Campbell’s® Healthy Request® Cream of Chicken Soup is combined with chicken, cheese, and taco seasoning and served over brown rice. This tasty rice bowl is a fiesta of flavors in every bite.
- Total time:
30 minutes
- Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
cooked brown rice |
228.0 oz. |
37.5 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
2 can |
|
low fat (1%) milk |
|
3 cup |
|
low fat cream cheese , softened |
16.0 oz. |
2 cup |
|
reduced sodium taco seasoning mix |
2.0 oz. |
6 tbsp. |
|
cheddar cheese, reduced fat, shredded , shredded |
16.0 oz. |
4 cup |
|
cooked diced chicken |
100.0 oz. |
20 cup |
|
romaine lettuce , shredded |
50.0 oz. |
25 cup |
|
tomatoes, diced, no salt added, canned , drained |
100.0 oz. |
12.5 cup |
|
tortilla chips , crushed |
28.0 oz. |
7 cup |
Prepare Rice
1. Prepare rice according to package directions. Transfer to serving pans.
CCP: Hold rice for hot service at 140˚F or higher.
Prepare Chicken Mixture
1. In large bowl, mix together Campbell’s® Classic Healthy Request® Cream of Chicken Soup, cream cheese, milk and taco seasoning until smooth.
2. Using (2)-#4 scoops, add 2 cups shredded cheese. Gently fold chicken into mixture. Transfer to (2)- full (12 x 20 x 2 1/2-inch) hotel pans.
3. Using a #4 scoop, evenly sprinkle each pan with 1 cup cheese.
CCP: Store covered, refrigerated at 40˚C.
4. Bake, uncovered, in preheated oven 350˚F for 20 to 25 minutes, or until sauce is bubbling and cheese is melted.
CCP: Heat to 165˚F for at least 15 seconds.
CCP: Hold for hot service at 140˚F or higher.
5. To serve, portion the following into each serving bowl and serve immediately.
- 1 cup (#4 scoop) cooked rice
- 1/2 cup (4 fl.oz.) spoodle chicken mixture.
- 1/2 cup (4 fl.oz.) spoodle shredded romaine
- 1/4 cup (2 fl. oz.) spoodle diced tomatoes
- 2 tablespoons (#30 scoop) crushed tortilla chips
CCP: Hold rice for hot service at 140˚F or higher.
CCP: Hold romaine and tomatoes for cold service at 40˚C.
Campbell’s® Healthy Request® Cream of Chicken Soup is combined with chicken, cheese, and taco seasoning and served over brown rice. This tasty rice bowl is a fiesta of flavors in every bite.
-
Total time:
30 minutes
-
Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
cooked brown rice |
228.0 oz. |
37.5 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
2 can |
|
low fat (1%) milk |
|
3 cup |
|
low fat cream cheese , softened |
16.0 oz. |
2 cup |
|
reduced sodium taco seasoning mix |
2.0 oz. |
6 tbsp. |
|
cheddar cheese, reduced fat, shredded , shredded |
16.0 oz. |
4 cup |
|
cooked diced chicken |
100.0 oz. |
20 cup |
|
romaine lettuce , shredded |
50.0 oz. |
25 cup |
|
tomatoes, diced, no salt added, canned , drained |
100.0 oz. |
12.5 cup |
|
tortilla chips , crushed |
28.0 oz. |
7 cup |
Prepare Rice
1. Prepare rice according to package directions. Transfer to serving pans.
CCP: Hold rice for hot service at 140˚F or higher.
Prepare Chicken Mixture
1. In large bowl, mix together Campbell’s® Classic Healthy Request® Cream of Chicken Soup, cream cheese, milk and taco seasoning until smooth.
2. Using (2)-#4 scoops, add 2 cups shredded cheese. Gently fold chicken into mixture. Transfer to (2)- full (12 x 20 x 2 1/2-inch) hotel pans.
3. Using a #4 scoop, evenly sprinkle each pan with 1 cup cheese.
CCP: Store covered, refrigerated at 40˚C.
4. Bake, uncovered, in preheated oven 350˚F for 20 to 25 minutes, or until sauce is bubbling and cheese is melted.
CCP: Heat to 165˚F for at least 15 seconds.
CCP: Hold for hot service at 140˚F or higher.
5. To serve, portion the following into each serving bowl and serve immediately.
- 1 cup (#4 scoop) cooked rice
- 1/2 cup (4 fl.oz.) spoodle chicken mixture.
- 1/2 cup (4 fl.oz.) spoodle shredded romaine
- 1/4 cup (2 fl. oz.) spoodle diced tomatoes
- 2 tablespoons (#30 scoop) crushed tortilla chips
CCP: Hold rice for hot service at 140˚F or higher.
CCP: Hold romaine and tomatoes for cold service at 40˚C.
