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.
