1. Heat a saucepan over medium heat. Add grains and toast for 3-5 minutes, stirring occasionally until grains crackle. Add water and vegetable base, then bring to simmer. Cover and turn off heat. Let sit for 10 minutes, or until all liquid is absorbed. Fluff with a fork. Reserve. CCP: Hold for hot service at 140°F or higher until needed. 2. While couscous is cooking, combine mushrooms, oil, 1/2 tsp salt and pepper in a large bowl. Arrange mushrooms in a single layer on a sheet pan coated with non-stick cooking spray. Roast at 425°F
for 10 minutes, or until lightly browned. Reserve. CCP: Hold for hot service at 140°F or higher until needed. 3. Lower oven temperature 350°F. Toss chicken and herbs in a large bowl, then arrange chicken in a single layer on a sheet pan coated with non-stick cooking spray. Bake 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.
4. Transfer cooked mushrooms and chicken to a bowl. Add spinach and stir to combine. Reserve. CCP: Hold for hot service at 140°F or higher until needed. 5. In a large bowl, using a wire whisk, combine Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup, milk, garlic, white wine, and remaining 1 Tbsp of salt. Reserve.
6. Coat (2) 4‑inch‑half hotel pans with nonstick 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 the couscous
- 1/2 the 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.
7. To serve, using an 8-oz spoodle, portion 1 cup onto a serving plate. Serve immediately. 
