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 |
32.0
oz. |
6.5 cup |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos |
|
1 ea. |
|
white Cheddar cheese , shredded |
8.0
oz. |
2 cup |
|
cooked chicken , shredded |
15.0
oz. |
3 cup |
|
poblano chile , roasted, thin julienne |
5.0
oz. |
1 cup |
|
black pepper |
|
0.5 tsp. |
|
French fried onions |
2.0
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 |
32.0
oz. |
6.5 cup |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos |
|
1 ea. |
|
white Cheddar cheese , shredded |
8.0
oz. |
2 cup |
|
cooked chicken , shredded |
15.0
oz. |
3 cup |
|
poblano chile , roasted, thin julienne |
5.0
oz. |
1 cup |
|
black pepper |
|
0.5 tsp. |
|
French fried onions |
2.0
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.
