Chicken Spaghetti
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) ㅤ 5 7/8 oz.
- Beverages, water, tap, municipal ㅤ 1 pt., 2 tbsp., 1 3/4tsp. ㅤ
- Margarine-like, margarine-butter blend, soybean oil and butter ㅤㅤ < 1/8 oz.
- Wheat flour, white, all-purpose, enriched, bleached ㅤ 2 tsp.
- Salt, table ㅤ 1/8 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ㅤ 1/4 c., 2 1/2 tsp. ㅤ
- Soup, cream of celery, canned, condensed ㅤ 1/8 can (10.75oz)
- Soup, cream of mushroom, canned, condensed ㅤ 3 7/8 oz.
- Peppers, sweet, green, raw chopped 2 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ㅤ 7 3/4 oz.
- Cheese, mozzarella, nonfat ㅤ 1/2 oz.
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 until fully incorporated.
- Add chicken to the soup mixture and stir. Add spaghetti. Mix completely and place in a 2 inch full size foil pans. Bake to internal temperature of 165 degrees F. Sprinkle cheese on top and bake for an additional 5 minutes until cheese melts. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) ㅤ 1 lbs., 8 oz. ㅤ
- Beverages, water, tap, municipal ㅤ 2 qt., 1 c. ㅤ
- Margarine-like, margarine-butter blend, soybean oil and butter ㅤ 1/4 oz.
- Wheat flour, white, all-purpose, enriched, bleached ㅤ 2 tbsp., 2 tsp ㅤ
- Salt, table ㅤ 1/2 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ㅤ 1 1/4 c.
- Soup, cream of celery, canned, condensed ㅤ 1/2 can (10.75oz)
- Soup, cream of mushroom, canned, condensed ㅤㅤ 15 3/4 oz.
- Peppers, sweet, green, raw chopped 2 tbsp., 2 tsp. ㅤ
- Spices, pepper, black chopped 1/8 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ㅤ 2 Ibs.
- Cheese, mozzarella, nonfat ㅤ 2 oz.
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 until fully incorporated
- Add chicken to the soup mixture and stir. Add spaghetti. Mix completely and place in a 2 inch full size foil pans. Bake to internal temperature of 165 degrees F. Sprinkle cheese on top and bake for an additional 5 minutes until cheese melts. Hold hot for service.
- 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 |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) ㅤ 6 Ibs.
- Beverages, water, tap, municipal ㅤ 2 gal., 2 qt. ㅤ
- Margarine-like, margarine-butter blend, soybean oil and butter ㅤ 1 oz.
- Wheat flour, white, all-purpose, enriched, bleached ㅤ 1/2 c., 2 tbsp., 1 3/4 tsp. ㅤ
- Salt, table ㅤ 2 tsp.
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ㅤ 1 qt., 1 c. ㅤ
- Soup, cream of celery, canned, condensed ㅤ 2 can (10.75 oz)
- Soup, cream of mushroom, canned, condensed ㅤ 3 lbs., 15 oz. ㅤ
- Peppers, sweet, green, raw ㅤ 1/2 c., 2 tbsp., 1 3/4 tsp. ㅤ
- Spices, pepper, black ㅤ 1/2 tsb.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ㅤ 8 Ibs.
- Cheese, mozzarella, nonfat ㅤ 8 oz.
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 until fully incorporated.
- Add chicken to the soup mixture and stir. Add spaghetti. Mix completely and place in 2- 2 inch hotelpans. Bake to internal temperature of 165 degrees F. Sprinkle cheese on top and bake for an additional 5 minutes until the cheese melts. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) ㅤ 12 lbs
- Beverages, water, tap, municipal ㅤ 5 gal.
- Margarine-like, margarine-butter blend, soybean oil and butter ㅤ 2 oz.
- Wheat flour, white, all-purpose, enriched, bleached ㅤ 1 1/4 c., 1 tbsp., 3/8 tsp. ㅤ
- Salt, table ㅤ 1 tbsp., 1 tsp. ㅤ
- Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ㅤ 2 qt., 1 pt. ㅤ
- Soup, cream of celery, canned, condensed ㅤ 4 can (10.75 oz)
- Soup, cream of mushroom, canned, condensed ㅤ 7 lbs., 14 oz. ㅤ
- Peppers, sweet, green, raw chopped 1 1/4 c., 1 tbsp., 3/8 tsp. ㅤ
- Spices, pepper, black ground 1 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ㅤ 16 Ibs.
- Cheese, mozzarella, nonfat ㅤ 1 lbs.
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 until fully incorporated.
- Add chicken to the soup mixture and stir. Add spaghetti. Mix completely and place in 2- 2inch hotel pans. Bake to internal temperature of 165 degrees F. Sprinkle cheese on top and bake for an additional 5 minutes until the cheese melts. Hold hot for service.