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

Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Tip

Add 3 tablespoons salt to water while cooking linguine.

Nutrition Facts
Serving Size
SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH
Amount Per Serving
Calories 356
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 2.5g
13%
Cholesterol 58mg
19%
Sodium 1259mg
52%
Total Carbohydrate 32.8g
11%
Dietary Fiber 2.2g
9%
Protein 26.7g
53%
Vitamin A 4%
Vitamin C 5%
Calcium 6%
Iron 12%
Total Time

50 min.

Serving & Size

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

Yields

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.  

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH
Amount Per Serving
Calories 356
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 2.5g
13%
Cholesterol 58mg
19%
Sodium 1259mg
52%
Total Carbohydrate 32.8g
11%
Dietary Fiber 2.2g
9%
Protein 26.7g
53%
Vitamin A 4%
Vitamin C 5%
Calcium 6%
Iron 12%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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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
water 32  cups
linguine 16 oz.
olive oil 2  tbsp.
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.
Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 54 oz. 54 
kosher salt 1  tbsp.
black pepper, ground 1 1/2  tsp.
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.
Weight Measure
olive oil 2  tbsp.
onion, sliced 8 oz. 2  cups
garlic, peeled, whole, roasted 1 oz. 2  tbsp.
shiitake mushrooms, sliced 4 oz. 2  cups
fresh thyme leaves, leaves 2  tsp.
fresh oregano leaves, leaves 2  tsp.
white wine 1  cups
Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

View Product
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 1  cans
kosher salt 2  tsp.
black pepper, ground 1 1/2  tsp.
frozen peas, thawed 10 oz. 2  cups
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.
 
Weight Measure
Parmesan cheese, grated 2 oz. 1 1/4  cups
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.

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