CHICKEN & ROASTED PEPPER POBLANO MAC & CHEESE MADE WITH CAMPBELL’S® RESERVE ROASTED POBLANO & WHITE

Made With:

Product

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

Fire-roasted poblanos, green chilies and tangy tomatillos complement the rich blend of sharp white Cheddar and sweet cream, finished with a refreshing squeeze of lime.

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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%
Total Time

20 min.

Serving & Size

SERVING (100 mL)

Yields

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® Reserve Roasted Poblano & White Cheddar with Tomatillos.

Nutrition Facts

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%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked cavatappi pasta 32 oz.
Made With:

Product

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

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Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos ea.
white Cheddar cheese, shredded cups
cooked chicken, shredded cups
poblano chile, roasted, thin julienne cups
black pepper 1/2  tsp.
French fried onions cups
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 shallots.  Serve immediately.
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