
Total Time
40 min.
Serving & Size
12 oz / 375 mL
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 |
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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. |