120 ounces cooked chicken
3 pounds noodles
3 gallons boiling water
3 ounces salt
1 tablespoon vegetable oil
12 ounces margarine
2 ounces chopped onions
7 ounces all-purpose flour
1 tablespoon salt
3 1/2 quarts Chicken Stock (or milk)
Servings: 50
1. Cut chicken into 1/2-inch pieces.
2. Cook noodles according to directions. Drain.
3. Melt margarine in a steam-jacketed or other large kettle. Add onions and sauté until tender.
4. Add flour and salt to onions. Stir until blended. Cook 5 minutes.
5. Add stock or milk gradually, stirring constantly with wire whip. Cook until thickened. Combine chicken, cooked noodles, and sauce. Scale into two 12x20x2-inch counter pans, 11 lb 12 oz per pan.
6. Bake at 350°F for 30 minutes or until internal temperature reaches 180°F.
Yield: 2 pans 12x20x2 inches
3 pounds noodles
3 gallons boiling water
3 ounces salt
1 tablespoon vegetable oil
12 ounces margarine
2 ounces chopped onions
7 ounces all-purpose flour
1 tablespoon salt
3 1/2 quarts Chicken Stock (or milk)
Servings: 50
1. Cut chicken into 1/2-inch pieces.
2. Cook noodles according to directions. Drain.
3. Melt margarine in a steam-jacketed or other large kettle. Add onions and sauté until tender.
4. Add flour and salt to onions. Stir until blended. Cook 5 minutes.
5. Add stock or milk gradually, stirring constantly with wire whip. Cook until thickened. Combine chicken, cooked noodles, and sauce. Scale into two 12x20x2-inch counter pans, 11 lb 12 oz per pan.
6. Bake at 350°F for 30 minutes or until internal temperature reaches 180°F.
Yield: 2 pans 12x20x2 inches
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