Baked Chicken and Noodles
By: Anonymous
Published: Friday, December 11, 2009 - 2:58am

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