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Rezept:

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Baked Chicken and Noodles
Zutaten für 100 Portionen	Menge anpassen
die Zutaten:
3 3/4 ca. 1 Liter	water warm
3 1/2 x ca. 4 Liter	Water boiling
2 x ca. 4 Liter	water
18 1/8 x ca. 450 g	---
2 Tasse	Cheese Chedder
1 Tasse	Butter Print Sure
13 x ca. 30 g	Milk; Dry Non-Fat L Heat
4 x ca. 450 g	Noodle Eggs 5LB
1 x ca. 450 g	Bread Sndwich 22OZ #51
1 3/4 x ca. 450 g	Flour Gen Purpose 10LB
1 1/4 Tasse	Soup Gravy Base Chicken
3 Tasse	Shortening; 3LB
1 Esslöffel	Pepper Black 1 Lb Cn
3 Esslöffel	Salt Table 5LB
5 Teelöffel	Salt Table 5LB
die Zubereitung:
Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven 1. Cut Chicken Into 1 Inch Pieces. 2. Cook Noodles In Salted Water 15 Minutes Or Until Tender. Drain. Place 1 Gal Noodles In Each Greased Pan. Set Aside For Use In Step 7. 3. Blend Shortening And Flour Together; Mix Until Smooth. 4. Gradually Add Shortening And Flour Mixture To Soup And Gravy Base, Chicken And Water For Stock, Stirring Constantly; Heat To Boiling Point. Boil 2 Minutes, Stirring Frequently To Prevent Sticking. See Recipe No. A01200. 5. Reconstitute Milk. 6. Add Milk, Salt And Pepper To Stock Mixture, Stirring Constantly. Cook Until Smooth And Thickened. 7. Add Chicken. Mix Thoroughly. Pour 2 Gal Sauce Over Noodles In Each Pan. 8. Combine Crumbs, Butter Or Margarine, And Cheese. Sprinkle 3 Cups Over Chicken And Noodles In Each Pan. 9. Bake 30 Minutes Or Until Browned. 2. Two-No. 8 Scoops May Be Used. See Recipe No. A-4.

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