Title: Baked Chicken and Noodles
Categories:
Yield: 100 Servings

3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
2 ga WATER
18 1/8 lb -
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 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB
5 ts SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:

1. CUT CHICKEN INTO 1 INCH PIECES.

2. 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.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. 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.

5. RECONSTITUTE MILK.

6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.

7. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH
PAN.

8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER
CHICKEN AND NOODLES IN EACH PAN.

9. 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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.