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

Chicken Tetrazzini (WGR) - Crumbly

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ΒΌ 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)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Water, Municipal, Mississippi
6  gallons
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Pasta, Spaghetti, WGR, #2135
9  pounds + 8  ounces
Pan Release Spray, Vegetable Oil, #2514
5  grams
Onions, Yellow, Diced 1/4", Raw, #4009
3  pounds
Carrots, Fresh, Raw, Shredded, #4003
1  pound
Celery, Fresh, Diced, #4005
1  pound
Bell Peppers, Green, Whole, Fresh, #4104
2  cups
Milk, Reduced Fat, 2% Milkfat, Bulk
1 3/4 gallons
Soup, Cream of Chicken, Low Sodium, #2512
2  50 ounce cans
Salt, Table, #2219
1  teaspoon
Mustard, Powder, Dry, #2712
1  teaspoon
Pepper, White, Ground, #2720
1  tablespoon + 1  teaspoon
Garlic Powder, #2709
1  teaspoon
Parsley, Dried, Chopped, #2717
1/4 cup
Pimentos, Diced, Canned, #2817
1  pound
Chicken, Diced, Cooked, IQF, #1019
13  pounds + 8  ounces
Cheese, American, Grated/Shredded, #1306
12  ounces
Cheese, Mozzarella, Shredded, #1307
12  ounces
DIRECTIONS

1.

Boil water and salt in a steam-jacketed kettle or stock pot. Break spaghetti in half and then add it to the boiling water.
Slowly add spaghetti noodles to broth and simmer 8 to 10 minutes - the pasta will NOT be al dente. Pasta prepared for casseroles is undercooked and will continue to cook to al dente during baking.

Pasta may also be cooked in a steamer or combi oven.

 

Pasta amount is based on USDA Food Buying Guide. Overcooking or hot holding pasta for long periods of time will increase the volume and the yield.

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. Stir it until it is well blended. Cook for 3 minutes or until it is 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 whole grain, and ¼ cup of other vegetable.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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
338
Carbohydrates
38.95 g
Dietary Fiber
3.01 g
Protein
28.15 g
Sodium
407.00 mg
Total Fat
7.28 g
Sat. Fat
3.34 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Tetrazzini (WGR) -Crumbly
1.

Pan of Chicken Tetrazzini ready for service

2.

1 serving of Chicken Tetrazzini