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Chicken Tetrazzini (chick

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER, WARM
2 1/4	gl	WATER, BOILING
3	gl	WATER, BOILING
1 3/4	gl	STOCK
4 1/2	lb	CHICKEN, WHOLE FZ
1	lb	CHEESE CHEDDER
2	lb	BUTTER PRINT SURE
2 7/8	c	MILK, DRY NON-FAT L HEAT
2 3/4	c	PIMENTOS 7 OZ
1 1/2	qt	MUSHROOMS 16 OZ
1/2	lb	ONIONS DRY
1/2	lb	PEPPER SWT GRN FRESH
5	lb	SPAGHETTI
2	c	SOUP GRAVY BASE CHICKEN
1	t	PEPPER BLACK 1 LB CN
6	T	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  350
F.  OVEN  STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY.
COOK ABOUT  15 MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6. SAUTE
ONIONS AND  PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS;
COMBINE  THOROUGHLY. ADD 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY
BASE.  ADD CHICKEN; STIR WELL. COVER; LET STAND 20 MINUTES. DRAIN;
RESERVE  STOCK; SET CHICKEN ASIDE FO USE IN STEP 6. COMBINE FLOUR WITH
SOUP  AND GRAVY BASE. ADD TO SAUTEED VEGETABLE. STIR UNTIL WELL
BLENDED.  GRADUALLY ADD STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR
UNTIL  SMOOTH AND THICKENED. RECONSTITUTE MILK; ADD GRADUALLY TO
VEGETABLE-SAUCE MIXTURE, STIRRING CONSTANTLY. SIMMER 10 MINUTES. ADD
SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY. POUR  AN
EQUAL QUANTITY OF MIXTURE ON EACH PAN. SPRINKLE 1 CUP CHEESE OVER
MIXTURE IN EACH PAN. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND
MELTED.  NOTE:  1.  IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1
1/4 OZ  (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8
OZ (1  1/2 CUPS) FROZEN DICED, GREEN PEPPERS MAY BE USED.  NOTE:  2.
IN STEP 2, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED  ONIONS AND 10
OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED  PEPPERS.  NOTE:
3.  IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.  NOTE:  4.  IN STEP
6, 10-29 OZ CN CANNED TURKEY MAY BE USED.  NOTE:  5.  OTHER SIZES AND
TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.  Recipe Number:
L15201  SERVING SIZE: 1 CUP  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: 110 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 2mg Sodium: 523.4mg Potassium: 140.2mg Carbohydrates: 19.7g Fiber: <1g Sugar: 1.8g Protein: 4.8g