THAI CHICKEN BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 386
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 1.8g
9%
Cholesterol 46mg
15%
Sodium 553mg
23%
Total Carbohydrate 52.9g
18%
Dietary Fiber 2.9g
12%
Protein 17.7g
35%
Vitamin A 0%
Vitamin C 1%
Calcium 3%
Iron 4%

thai chicken bowl made with campbell’s® healthy request® cream of chicken soup

This light and nutritious take on Thai chicken curry is made with Campbell’s® Healthy Request® Cream of Chicken Soup, brown rice diced chicken, coconut milk and veggies.

  • Total time: 10 minutes
  • Servings: 50
Ingredient Weight Measure
cooked brown rice 344.000 oz. 50 cup
canned low sodium diced carrots , drained 45.000 oz. 10 cup
frozen pepper and onion blend , diced 100.000 oz. 19 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup 150.000 oz. 3 can
water 5.5 cup
light coconut milk 42.000 oz. 4.75 cup
cooked diced chicken 100.000 oz. 21 cup
curry paste 12.000 oz. 1 cup
 Prepare Rice:
1. Cook brown rice according to package directions. Transfer to serving pans. 

CCP: Hold for hot service at 140°F or higher until needed.
 
Prepare Vegetables:
1. Cook vegetables according to package directions. Transfer to serving pans.

CCP: Hold for hot service at 140°F or higher until needed.
 
Prepare Sauce:
1. In large pot, combine Campbell’s® Healthy Request® Cream of Chicken Soup, water, coconut milk, chicken, and curry paste. Cook over medium heat for 5 to 10 minutes, stirring often.


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, portion in following order and serve immediately: 
  • 1- 8 fl. oz. spoodle (1 cup) brown rice
  • 1- 8 fl. oz. spoodle (1 cup) Thai chicken mixture
  • 1- 4 fl. oz. spoodle (1/2 cup) vegetables

This light and nutritious take on Thai chicken curry is made with Campbell’s® Healthy Request® Cream of Chicken Soup, brown rice diced chicken, coconut milk and veggies.

  • Total time: 10 minutes
  • Servings: 50
Ingredient Weight Measure
cooked brown rice 344.000 oz. 50 cup
canned low sodium diced carrots , drained 45.000 oz. 10 cup
frozen pepper and onion blend , diced 100.000 oz. 19 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup 150.000 oz. 3 can
water 5.5 cup
light coconut milk 42.000 oz. 4.75 cup
cooked diced chicken 100.000 oz. 21 cup
curry paste 12.000 oz. 1 cup
 Prepare Rice:
1. Cook brown rice according to package directions. Transfer to serving pans. 

CCP: Hold for hot service at 140°F or higher until needed.
 
Prepare Vegetables:
1. Cook vegetables according to package directions. Transfer to serving pans.

CCP: Hold for hot service at 140°F or higher until needed.
 
Prepare Sauce:
1. In large pot, combine Campbell’s® Healthy Request® Cream of Chicken Soup, water, coconut milk, chicken, and curry paste. Cook over medium heat for 5 to 10 minutes, stirring often.


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, portion in following order and serve immediately: 
  • 1- 8 fl. oz. spoodle (1 cup) brown rice
  • 1- 8 fl. oz. spoodle (1 cup) Thai chicken mixture
  • 1- 4 fl. oz. spoodle (1/2 cup) vegetables

Made with:

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