|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 BROTH||2 gal 2 qts|
|ONIONS,FRESH,QUARTERED||3 lbs||3 qts||3-3/8 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|
1 Cook noodles in boiling salted water 8 to 10 minutes until tender. Drain. Use immediately in recipe preparation or rinse with cold
water, drain thoroughly, place in shallow containers, cover, and refrigerate.
2 Add onions to broth and bring to a boil. Cover; reduce heat; simmer 8 to 10 minutes until tender.
3 Blend flour and cold water together 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.
4 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.
5 Stir chicken and noodles gently into thickened sauce. Heat to a simmer.
6 Pour chicken and noodle mixture into ungreased steam table pans.
7 Combine crumbs, margarine or butter and cheese. Sprinkle crumb mixture evenly over chicken and noodles in each pan.
8 Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent or until lightly browned. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
|284 cal||20 g||28 g||9 g||89 mg||1101 mg||74 mg|