Meals & Beverages

RECIPES

CURRIED RAISIN CHICKEN

Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

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Nutrition Facts
Serving Size
1 SERVING
Amount Per Serving
Calories 426
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 3g
15%
Cholesterol 80mg
27%
Sodium 480mg
20%
Total Carbohydrate 47.9g
16%
Dietary Fiber 2g
8%
Protein 30.6g
61%
Vitamin A 5%
Vitamin C 2%
Calcium 6%
Iron 16%
Total Time

70 min.

Serving & Size

1 SERVING

Yields

Try our Curried Raisin Chicken made with Campbell's® Condensed Cream of Chicken Soup and Swanson® Chicken Broth.  Combined with chicken, celery, curry powder, raisins, low fat cream cheese, light sour cream and dry white wine, this dish adds authentic flair to any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING
Amount Per Serving
Calories 426
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 3g
15%
Cholesterol 80mg
27%
Sodium 480mg
20%
Total Carbohydrate 47.9g
16%
Dietary Fiber 2g
8%
Protein 30.6g
61%
Vitamin A 5%
Vitamin C 2%
Calcium 6%
Iron 16%

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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

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
skinless, boneless chicken breast halves, cooked, yield from 1 lb raw 12 1/2 
black pepper
salt
1. Season chicken with salt and pepper. Place on 2 sheet pans (26x18x1). Bake at 400º F. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink, about 20 minutes.
Weight Measure
olive oil 3  tbsp.
onion, thinly sliced 2 lb. 8  cups
celery, thinly sliced 10 oz. 2 1/2  cups
curry powder 2 1/2  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea 100 oz. 2  cans
raisins 2 lb. 5 1/2  cups
low fat cream cheese 1 lb. 2  cups
light sour cream 1 lb. 2  cups
dry white wine 2  cups
Made With:

Product

Swanson® Chicken Broth

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Swanson® Chicken Broth 2  cups
cooked white rice 25  cups
almonds 12 oz. 2 1/2  cups
2. To make sauce: In large saucepot in hot oil cook onions until golden.

3. Add celery and curry powder. Cook until tender-crisp.

4. Add soup, raisins, cream cheese, sour cream, wine and broth. CCP: Heat to 165º F. or higher for 15 seconds, stirring often. Do not boil.

5. CCP: Hold chicken and sauce at 140º F. or higher. Portion sauce using 4-oz. ladle (1/2 cup) over 1 chicken breast half. Portion rice using No. 8 scoop (1/2 cup). Garnish with almonds.

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