By Sandra Kemp, Albuquerque Public Schools, Albuquerque, NM

APS Bowl

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Lunch Meets Nutritionals Reduced Plate Waste Good Hold Time Portability Happy Students Positive Community Feedback Quality of Product/Taste Smart Snack Compliant Increased ADP Shaped Potato Fun Loaded Trayline

DESCRIPTION

Quick and easy lunch students will love!

MCCAIN^® SEASONED SKIN-ON ROASTED POTATO GARLIC, ROSEMARY & HERB 1" DICED CUBES

Fat

3.32g

Calories

136

Sodium

104mg

~Save time and labor without sacrifcing a homemade appearance. ~Roasted chunks with a delicious garlic, rosemary, and herb blend for menu differentiation.~Skin-on offers homestyle appearance.

INGREDIENTS

9 bags of 6/5lb. McCain

Roasted Potatoes [Garlic, Rosemary & Herb]

6 lbs. shredded chickem 2/5#

12 lbs. Cheese sauce, bianco 6/5#

5.44 oz. Chives

Directions

1. Thaw shredded chicken overnight in refrigerator.

2. Cook potatoes according to directions.

3. Heat cheese according to directions.

4. Portion out 1/2 cup pototes. Place 1 oz. of shredded chicken on top of potatoes. Ladel 2 oz. of cheese sauce.

5. Sprinkle chives for garnish.

ADDITIONAL NOTES

100 SERVINGS