BRAISED GARLIC-PARMESAN CHICKEN & POTATOES MADE WITH CAMPBELL’S® CONDENSED CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
(SERVING)
Amount Per Serving
Calories 366
% Daily Value
Total Fat 18.1g
28%
Saturated Fat 5.5g
28%
Cholesterol 183mg
61%
Sodium 713mg
30%
Total Carbohydrate 12.4g
4%
Dietary Fiber 0.9g
4%
Protein 35.4g
71%
Vitamin A 8%
Vitamin C 7%
Calcium 7%
Iron 11%

braised garlic-parmesan chicken & potatoes made with campbell’s® condensed cream of chicken soup

Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and parmesan cheese sauce. 

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
canola oil 3 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 160
onion , sliced 9.0 oz. 2 cup
garlic , peeled, chopped fine 1 tbsp.
Dijon-style mustard TSP 4.0 oz. 6 tbsp.
Swanson® Natural Goodness® Chicken Broth 2 cup
fresh thyme leaves , chopped 1.5 tsp.
fresh Italian parsley , chopped 2 tbsp.
baby red potatoes , quartered 41.0 oz. 6 cup
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
light cream 1 cup
spinach , large cut 7.0 oz. 3 cup
Parmesan cheese , shredded 6.0 oz. 1.25 cup
1.  Heat large pot over high heat.  Add olive oil and chicken.  Sear each piece on both sides until golden brown, about 5 minutes. Reserve

2.  Using same pan, sauté onion and garlic.  Cook for 3 minutes.

3.  Add Dijon, Swanson® Natural Goodness Chicken Broth, herbs and potatoes.  Reduce heat and simmer for 15 minutes.

4.  Add Campbells® Cream of Chicken Soup and cream. Simmer for 10 minutes

5.  Add seared chicken thighs and spinach.  Simmer for additional 5 minutes.

6.  Top with cheese.

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: Portion 2 chicken thighs and top with 1 cup (8 oz. ladle) soup mixture.  Serve immediately. 

Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and parmesan cheese sauce. 

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
canola oil 3 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 160
onion , sliced 9.0 oz. 2 cup
garlic , peeled, chopped fine 1 tbsp.
Dijon-style mustard TSP 4.0 oz. 6 tbsp.
Swanson® Natural Goodness® Chicken Broth 2 cup
fresh thyme leaves , chopped 1.5 tsp.
fresh Italian parsley , chopped 2 tbsp.
baby red potatoes , quartered 41.0 oz. 6 cup
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
light cream 1 cup
spinach , large cut 7.0 oz. 3 cup
Parmesan cheese , shredded 6.0 oz. 1.25 cup
1.  Heat large pot over high heat.  Add olive oil and chicken.  Sear each piece on both sides until golden brown, about 5 minutes. Reserve

2.  Using same pan, sauté onion and garlic.  Cook for 3 minutes.

3.  Add Dijon, Swanson® Natural Goodness Chicken Broth, herbs and potatoes.  Reduce heat and simmer for 15 minutes.

4.  Add Campbells® Cream of Chicken Soup and cream. Simmer for 10 minutes

5.  Add seared chicken thighs and spinach.  Simmer for additional 5 minutes.

6.  Top with cheese.

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: Portion 2 chicken thighs and top with 1 cup (8 oz. ladle) soup mixture.  Serve immediately. 

Made with:

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