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

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

Nutrition Facts

Serving Size
SERVING (#4 SCOOP, 1 CUP PLUS 6 CELERY STICKS)
Amount Per Serving
Calories 323
% Daily Value
Total Fat 14.1g
22%
Saturated Fat 6g
30%
Cholesterol 53mg
18%
Sodium 603mg
25%
Total Carbohydrate 30.4g
10%
Dietary Fiber 3.5g
14%
Protein 19g
38%
Vitamin A 20%
Vitamin C 5%
Calcium 25%
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)

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
whole grain elbow macaroni 18 oz.
vegetable oil tbsp.
onion 15 oz. cups
celery 7 oz. cups
chili powder tbsp.
buffalo hot wing sauce tbsp.
water cups
cooked diced chicken 20 oz. cups
Cheddar cheese 20 oz. cups
vegetable cooking spray
whole wheat bread crumbs cups
celery 36 oz. 7 1/2  cups
Instructions
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.
 
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.

 
8. 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).

9. 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.

10. 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.




 

Recipe Tip

  1. 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.
  2. For extra heat, serve with spicy salsa!
  3. Possible Condiment: 1 Tablespoon Blue Cheese Dressing.
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