Baked pasta and a chicken in a creamy buffalo-style sauce, topped with a light panko crust. Made with Campbell's® Healthy Request® Cream of Chicken Soup.
- Total time:
105 minutes
- Servings:
26
|
Ingredient
|
Weight
|
Measure
|
|
rotini plus protein pasta , uncooked |
24.0 oz. |
0 |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
21 |
|
Buffalo sauce , divided |
|
1 cup |
|
black pepper , ground |
|
0.5 tsp. |
|
garlic powder |
|
0.5 tsp. |
|
dried thyme , crushed |
|
0.5 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
reduced fat (2%) milk |
|
6.25 cup |
|
Neufchatel cheese |
2.0 oz. |
0.25 cup |
|
Cheddar cheese , shredded, divided |
8.0 oz. |
2 cup |
|
panko |
|
2 cup |
|
paprika |
|
1 tbsp. |
|
green onion (scallion) , sliced |
|
4.5 tbsp. |
1. Prepare pasta according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. While pasta is cooking, Toss chicken, 1/4 cup Buffalo sauce, black pepper, garlic powder and thyme together 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 dice cooked chicken into 1/2-inch pieces. 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 large bowl, combine Campbell’s® Healthy Request® Condensed Cream of Chicken Soup, milk, remaining 3/4 cup Buffalo sauce, and Neufchâtel cheese. Whisk until well mixed. Stir in 1 cup Cheddar cheese, cooked chicken, and pasta. Reserve.
4. In a separate large bowl, combine panko breadcrumbs, paprika and remaining 1 cup Cheddar cheese.
5. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute the chicken and pasta mixture between both pans. Top each pan with about 1-1/2 cups breadcrumb mixture. Cover with foil. Bake at 350°F for 30-35 minutes. Remove foil, then continue to bake for another 5-10 minutes, or until the top is browned.
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 a 6 oz. spoodle, portion ¾ cup onto a serving plate. Garnish with 1/2 tsp. sliced green onions. Serve immediately.
Baked pasta and a chicken in a creamy buffalo-style sauce, topped with a light panko crust. Made with Campbell's® Healthy Request® Cream of Chicken Soup.
-
Total time:
105 minutes
-
Servings:
26
|
Ingredient
|
Weight
|
Measure
|
|
rotini plus protein pasta , uncooked |
24.0 oz. |
0 |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
21 |
|
Buffalo sauce , divided |
|
1 cup |
|
black pepper , ground |
|
0.5 tsp. |
|
garlic powder |
|
0.5 tsp. |
|
dried thyme , crushed |
|
0.5 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
reduced fat (2%) milk |
|
6.25 cup |
|
Neufchatel cheese |
2.0 oz. |
0.25 cup |
|
Cheddar cheese , shredded, divided |
8.0 oz. |
2 cup |
|
panko |
|
2 cup |
|
paprika |
|
1 tbsp. |
|
green onion (scallion) , sliced |
|
4.5 tbsp. |
1. Prepare pasta according to package directions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. While pasta is cooking, Toss chicken, 1/4 cup Buffalo sauce, black pepper, garlic powder and thyme together 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 dice cooked chicken into 1/2-inch pieces. 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 large bowl, combine Campbell’s® Healthy Request® Condensed Cream of Chicken Soup, milk, remaining 3/4 cup Buffalo sauce, and Neufchâtel cheese. Whisk until well mixed. Stir in 1 cup Cheddar cheese, cooked chicken, and pasta. Reserve.
4. In a separate large bowl, combine panko breadcrumbs, paprika and remaining 1 cup Cheddar cheese.
5. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute the chicken and pasta mixture between both pans. Top each pan with about 1-1/2 cups breadcrumb mixture. Cover with foil. Bake at 350°F for 30-35 minutes. Remove foil, then continue to bake for another 5-10 minutes, or until the top is browned.
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 a 6 oz. spoodle, portion ¾ cup onto a serving plate. Garnish with 1/2 tsp. sliced green onions. Serve immediately.
