A rich and creamy casserole made with tender chicken pieces, colourful vegetables with a cheesy, crunchy bread crumb topping.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable oil||125 mL||1/2 cup|
|Chicken thighs, boneless, cut into large chunks||4 lb|
|Button mushrooms, sliced||1 kg||2 lb|
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (8 cups)
|Broccoli florets||1 kg||2 lb|
|Peas, frozen||500 mL||2 cups|
|Salt||15 mL||1 tbsp|
|Pepper||10 mL||2 tsp|
|Garlic powder||10 mL||2 tsp|
|Mozzarella cheese, shredded||500 mL||2 cups|
|Bread crumbs, preferably Panko||500 mL||2 cups|
|Parmesan cheese, grated||250 mL||1 cup|
|Butter, melted||125 mL||1/2 cup|
|1. Heat oil in large saucepan set over high heat; cook chicken and mushrooms for 8 to 10 minutes or until browned. Remove from heat and drain all liquid. Add Campbell’s® Signature Sautéed Mushroom and Onion Bisque, broccoli, peas, salt, pepper and garlic powder. Spoon into greased shallow steam table pan. Bake in 375°F (190°C) oven for about 30 minutes or until chicken and mushrooms are tender and sauce is thickened.|
|2. Meanwhile, toss together mozzarella, bread crumbs, Parmesan cheese and melted butter; sprinkle over chicken mixture. Bake for about 15 minutes more or until golden brown. Keep warm for up to 2 hours.
Spoon 1 cup (250 mL) of the casserole into individual serving plates.