Mega Melt

Chunks of roasted redskin potatoes topped with pot-pie style filling made with low-sodium creamy chicken soup with chunks of chicken, broccoli florets and white beans topped with shredded cheese.
Save time and labor without sacrifcing a homemade appearance ~Roasted redskin potato chunks with a delicious garlic, rosemary, and herb blend for menu differentiation.~Skin-on offers homestyle appearance.

McCain® Chopped Seasoned Skin-On Roasted Redskin Potatoes with garlic, rosemary and herb 9 lbs. 12 oz.

Commodity Chicken Strips 6 lbs. 4 oz.

Low-Sodium Cream of Chicken Soup 3 quarts + ½ cup

Cooked Broccoli Florets 1 ½ gallons + 1 cup

Cooked White Beans 3 quarts + ½ cup

Commodity Reduced Fat Shredded Cheddar Cheese 1 lb. 9 oz.


Bake McCain® seasoned roasted redskin potatoes as directed on package. Heat low-sodium cream of chicken soup. Mix in broccoli florets, white beans and commodity chicken strips, cook until reaching desired temperature. Pour soup mixture over redskin potatoes and garnish with shredded commodity cheese.