A simple recipe for this classic French dish transforms chicken, broccoli, cream of mushroom soup, cheese and Dijon mustard into a delectable entrée your clientele will savor. Vive la France!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|water||4 1/2 cups|
|Swiss cheese||3.75 lb.||3 3/4 qt.|
|Parmesan cheese||18 oz.||6 332/997 cups|
|Dijon-style mustard||2 cups|
|cooked diced chicken||14 lb.|
|frozen broccoli florets||7.5 lb.||3 gallons|
|bread crumbs||15 oz.||3 3/4 cups|
|butter flavored cooking spray|
|1. Preheat convection oven to 350°F.
2. In saucepot, combine soup, water, cheeses and mustard.
|3. Add chicken and broccoli. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds|
|4. Divide mixture among three 12 x 20 x 2-1/2 steam table pans. Cover each pan with 1-1/4 cups bread crumbs and spray lightly with cooking spray.
5. Bake for 5 to 10 minutes to brown crumbs.
6. CCP: Hold at 140°F or higher. Portion using 6-oz. ladle (3/4-cup). For a more vibrant upscale appearance, reduce up to half the weight of broccoli and replace it with red peppers, mushrooms and sliced black olives. For operational convenience, diced turkey breast can be substituted for the chicken. For an elegant plated presentation, serve in Pepperidge Farm® Puff Pastry Shells and omit bread crumbs.