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Baked Chicken And Noodles

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats			100	Servings

INGREDIENTS

3 3/4	qt	WATER, WARM
3 1/2	gl	WATER, BOILING
2	gl	WATER
2	c	CHEESE CHEDDER
1	c	BUTTER PRINT SURE
13	oz	MILK, DRY NON-FAT L HEAT
4	lb	NOODLE EGGS 5LB
1	lb	BREAD SNDWICH 22OZ #51
1 3/4	lb	FLOUR GEN PURPOSE 10LB
1 1/4	c	SOUP GRAVY BASE CHICKEN
3	c	SHORTENING, 3LB
1	T	PEPPER BLACK 1 LB CN
3	T	SALT TABLE 5LB
5	t	SALT TABLE 5LB

INSTRUCTIONS

18 1/8 lb 
PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F.
OVEN  :  CUT CHICKEN INTO 1 INCH PIECES. COOK NOODLES IN SALTED WATER
15  MINUTES OR UNTIL TENDER.  DRAIN. PLACE 1 GAL NOODLES IN EACH
GREASED  PAN. SET ASIDE FOR USE IN STEP 7. BLEND SHORTENING AND FLOUR
TOGETHER; MIX UNTIL SMOOTH. GRADUALLY ADD SHORTENING AND FLOUR  MIXTURE
TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING
CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING  FREQUENTLY
TO PREVENT STICKING.  SEE RECIPE NO. A01200. RECONSTITUTE  MILK. ADD
MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING  CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED. ADD CHICKEN. MIX  THOROUGHLY. POUR 2 GAL
SAUCE OVER NOODLES IN EACH PAN. COMBINE  CRUMBS, BUTTER OR MARGARINE,
AND CHEESE.  SPRINKLE  3 CUPS OVER  CHICKEN AND NOODLES IN EACH PAN.
BAKE 30 MINUTES OR UNTIL BROWNED.  :  NOTE:  1.  OTHER SIZES AND TYPES
OF PANS MAY BE USED.  SEE RECIPE NO.  A-25.  2.  TWO-NO. 8 SCOOPS MAY
BE USED.  SEE RECIPE NO. A-4.  Recipe Number: L14401  SERVING SIZE: 1
CUP (8 1  From the <Army Master Recipe Index File> (actually used
today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 80 Calories From Fat: 59 Total Fat: 6.5g Cholesterol: 8.7mg Sodium: 333.8mg Potassium: 9.4mg Carbohydrates: 4.6g Fiber: <1g Sugar: <1g Protein: <1g