CREAMY CHICKEN AND WAFFLE SLIDERS

Made With:

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

View Product

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 253

% Daily Value

Total Fat 9.8g

15%

Saturated Fat 1.6g

Cholesterol 24mg

Sodium 849mg

35%

Total Carbohydrate 30.5g

10%

Dietary Fiber 1.7g

Protein 11.3g

23%

Vitamin A 2%

Vitamin C 3%

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

Serving Size

1 SERVING (2 TOPPED WAFFLES)

Amount Per Serving

Calories 253

% Daily Value

Total Fat 9.8g

15%

Saturated Fat 1.6g

Cholesterol 24mg

Sodium 849mg

35%

Total Carbohydrate 30.5g

10%

Dietary Fiber 1.7g

Protein 11.3g

23%

Vitamin A 2%

Vitamin C 3%

Calcium 3%

Iron 10%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	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
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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		56 ea.
frozen mini waffles		14 ea.
ground red pepper		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
		2 tbsp.
	8 oz.	2 cups
Made With: Product Campbell's® Condensed Cream of Chicken Soup View Product
Campbell's® Condensed Cream of Chicken Soup		1 cans
		2 cups
		333/1000 cups
		2 1/2 tbsp.
	2 oz.	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
		112 ea.
	4 oz.	1 cups
		1 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.

RECIPES

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

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