Buffalo Chicken Sandwiches by Campbell's Kitchen

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"Leftover or rotisserie chicken comes to life in these hearty chicken sandwiches, flavored with cream of celery soup and blue cheese...and you can control the heat by adjusting the amount of pepper sauce to suit your taste."

Ingredients

20 m {{adjustedServings}} servings 371 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the chicken, soup, pepper sauce and half the cheese in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
  2. Place 1 leaf lettuce onto each bun. Divide the chicken mixture among the buns. Top each with 1 tablespoon remaining cheese.

Footnotes

  • Time-Saving: To save prep time, use a store-bought rotisserie chicken and shred the breast meat for the shredded chicken in this recipe.
  • Easy Substitution: You can substitute Pepperidge Farm(R) Classic Sandwich Buns Onion with Poppy Seeds for the buns with sesame seeds.
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