Campbells cream of mushroom soup with chicken

RECIPES

• Main Dish
  • Appetizer
  • Beverage
  • Dessert
  • Kid Friendly
  • Salad
  • Sauce
  • Side Dish
  • Soup

Made With:

A smooth, rich soup made with mushrooms, cream and garlic.

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Tip

Add 3 tablespoons salt to water while cooking linguine.

Nutrition Facts

Serving Size

SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH

Amount Per Serving

% Daily Value

Total Carbohydrate 32.8g

11%

Vitamin A 4%

Vitamin C 5%

Serving & Size

SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH

Yields

Looking for the perfect entree?  Why not try our twist on a classic Italian favorite, Chicken Tetrazini, made with Campbell's® Cream of Mushroom Soup.  Linguine, shiitake mushrooms, peas, garlic, onions, and boneless chicken breasts are combined together and baked to perfection.  

Nutrition Facts

Nutrition Facts

Serving Size

SERVING (1 CUP, #4 SCOOP LINGUINE MXTURE + 3 OZ CH

Amount Per Serving

% Daily Value

Total Carbohydrate 32.8g

11%

Vitamin A 4%

Vitamin C 5%

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Ingredients & Instructions

Weight Measure water 32  cups linguine 16 oz. olive oil 2  tbsp.		Prepare Linguine: 1. In large pot, boil water. Add linguine. Cook until just al dente. Strain. Toss with first listed measure of olive oil. Reserve.
Weight Measure boneless, skinless chicken breast, yield from 1 ounce raw 54 oz. 54  ea. kosher salt 1  tbsp. black pepper, ground 1 1/2  tsp.		Prepare Chicken: 1. Season chicken with first listed measure of salt and pepper. Let stand for 5 minutes. 2. Roast in pre-heated 350°F oven until cooked through. 3.  Cut into 1 ounce slices. Reserve. CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
Weight Measure olive oil 2  tbsp. onion, sliced 8 oz. 2  cups garlic, peeled, whole, roasted 1 oz. 2  tbsp. shiitake mushrooms, sliced 4 oz. 2  cups fresh thyme leaves, leaves 2  tsp. fresh oregano leaves, leaves 2  tsp. white wine 1  cups Made With: Campbells® Condensed Cream of Mushroom Soup View Product Campbells® Condensed Cream of Mushroom Soup, 50 oz can 1  cans kosher salt 2  tsp. black pepper, ground 1 1/2  tsp. frozen peas, thawed 10 oz. 2  cups		Prepare Mixture: 1. In large pot, heat second listed olive oil. Add onions. Sauté for 5 minutes. 2. Add garlic, mushrooms, thyme, and oregano. Cook 5 minutes. 3. Add white wine. Cook until reduced by half. 4. Add Campbell’s® Cream of Mushroom Soup. Simmer 10 minutes. Stir in second listed measure of salt and pepper. Reserve. 5. In large bowl combine reserved linguine, reserved soup mixture and peas. Mix thoroughly. 6. Spread mixture evenly into a 12"x20"x2-1/2" hotel pan.
Weight Measure Parmesan cheese, grated 2 oz. 1 1/4  cups		To Cook: 1. Bake in pre-heated 350° F oven for 20 minutes. 2. Remove from oven. Layer top with sliced chicken and parmesan cheese. Bake an additional 5 minutes. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold for hot service at 140°F or higher until needed. To serve: 1. Using a #4 scoop, portion 1 cup linguine mixture onto plate. Using tongs, top with 3 ounces (about 3 slices) chicken. Serve immediately.