CREAMY CHICKEN AND WAFFLE SLIDERS
Nutrition Facts
Serving Size
1 SERVING (2 TOPPED WAFFLES)
Amount Per Serving
Calories 253
% Daily Value
Total Fat 9.8g
15%
Saturated Fat 1.6g
8%
Cholesterol 24mg
8%
Sodium 849mg
35%
Total Carbohydrate 30.5g
10%
Dietary Fiber 1.7g
7%
Protein 11.3g
23%
Vitamin A 2%
Vitamin C 3%
Calcium 3%
Iron 10%

creamy chicken and waffle sliders

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.

  • Total time: 45 minutes
  • Servings: 28
Ingredient Weight Measure
cooked breaded popcorn chicken , individual pieces 56 ea.
frozen mini waffles , whole waffle (4 squares) 14 ea.
vegetable oil 2 tbsp.
onion , minced 8.000 oz. 2 cup
ground red pepper 0.5 tsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 2 cup
maple-flavored syrup 0.333 cup
hot pepper sauce 2.5 tbsp.
green onion , thinly sliced 1.750 oz. 0.5 cup
food pick 112 ea.
green onion , thinly sliced, 1/4-inch 3.500 oz. 1 cup
maple-flavored syrup 1 cup
1.  Cook chicken and waffles according to package instructions.

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

 
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.
 

 

 

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.

  • Total time: 45 minutes
  • Servings: 28
Ingredient Weight Measure
cooked breaded popcorn chicken , individual pieces 56 ea.
frozen mini waffles , whole waffle (4 squares) 14 ea.
vegetable oil 2 tbsp.
onion , minced 8.000 oz. 2 cup
ground red pepper 0.5 tsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 2 cup
maple-flavored syrup 0.333 cup
hot pepper sauce 2.5 tbsp.
green onion , thinly sliced 1.750 oz. 0.5 cup
food pick 112 ea.
green onion , thinly sliced, 1/4-inch 3.500 oz. 1 cup
maple-flavored syrup 1 cup
1.  Cook chicken and waffles according to package instructions.

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

 
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.
 

 

 

Made with:

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