ONE DISH CHICKEN AND STUFFING BAKE

Made With:

Bakery

Pepperidge Farm® Herb Seasoned Stuffing

Made with specially baked "stuffing bread, " and dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.

View Product

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

View Product
Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST HALF), 3/4 CUP STUFFIN
Amount Per Serving
Calories 489
% Daily Value
Total Fat 15.7g
24%
Saturated Fat 2.9g
15%
Cholesterol 83mg
28%
Sodium 1412mg
59%
Total Carbohydrate 49g
16%
Dietary Fiber 1.3g
5%
Protein 34.8g
70%
Vitamin A 3%
Vitamin C 2%
Calcium 11%
Iron 21%
Total Time

110 min.

Serving & Size

1 SERVING (1 CHICKEN BREAST HALF), 3/4 CUP STUFFIN

Yields

Campbell's® Condensed Cream of Mushroom Soup and Pepperidge Farm® Herb Seasoned Stuffing combine with chicken to make a tasty Chicken and Stuffing bake that everyone will love.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST HALF), 3/4 CUP STUFFIN
Amount Per Serving
Calories 489
% Daily Value
Total Fat 15.7g
24%
Saturated Fat 2.9g
15%
Cholesterol 83mg
28%
Sodium 1412mg
59%
Total Carbohydrate 49g
16%
Dietary Fiber 1.3g
5%
Protein 34.8g
70%
Vitamin A 3%
Vitamin C 2%
Calcium 11%
Iron 21%

estimate your profit

Step 1
Profit Per Serving
- =

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
× =

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
water, boiling qt.
margarine 20 oz. 2 1/2  cups
1. In each of 2 baking pans (12x20x4) mix 1-1/2 quarts water, 1-1/4 cups margarine and 1-1/4 gallons stuffing.
Made With:

Soups

Pepperidge Farm® Herb Seasoned Stuffing

View Product
Weight Measure
Pepperidge Farm® Herb Seasoned Stuffing 5 lb.
skinless, boneless chicken breast halves, 4 ounce each 40  ea.
paprika
2. Place chicken on stuffing mixture. Sprinkle with paprika.
Made With:

Bakery

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 100 oz. cans
milk 3 333/1000  cups
fresh parsley, chopped 0 667/1000  cups
3. Mix soup, milk and parsley. Pour half over each pan.

4. Bake at 400º F. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink, about 1-1/2 hours.

5. CCP: Hold at 140º F. or higher. Portion stuffing using No. 6 scoop (3/4 cup). Serve with 1 chicken breast half.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.