Kale, roasted chicken and artichokes mixed with Campbells® Healthy Request® Condensed Cream of Chicken Soup provides a flavorful twist to traditional lasagna.
- Total time:
- Serving size:
SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)
|
Ingredient
|
Weight
|
Measure
|
|
lasagna noodles , raw |
|
48 ea. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
artichoke hearts , drained |
24.000 oz. |
3 cup |
|
onion , sliced |
5.000 oz. |
1 cup |
|
egg |
4.000 oz. |
0.333 cup |
|
no salt added ricotta cheese |
30.000 oz. |
4 cup |
|
fresh basil leaves , chopped |
|
4 tsp. |
|
mozzarella cheese , shredded |
12.000 oz. |
3 cup |
|
kale , chopped |
7.000 oz. |
8 cup |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
32 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
1 tsp. |
Prepare Pasta:
1. Cook pasta sheets to package directions. Cool. Reserve.
Prepare Sauce:
1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, artichokes, onions, and eggs. Mix well. Reserve.
Prepare Filling:
1. Combine ricotta cheese, basil and 1/2 cup mozzarella. Mix thoroughly. Reserve.
Prepare Kale:
1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Prepare Chicken:
1. Season chicken with salt and pepper. Let stand for 30 minutes. In large skillet, sear chicken until golden brown, about 4-5 minutes. Reserve.
Assemble:
1. In a lightly oiled hotel pan, put an even layer of sauce on the bottom.
2. Layer one single layer of cooked pasta sheets on top of the sauce.
3. Add a thin layer of ricotta filling. Top with a layer of chicken soup mixture and 1/2 cup mozzarella cheese. Repeat 2 more times.
Bake:
1. Bake for 35 minutes at 340°F. Top with remaining 1 cup cheese. Bake for an additional 6 minutes. Let rest before cutting and serving.
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: Using 1-#4 spoodle and 1-#8 spoodle, portion 1-1/2 cups onto serving dish. Serve immediately.
Kale, roasted chicken and artichokes mixed with Campbells® Healthy Request® Condensed Cream of Chicken Soup provides a flavorful twist to traditional lasagna.
- Total time:
- Serving size:
SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)
|
Ingredient
|
Weight
|
Measure
|
|
lasagna noodles , raw |
|
48 ea. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
artichoke hearts , drained |
24.000 oz. |
3 cup |
|
onion , sliced |
5.000 oz. |
1 cup |
|
egg |
4.000 oz. |
0.333 cup |
|
no salt added ricotta cheese |
30.000 oz. |
4 cup |
|
fresh basil leaves , chopped |
|
4 tsp. |
|
mozzarella cheese , shredded |
12.000 oz. |
3 cup |
|
kale , chopped |
7.000 oz. |
8 cup |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
32 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
1 tsp. |
Prepare Pasta:
1. Cook pasta sheets to package directions. Cool. Reserve.
Prepare Sauce:
1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, artichokes, onions, and eggs. Mix well. Reserve.
Prepare Filling:
1. Combine ricotta cheese, basil and 1/2 cup mozzarella. Mix thoroughly. Reserve.
Prepare Kale:
1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Prepare Chicken:
1. Season chicken with salt and pepper. Let stand for 30 minutes. In large skillet, sear chicken until golden brown, about 4-5 minutes. Reserve.
Assemble:
1. In a lightly oiled hotel pan, put an even layer of sauce on the bottom.
2. Layer one single layer of cooked pasta sheets on top of the sauce.
3. Add a thin layer of ricotta filling. Top with a layer of chicken soup mixture and 1/2 cup mozzarella cheese. Repeat 2 more times.
Bake:
1. Bake for 35 minutes at 340°F. Top with remaining 1 cup cheese. Bake for an additional 6 minutes. Let rest before cutting and serving.
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: Using 1-#4 spoodle and 1-#8 spoodle, portion 1-1/2 cups onto serving dish. Serve immediately.
