Meals & Beverages

RECIPES

BUFFALO MAC & CHICKEN CHEESE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Tip

To save time, prepare elbow macaroni the day before service. 18oz. dry yields 10 cups cooked.

CCP: Hold for cold service at 41°F until needed.

For extra heat, serve with spicy salsa!

Possible Condiment: 1 Tablespoon Blue Cheese Dressing.

Nutrition Facts
Serving Size
SERVING (#4 SCOOP, 1 CUP PLUS 6 CELERY STICKS)
Amount Per Serving
Calories 324
% Daily Value
Total Fat 14.1g
22%
Saturated Fat 6g
30%
Cholesterol 53mg
18%
Sodium 604mg
25%
Total Carbohydrate 30.5g
10%
Dietary Fiber 3.6g
14%
Protein 19g
38%
Vitamin A 10%
Vitamin C 3%
Calcium 19%
Iron 9%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.5c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

50 min.

Serving & Size

SERVING (#4 SCOOP, 1 CUP PLUS 6 CELERY STICKS)

Yields

Get your lunch line moving with this spiced up Mac & Cheese made with cooked macaroni, chicken, cheese and Campbell’s® Healthy Request® Cream of Chicken Soup.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (#4 SCOOP, 1 CUP PLUS 6 CELERY STICKS)
Amount Per Serving
Calories 324
% Daily Value
Total Fat 14.1g
22%
Saturated Fat 6g
30%
Cholesterol 53mg
18%
Sodium 604mg
25%
Total Carbohydrate 30.5g
10%
Dietary Fiber 3.6g
14%
Protein 19g
38%
Vitamin A 10%
Vitamin C 3%
Calcium 19%
Iron 9%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.5c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

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
× =

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

Weight Measure
whole grain elbow macaroni, dry 18 oz.
1. Cook pasta according to package directions (until just tender). Drain and cool. Reserve.

CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
 
Weight Measure
vegetable oil 2  tbsp.
onion, finely chopped 15 oz. 3  cups
celery, finely chopped 7 oz. 3  cups
chili powder 1  tbsp.
Buffalo hot wing sauce 4  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 1  cans
water 2  cups
cooked diced chicken, frozen, thawed 20 oz. 4  cups
Cheddar cheese, shredded 20 oz. 5  cups
2. In saucepan, heat oil over medium-high heat. Add onions. Sauté for 5 minutes, or until onions begin to brown.

3. Stir in celery, chili powder and buffalo sauce. Cook 1 additional minute.

4. Add Campbell's® Healthy Request® Cream of Chicken Soup and water. Bring to a simmer over medium heat. Cook for 2 minutes.

5. Stir in chicken and cheese. Return to a simmer. Reserve.

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.

6. Fold cooked pasta into warm chicken-cheese sauce. Stir well to mix thoroughly. Reserve.

 
Weight Measure
vegetable cooking spray
whole wheat bread crumbs 1  cups
celery 36 oz. 7 1/2  cups
7. Spray the interiors of 2 short, half-hotel pans. Sprinkle interior of each sprayed pan with 2 tablespoons bread crumbs. Divide pasta mixture between the 2 pans (approximately 2 1/2 qt. per pan). Sprinkle top of each pan with remaining crumbs (6 tablespoons per pan).

8. Bake at 400°F. for 2-25 minutes, or until mixture is bubbling and golden on top. Remove from heat.

CCP: Hold for hot service at 140°F or higher until needed.

9. To serve, using a #4 scoop, portion 1 cup onto plate. As a side, serve with 6 celery sticks (about 3/8 cup). Serve immediately.




 

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