Rustic Chicken Vegetable Casserole

Rustic Chicken Vegetable Casserole
Total Time

50 min.

Serving & Size

10 fl oz/325 mL

Add To Pantry

Combine Campbell’s® Cream of Chicken Soup and Chicken Broth with root vegetables and spices to create a rustic pasta casserole.

Recipe Yields:

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

Ingredients Metric Imperial
Oil, vegetable 30 mL 2 tbsp
Onion, sweet, diced 1/4-inch 1 L 4 cups
Root vegetable mix (carrots, turnips,parsnips, rutabagas,etc), diced 1/4-in 2 L 8 cups
Campbell’s Cream of Chicken soup
1.36 L can
48 oz can
Swanson® Chicken Broth, prepared 1 L 4 cups
Cooked, diced chicken breast 2.3 kg 5 lbs
Parsley, chives, rosemary, thyme, fresh, minced 250 mL 1 cup
Pepper, black, cracked 8 mL 1/2 tbsp
Bowtie pasta, cooked, drained 4.5 L 10 cups
Ricotta, low-fat 750 mL 3 cups
Fresh parsley, chives, rosemary, thyme, minced 80 mL 1/3 cup
Pepper, black, cracked 5 mL 1 tsp
1. In large pot, heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until slightly golden.
2. Stir in root vegetable mixture and sauté/sweat 12-15 minutes.
3. Pour in Campbell’s Cream of Chicken soup and Chicken Broth and bring to a simmer, stirring often.
4. Add chicken, herbs and pepper and bring to a simmer.
5. Transfer mixture (10 lb) to a lightly greased full-size (12 x 20 x 3 inch) hotel pan.
6. In big bowl, toss pasta with cheese, herbs and pepper and spread evenly in pan.
7. Bake in a 400°F (200°C) conventional or 350°F (180°C) convection oven 20-25 minutes or until hot and bubbly, topping begins to brown and cheese melts slightly.

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