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Baked Chicken and Noodles (Canned Chicken)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 144 01
BAKED CHICKEN AND NOODLES (CANNED CHICKEN)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
250 cal
20 g
21 g
9g
62 mg
1401 mg
72 mg
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
18 lbs
1 gal 3-1/8 qts
CHICKEN,BONED,CANNED,PIECES
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
6 lbs
2 qts 3-1/2 cup
WATER,WARM
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
6 oz
3/4 cup
BUTTER,MELTED
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.



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Baked Chicken and Noodles (Canned Chicken)

Yield: 100 Portion: 1 Cup
Calories: 250 cal
Carbohydrates: 20 g
Protein: 21 g
Fat: 9g
Cholesterol: 62 mg
Sodium: 1401 mg
Calcium: 72 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_chicken_and_noodles_canned_chicken.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence