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Traditional Chicken Mushroom Bake

Made With:



Fresh mushrooms in a rich creamy base.

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Serve chicken topped with mushroom sauce, with vegetable of choice and mashed potatoes or rice.

Total Time

50 min.

Serving & Size

90 g (3 oz) plus 30 mL (2 oz) sauce

Feature Product: Campbell’s® Condensed Cream of Mushroom soup code #01266

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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

Step 2
Profit Per Meal

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

Step 3
Profit Per Day

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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
Boneless chicken breasts 4 lbs 1 4/5  kg
Lemon pepper seasoning 2 tbsp 30  mL
Vegetable Oil d 1/4 cup 60  mL
1. Season the chicken breasts with the lemon pepper seasoning.

2. Heat oil on the grill.

3. Grill chicken on both sides until lightly browned, approximately 10 minutes.

4. Place chicken side-by-side in a 12"x20" steam table pan overlapping slightly.
Weight Measure
Campbell’s Condensed Cream of Mushroom soup 48 oz can 1 9/25  L can
Milk 3 cups 750  mL
Mushrooms, sliced, fresh or canned (drained) 1 1/2 lbs 680  g
Parmesan cheese, grated 2 cups 500  mL
Garlic clove, crushed 4
Black pepper 1 tsp tsp
5. Combine Campbell’s Condensed Cream of Mushroom soup, milk, mushrooms, parmesan cheese and garlic in a mixing bowl.

6. Season with black pepper

7. Pour the soup mixture over chicken and spread evenly.
8. Cover with foil. Bake at 350°F (177°C) for 30 minutes or until the chicken is cooked through to internal temperature of 165°F (74°C) or higher for 15 seconds.

CCP: Hold hot at 140°F (60°C) or higher for service.


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