Nutrition Facts

Serving Size

SERVING (2- 6 OZ SPOODLES; 1-1/2 CUPS)

Amount Per Serving

Calories 299

% Daily Value

Total Fat 4.4g

Saturated Fat 0.9g

Cholesterol 37mg

12%

Sodium 435mg

18%

Total Carbohydrate 42.8g

14%

Dietary Fiber 7.3g

29%

Protein 22.9g

46%

Vitamin A 21%

Vitamin C 19%

Calcium 15%

Iron 17%

tuscan chicken and spinach

Tender chicken in a creamy garlic sauce with sun-dried tomatoes and wilted spinach, barley and cannellini beans inspired by rustic Italian flavors. Made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup.

Total time: 140 minutes
Servings: 18

Ingredient	Weight	Measure
barley , uncooked	14.0 oz.	2 cup
boneless, skinless chicken breast , yield from 1 ounce raw		32
fresh parsley , chopped		2 tsp.
fresh thyme leaves , chopped		0.5 tsp.
fresh rosemary leaves , chopped		0.25 tsp.
canola oil		2.5 tsp.
onion , chopped	11.0 oz.	2 cup
zucchini , sliced	18.0 oz.	4 cup
baby spinach , fresh	16.0 oz.	16 cup
white cannellini beans , canned, rinsed, drained	24.0 oz.	4 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea		1 can
non fat milk		6.25 cup
sun-dried tomatoes , julienne	4.0 oz.	1 cup
garlic , minced	1.0 oz.	2 tbsp.
dried oregano leaves , crushed		2 tbsp.

1. Prepare barley according to package directions. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

2. While barley is cooking, toss the chicken and herbs in a large bowl. Arrange chicken in a single layer on a sheet pan coated with non-stick cooking spray. Bake at 350°F for 25 minutes. Let stand, then cut into 1/4-inch slices. Reserve.

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.

3. In a skillet, heat oil over medium-high heat. Add onions and zucchini. Sauté for 3 to 5 minutes, or until onions are translucent and zucchini is soft. Add spinach. Sauté for 2 to 3 minutes, or until wilted. Add beans. Mix well. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

4. In a large bowl, combine Campbell’s® Healthy Request® Condensed Cream of Chicken Soup and milk. Whisk until well mixed. Add sundried tomatoes, garlic and oregano. Stir until blended. Reserve.

5. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly divide and layer ingredients between pans, then cover with foil and bake at 350°F for 45-55 minutes.

Per Pan:

1/4 of the soup mixture
1/2 each of the cooked barley, sliced chicken and vegetable mixture
1/4 of the soup mixture

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.

6. To serve, using two 6-ounce spoodles, portion 1-1/2 cups onto serving plate. Serve immediately.

Total time: 140 minutes
Servings: 18

Ingredient	Weight	Measure
barley , uncooked	14.0 oz.	2 cup
boneless, skinless chicken breast , yield from 1 ounce raw		32
fresh parsley , chopped		2 tsp.
fresh thyme leaves , chopped		0.5 tsp.
fresh rosemary leaves , chopped		0.25 tsp.
canola oil		2.5 tsp.
onion , chopped	11.0 oz.	2 cup
zucchini , sliced	18.0 oz.	4 cup
baby spinach , fresh	16.0 oz.	16 cup
white cannellini beans , canned, rinsed, drained	24.0 oz.	4 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea		1 can
non fat milk		6.25 cup
sun-dried tomatoes , julienne	4.0 oz.	1 cup
garlic , minced	1.0 oz.	2 tbsp.
dried oregano leaves , crushed		2 tbsp.

1. Prepare barley according to package directions. Reserve.

1/4 of the soup mixture
1/2 each of the cooked barley, sliced chicken and vegetable mixture
1/4 of the soup mixture

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.

6. To serve, using two 6-ounce spoodles, portion 1-1/2 cups onto serving plate. Serve immediately.

Made with:

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Nutrition Facts

tuscan chicken and spinach

Made with:

Campbell’s Condensed Healthy Request Cream of Chicken Soup, 50 Ounce Cans, 12-Pack

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