Meals & Beverages

RECIPES

RUSTIC CHICKEN VEGETABLE CASSEROLE

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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Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 298
% Daily Value
Total Fat 8.3g
13%
Saturated Fat 1.9g
10%
Cholesterol 76mg
25%
Sodium 418mg
17%
Total Carbohydrate 26.5g
9%
Dietary Fiber 2.5g
10%
Protein 26.3g
53%
Vitamin A 15%
Vitamin C 15%
Calcium 10%
Iron 12%
Total Time

75 min.

Serving & Size

1-1/4 CUP

Yields

Try our Rustic Chicken Vegetable Casserole made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup and Swanson® Natural Goodness Chicken Broth.  This dish is full of flavor from hearty vegetables, pasta, chicken, ricotta cheese and mix of herbs and spices.

Nutrition Facts

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 298
% Daily Value
Total Fat 8.3g
13%
Saturated Fat 1.9g
10%
Cholesterol 76mg
25%
Sodium 418mg
17%
Total Carbohydrate 26.5g
9%
Dietary Fiber 2.5g
10%
Protein 26.3g
53%
Vitamin A 15%
Vitamin C 15%
Calcium 10%
Iron 12%

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
vegetable oil 2  tbsp.
Vidalia onion, diced 1 lb. 1  qt.
carrot, peeled, diced 1/4-inch 2  cups
turnip, peeled, cut into 1/4" diced pieces 2  cups
parsnip, peeled, diced 1/4 inch 2  cups
rutabaga, peeled, diced into 1/4" pieces 2  cups
1. In large pot, heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until slightly golden. Stir in root vegetable mixture and sauté/sweat 12-15 minutes.
Made With:

Product

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

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 50 oz. 1  cans
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

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Swanson® Natural Goodness® Chicken Broth 1  qt.
2. Pour in Soup and broth and bring to a simmer, stirring often.
Weight Measure
cooked diced chicken 5 lb. 4 1/2  qt.
fresh herbs, minced 1  cups
cracked black pepper 1/2  tbsp.
3. Add chicken, herbs and pepper and bring to a simmer.

4. Transfer mixture (10 lb.) to a lightly greased full-size (12 x 20 x 3-in.) hotel pan. Or portion 1 1/4 cups pot pie mixture into each of 24 x 16-oz. oven-proof casserole dishes. Hold until ready to top with topping and baking to serve.
Weight Measure
farfalle (bow tie) pasta, cooked, drained 2  qt.
part skim ricotta cheese 1 lb. 3  cups
fresh herbs, minced 333/1000  cups
cracked black pepper 1  tsp.
5. In big bowl, toss pasta with cheese, herbs and pepper and spread evenly over top of pot pie in hotel pan or in individual casseroles.

6. Bake in a 400°F. conventional or 350°F. convection oven 20-25 minutes or until hot and bubbly, topping begins to brown and cheese melts slightly.

7. Serve 1 1/4 cups pot pie with topping per serving.

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