Source: MRS 2020
MRS: 524 — Poultry (500s)

Chicken and Noodle Casserole (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain
Number of Portions: 50  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

Broth, Chicken, Low Sodium, #2510
2 1/2 #3 can(s)
Water, Municipal, Mississippi
2  gallon(s)
Onions, Frozen, Diced, #1610
2  cup(s)
Carrots, Raw, Mini, Peeled, #4002
2  cup(s) , chopped
Pasta, Egg Noodle, Enriched, #2131
2  pound(s) + 8  ounce(s)
Margarine, Bulk, #1319
4  ounce(s)
Flour, All Purpose, Enriched, #2011
1  cup(s)
Milk, White, Fat Free (Skim) 1/2 pint
1  quart(s) + 2  cup(s)
Pepper, Black, Ground, #2718
1  teaspoon(s) + 1/2 teaspoon(s)
Marjoram, Crushed, #318
1  teaspoon(s) + 1/2 teaspoon(s)
Parsley, Dried, Chopped, #2717
1/2 cup(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)


Heat chicken broth and water to boiling.


Slowly stir in onions, chopped carrots, and noodles.  Simmer for 8 to 10 minutes or until noodles are tender. DO NOT DRAIN.


In a separate pot, melt margarine. Whisk in flour and stir until smooth. Cook for 1 ½ minutes.


Gradually add flour mixture, milk, pepper, marjoram, parsley flakes, and chicken to noodles. Stir gently to combine.


Cook over medium heat until heated through and thickened.

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


Portion one cup serving with 8 ounce ladle for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. of enriched grain.

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 F or lower.

Production Notes

Use USDA Foods products 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 Meal" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Yield: 50 servings is about 3 1/8 gallons

Nutrients Per Serving
20.45 g
Dietary Fiber
1.12 g
23.10 g
303.00 mg
Total Fat
5.37 g
Sat. Fat
1.83 g
Trans Fat
0.00 g