Made With:
Product
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.
Tip
Thaw chicken in the refrigerator in advance of preparation.
Cook frozen vegetables only until tender but crisp; they will become overcooked when held too long on a hot steam table or in a holding cabinet.
If served as a mixed dish, keep pasta, sauce, and broccoli separated and combine just before serving time to maintain best product consistency.
If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140°F or higher.
Nutrition Facts
Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.5c
- darkGreen: 0.5c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Total Time
Not Available
Serving & Size
1-½ CUP (TWO 6 OZ SPOODLES)
Yields
This classic Alfredo dish is transformed by combining Campbell's® Healthy Request® Condensed Cream of Mushroom Soup, chicken, whole grain pasta, broccoli, and Parmesan cheese. Creamy and delicious, it's sure to please any patron.
Nutrition Facts
Nutrition Facts
Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.5c
- darkGreen: 0.5c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| 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.
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