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©2017 Chicken of the Sea International 27 oz Broccoli chunks, fresh or frozen 40 oz Pouch Chicken of the Sea ® pink salmon 29 oz Condensed cheese soup 3 Tbsp Lemon juice ²⁄3 tsp Tarragon 1 ⁄3 tsp White pepper 2 ⁄3 c Bread crumbs 1 ⁄3 c Dried parsley flakes 1 Tbsp Smoked paprika Salmon Divan Casserole Featured Chicken of the Sea ® Recipe for Healthcare Foodservice Please compare recipes against your own diet manual. Ingredients Preparation 1. Lightly steam broccoli; drain and arrange into oiled individual casserole dishes. 2. Stir together salmon, soup, lemon juice, tarragon, and white pepper. Pour ¾ c mixture over broccoli for each casserole. 3. Top with bread crumbs, sprinkle with parsley and paprika. 4. Bake at 350°F until lightly browned. Portion size: 1 individual casserole Makes 10 servings Try this recipe for: • Room Service • Buffet • Traditional Tray Service • Retail/Café • Catering Suitable for: • Mechanical Soft Diet Visit www.chickenofthesea.com/foodservice for product offerings, recipes, nutrition facts, diet criteria, and tools for healthcare foodservice operators! /ChickenoftheSeaFoodservice Serving Ideas Serve with rice pilaf or couscous.
