Baked Chicken And Noodles (Canned Chicken)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
WATER,BOILING 25-1/8 lbs 3 gal
NOODLES,EGG 2-1/4 lbs 1 gal 2-3/4 qts
SALT 7/8 oz 1 tbsp
CHICKEN,BONED,CANNED,PIECES 18 lbs 1 gal 3-1/8 qts
CHICKEN BROTH 2 gal 2 qts
ONIONS,FRESH,QUARTERED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
WATER,COLD 4-1/8 lbs 2 qts
WATER,WARM 6 lbs 2 qts 3-1/2 cup
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
BREADCRUMBS 1 lbs 1 qts
BUTTER,MELTED 6 oz 3/4 cup
CHEESE,CHEDDAR,SHREDDED 8 oz 2 cup

Method

1 Cook noodles in boiling salted water 8 to 10 minutes or until tender. Drain. Use immediately in recipe preparation or rinse with
cold water, drain thoroughly, place in shallow containers, cover, and refrigerate.
2 Cut chicken into 1 inch pieces.
3 Add onions to broth and bring to a boil. Cover; reduce heat; simmer 8 to 10 minutes until tender.
4 Blend flour and cold water; stir to make a smooth slurry. Add slurry to broth and onion mixture stirring constantly. Bring to a
boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Reconstitute milk in warm water. Add salt, pepper, garlic powder and basil; stir milk mixture into thickened broth. Bring to a boil.
Cover; reduce heat; simmer 2 minutes.
6 Stir chicken and noodles gently into thickened sauce. Heat to a simmer.
7 Pour chicken and noodle mixture into ungreased steam table pans.
8 Combine crumbs, margarine (or butter) and cheese. Sprinkle crumb mixture evenly over chicken and noodles in each pan.
9 Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
250 cal 20 g 21 g 9 g 62 mg 1401 mg 72 mg

Portion

1 Cup

Yield

100