1-800-461-SOUP(7687)

Rustic Chicken Vegetable Casserole

Made With:

Soups

CLASSIC CREAM OF CHICKEN

Diced chicken simmered in its own rich creamy broth.

View Product
Total Time

50 min.

Serving & Size

10 fl oz/325 mL

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

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.
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.
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.
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 tbsp mL
4. Add chicken, herbs and pepper and bring to a simmer.
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 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.
Newsletter

©2020 CSC Brands LP, All Rights Reserved.