Add a creamy delight to your menu with this Italian-inspired dish of chicken, spinach and Campbell’s® Condensed Cream of Mushroom Soup, seasoned with garlic and a pinch of nutmeg.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Chicken, cooked, cubed | 1 kg | 2 lbs |
| Fusilli Pasta, cooked | 1.08 kg | 36 oz |
| Frozen Chopped Spinach, thawed and drained | 1.2 kg | 40 oz |
| Green Onions, chopped | 250 g | 8 oz |
Campbell’s® Condensed Cream of Mushroom Soup
1.5
L
48
oz
|
||
| Water | 750 mL | 3 cups |
| Garlic Powder | 10 mL | 2 tsp |
| Ground Nutmeg | 10 mL | 2 tsp |
| Ground Black Pepper | 5 mL | 1 tsp |
| Parmesan Cheese, shredded | 250 g | 8 oz |
| Instructions |
| 1. Combine chicken, pasta, and vegetables in steam table pan (or 2 half pans). |
| 2. Stir in soup and seasonings. |
| 3. Sprinkle with cheese. Bake at 350º F (180º C) for 30 minutes or until hot and bubbling. |
