CHICKEN AND ARTICHOKE CANNELLONI MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (2 FILLED CANNELLONI)
Amount Per Serving
Calories 363
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 5.7g
29%
Cholesterol 87mg
29%
Sodium 411mg
17%
Total Carbohydrate 42.5g
14%
Dietary Fiber 6.2g
25%
Protein 22.1g
44%
Vitamin A 7%
Vitamin C 17%
Calcium 34%
Iron 14%

chicken and artichoke cannelloni made with campbell’s® healthy request® cream of chicken soup

A classic baked stuffed pasta dish with a creamy filling made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, tender chicken, artichokes, spinach, and onions. Topped with no salt added pasta sauce and baked to perfection.

  • Total time: 105 minutes
  • Servings: 24
Ingredient Weight Measure
manicotti shells 26.0 oz. 48 ea.
canola oil 1 tsp.
ground chicken , crumbled, yield from 1 lb raw 2
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
artichoke hearts 28.0 oz. 3.5 cup
2% milk mozzarella cheese , shredded 8.0 oz. 2 cup
onion , sliced 4.5 oz. 1 cup
black pepper , ground 1 tsp.
no salt added ricotta cheese , cup 30.0 oz. 4 cup
egg , large 4 ea.
kale , rough chopped 9.0 oz. 10 cup
no salt added pasta sauce 53.0 oz. 6 cup
Prepare Pasta:

1. Cook manicotti according to package directions. Cool. Reserve.
Prepare Chicken:

1. In large sauté pan heat canola oil over high heat.  

2. Add chicken. Cook for 5 minutes, stirring often to ensure chicken crumbles. Reserve. 
 
Prepare Filling:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, reserved chicken, artichokes, 1/2 of the listed amount of mozzarella, onions, black pepper, ricotta cheese and eggs. Mix well. Reserve.
Prepare Kale:

1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.

Assemble & Bake:
1. Place soup mixture in a pastry bag. Pipe roughly 2.25 ounces of mixture into each pasta tub. Repeat until pasta tubes are finished.

2. Using a 12-ounce ladle, spread 1-1/2 cups of Prego® No Salt Added Sauce on the bottom of two hotel pans. 

3. Place filled pasta on top of the sauce. Repeat until 24 are in each pan.

4. Using a 12-ounce ladle, spread 1-1/2 cups sauce over top of the pasta in each pan. Bake for 30 minutes in a preheated 325°F oven.

5. Top with remaining cheese. Bake for additional 3 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: Portion 2 filled cannelloni onto serving plate. Serve immediately.

A classic baked stuffed pasta dish with a creamy filling made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, tender chicken, artichokes, spinach, and onions. Topped with no salt added pasta sauce and baked to perfection.

  • Total time: 105 minutes
  • Servings: 24
Ingredient Weight Measure
manicotti shells 26.0 oz. 48 ea.
canola oil 1 tsp.
ground chicken , crumbled, yield from 1 lb raw 2
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
artichoke hearts 28.0 oz. 3.5 cup
2% milk mozzarella cheese , shredded 8.0 oz. 2 cup
onion , sliced 4.5 oz. 1 cup
black pepper , ground 1 tsp.
no salt added ricotta cheese , cup 30.0 oz. 4 cup
egg , large 4 ea.
kale , rough chopped 9.0 oz. 10 cup
no salt added pasta sauce 53.0 oz. 6 cup
Prepare Pasta:

1. Cook manicotti according to package directions. Cool. Reserve.
Prepare Chicken:

1. In large sauté pan heat canola oil over high heat.  

2. Add chicken. Cook for 5 minutes, stirring often to ensure chicken crumbles. Reserve. 
 
Prepare Filling:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, reserved chicken, artichokes, 1/2 of the listed amount of mozzarella, onions, black pepper, ricotta cheese and eggs. Mix well. Reserve.
Prepare Kale:

1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.

Assemble & Bake:
1. Place soup mixture in a pastry bag. Pipe roughly 2.25 ounces of mixture into each pasta tub. Repeat until pasta tubes are finished.

2. Using a 12-ounce ladle, spread 1-1/2 cups of Prego® No Salt Added Sauce on the bottom of two hotel pans. 

3. Place filled pasta on top of the sauce. Repeat until 24 are in each pan.

4. Using a 12-ounce ladle, spread 1-1/2 cups sauce over top of the pasta in each pan. Bake for 30 minutes in a preheated 325°F oven.

5. Top with remaining cheese. Bake for additional 3 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: Portion 2 filled cannelloni onto serving plate. Serve immediately.

Made with:

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