Source: MRS 2020
MRS: 550 — Poultry (500s)

Chicken Tetrazzini (WGR) - Briggs

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 100  Size of Portion: 6 ounces
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

Water, Municipal, Mississippi
6  gallons
Salt, Table, #2219
1  tablespoons + 1  teaspoons
Pasta, Spaghetti, WGR, #2135
9  pounds + 8  ounces
Pan Release Spray, Vegetable Oil, #2514
5  50 ounce cans
Onions, Yellow, Diced 1/4", Raw, #4009
3  pounds
Carrots, Fresh, Raw, Shredded, #4003
1  pounds
Celery, Fresh, Diced, #4005
1  pounds
Bell Peppers, Green, Whole, Fresh, #4104
2  cups
Milk, Reduced Fat, 2% Milkfat, Bulk
1  gallons + 3  quarts
Soup, Cream of Chicken, Low Sodium, #2512
2  quarts
Salt, Table, #2219
1  teaspoons
Mustard, Powder, Dry, #2712
1  teaspoons
Pepper, White, Ground, #2720
1  tablespoons + 1  teaspoons
Garlic Powder, #2709
1  teaspoons
Parsley, Dried, Chopped, #2717
1/4 cups
Pimentos, Diced, Canned, #2817
1  pounds
Chicken, Diced, Cooked, IQF, #1019
13  pounds + 8  ounces
Cheese, American, Grated/Shredded, #1306
12  ounces
Cheese, Mozzarella, Shredded, #1307
12  ounces


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 10 - 12 minutes. Drain off liquid.


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


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.


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.


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.


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.


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


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 whole grain, and 1/4 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
38.10 g
Dietary Fiber
3.01 g
28.15 g
355.00 mg
Total Fat
6.37 g
Sat. Fat
2.77 g
Trans Fat
0.00 g

Illustrated Presentation of Chicken Tetrazzini (WGR) -Briggs

Pan of Chicken Tetrazzini ready for service


1 serving of Chicken Tetrazzini