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GRILLED CHICKEN RATATOUILLE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Tip

*80 ounces raw chicken used in recipe.

Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ SPOODLE)
Amount Per Serving
Calories 232
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 1.5g
8%
Cholesterol 62mg
21%
Sodium 466mg
19%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.3g
9%
Protein 24.6g
49%
Vitamin A 6%
Vitamin C 15%
Calcium 5%
Iron 7%
Total Time

105 min.

Serving & Size

SERVING (1 CUP; 8 OZ SPOODLE)

Yields

Looking for a dish that is an excellent source of protein and full serving of vegetables?  Then we have the perfect dish for you.  Try our delicious grilled chicken ratatouille made with Campbell's®  Healthy Request®  Cream of Chicken Soup, fresh seasonal vegetables, garlic, and a white wine reduction!

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ SPOODLE)
Amount Per Serving
Calories 232
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 1.5g
8%
Cholesterol 62mg
21%
Sodium 466mg
19%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.3g
9%
Protein 24.6g
49%
Vitamin A 6%
Vitamin C 15%
Calcium 5%
Iron 7%

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
zucchini, 1/2-inch thick sliced on bias 25 oz. 4  cups
yellow squash, 1/2-inch thick sliced on bias 25 oz. 4  cups
red onion, 1/2-inch thick sliced on bias 24 oz. 4  cups
eggplant, 1/2-inch sliced on bias 25 oz. 4  cups
olive oil 1/2  cups
kosher salt 1  tsp.
black pepper, ground 1  tsp.
To Prepare Vegetables:

1. Toss zucchini, yellow squash, onions, and eggplant with olive oil, salt and pepper.

2. Grill vegetables on both sides for 2 minutes. Reserve.
Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 80 
kosher salt 1/2  tsp.
black pepper, ground 1  tsp.
fresh Italian parsley, chopped 1  tbsp.
To Prepare Chicken:

1. Season chicken with salt, pepper and parsley. Grill for 4 minutes on each side.

2. Finish cooking chicken in 350°F oven until cooked through. Reserve.

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
olive oil 1  tbsp.
garlic, peeled, sliced 1  tbsp.
tomato sauce 2 1/2  cups
fresh basil leaves, julienned 4  tbsp.
olive oil 1  tbsp.
garlic, peeled, sliced 2  tbsp.
white wine 1  cups
reduced fat (2%) milk 1 1/4  cups
fresh Italian parsley, chopped 1  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 1  cans
kosher salt 1  tsp.
black pepper, ground 1  tsp.
To Prepare Sauce:

1. In a medium sauce pot, heat first listed measure olive oil. Sauté first listed measure of garlic for 1 minute.

2. Add tomato sauce and basil. Simmer on medium heat for 15 minutes.

3. In a medium pot, heat second listed measure of olive oil. Sauté second listed measure of garlic for 1 minute.

4. Add white wine, reduce by 1/2.

5. Add milk, parsley and Campbell’s® Healthy Request® Cream of Chicken Soup. Season with salt and pepper. Simmer for 15 minutes.

To Assemble/Bake:

1. Toss all vegetables with tomato sauce. Layer all coated vegetables in a full size hotel pan with sauce.

2. Slice chicken breast on a bias. Lay slices on top of vegetables. Top chicken with roasted garlic cream sauce.

3. Bake in 350°F oven for 10 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 an 11 oz. spoodle, portion about 1 cup onto plate.  Serve immediately.
 

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