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Huntington Chicken (Enriched)
2 oz. eq. meat/meat alternate,1 oz. eq. enriched grain
Number of Portions: 100 Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Broth, Chicken, Low Sodium, #2510 | 3 gallons |
Onions, Frozen, Diced, #1610 | 2 cups |
Celery, Fresh, Diced, #4005 | 2 cups |
Bell Peppers, Green, Whole, Fresh, #4104 | 2 cups , chopped |
Pasta, Egg Noodle, Enriched, #2131 | 5 pounds |
Chicken, Diced, Cooked, IQF, #1019 | 13 pounds + 8 ounces |
Soup, Cream of Mushroom, Low Sodium, #2513 | 2 50 ounce cans , 50 ounces, each |
Soup, Cream of Chicken, Low Sodium, #2512 | 2 50 ounce cans , 50 ounces, each |
Soup, Cream of Celery, #2511 | 2 50 ounce cans , 50 ounces, each |
Cheese, American, Grated/Shredded, USDA | 1 pound + 12 ounces |
Pepper, Black, Ground, #2718 | 2 tablespoons |
Pimentos, Diced, Canned, #2817 | 1 cup |
Cheese, American, Grated/Shredded, #1306 | 1 pound + 12 ounces |
DIRECTIONS
1. | Defrost the chicken in the refrigerator overnight. |
2. | Bring chicken broth to a boil. |
3. | Slowly add the onions, celery, green peppers, and egg noodles to the chicken broth. Then reduce the heat, and simmer 3 to 5 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. Different steamers and combi ovens vary in time and settings, so check with the manufacturer for correct instructions.
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. |
4. | Drain the noodle mixture well. |
5. | Mix the chicken, soups, 1 pound + 12 ounces of American cheese, black pepper, and pimento with the drained noodles. |
6. | Pour the mixture into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans. |
7. | To bake: Conventional oven: 350 degrees F, approximately 25 - 35 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Garnish each pan with and additional 6 ounces of American cheese. Allow the cheese to melt before serving. Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
9. | Serve the Hunnington Chicken immediately, or cover it and place it in warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service. Hot holding pasta for long periods of time will increase the volume and the yield. |
10. | Portion with 6 ounce spoodle (¾ cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. enriched grain. 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 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.
Serving Notes
This recipe may be garnished with green pepper rings, parsley sprigs, or extra pimento pieces to increase eye appeal.
Nutrients Per Serving
Illustrated Presentation of Huntington Chicken (Enriched)
| 1. |  Baked Huntington Chicken topped with cheese. | 2. |  1 serving of Huntington Chicken. |