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

Made With:

Soups

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 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

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 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%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 32  cups
linguine 16 oz.
olive oil 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  ea.
kosher salt 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 tbsp.
onion, sliced 8 oz. cups
garlic, peeled, whole, roasted 1 oz. tbsp.
shiitake mushrooms, sliced 4 oz. cups
fresh thyme leaves, leaves tsp.
fresh oregano leaves, leaves tsp.
white wine cups
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
kosher salt tsp.
black pepper, ground 1 1/2  tsp.
frozen peas, thawed 10 oz. 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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