Baked chicken and noodles

Yield: 100 Servings

Measure Ingredient
3¾ quart WATER; WARM
3½ gallon WATER; BOILING
2 gallons WATER
2 cups CHEESE CHEDDER
1 cup BUTTER PRINT SURE
13 ounces MILK; DRY NON-FAT L HEAT
4 pounds NOODLE EGGS 5LB
1 pounds BREAD SNDWICH 22OZ #51
1¾ pounds FLOUR GEN PURPOSE 10LB
1¼ cup SOUP GRAVY BASE CHICKEN
3 cups SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
3 tablespoons SALT TABLE 5LB
5 teaspoons SALT TABLE 5LB

18⅛ lb -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :

1. CUT CHICKEN INTO 1 INCH PIECES.

2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.

BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING. SEE RECIPE NO.

A01200.

5. RECONSTITUTE MILK.

6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.

7. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.

8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER CHICKEN AND NOODLES IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL BROWNED.

:

NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L14401

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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