MANDARIN CHICKEN RICE BOWL

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Tip

1.8 oz chicken fajita strips provides 1 oz equivalent meat/meat alternate.

If rice is prepared on the day of service, hold it hot at 140°F until served. If prepared in advance of the day of service, cool the rice in the refrigerator to 70°F within 2 hours, and continue to cool to 40°F within an additional 2 hours.

3 lb + 2 oz dry brown rice will yield approximately 10 lb + 12 oz cooked rice (enough for 50 portions for this recipe); 6 lb + 4 oz dry brown rice will yield approximately 21 lb + 8 oz cooked rice (enough for 100 portions for this recipe).

Meal Contributions: Meat Alternate - 2 oz; Grain - 2 oz; Vegetable - 5/8 cup TOTAL (3/8 cup dark green, 1/4 cup red/orange)

Nutrition Facts
Serving Size
1 SERVING (see method for plating instructions)
Amount Per Serving
Calories 290
% Daily Value
Total Fat 7.3g
11%
Saturated Fat 2.5g
13%
Cholesterol 65mg
22%
Sodium 567mg
24%
Total Carbohydrate 38.7g
13%
Dietary Fiber 4.2g
17%
Protein 17.8g
36%
Vitamin A 72%
Vitamin C 73%
Calcium 7%
Iron 12%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.625c
  • darkGreen: 0.375c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 SERVING (see method for plating instructions)

Yields

Mandarin oranges, ginger, garlic onion and brown rice combine with Campbell's® Healthy Request® Condensed Cream of Chicken Soup for a sweet and tangy trendy dish.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (see method for plating instructions)
Amount Per Serving
Calories 290
% Daily Value
Total Fat 7.3g
11%
Saturated Fat 2.5g
13%
Cholesterol 65mg
22%
Sodium 567mg
24%
Total Carbohydrate 38.7g
13%
Dietary Fiber 4.2g
17%
Protein 17.8g
36%
Vitamin A 72%
Vitamin C 73%
Calcium 7%
Iron 12%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.625c
  • darkGreen: 0.375c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

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
× =

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
mandarin oranges in light syrup, #10 can 56 oz. 0 1/2  cans
1. Drain the oranges:• Reserve for Step 4.
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
cider vinegar cups
reduced sodium soy sauce cups
orange juice 2 1/2  cups
minced onion, dehydrated 0 333/1000  cups
granulated garlic tbsp.
black pepper tbsp.
ground ginger tbsp.
2. Make the sauce:• Whisk the condensed soup, vinegar, soy sauce,orange juice, garlic and ginger together until well blended.• Set aside for Step 4.
Weight Measure
canola oil 0 1/4  cups
frozen broccoli florets 125 oz. 18 1/4  cups
carrot, shredded 36 oz. 6 3/4  cups
3. Cook vegetables:• Heat oil over medium heat.• Add broccoli and carrots.• Sauté for 8 minutes.
Weight Measure
unseasoned chicken strips, cooked, frozen 125 oz.
4. Combine and heat:• Combine cooked vegetables, drained oranges, thawed cooked chicken, and sauce.• Mix well to combine and evenly distribute all ingredients.• Transfer to serving pans.• Cover pans and heat in a 350°F oven until mixture reaches a minimum internal temperature of 165°F for 15 seconds.• Hold for hot service at 140°F or above.
Weight Measure
brown rice, cooked, without salt, hot 172 oz. 25  cups
5. Serve:• Use a #8 scoop to plate ½ cup of cooked brown rice.• Use an 8 oz spoodle to plate 1 cup of the meat, vegetable, and sauce mixture over the rice.• Serve immediately.•
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