Meals & Beverages

RECIPES

DIJON CHICKEN MUSHROOM CASSEROLE

Made With:

Product

Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth

Elevate your homemade meals with Swanson® Unsalted Chicken Broth*. Swanson’s unsalted chicken broth* brings together the perfectly balanced flavors of farm-raised chicken and fresh-picked vegetables with no added salt, allowing the natural taste of your food to shine through. And just like homemade, our broth uses only 100% natural, non-GMO ingredients, with no artificial flavors or colors and no preservatives. *Not a sodium free food

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Nutrition Facts
Serving Size
SERVING ( #4 SPOODLE PASTA; 1 CUP + 1 CUP CHICKEN
Amount Per Serving
Calories 667
% Daily Value
Total Fat 25.9g
40%
Saturated Fat 7.5g
38%
Cholesterol 155mg
52%
Sodium 314mg
13%
Total Carbohydrate 59.2g
20%
Dietary Fiber 3.9g
16%
Protein 38.8g
78%
Vitamin A 22%
Vitamin C 14%
Calcium 9%
Iron 22%
Total Time

90 min.

Serving & Size

SERVING ( #4 SPOODLE PASTA; 1 CUP + 1 CUP CHICKEN

Yields

Braised chicken, onions, garlic and mushrooms, and a creamy Dijon mustard sauce made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup come together in this delicious dish.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING ( #4 SPOODLE PASTA; 1 CUP + 1 CUP CHICKEN
Amount Per Serving
Calories 667
% Daily Value
Total Fat 25.9g
40%
Saturated Fat 7.5g
38%
Cholesterol 155mg
52%
Sodium 314mg
13%
Total Carbohydrate 59.2g
20%
Dietary Fiber 3.9g
16%
Protein 38.8g
78%
Vitamin A 22%
Vitamin C 14%
Calcium 9%
Iron 22%

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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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 4  tbsp.
boneless, skinless chicken thigh, yield from 1 ounce raw 64 
1. Heat oil in a large rondeau over high heat.  Sear chicken thighs on each side until golden brown.  Remove chicken from pan. Reserve in full size hotel pan.
 
Weight Measure
onion, sliced 14 oz. 4  cups
cremini mushroom, chopped 1/4-inch 27 oz. 8  cups
garlic, minced 2  tbsp.
2. In the same rondeau pan add onions, mushrooms and garlic.  Sauté for 10 minutes.
 
Weight Measure
black pepper, ground 1 1/2  tbsp.
fresh parsley, chopped 3  tbsp.
fresh oregano leaves, chopped 3  tbsp.
spinach, fresh 12 oz. 8  cups
3. Add black pepper and herbs.  Stir in spinach. Cook until spinach is wilted.
 
Made With:

Product

Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth 4  cups
Dijon-style mustard 3 1/2  tbsp.
white wine vinegar 3/8  cups
4. Add Swanson® Unsalted Chicken Broth, Dijon and vinegar. Bring to a simmer.  
 
Made With:

Product

Campbell’s® Condensed No Salt Added Cream of Mushroom Soup

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Weight Measure
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup, 50 ounce 1  cans
light cream 1 1/2  cups
5. Stir in Campbell’s® Condensed No Salt Added Cream of Mushroom Soup and cream. Simmer for 5 minutes. While simmering, slice chicken into 1-inch strips.

6. Pour mixture over chicken, cover. Braise in a 350°F for 30 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.
 
Weight Measure
cooked linguine 56 oz. 12  cups
7. To Serve: Using a #4 scoop, portion 1 cup pasta in a serving bowl.  Using an 8 oz ladle top with 1 cup of braised chicken and sauce. Serve immediately.

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