ROASTED CHICKEN & ARTICHOKE LASAGNA MADE WITH KALE MADE WITH CAMPBELLS® HEALTHY REQUEST® CONDENSED C

Made With:

Product

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

32 ounces raw chicken, diced needed for this recipe.

Nutrition Facts
Serving Size
SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)
Amount Per Serving
Calories 379
% Daily Value
Total Fat 12.8g
20%
Saturated Fat 6.1g
31%
Cholesterol 70mg
23%
Sodium 493mg
21%
Total Carbohydrate 41g
14%
Dietary Fiber 4.7g
19%
Protein 24.4g
49%
Vitamin A 62%
Vitamin C 33%
Calcium 21%
Iron 12%
Total Time

85 min.

Serving & Size

SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)

Yields

Kale, roasted chicken and artichokes mixed with Campbells® Healthy Request® Condensed Cream of Chicken Soup provides a flavorful twist to traditional lasagna.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)
Amount Per Serving
Calories 379
% Daily Value
Total Fat 12.8g
20%
Saturated Fat 6.1g
31%
Cholesterol 70mg
23%
Sodium 493mg
21%
Total Carbohydrate 41g
14%
Dietary Fiber 4.7g
19%
Protein 24.4g
49%
Vitamin A 62%
Vitamin C 33%
Calcium 21%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lasagna noodles, raw 48  ea.
Prepare Pasta:

1. Cook pasta sheets to package directions. Cool. Reserve.
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
artichoke hearts, drained 24 oz. cups
onion, sliced 5 oz. cups
egg 4 oz. 333/1000  cups
Prepare Sauce:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, artichokes, onions, and eggs. Mix well. Reserve. 
 
Weight Measure
no salt added ricotta cheese 30 oz. cups
fresh basil leaves, chopped tsp.
mozzarella cheese, shredded 12 oz. cups
Prepare Filling:
 
1. Combine ricotta cheese, basil and 1/2 cup mozzarella. Mix thoroughly. Reserve.
Weight Measure
kale, chopped 7 oz. cups
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.
Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 32 
kosher salt tsp.
black pepper, ground tsp.
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.
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