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 |
wtf
weight_quantity
|
56 ea. |
|
frozen mini waffles , whole waffle (4 squares) |
wtf
weight_quantity
|
14 ea. |
|
vegetable oil |
wtf
weight_quantity
|
2 tbsp. |
|
onion , minced |
wtf
weight_quantity
8.
oz. |
2 cup |
|
ground red pepper |
wtf
weight_quantity
|
0.5 tsp. |
|
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea |
wtf
weight_quantity
|
1 can |
|
water |
wtf
weight_quantity
|
2 cup |
|
maple-flavored syrup |
wtf
weight_quantity
|
0.333 cup |
|
hot pepper sauce |
wtf
weight_quantity
|
2.5 tbsp. |
|
green onion , thinly sliced |
wtf
weight_quantity
1.75
oz. |
0.5 cup |
|
food pick |
wtf
weight_quantity
|
112 ea. |
|
green onion , thinly sliced, 1/4-inch |
wtf
weight_quantity
3.5
oz. |
1 cup |
|
maple-flavored syrup |
wtf
weight_quantity
|
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.
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 |
8.0
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 |
3.5
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.
CCP: Hold for hot service at 140°F or higher until needed.
