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