Huntington Chicken

Meal Component Contribution:
2 oz. eq. meat/meat alternate,1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Onions, Frozen, Chopped, #72	2 cup(s)
Celery, Fresh, Diced, #604	2 cup(s)
Bell Peppers, Green, Whole, Fresh, #641	2 cup(s), chopped
Pasta, Egg Noodle, Medium, #296	5 pound(s)
Broth, Chicken, Low Sodium, #350	3 gallon(s)
Chicken, Diced, Cooked, IQF, #17	12 pound(s) + 12 ounce(s)
Soup, Cream of Mushroom, Low Sodium, #353	2 50 ounce can(s)
Soup, Cream of Chicken, Low Sodium, #352	2 50 ounce can(s)
Soup, Cream of Celery, #351	2 50 ounce can(s)
Pepper, Black, Ground, #336	1/8 cup(s)
Pimentos, Diced, Canned, #276	1 cup(s)
Cheese, American, Grated/Shredded, #60	12 ounce(s)

DIRECTIONS

1.	Cook onions, celery, green peppers, and egg noodles in chicken broth until noodles are tender about 7 to 10 minutes. Drain noodle mixture.
2.	Mix chicken, soups, black pepper, pimento, and American cheese with drained noodles.
3.	Pour mixture into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans.
4.	To bake: Conventional oven: 350 degrees F, approximately 25 - 35 minutes. Convection oven: 350 degrees F, approximately 25 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
5.	Garnish each pan with 6 ounces of cheese. Allow cheese to melt before serving. Cover and place in warmer until ready for service. Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
6.	Portion with 6 ounce spoodle (3/4 cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. 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.

Serving Notes

This recipe may be garnished with green pepper rings, parsley sprigs, or extra pimento pieces to increase eye appeal.

Nutrients Per Serving

Calories

281

Carbohydrates

24.49 g

Dietary Fiber

2.70 g

Protein

26.33 g

Sodium

889.31 mg

Total Fat

0.90 g

Sat. Fat

3.83 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Huntington Chicken

1.	Chicken mixture poured into steamtable pans	2.	Sprinkling cheese over cooked chicken mixture
3.	One serving of Huntington Chicken