Slow-simmered chicken in a mild green chili sauce with garlic and warm spices, balanced and comforting. Prepared with Campbell's® Healthy Request® Cream of Chicken Soup for added body and flavor.
- Total time:
60 minutes
- Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
brown rice , uncooked |
39.0 oz. |
5.75 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
6.25 cup |
|
canned green chili peppers , diced |
16.0 oz. |
2 cup |
|
cooked diced chicken |
16.0 oz. |
4 cup |
|
white cannellini beans , canned, rinsed, drained |
32.0 oz. |
6 cup |
|
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
|
chili powder |
|
2 tbsp. |
|
cumin , ground |
|
2 tbsp. |
|
bottled or canned lime juice |
2.0 oz. |
0.25 cup |
|
cilantro , chopped |
|
0.5 cup |
1. Prepare rice according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. While rice is cooking, add all ingredients except rice, lime juice and cilantro in a large bowl. Whisk until well combined.
3. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute mixture between both pans. Cover with foil and bake at 350°F for 30-40 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.
4. Stir in lime juice (1/8 cup each pan), and cilantro (1/4 cup each pan).
5. To serve, using (2) #8 scoops, portion 1 cup rice into a serving bowl. Using an 6 oz. ladle, top with 3/4 cup chili. Garnish with additional cilantro, if desired. Serve immediately.
K-12 Meal Components:
M/MA: 2 oz.
Grain: 2 oz. (Whole Grain)
Slow-simmered chicken in a mild green chili sauce with garlic and warm spices, balanced and comforting. Prepared with Campbell's® Healthy Request® Cream of Chicken Soup for added body and flavor.
-
Total time:
60 minutes
-
Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
brown rice , uncooked |
39.0 oz. |
5.75 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
6.25 cup |
|
canned green chili peppers , diced |
16.0 oz. |
2 cup |
|
cooked diced chicken |
16.0 oz. |
4 cup |
|
white cannellini beans , canned, rinsed, drained |
32.0 oz. |
6 cup |
|
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
|
chili powder |
|
2 tbsp. |
|
cumin , ground |
|
2 tbsp. |
|
bottled or canned lime juice |
2.0 oz. |
0.25 cup |
|
cilantro , chopped |
|
0.5 cup |
1. Prepare rice according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. While rice is cooking, add all ingredients except rice, lime juice and cilantro in a large bowl. Whisk until well combined.
3. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute mixture between both pans. Cover with foil and bake at 350°F for 30-40 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.
4. Stir in lime juice (1/8 cup each pan), and cilantro (1/4 cup each pan).
5. To serve, using (2) #8 scoops, portion 1 cup rice into a serving bowl. Using an 6 oz. ladle, top with 3/4 cup chili. Garnish with additional cilantro, if desired. Serve immediately.
K-12 Meal Components:
M/MA: 2 oz.
Grain: 2 oz. (Whole Grain)
