Nutrition Facts

Serving Size

SERVING (8 OUNCE SPOODLE; 1 CUP)

Amount Per Serving

Calories 399

% Daily Value

Total Fat 7.4g

11%

Saturated Fat 0.5g

Cholesterol 60mg

20%

Sodium 734mg

31%

Total Carbohydrate 57.2g

19%

Dietary Fiber 3.3g

13%

Protein 23.4g

47%

Vitamin A 4%

Vitamin C 21%

Calcium 4%

Iron 14%

chicken jollof

Chicken and long-grain rice cooked in a savory tomato-pepper sauce with gentle heat and bold favor. Made with Campbell's® Healthy Request® Tomato Soup as the flavor base.

Total time: 105 minutes
Servings: 20

Ingredient	Weight	Measure
canola oil	1.5 oz.	3 tbsp.
pickled jalapeño peppers , diced	6.5 oz.	2 cup
red bell pepper , diced	5.0 oz.	1 cup
onion , diced	2.5 oz.	0.5 cup
garlic , chopped		1 tbsp.
ginger root , peeled, minced	1.0 oz.	2 tbsp.
kosher salt		1 tsp.
black pepper , ground		1.5 tsp.
Swanson® Chicken Broth , 32 ounce	64.0 oz.	2 container
water		2 cup
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea		1 can
brown rice , uncooked	42.0 oz.	6.25 cup
cooked diced chicken	3.5 lb.	12.5 cup
fresh parsley , chopped		0 as needed
paprika , smoked		1 tbsp.
cumin , ground		1 tbsp.
dried thyme , crushed		1 tbsp.
curry powder		1 tbsp.

1. Coat (2) 4‑inch half hotel pans with nonstick spray. Add oil, jalapeños, red peppers, onion, garlic, ginger, salt, pepper, and seasonings. Mix well. Bake at 350°F for 10 minutes.

2. While vegetables cook, whisk chicken broth, water, and Campbell’s® Healthy Request® Condensed Tomato Soup in a large bowl until well combined.

3. Remove pans from oven and evenly distribute soup mixture between pans. Return to oven and bake for 15 minutes.

4. Remove pans from oven. Add equal amounts of rice and chicken to each pan; stir well. Cover with foil and bake for 45 minutes. Stir, then return to oven and bake an additional 30 minutes, or until rice is tender.

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. To serve, using an 8-ounce spoodle, portion 1 cup onto a serving plate. Garnish with fresh parsley, if desired. Serve immediately.

K-12 Meal Components:
M/MA: 2 oz.
Grain: 2 oz. (Whole Grain)
Vegetable: Total 1/2 cup (3/8 Red/Orange; 1/8 Additional)

Chicken and long-grain rice cooked in a savory tomato-pepper sauce with gentle heat and bold favor. Made with Campbell's® Healthy Request® Tomato Soup as the flavor base.

Total time: 105 minutes
Servings: 20

Ingredient	Weight	Measure
canola oil	1.5 oz.	3 tbsp.
pickled jalapeño peppers , diced	6.5 oz.	2 cup
red bell pepper , diced	5.0 oz.	1 cup
onion , diced	2.5 oz.	0.5 cup
garlic , chopped		1 tbsp.
ginger root , peeled, minced	1.0 oz.	2 tbsp.
kosher salt		1 tsp.
black pepper , ground		1.5 tsp.
Swanson® Chicken Broth , 32 ounce	64.0 oz.	2 container
water		2 cup
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea		1 can
brown rice , uncooked	42.0 oz.	6.25 cup
cooked diced chicken	3.5 lb.	12.5 cup
fresh parsley , chopped		0 as needed
paprika , smoked		1 tbsp.
cumin , ground		1 tbsp.
dried thyme , crushed		1 tbsp.
curry powder		1 tbsp.

1. Coat (2) 4‑inch half hotel pans with nonstick spray. Add oil, jalapeños, red peppers, onion, garlic, ginger, salt, pepper, and seasonings. Mix well. Bake at 350°F for 10 minutes.

2. While vegetables cook, whisk chicken broth, water, and Campbell’s® Healthy Request® Condensed Tomato Soup in a large bowl until well combined.

3. Remove pans from oven and evenly distribute soup mixture between pans. Return to oven and bake for 15 minutes.

Made with:

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Nutrition Facts

chicken jollof

Made with:

Campbell’s Condensed Healthy Request Tomato Soup, 50 Ounce Cans, 12-Pack

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