SAVORY CHICKEN & VEGETABLE STRATA MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (1-1/4 CUP)
Amount Per Serving
Calories 253
% Daily Value
Total Fat 11.5g
18%
Saturated Fat 3.5g
18%
Cholesterol 167mg
56%
Sodium 623mg
26%
Total Carbohydrate 18.2g
6%
Dietary Fiber 2.1g
8%
Protein 18.8g
38%
Vitamin A 27%
Vitamin C 26%
Calcium 11%
Iron 11%

savory chicken & vegetable strata made with campbell’s® healthy request® cream of chicken soup

A popular brunch dish beautifully packed with flavor made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, turkey sausage, sun dried tomatoes, mushrooms, garlic, spinach and whole grain French bread.

  • Total time: 75 minutes
  • Servings: 21
Ingredient Weight Measure
canola oil 2 tsp.
onion , 1/2 inch diced 8.000 oz. 1.5 cup
Italian-style turkey sausage 2
mushrooms , sliced 10.000 oz. 3 cup
red bell pepper , diced 11.000 oz. 2 cup
sun-dried tomatoes 4.000 oz. 2 cup
frozen spinach , chopped, thawed, well drained 16.000 oz. 3 cup
garlic , peeled, roasted, chopped 2 tbsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
egg , large 14
reduced fat (2%) milk 2 cup
white Cheddar cheese , shredded 4.000 oz. 1 cup
black pepper , ground 0.25 tsp.
vegetable cooking spray 0 as needed
whole wheat french bread , cubed 21.000 oz. 6 cup
Prepare Vegetables:

1. Over medium heat in a large sauté pan, heat canola oil. 
 
2. Add onions. Sauté for 5 minutes, stirring often to brown evenly. 
 
3. Add turkey. Cook for another 4 minutes. 
 
4. Raise heat. Add mushrooms and red peppers. Cook for additional 3 minutes.
 
5. Add sundried tomatoes and garlic. Cook for 1 minute.Transfer mixture to a cool bowl. Reserve.
Prepare Egg Mixture:

1. In a large mixing bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, eggs, milk, half the cheese (2 oz.) and pepper. Mix well. Reserve.
To Bake:

1. Lightly oil a full size hotel pan. Layer bread into bottom of the pan. Add chicken vegetable mixture evenly on top of bread mixture. 

2. Add egg mixture. Gently shake the pan to ensure even distribution of the ingredients.

3. Bake in a preheated 350°F oven for 40 minutes. Check after 30 minutes to ensure the browning is even.  Check for doneness, sprinkle with remaining cheese (2 oz.). Bake for additional 5 minutes. Let set for 30 minutes prior to 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 and 1-#16 spoodle or scoop, portion 1-1/4 cups onto serving plate. Serve immediately.

A popular brunch dish beautifully packed with flavor made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, turkey sausage, sun dried tomatoes, mushrooms, garlic, spinach and whole grain French bread.

  • Total time: 75 minutes
  • Servings: 21
Ingredient Weight Measure
canola oil 2 tsp.
onion , 1/2 inch diced 8.000 oz. 1.5 cup
Italian-style turkey sausage 2
mushrooms , sliced 10.000 oz. 3 cup
red bell pepper , diced 11.000 oz. 2 cup
sun-dried tomatoes 4.000 oz. 2 cup
frozen spinach , chopped, thawed, well drained 16.000 oz. 3 cup
garlic , peeled, roasted, chopped 2 tbsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
egg , large 14
reduced fat (2%) milk 2 cup
white Cheddar cheese , shredded 4.000 oz. 1 cup
black pepper , ground 0.25 tsp.
vegetable cooking spray 0 as needed
whole wheat french bread , cubed 21.000 oz. 6 cup
Prepare Vegetables:

1. Over medium heat in a large sauté pan, heat canola oil. 
 
2. Add onions. Sauté for 5 minutes, stirring often to brown evenly. 
 
3. Add turkey. Cook for another 4 minutes. 
 
4. Raise heat. Add mushrooms and red peppers. Cook for additional 3 minutes.
 
5. Add sundried tomatoes and garlic. Cook for 1 minute.Transfer mixture to a cool bowl. Reserve.
Prepare Egg Mixture:

1. In a large mixing bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, eggs, milk, half the cheese (2 oz.) and pepper. Mix well. Reserve.
To Bake:

1. Lightly oil a full size hotel pan. Layer bread into bottom of the pan. Add chicken vegetable mixture evenly on top of bread mixture. 

2. Add egg mixture. Gently shake the pan to ensure even distribution of the ingredients.

3. Bake in a preheated 350°F oven for 40 minutes. Check after 30 minutes to ensure the browning is even.  Check for doneness, sprinkle with remaining cheese (2 oz.). Bake for additional 5 minutes. Let set for 30 minutes prior to 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 and 1-#16 spoodle or scoop, portion 1-1/4 cups onto serving plate. Serve immediately.

Made with:

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