Source: MRS 2018
MRS: 558.1 — Poultry (500s)

Huntington Chicken (Enriched)

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Enriched Grain

Onions, Frozen, Diced, #1610
2  cup(s)
Celery, Fresh, Diced, #4005
2  cup(s)
Bell Peppers, Green, Whole, Fresh, #4104
2  cup(s) , chopped
Pasta, Egg Noodle, Enriched, #2131
5  pound(s)
Broth, Chicken, Low Sodium, #2510
3  gallon(s)
Chicken, Diced, Cooked, IQF, #1019
13  pound(s) + 8  ounce(s)
Soup, Cream of Mushroom, Low Sodium, #2513
2  can(s) , 50 ounces, each
Soup, Cream of Chicken, Low Sodium, #2512
2  can(s) , 50 ounces, each
Soup, Cream of Celery, #2511
2  can(s) , 50 ounces, each
Cheese, American, Grated/Shredded, USDA
2  pound(s) + 8  ounce(s), , divided (1 pound 12 ounces + 12 ounces)
Pepper, Black, Ground, #2718
1/8 cup(s)
Pimentos, Diced, Canned, #2817
1  cup(s)


Cook onions, celery, green peppers, and egg noodles in chicken broth until noodles are tender about 7 - 10  minutes.  Drain noodle mixture.


Mix chicken, soups, black pepper, pimento, and American cheese with drained noodles.


Pour mixture into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans.


To bake:

Conventional oven: 350 degrees F, approximately 25 - 35 minutes.
Convection oven:    350 degrees F, approximately 25 minutes.

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


Garnish each pan with 6 ounces of cheese. Allow cheese to melt before serving. Cover and place in warmer until ready for service.

Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.


Portion with 6 ounce spoodle (¾ cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole 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.

Serving Notes

This recipe may be garnished with green pepper rings, parsley sprigs, or extra pimento pieces to increase eye appeal.

Nutrients Per Serving
24.66 g
Dietary Fiber
1.55 g
26.47 g
863.00 mg
Total Fat
10.21 g
Sat. Fat
4.00 g
Trans Fat
0.00 g

Illustrated Presentation of Huntington Chicken (Enriched)

Baked Huntington Chicken topped with cheese.


1 serving of Huntington Chicken.