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  • Baked Chicken And Noodles

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    Baked Chicken And Noodles
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 3/4 quart WATER, Hot
    • 3 1/2 gal WATER, BOILING
    • 2 gal WATER
    • 2 c. CHEESE CHEDDER
    • 1 c. BUTTER PRINT SURE
    • 13 ounce Lowfat milk, DRY NON-FAT L HEAT
    • 4 lb NOODLE Large eggs 5LB
    • 1 lb BREAD SNDWICH 22OZ #51
    • 1 3/4 lb FLOUR GEN PURPOSE 10LB
    • 1 1/4 c. SOUP GRAVY BASE CHICKEN
    • 3 c. SHORTENING, 3LB
    • 1 Tbsp. PEPPER BLACK 1 LB CN
    • 3 Tbsp. SALT TABLE 5LB
    • 5 tsp SALT TABLE 5LB

    Directions

    1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :1. CUT CHICKEN INTO 1 INCH Pcs.
    2. 2. COOK NOODLES IN SALTED WATER 15 Min Or possibly Till 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 Till SMOOTH.
    5. 4. GRADUALLY Add in SHORTENING AND FLOUR Mix TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING. SEE
    6. 5. RECONSTITUTE Lowfat milk.
    7. 6. Add in Lowfat milk, SALT AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
    8. COOK Till SMOOTH AND THICKENED.
    9. 7. Add in CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.
    10. 8. COMBINE CRUMBS, BUTTER Or possibly MARGARINE, AND CHEESE. SPRINKLE 3 C. OVER CHICKEN AND NOODLES IN EACH PAN.
    11. 9. BAKE 30 Min Or possibly Till 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 C. (8 1

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