BBQ Chicken Bowl

BBQ Chicken Bowl
24 servings


Ingredients Weights Measures
Mashed Sweet Potatoes
sweet potatoes, cooked 8 lb. + 4 oz. 1-3/4 gal.
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 2 oz. -
half-and-half 9 fl oz 1/2 cup + 1 Tbsp.
canned chipotle peppers in adobo sauce, chopped 1-1/2 oz. 2-1/2 Tbsp.
salt - 1-1/2 tsp.
BBQ Chicken
pulled cooked chicken 3 lb. 3 qt.
KRAFT Original Barbecue Sauce 1 lb. + 14 oz. 3 cups
Spicy Coleslaw
coleslaw blend (cabbage slaw mix) 13-1/2 oz. 1-1/2 qt.
fresh cilantro, chopped 1 oz. 1/2 cup + 1 Tbsp.
poblano chiles, roasted, medium dice 3 oz. 6 Tbsp.
red onions, julienned 2 oz. 6 Tbsp.
KRAFT Signature Mayonnaise 5-1/4 oz. 1/2 cup + 1 Tbsp.
fresh lime juice - 1-1/2 Tbsp.
GREY POUPON Country Dijon Mustard - 1 Tbsp.
salt - 1-1/2 tsp.
cracked black pepper - 1-1/2 tsp.


MASHED Sweet Potatoes: Mash potatoes with cream cheese and half-and-half until smooth. Stir in chipotle peppers and salt. Keep warm.

BBQ Chicken: Cook ingredients in saucepan on medium heat until heated through, stirring occasionally. Keep warm.

SPICY Coleslaw: Combine coleslaw blend, cilantro, poblano peppers and onions in large bowl.

MIX mayonnaise, lime juice, mustard, salt and pepper. Add to coleslaw mixture; toss to coat. Refrigerate until ready to use.

FOR each serving: Spoon 3/4 cup Mashed Sweet Potatoes into serving bowl; top with 1/2 cup BBQ Chicken and 1/4 cup Spicy Coleslaw.

Kraft Kitchens Tips

Make Ahead
Mashed Sweet Potatoes and BBQ Chicken can be made ahead of time. Cool, then refrigerate up to 24 hours. Reheat before using as directed.
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