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Name: Chicken Tetrazzini (Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 1 lb CHEESE CHEDDER; 18 3/4 lb SOUP CHICKEN NOODLE; 3 ga WATER; BOILING; 1 1/2 qt MUSHROOMS 16 OZ; 1 ga Water; 2 3/4 c PIMENTOS 7 OZ; 1/2 lb Onions; 1/2 lb PEPPER SWT GRN FRESH; 2 lb BUTTER PRINT SURE; 5 lb SPAGHETTI; 1 ts PEPPER BLACK 1 LB CN

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INGREDIENTS

1 lb CHEESE CHEDDER
18 3/4 lb SOUP CHICKEN NOODLE
3 ga WATER; BOILING
1 1/2 qt MUSHROOMS 16 OZ
1 ga Water
2 3/4 c PIMENTOS 7 OZ
1/2 lb Onions
1/2 lb PEPPER SWT GRN FRESH
2 lb BUTTER PRINT SURE
5 lb SPAGHETTI
1 ts PEPPER BLACK 1 LB CN

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES DRAIN; SET ASIDE FOR USE IN STEP 4. 2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY. 3. ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER. ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER. 4. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY. 5. POUR ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN. 6. SPRINKEL 1 CUP CHEESE OVER MIXTURE IN EACH PAN. 7. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED. NOTE: 1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS) FROZEN DICED, GREEN PEPPERS MAY BE USED. NOTE: 2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS. NOTE: 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED. NOTE: 4. IN STEP 4, 10-29 OZ CN CANNED TURKEY MAY BE USED. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: L15202 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chicken Tetrazzini (Soup

1 lb CHEESE CHEDDER
18 3/4 lb SOUP CHICKEN NOODLE
3 ga WATER; BOILING
1 1/2 qt MUSHROOMS 16 OZ
1 ga Water
2 3/4 c PIMENTOS 7 OZ
1/2 lb Onions
1/2 lb PEPPER SWT GRN FRESH
2 lb BUTTER PRINT SURE
5 lb SPAGHETTI
1 ts PEPPER BLACK 1 LB CN

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  350 F.  OVEN    1.  STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15  MINUTES  DRAIN; SET ASIDE FOR USE IN STEP 4.    2.  SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD  MUSHROOMS; COMBINE THOROUGHLY.    3.  ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.  ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER.    4.  ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.    5.  POUR ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN.    6.  SPRINKEL 1 CUP CHEESE OVER MIXTURE IN EACH PAN.    7.  BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.    NOTE:  1.  IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ (1 CUP)  DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS)  FROZEN  DICED, GREEN PEPPERS MAY BE USED.    NOTE:  2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS  AND  10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.    NOTE:  3.  IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.    NOTE:  4.  IN STEP 4, 10-29 OZ CN CANNED TURKEY MAY BE USED.    NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.    Recipe Number: L15202    SERVING SIZE: 1 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 100 Servings

Calories: 106
Calories from Fat: 17 (16%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 4.8mg		1 %
Sodium 30mg		1 %
Potassium 72.2mg		2 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 17g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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