Baked Chicken And Noodles Recipe

Name: Baked Chicken And Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :1.
2
CUT CHICKEN INTO 1 INCH Pcs.
3
2.
4
COOK NOODLES IN SALTED WATER 15 Min Or possibly Till TENDER.
5
DRAIN.
6
PLACE 1 GAL NOODLES IN EACH GREASED PAN.
7
SET ASIDE FOR USE IN STEP 7.
8
3.
9
BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
10
4.
11
GRADUALLY Add in SHORTENING AND FLOUR Mix TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
12
BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
13
SEE
14
5.
15
RECONSTITUTE Lowfat milk.
16
6.
17
Add in Lowfat milk, SALT AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
18
COOK Till SMOOTH AND THICKENED.
19
7.
20
Add in CHICKEN.
21
MIX THOROUGHLY.
22
POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.
23
8.
24
COMBINE CRUMBS, BUTTER Or possibly MARGARINE, AND CHEESE.
25
SPRINKLE 3 C. OVER CHICKEN AND NOODLES IN EACH PAN.
26
9.
27
BAKE 30 Min Or possibly Till BROWNED.
28
NOTE:
29
1.
30
OTHER SIZES AND TYPES OF PANS MAY BE USED.
31
SEE RECIPE NO.
32
2.
33
TWO-NO.
34
8 SCOOPS MAY BE USED.
35
SEE RECIPE NO.
36
A-4.

3238

kcal

Calories

229

Fat

162

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 3/4 quart WATER, Hot, 3 1/2 gal WATER, BOILING, 2 gal WATER, 2 c. CHEESE CHEDDER, and more.

Yes, Baked Chicken And Noodles Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken And Noodles Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions