Nutrition Facts

Serving Size
Amount Per Serving
Calories 308
% Daily Value
Total Fat 7.3g
Saturated Fat 2.7g
Cholesterol 47mg
Sodium 544mg
Total Carbohydrate 36.6g
Dietary Fiber 5.2g
Protein 25g
Vitamin A 25%
Vitamin C 90%
Calcium 39%
Iron 14%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.5c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size


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This classic Alfredo dish is transformed by combining Campbell's® Healthy Request® Condensed Cream of Mushroom Soup, chicken, whole grain pasta, broccoli, and Parmesan cheese. Creamy and delicious, it's sure to please any patron.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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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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.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
water gallons
whole grain rotini (spiral) pasta 3 lb. 18  cups
frozen broccoli florets 10.5 lb. 28  cups
low fat (1%) milk gallons
black pepper tbsp.
granulated garlic 0 1/4  cups
Parmesan cheese 1 lb. 5 667/1000  cups
cooked diced chicken 84 oz. 17  cups
1. Cook pasta until al dente. DO NOT OVERCOOK.• Drain well.
CCP: Hold hot at 140°F or higher.
2.  In a stockpot or steam-jacketed kettle add the frozen broccoli to boiling water. Bring water to boil, reduce temperature. Cover and simmer for 5 to 10 minutes. Drain.
In place a single layer of frozen broccoli in a steamer pan. Steam uncovered for 3 to 5 minutes. Drain.
CCP: Hold at 140°F or higher.

3. To make sauce, combine soup, milk, pepper, garlic, cheese, and chicken.• Cook over medium heat for 5 to 10 minutes,stirring often.
CCP: Heat to 165°F for at least 15 seconds.
CCP: Hold at 140°F or higher.

To serve as Mixed Dish:
Combine cooked pasta, broccoli, and sauce. Transfer combined mixture to serving pans. Portion size = 1 ½ cups (two 6 fl oz spoodles).
CCP: Hold for hot service at 140°F or higher.

To serve as Deconstructed Dish:
Transfer cooked pasta, broccoli, and sauce to separate serving pans.For each portion, plate in the following order:- ½ cup pasta (4 oz spoodle)- Add ½ cup (4 oz spoodle) of broccoli- Top with ½ cup (4 oz spoodle) sauce.  Serve immediately- Portion size = 1 ½ cups (two 6 fl oz spoodles)
CCP: Hold for hot service at 140°F or higher.

Recipe Tip

  1. Thaw chicken in the refrigerator in advance of preparation.
  2. Cook frozen vegetables only until tender but crisp; they will become overcooked when held too long on a hot steam table or in a holding cabinet.
  3. If served as a mixed dish, keep pasta, sauce, and broccoli separated and combine just before serving time to maintain best product consistency.
  4. If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140°F or higher.

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