CREAMY CHICKEN AND WAFFLE SLIDERS

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Tip

Variations: For a larger format, use a full-size waffle with chicken gravy and several popcorn chicken pieces on top.
 

Flavor Variations: Remove maple syrup and replace with blue cheese and extra hot sauce.

Try combining French Toast/Pancake with this concept.

Nutrition Facts
Serving Size
1 SERVING (2 TOPPED WAFFLES)
Amount Per Serving
Calories 257
% Daily Value
Total Fat 10.2g
16%
Saturated Fat 1.7g
9%
Cholesterol 24mg
8%
Sodium 849mg
35%
Total Carbohydrate 30.9g
10%
Dietary Fiber 2.5g
10%
Protein 11.2g
22%
Vitamin A 6%
Vitamin C 4%
Calcium 3%
Iron 10%
Total Time

45 min.

Serving & Size

1 SERVING (2 TOPPED WAFFLES)

Yields

Try our twist on Chicken and Waffles made with Campbell’s® Cream of Chicken Condensed Soup, simmered chunks of chicken, and fresh herbs poured over waffles and topped with a touch of maple syrup.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 TOPPED WAFFLES)
Amount Per Serving
Calories 257
% Daily Value
Total Fat 10.2g
16%
Saturated Fat 1.7g
9%
Cholesterol 24mg
8%
Sodium 849mg
35%
Total Carbohydrate 30.9g
10%
Dietary Fiber 2.5g
10%
Protein 11.2g
22%
Vitamin A 6%
Vitamin C 4%
Calcium 3%
Iron 10%

estimate your profit

Step 1
Profit Per Serving
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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
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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
cooked breaded popcorn chicken, individual pieces 56  ea.
frozen mini waffles, whole waffle (4 squares) 14  ea.
ground red pepper 0 1/2  tsp.
1.  Cook chicken and waffles according to package instructions.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
vegetable oil tbsp.
onion, minced 8 oz. cups
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea cans
water cups
maple-flavored syrup 0 333/1000  cups
hot pepper sauce 2 1/2  tbsp.
green onion, thinly sliced 2 oz. 0 1/2  cups
2.  In a large pan, heat oil over medium-high heat. Add onions. Sauté 7-8 minutes until they start to brown.

3. Stir in Campbell’s® Cream of Chicken Soup and water.  Bring to a simmer.

4. Mix in syrup and hot sauce.  Return to a simmer. 

5.  Add green onions. 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.

 
Weight Measure
food pick 112  ea.
green onion, thinly sliced, 1/4-inch 4 oz. cups
maple-flavored syrup cups
6. To Assemble: Break waffles into 4- mini pieces.  Place each hot waffle piece on a sheet pan.  Top each waffle piece with the following and serve immediately.
  • #60 scoop , 1 Tablespoon chicken gravy

  • 1 hot popcorn chicken piece (skewer with food pic)

  • ½ Tablespoon  sliced scallions

  • ½ Tablespoon maple syrup


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

 

 

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