CHICKEN TORTILLA RICE BOWL MADE WITH CAMPBELL’S® CLASSIC HEALTHY REQUEST® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 424
% Daily Value
Total Fat 11.8g
18%
Saturated Fat 3.1g
16%
Cholesterol 57mg
19%
Sodium 588mg
25%
Total Carbohydrate 53.6g
18%
Dietary Fiber 3.7g
15%
Protein 21.2g
42%
Vitamin A 18%
Vitamin C 8%
Calcium 11%
Iron 10%

chicken tortilla rice bowl made with campbell’s® classic healthy request® cream of chicken soup

Campbell’s® Classic Healthy Request® Cream of Chicken Soup is combined with chicken, cheese, and taco seasoning and served over brown rice. This tasty rice bowl is a fiesta of flavors in every bite.

  • Total time: 30 minutes
  • Servings: 50
Ingredient Weight Measure
cooked brown rice 228.000 oz. 37.5 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 2 can
low fat (1%) milk 3 cup
low fat cream cheese , softened 16.000 oz. 2 cup
reduced sodium taco seasoning mix 2.000 oz. 6 tbsp.
cheddar cheese, reduced fat, shredded , shredded 16.000 oz. 4 cup
cooked diced chicken , USDA commodity 100101, frozen, thawed 100.000 oz. 20 cup
romaine lettuce , shredded 50.000 oz. 25 cup
tomatoes, diced, no salt added, canned , drained 100.000 oz. 12.5 cup
tortilla chips , crushed 28.000 oz. 7 cup
Prepare Rice
1.  Prepare rice according to package directions. Transfer to serving pans.

CCP: Hold rice for hot service at 140˚F or higher.
 
Prepare Chicken Mixture

1.  In large bowl, mix together Campbell’s® Classic Healthy Request® Cream of Chicken Soup, cream cheese, milk and taco seasoning until smooth. 

2.  Using (2)-#4 scoops, add 2 cups shredded cheese. Gently fold chicken into mixture. Transfer to (2)- full (12 x 20 x 2 1/2-inch) hotel pans. 

3.  Using a #4 scoop, evenly sprinkle each pan with 1 cup cheese.

CCP: Store covered, refrigerated at 40˚C. 

4. Bake, uncovered, in preheated oven 350˚F for 20 to 25 minutes, or until sauce is bubbling and cheese is melted. 

CCP: Heat to 165˚F for at least 15 seconds. 
CCP: Hold for hot service at 140˚F or higher.
5. To serve, portion the following into each serving bowl and serve immediately.
  • 1 cup (#4 scoop) cooked rice
  • 1/2 cup (4 fl.oz.) spoodle chicken mixture.
  • 1/2 cup (4 fl.oz.) spoodle shredded romaine
  • 1/4 cup (2 fl. oz.) spoodle diced tomatoes 
  • 2 tablespoons (#30 scoop) crushed tortilla chips
CCP: Hold rice for hot service at 140˚F or higher.
CCP: Hold romaine and tomatoes for cold service at 40˚C.

Campbell’s® Classic Healthy Request® Cream of Chicken Soup is combined with chicken, cheese, and taco seasoning and served over brown rice. This tasty rice bowl is a fiesta of flavors in every bite.

  • Total time: 30 minutes
  • Servings: 50
Ingredient Weight Measure
cooked brown rice 228.000 oz. 37.5 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 2 can
low fat (1%) milk 3 cup
low fat cream cheese , softened 16.000 oz. 2 cup
reduced sodium taco seasoning mix 2.000 oz. 6 tbsp.
cheddar cheese, reduced fat, shredded , shredded 16.000 oz. 4 cup
cooked diced chicken , USDA commodity 100101, frozen, thawed 100.000 oz. 20 cup
romaine lettuce , shredded 50.000 oz. 25 cup
tomatoes, diced, no salt added, canned , drained 100.000 oz. 12.5 cup
tortilla chips , crushed 28.000 oz. 7 cup
Prepare Rice
1.  Prepare rice according to package directions. Transfer to serving pans.

CCP: Hold rice for hot service at 140˚F or higher.
 
Prepare Chicken Mixture

1.  In large bowl, mix together Campbell’s® Classic Healthy Request® Cream of Chicken Soup, cream cheese, milk and taco seasoning until smooth. 

2.  Using (2)-#4 scoops, add 2 cups shredded cheese. Gently fold chicken into mixture. Transfer to (2)- full (12 x 20 x 2 1/2-inch) hotel pans. 

3.  Using a #4 scoop, evenly sprinkle each pan with 1 cup cheese.

CCP: Store covered, refrigerated at 40˚C. 

4. Bake, uncovered, in preheated oven 350˚F for 20 to 25 minutes, or until sauce is bubbling and cheese is melted. 

CCP: Heat to 165˚F for at least 15 seconds. 
CCP: Hold for hot service at 140˚F or higher.
5. To serve, portion the following into each serving bowl and serve immediately.
  • 1 cup (#4 scoop) cooked rice
  • 1/2 cup (4 fl.oz.) spoodle chicken mixture.
  • 1/2 cup (4 fl.oz.) spoodle shredded romaine
  • 1/4 cup (2 fl. oz.) spoodle diced tomatoes 
  • 2 tablespoons (#30 scoop) crushed tortilla chips
CCP: Hold rice for hot service at 140˚F or higher.
CCP: Hold romaine and tomatoes for cold service at 40˚C.

Made with:

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