Cook Time: 30 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenEggs; Peppers Bell; Onion; AllergenWheat; AllergenMilk; Celery; Chicken; AllergenSoy; Corn; Garlic

Calories: 370 Kcal

Carbohydrates: 31 g

Protein: 28 g

Total Fat: 14 g

Calcium: 100 mg

Sodium: 230 mg

Ingredients

10 Servings

• 9.5 Oz Noodles, Egg

  Dry

• 1/4 Cup Margarine,

  Solids

• 1.5 Oz Onion, Yellow

• 1.5 Oz Peppers,

  Green Fresh

• 1.5 Oz Celery, Fresh

• 1/2 Cup Flour, All

  Purpose

• 1 Tbsp Base, Chicken Paste LS G-F

• 1 3/4 Cup Water, Tap

• 1 lb 11 Oz Chicken,

  Meat Pulled Ckd

• 1 Tbsp 1 tsp Margarine, Solids

• 1/2 Cup Bread Crumbs, Plain

25 Servings

• 1 lb 7 Oz Noodles, Egg Dry

• 2/3 Cup Margarine,

  Solids

• 4.5 Oz Onion, Yellow

• 4.5 Oz Peppers,

  Green Fresh

• 4.5 Oz Celery, Fresh

• 1 1/8 Cup Flour, All

  Purpose

• 2 Tbsp 2 tsp Base, Chicken Paste LS G-F

• 1 1/8 Qt Water, Tap

• 4 lb 4 Oz Chicken,

  Meat Pulled Ckd

• 3 Tbsp 2 tsp Margarine, Solids

• 1 1/8 Cup Bread Crumbs, Plain

50 Servings

• 2 lb 14 Oz Noodles, Egg Dry

• 1 1/3 Cup Margarine, Solids

• 8.5 Oz Onion, Yellow

• 8.5 Oz Peppers,

  Green Fresh

• 8.5 Oz Celery, Fresh

• 2 1/4 Cup Flour, All

  Purpose

• 1/3 Cup Base, Chicken Paste LS G-F

• 2 1/4 Qt Water, Tap

• 8 lb 8 Oz Chicken,

  Meat Pulled Ckd

• 1/2 Cup Margarine, Solids

• 2 1/4 Cup Bread Crumbs, Plain

100 Servings

• 5 lb 12 Oz Noodles, Egg Dry

• 2 2/3 Cup Margarine, Solids

• 1 lb 1 Oz Onion, Yellow

• 1 lb 1 Oz Peppers,

  Green Fresh

• 1 lb 1 Oz Celery, Fresh

• 1 1/8 Qt Flour, All

  Purpose

• 2/3 Cup Base, Chicken Paste LS G-F

• 1 Gal 1 Cup Water, Tap

• 16 lb 15 Oz Chicken,

  Meat Pulled Ckd

• 1 Cup Margarine, Solids

• 1 1/8 Qt Bread Crumbs, Plain

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Add noodles to boiling water and cook 6-8 minutes or to desired doneness.

3. Melt margarine. Add chopped vegetables and saute until tender. Add flour and stir until blended. Add base, water and milk slowly, stirring constantly. Cook until thickened.

4. Combine meat, cooked noodles, and sauce. Scale into 12x20x2" pan(s).

5. Combine bread crumbs and margarine and sprinkle evenly over chicken mixture. Bake to minimum internal temp

6. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. Discard unused product.

    
    
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