This light and nutritious take on Thai chicken curry is made with Campbell’s® Healthy Request® Cream of Chicken Soup, brown rice diced chicken, coconut milk and veggies.
- Total time:
10 minutes
- Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
cooked brown rice |
344.0 oz. |
50 cup |
|
canned low sodium diced carrots , drained |
45.0 oz. |
10 cup |
|
frozen pepper and onion blend , diced |
100.0 oz. |
19 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup |
150.0 oz. |
3 can |
|
water |
|
5.5 cup |
|
light coconut milk |
42.0 oz. |
4.75 cup |
|
cooked diced chicken |
100.0 oz. |
21 cup |
|
curry paste |
12.0 oz. |
1 cup |
Prepare Rice:
1. Cook brown rice according to package directions. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Vegetables:
1. Cook vegetables according to package directions. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Sauce:
1. In large pot, combine Campbell’s® Healthy Request® Cream of Chicken Soup, water, coconut milk, chicken, and curry paste. Cook over medium heat for 5 to 10 minutes, stirring often. 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. To serve, portion in following order and serve immediately: - 1- 8 fl. oz. spoodle (1 cup) brown rice
- 1- 8 fl. oz. spoodle (1 cup) Thai chicken mixture
- 1- 4 fl. oz. spoodle (1/2 cup) vegetables
This light and nutritious take on Thai chicken curry is made with Campbell’s® Healthy Request® Cream of Chicken Soup, brown rice diced chicken, coconut milk and veggies.
-
Total time:
10 minutes
-
Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
cooked brown rice |
344.0 oz. |
50 cup |
|
canned low sodium diced carrots , drained |
45.0 oz. |
10 cup |
|
frozen pepper and onion blend , diced |
100.0 oz. |
19 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup |
150.0 oz. |
3 can |
280000004143
|
water |
|
5.5 cup |
|
light coconut milk |
42.0 oz. |
4.75 cup |
|
cooked diced chicken |
100.0 oz. |
21 cup |
|
curry paste |
12.0 oz. |
1 cup |
Prepare Rice:
1. Cook brown rice according to package directions. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Vegetables:
1. Cook vegetables according to package directions. Transfer to serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Sauce:
1. In large pot, combine Campbell’s® Healthy Request® Cream of Chicken Soup, water, coconut milk, chicken, and curry paste. Cook over medium heat for 5 to 10 minutes, stirring often. 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. To serve, portion in following order and serve immediately: - 1- 8 fl. oz. spoodle (1 cup) brown rice
- 1- 8 fl. oz. spoodle (1 cup) Thai chicken mixture
- 1- 4 fl. oz. spoodle (1/2 cup) vegetables
