6 pounds cooked chicken
4 ounces pimiento, chopped
2 tablespoons parsley, chopped
3 pounds spaghetti (AP) (9 lb cooked)
3 gallons boiling water
1 ounce salt (1 1/2 tbsp)
2 tablespoons vegetable oil (optional)
6 ounces margarine
1 pound onion, finely chopped
4 ounces green peppers, chopped
24 ounces mushrooms, sliced
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 ounces chicken base
1 gallon water
1 pound processed cheese, shredded
Servings: 50
1. Dice chicken. Add pimiento and parsley.
2. Cook spaghetti according to directions. Drain.
3. Sauté vegetables in margarine.
4. Blend flour and seasonings into sautéed vegetables. Stir in chicken base. Cook 5 minutes.
5. Add water, stirring constantly. Cook until thickened. Combine cooked spaghetti, chicken, and sauce. Scale into two greased 12x20x2-inch baking pans, 10 lb per pan.
6. Sprinkle 8 oz cheese over top of each pan. Bake at 350°F for 30-40 minutes or until internal temperature reaches 180°F and cheese is bubbly.
Yield: 2 pans 12x20x2 inches
18-20 lb chickens AP will yield approximately 6 lb cooked meat.
2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions.
VARIATIONS:
Tuna Tetrazzini. Substitute tuna for chicken.
Turkey Tetrazzini. Substitute turkey for chicken.
4 ounces pimiento, chopped
2 tablespoons parsley, chopped
3 pounds spaghetti (AP) (9 lb cooked)
3 gallons boiling water
1 ounce salt (1 1/2 tbsp)
2 tablespoons vegetable oil (optional)
6 ounces margarine
1 pound onion, finely chopped
4 ounces green peppers, chopped
24 ounces mushrooms, sliced
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 ounces chicken base
1 gallon water
1 pound processed cheese, shredded
Servings: 50
1. Dice chicken. Add pimiento and parsley.
2. Cook spaghetti according to directions. Drain.
3. Sauté vegetables in margarine.
4. Blend flour and seasonings into sautéed vegetables. Stir in chicken base. Cook 5 minutes.
5. Add water, stirring constantly. Cook until thickened. Combine cooked spaghetti, chicken, and sauce. Scale into two greased 12x20x2-inch baking pans, 10 lb per pan.
6. Sprinkle 8 oz cheese over top of each pan. Bake at 350°F for 30-40 minutes or until internal temperature reaches 180°F and cheese is bubbly.
Yield: 2 pans 12x20x2 inches
18-20 lb chickens AP will yield approximately 6 lb cooked meat.
2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions.
VARIATIONS:
Tuna Tetrazzini. Substitute tuna for chicken.
Turkey Tetrazzini. Substitute turkey for chicken.
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