Chicken Spaghetti
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- whole grain spaghetti 7 oz
- water 3-1/4 cups
- margarine 80% fat 3/4 tsp
- all purpose flour 2-1/2 tsp
- kosher salt 1/8 tsp
- milk 1% fat 6 tbsp
- cream of celery soup 6 tbsp
- cream of mushroom soup 9 tbsp
- green bell pepper chopped 2-1/2 tsp
- frozen cooked diced chicken 11 oz
- shredded mozzarella cheese reduced fat 6-1/2 tsp
- shredded american blended cheese low fat 1/4 cup
INSTRUCTIONS
- Cook spaghetti in water, drain, and set aside.
- Mix together margarine, flour, salt, and milk. Stir over low heat until thickened.
- Add soups and peppers and stir until incorporated.
- Chop chicken and add to soup mixture and stir.
- Add drained spaghetti to soup/meat mixture. Heat until internal temperature reaches 165°F.
- Mix completely and place in a 12 x 20 inch pan. Sprinkle cheeses over top. Place in oven on low heat only until cheese melts.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902995 SPAGHETTI, WHOLE GRAIN, DRY 2 lbs + 8 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 1/4 gals
- 004696 MARGARINE,REG,80% FAT,COMP,STK,WO/ SALT 1 Tbsp
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1/3 cup
- 799986 SALT, KOSHER 1 tsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 2 1/2 cups + 2 Tbsp
- 006210 SOUP,CRM OF CELERY,CND,PREP W/ EQ VOLUME 1 7/8 cups
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 3 1/2 cups
- 011333 PEPPERS,SWT,GRN,RAW 1/3 CUP (chopped)
- 051520 Chicken, Diced, Cooked, Frozen 3 lbs + 15 ozs
- 051558 Cheese, Mozzarella, Lite, Shredded 1 cup
- 051551 Cheese, American Blended, Yellow, Skim/R 1 cup + 10 2/3 Tbsp
INSTRUCTIONS
- Cook spaghetti in water, drain, and set aside.
- Mix together margarine, flour, salt, and milk. Stir over low heat until thickened.
- Add soups and peppers and stir until incorporated.
- Chop chicken and add to soup mixture and stir.
- Add drained spaghetti to soup/meat mixture. Heat until internal temperature reaches 165°F.
- Mix completely and place in 2 inch hotel pans, or 12 x 20 inch pan. Sprinkle cheeses over top. Place in oven on low heat only until cheese melts.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902995 SPAGHETTI, WHOLE GRAIN, DRY 5 lbs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 1/2 gals
- 004696 MARGARINE,REG,80% FAT,COMP,STK,WO/ SALT 1 oz
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 2/3 cup
- 799986 SALT, KOSHER 2 tsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 1 qt + 1 1/4 cups
- 006210 SOUP,CRM OF CELERY,CND,PREP W/ EQ VOLUME 1 1/2 can (10.75 oz)prepd
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 1 qt + 3 cups
- 011333 PEPPERS,SWT,GRN,RAW 2/3 CUP (chopped)
- 051520 Chicken, Diced, Cooked, Frozen 7 lbs + 14 ozs
- 051558 Cheese, Mozzarella, Lite, Shredded 8 ozs
- 051551 Cheese, American Blended, Yellow, Skim/R 13 1/2 ozs
INSTRUCTIONS
- Cook spaghetti in water, drain, and set aside.
- Mix together margarine, flour, salt, and milk. Stir over low heat until thickened.
- Add soups and peppers and stir until incorporated.
- Chop chicken and add to soup mixture and stir.
- Add drained spaghetti to soup/meat mixture. Heat until internal temperature reaches 165°F.
- Mix completely and place in 2 inch hotel pans. Sprinkle cheeses over top. Place in oven on low heat only until cheese melts.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 902995 SPAGHETTI, WHOLE GRAIN, DRY 10 lbs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 5 gals
- 004696 MARGARINE,REG,80% FAT,COMP,STK,WO/ SALT 2 ozs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 1/3 cups
- 799986 SALT, KOSHER 1 Tbsp + 1 tsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 2 qts + 2 1/2 cups
- 006210 SOUP,CRM OF CELERY,CND,PREP W/ EQ VOLUME 3 can (10.75 oz)prepd
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 3 qts + 2 cups
- 011333 PEPPERS,SWT,GRN,RAW 1 1/3 CUPS (chopped)
- 051520 Chicken, Diced, Cooked, Frozen 15 lbs + 12 ozs
- 051558 Cheese, Mozzarella, Lite, Shredded 1 lb
- 051551 Cheese, American Blended, Yellow, Skim/R 1 lb + 11 ozs
INSTRUCTIONS
- Cook spaghetti in water, drain, and set aside.
- Mix together margarine, flour, salt, and milk. Stir over low heat until thickened.
- Add soups and peppers and stir until incorporated.
- Chop chicken and add to soup mixture and stir.
- Add drained spaghetti to soup/meat mixture. Heat until internal temperature reaches 165°F.
- Mix completely and place in 2 inch hotel pans. Sprinkle cheeses over top. Place in oven on low heat only until cheese melts.