Baked Chicken and Noodles

Ingredients

3 3/4 quarts WATER, WARM
3 1/2 gal WATER, BOILING
2 gal WATER
2 cups CHEESE CHEDDER
1 cup BUTTER PRINT SURE
13 ounces MILK, DRY NON-FAT L HEAT
4 pounds NOODLE EGGS 5LB
1 pound BREAD SNDWICH 22OZ #51
1 3/4 pounds FLOUR GEN PURPOSE 10LB
1 1/4 cups SOUP GRAVY BASE CHICKEN
3 cups SHORTENING, 3LB
1 pound tbl PEPPER BLACK 1 CN
3 tablespoons SALT TABLE 5LB
5 teaspoons SALT TABLE 5LB

Preparation

1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :1. CUT CHICKEN INTO 1 INCH PIECES.
2
2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN.
3
PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.
4
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
5
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
6
5. RECONSTITUTE MILK.
7
6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY.
8
COOK UNTIL SMOOTH AND THICKENED.
9
7. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.
10
8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER CHICKEN AND NOODLES IN EACH PAN.
11
9. BAKE 30 MINUTES OR UNTIL BROWNED.
12
NOTE:
13
1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
14
2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
15
SERVING SIZE: 1 CUP (8 1

Tools

.

Tags:

Yield:

100.0 servings

Added:

Friday, December 11, 2009 - 2:58am

Creator:

Anonymous

Related Cooking Videos