CHICKEN & POBLANO MAC & CHEESE
Nutrition Facts
Serving Size
SERVING (100 mL)
Amount Per Serving
Calories 483
% Daily Value
Total Fat 26.5g
41%
Saturated Fat 14.5g
73%
Cholesterol 98mg
33%
Sodium 721mg
30%
Total Carbohydrate 35.5g
12%
Dietary Fiber 2.2g
9%
Protein 24.9g
50%
Vitamin A 18%
Vitamin C 34%
Calcium 21%
Iron 11%

chicken & poblano mac & cheese

A creamy decadent mac & cheese, featuring pulled chicken and poblano chiles baked together with pasta. Top with crispy shallots or fried onions. This indulgent Pulled Chicken Poblano Mac & Cheese is the ultimate comfort food. Featuring Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos.

  • Total time: 20 minutes
  • Servings: 12
Ingredient Weight Measure
cooked cavatappi pasta 32.000 oz. 6.5 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 1 ea.
white Cheddar cheese , shredded 8.000 oz. 2 cup
cooked chicken , shredded 15.000 oz. 3 cup
poblano chile , roasted, thin julienne 5.000 oz. 1 cup
black pepper 0.5 tsp.
French fried onions 2.000 oz. 1 cup
1.  Using a large mixing bowl, combine all ingredients except the shallots.

2.  Bake in hotel pans or hold on the line and make to order.

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: Using a #8 scoop, portion 1/2 cup into a serving bowl.  Garnish with fried onions.  Serve immediately.

A creamy decadent mac & cheese, featuring pulled chicken and poblano chiles baked together with pasta. Top with crispy shallots or fried onions. This indulgent Pulled Chicken Poblano Mac & Cheese is the ultimate comfort food. Featuring Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos.

  • Total time: 20 minutes
  • Servings: 12
Ingredient Weight Measure
cooked cavatappi pasta 32.000 oz. 6.5 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 1 ea.
white Cheddar cheese , shredded 8.000 oz. 2 cup
cooked chicken , shredded 15.000 oz. 3 cup
poblano chile , roasted, thin julienne 5.000 oz. 1 cup
black pepper 0.5 tsp.
French fried onions 2.000 oz. 1 cup
1.  Using a large mixing bowl, combine all ingredients except the shallots.

2.  Bake in hotel pans or hold on the line and make to order.

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: Using a #8 scoop, portion 1/2 cup into a serving bowl.  Garnish with fried onions.  Serve immediately.

Made with:

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