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Ингредиенты
- 4 lbs 5 oz frozen broccoli cuts
- 1 lb 1 1/2 oz medium noodles
- 1/2 oz margarine (1)
- 3 oz onions, dice
- 1/2 oz margarine (2)
- 6 1/2 oz all purpose flour
- 2 qts, 3 1/2 cups water
- 1 3/4 oz chicken base
- 3 lbs cream of mushroom soup
- 1 1/2 oz diced pimentos, drain
- 2 tsp garlic powder
- 1 1/4 tsp tarragon
- 1/2 tsp whole thyme
- 3/4 tsp ground white pepper
- 4 lbs 9 oz chicken meat, pull w/d ck
- 13 oz mild cheddar, shredded (1)
- 13 oz sliced American cheese (1)
- 6 1/2 oz potato chips, crushed
- 1/2 oz sliced American cheese (2)
- 5 3/4 oz mild cheddar cheese, shredded (2)
Инструкции
- Thaw broccoli completely.
- Cook egg noodles, rinse and drain.
- Saute onions in margarine (1) until transparent.
- Melt margarine (2). Add flour to make a roux. Blend well. Cook for 10 minutes without color.
- Combine water and chicken base. Blend and heat.
- Add roux to chicken stock. Cook until thickened, about 10 minutes.
- Add sauteed onions, undiluted mushroom soup, pimento, tarragon, garlic powder, thyme, and white pepper. Combine and bring to a boil. Stir to avoid scorching. Remove from heat.
- Add shredded and sliced cheeses (1) and stir constantly until cheese melts into sauce.
- Combine creamsuace, broccoli, egg noodles, and chicken.
- Pan 5 quarts of mixture into 12 x 20 x 2.5 steamtable pan.
- combine potato chips and cheeses (2). Sprinkle over top of casserole. Garnish with paprika.
- Bake at 300 F (150C) convection over or 350 F (175C) conventional oven for 50 to 60 minutes or until browned,
- For service, garnish with tomato and crisp greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 60 servings | |
| Calories 111 | |
| Calories from Fat 69 | 62% |
| Total Fat 7.83g | 10% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.07g | |
| Cholesterol 15mg | 5% |
| Sodium 223mg | 9% |
| Potassium 92mg | 3% |
| Total Carbs 5.87g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.52g | 0% |
| Protein 4.55g | 7% |
