An easy-to-make dish all your patrons will love...juicy and creamy herb-baked chicken made with Campbell’s® Condensed Cream of Chicken Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Flour||68 g||2 1/4 oz|
|Poultry Seasoning||10 mL||2 tsp|
|Chicken Breast, boneless, 3 oz||20 na||20 na|
|Vegetable Oil||125 mL||1/2 cup|
Campbell’s® Condensed Cream of Chicken Soup
|Water||625 mL||2 1/2 cups|
|1. Combine flour and poultry seasoning. Coat chicken lightly with flour mixture.|
|2. On well-greased baking tray, place chicken portions and drizzle lightly with vegetable oil. Bake in 375º F (190º C) oven for 10 minutes; until lightly browned.|
|3. Transfer chicken to steam table pans. Pour soup/water mixture over chicken. Continue baking at 375º F (190º C) until chicken is cooked.|