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Chicken and Noodle Casserole
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Broth, Chicken, Low Sodium, #350 | 2 1/2 #3 can(s) |
Water, Municipal, Mississippi | 2 gallon(s) |
Onions, Frozen, Chopped, #72 | 2 cup(s) |
Carrots, Raw, Mini, Peeled, #602 | 2 cup(s), chopped |
Pasta, Egg Noodle, Medium, #296 | 2 1/2 pound(s) |
Margarine, Bulk, #119 | 4 ounce(s) |
Flour, All Purpose, Enriched, #358 | 1 ounce(s) |
Milk, White, Fat Free (Skim) 1/2 pint, #7 | 1 1/2 quart(s) |
Pepper, Black, Ground, #336 | 1 1/2 teaspoon(s) |
Marjoram, Crushed, #318 | 1 1/2 teaspoon(s) |
Parsley, Dried, Chopped, #316 | 1/2 cup(s) |
Chicken, Diced, Cooked, IQF, #17 | 6 pound(s) + 6 ounce(s) |
DIRECTIONS
1. | Heat chicken broth and water to boiling. |
2. | Slowly stir in onions, chopped carrots, and noodles. Simmer for 8 to 10 minutes or until noodles are tender. DO NOT DRAIN. |
3. | In a separate pot, melt margarine. Whisk in flour and stir until smooth. Cook for 1 1/2 minutes. |
4. | Gradually add flour mixture, milk, pepper, marjoram, parsley flakes, and chicken to noodles. Stir gently to combine. |
5. | Cook over medium heat until heated through and thickened. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Portion one cup serving with 8 ounce ladle for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. of whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.