Meals & Beverages

RECIPES

DIJON CHICKEN MORNAY

Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

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Nutrition Facts
Serving Size
1 SERVING (6 OZ)
Amount Per Serving
Calories 231
% Daily Value
Total Fat 10.7g
16%
Saturated Fat 4.3g
22%
Cholesterol 70mg
23%
Sodium 557mg
23%
Total Carbohydrate 8.5g
3%
Dietary Fiber 2.3g
9%
Protein 23.2g
46%
Vitamin A 11%
Vitamin C 47%
Calcium 20%
Iron 9%
Total Time

25 min.

Serving & Size

1 SERVING (6 OZ)

Yields

A simple recipe for this classic French dish transforms chicken, broccoli, cream of mushroom soup, cheese and Dijon mustard into a delectable entrée your clientele will savor. Vive la France!

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (6 OZ)
Amount Per Serving
Calories 231
% Daily Value
Total Fat 10.7g
16%
Saturated Fat 4.3g
22%
Cholesterol 70mg
23%
Sodium 557mg
23%
Total Carbohydrate 8.5g
3%
Dietary Fiber 2.3g
9%
Protein 23.2g
46%
Vitamin A 11%
Vitamin C 47%
Calcium 20%
Iron 9%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup 150 oz. 3  cans
water 4 1/2  cups
Swiss cheese 4 lb. 3 3/4  qt.
Parmesan cheese 18 oz. 6 332/997  cups
Dijon-style mustard 2  cups
1. Preheat convection oven to 350°F.

2. In saucepot, combine soup, water, cheeses and mustard.
Weight Measure
14 lb.
8 lb. 3  gallons
3. Add chicken and broccoli. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds
Weight Measure
15 oz. 3 3/4  cups
4. Divide mixture among three 12 x 20 x 2-1/2 steam table pans. Cover each pan with 1-1/4 cups bread crumbs and spray lightly with cooking spray.

5. Bake for 5 to 10 minutes to brown crumbs.

6. CCP: Hold at 140°F or higher. Portion using 6-oz. ladle (3/4-cup). For a more vibrant upscale appearance, reduce up to half the weight of broccoli and replace it with red peppers, mushrooms and sliced black olives. For operational convenience, diced turkey breast can be substituted for the chicken. For an elegant plated presentation, serve in Pepperidge Farm® Puff Pastry Shells and omit bread crumbs.

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