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Rustic Chicken Vegetable Casserole

Made With:



Diced chicken simmered in its own rich creamy broth.

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Total Time


Serving & Size

10 fl oz/325 mL

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onion, sweet, diced 1/4-inch 4 cups L
1. In large pot, heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until slightly golden.
Ingredients Weight Measure
Weight Measure
Root vegetable mix (carrots, turnips,parsnips, rutabagas,etc), diced 1/4-in 8 cups L
2. Stir in root vegetable mixture and sauté/sweat 12-15 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s Cream of Chicken soup 48 oz can 1 9/25  L can
Swanson® Chicken Broth, prepared 4 cups L
3. Pour in Campbell’s Cream of Chicken soup and Chicken Broth and bring to a simmer, stirring often.
Ingredients Weight Measure
Weight Measure
Cooked, diced chicken breast 5 lbs 2 3/10  kg
Parsley, chives, rosemary, thyme, fresh, minced 1 cup 250  mL
Pepper, black, cracked 1/2 tbsp mL
4. Add chicken, herbs and pepper and bring to a simmer.
Ingredients Weight Measure
Weight Measure
Bowtie pasta, cooked, drained 10 cups 4 1/2  L
Ricotta, low-fat 3 cups 750  mL
Fresh parsley, chives, rosemary, thyme, minced 1/3 cup 80  mL
Pepper, black, cracked 1 tsp mL
6. In big bowl, toss pasta with cheese, herbs and pepper and spread evenly in pan.
5. Transfer mixture (10 lb) to a lightly greased full-size (12 x 20 x 3 inch) hotel 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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