CHICKEN & SPINACH LASAGNA BOWL
Nutrition Facts
Serving Size
SERVING
Amount Per Serving
Calories 592
% Daily Value
Total Fat 22g
34%
Saturated Fat 7.8g
39%
Cholesterol 120mg
40%
Sodium 397mg
17%
Total Carbohydrate 45.8g
15%
Dietary Fiber 3.3g
13%
Protein 49.3g
99%
Vitamin A 25%
Vitamin C 18%
Calcium 19%
Iron 21%

chicken & spinach lasagna bowl

Tender chicken, spinach, and perfectly cooked Mafalda noodles are layered in a rich sauce made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 45 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 2 tbsp.
boneless, skinless chicken breast , yield from 1 ounce raw 63
black pepper , ground 2 tsp.
fresh parsley , chopped 2 tbsp.
garlic , minced 1 tsp.
onion , diced 11.000 oz. 2 cup
fresh thyme leaves , minced 1 tbsp.
spinach , fresh 12.000 oz. 8 cup
Swanson® Unsalted Chicken Stock 3 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
light cream 1 cup
cooked mafalda pasta 42.000 oz. 12 cup
cherry tomatoes 16.000 oz. 36 ea.
Parmesan cheese , shredded 5.000 oz. 1.5 cup
1. Heat oil in a large pot.  Season chicken with black pepper, 1/2 the parsley and garlic.  Sauté until brown on both sides.  Remove from pan and reserve.
2. Using the same pot, cook onions, remaining parsley and thyme for 5 minutes.

3. Add spinach and cook until wilted.

4. Add Swanson® Unsalted Chicken Stock.  Bring to a simmer while scraping the bottom of the pot.

5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Mix well and ring to a simmer. Simmer 5 minutes.

6. While simmering, shred chicken breast.  Add to soup mixture.

7. Stir cream into pot and simmer for 10 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.

 
7. While simmering, heat a sauté pan over high heat.  Add cherry tomatoes and toss to blister tomatoes. Remove and reserve.
 
To Serve: Using a #4 spoodle, portion 1 cup of pasta in a serving bowl.  Ladle 8 oz. of chicken mixture over pasta.  Top with 2 tablespoons of parmesan cheese and 3 cherry tomatoes.  Serve immediately.

Tender chicken, spinach, and perfectly cooked Mafalda noodles are layered in a rich sauce made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.

  • Total time: 45 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 2 tbsp.
boneless, skinless chicken breast , yield from 1 ounce raw 63
black pepper , ground 2 tsp.
fresh parsley , chopped 2 tbsp.
garlic , minced 1 tsp.
onion , diced 11.000 oz. 2 cup
fresh thyme leaves , minced 1 tbsp.
spinach , fresh 12.000 oz. 8 cup
Swanson® Unsalted Chicken Stock 3 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce 1 can
light cream 1 cup
cooked mafalda pasta 42.000 oz. 12 cup
cherry tomatoes 16.000 oz. 36 ea.
Parmesan cheese , shredded 5.000 oz. 1.5 cup
1. Heat oil in a large pot.  Season chicken with black pepper, 1/2 the parsley and garlic.  Sauté until brown on both sides.  Remove from pan and reserve.
2. Using the same pot, cook onions, remaining parsley and thyme for 5 minutes.

3. Add spinach and cook until wilted.

4. Add Swanson® Unsalted Chicken Stock.  Bring to a simmer while scraping the bottom of the pot.

5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Mix well and ring to a simmer. Simmer 5 minutes.

6. While simmering, shred chicken breast.  Add to soup mixture.

7. Stir cream into pot and simmer for 10 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.

 
7. While simmering, heat a sauté pan over high heat.  Add cherry tomatoes and toss to blister tomatoes. Remove and reserve.
 
To Serve: Using a #4 spoodle, portion 1 cup of pasta in a serving bowl.  Ladle 8 oz. of chicken mixture over pasta.  Top with 2 tablespoons of parmesan cheese and 3 cherry tomatoes.  Serve immediately.

Made with:

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