Source: MRS 2018
MRS: 550 — Poultry (500s)

Chicken Tetrazzini (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, ΒΌ cup other vegetable
Number of Portions: 100  Size of Portion: 6 ounces
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Water, Municipal, Mississippi
6 gallon(s)
Salt, Table, #2219
1 tablespoon(s) + 1 teaspoon(s)
Pasta, Spaghetti, Enriched, #2134
9 pound(s) + 5 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Onions, Yellow, Diced 1/4", Raw, #4009
3 pound(s)
Carrots, Fresh, Raw, Shredded, #4003
1 pound(s)
Celery, Fresh, Diced, #4005
1 pound(s)
Bell Peppers, Green, Whole, Fresh, #4104
2 cup(s)
Milk, Reduced Fat, 2% Milkfat, Bulk
1 gallon(s) + 3 quart(s)
Soup, Cream of Chicken, Low Sodium, #2512
2 quart(s)
Salt, Table, #2219
1 teaspoon(s)
Mustard, Powder, Dry, #2712
1 teaspoon(s)
Pepper, White, Ground, #2720
1 tablespoon(s) + 1 teaspoon(s)
Garlic Powder, #2709
1 teaspoon(s)
Parsley, Dried, Chopped, #2717
1/4 cup(s)
Pimentos, Diced, Canned, #2817
1 pound(s)
Chicken, Diced, Cooked, IQF, #1019
13 pound(s) + 8 ounce(s)
Cheese, American, Grated/Shredded, #1307
12 ounce(s)
Cheese, Mozzarella, Shredded, #1307
12 ounce(s)
DIRECTIONS

1.

Boil water and salt in a steam-jacketed kettle or stock pot, then add spaghetti.
Cook until al-dente (cooked just long enough to be still firm, and not too soft) for 9 - 11 minutes. Drain off liquid.

2.

Spray steam-jacketed kettle or large saucepan with pan release spray.

3.

Mix the onions, carrots, celery and bell peppers  and add them to the steam-jacketed kettle or large saucepan. Sauté or steam vegetable mix, stirring frequently until tender.

4.

Add milk, cream of chicken soup, salt, dry mustard, white pepper, garlic powder, parsley, and pimento and stir until well blended. Cook for 3 minutes or till heated thoroughly.

5.

In each steamtable pan (12" x 20" x 2½"), combine 3 pounds and 12 ounces (3 quarts) of cooked spaghetti, 3 pounds and 2 ounces (3 quarts) of cooked diced chicken, 3 quarts and 1 cup of cooked vegetables/sauce mixture. Mix all the ingredients together. For 100 servings, use 4 steamtable pans.

6.

To bake:
Conventional oven: 350 degrees F, 40 minutes.
Convection oven: 350 degrees F, 30 minutes.

Bake until the top is golden brown.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Sprinkle 3 ounces of each cheese on top of each pan. Allow cheese to melt before serving.

8.

Cut each full-size steamtable pan 5 x 5 to portion 25 servings per pan. Serve immediately or cover and place in warmer until ready for service.

Portion one square per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 1 oz. eq. of enriched grain, and ¼ cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees  or lower.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
“Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for poultry.

Serving Notes

Garnish with parsley sprigs and lemon twists for added eye appeal.

Miscellaneous Notes

Yeild: 100 servings will use 4 full-size steamtable pans.

Nutrients Per Serving
Calories
330
Carbohydrates
39.01 g
Dietary Fiber
2.00 g
Protein
28.32 g
Sodium
358.00 mg
Total Fat
6.50 g
Sat. Fat
2.94 g
Trans Fat
0.00 g