tsp.
frozen peas 10 oz. cups
Parmesan cheese 2 oz. 1 1/4  cups
Instructions
Prepare Linguine:

1. In large pot, boil water. Add linguine. Cook until just al dente. Strain. Toss with first listed measure of olive oil. Reserve.
Prepare Chicken:

1. Season chicken with first listed measure of salt and pepper. Let stand for 5 minutes.

2. Roast in pre-heated 350°F oven until cooked through.

3.  Cut into 1 ounce slices. Reserve.

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

1. In large pot, heat second listed olive oil. Add onions. Sauté for 5 minutes.

2. Add garlic, mushrooms, thyme, and oregano. Cook 5 minutes.

3. Add white wine. Cook until reduced by half.

4. Add Campbell’s® Cream of Mushroom Soup. Simmer 10 minutes. Stir in second listed measure of salt and pepper. Reserve.

5. In large bowl combine reserved linguine, reserved soup mixture and peas. Mix thoroughly.

6. Spread mixture evenly into a 12"x20"x2-1/2" hotel pan.
 
To Cook:

1. Bake in pre-heated 350° F oven for 20 minutes.

2. Remove from oven. Layer top with sliced chicken and parmesan cheese. Bake an additional 5 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:

1. Using a #4 scoop, portion 1 cup linguine mixture onto plate. Using tongs, top with 3 ounces (about 3 slices) chicken. Serve immediately.

Recipe Tip

  1. Add 3 tablespoons salt to water while cooking linguine.
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