Feature Product: Campbell’s® Condensed Cream of Mushroom soup code #01266
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Boneless chicken breasts||1.8 kg||4 lbs|
|Lemon pepper seasoning||30 mL||2 tbsp|
|Vegetable Oil||60 mL|
Campbell’s Condensed Cream of Mushroom soup
1.36 L can
48 oz can
|Milk||750 mL||3 cups|
|Mushrooms, sliced, fresh or canned (drained)||680 g||1 1/2 lbs|
|Parmesan cheese, grated||500 mL||2 cups|
|Garlic clove, crushed||4||4|
|Black pepper||1 tsp||1 tsp|
|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.
|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.