MEAT, FISH, AND POULTRY  No.L 144 01 BAKED CHICKEN AND NOODLES (CANNED CHICKEN) 72 mg 1401 mg 62 mg 9 g 21 g 20 g 250 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Cup Portion Ingredient WATER,BOILING NOODLES,EGG SALT CHICKEN,BONED,CANNED,PIECES CHICKEN BROTH ONIONS,FRESH,QUARTERED FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD WATER,WARM MILK,NONFAT,DRY SALT PEPPER,BLACK,GROUND GARLIC POWDER BASIL,SWEET,WHOLE,CRUSHED BREADCRUMBS BUTTER,MELTED CHEESE,CHEDDAR,SHREDDED Issue Measure Weight 25-1/8 lbs 2-1/4 lbs 7/8 oz 18 lbs 3 gal 1 gal 2-3/4 qts 1 tbsp 1 gal 3-1/8 qts 2 gal 2 qts 2 qts 3-7/8 cup 2 qts 2 qts 2 qts 3-1/2 cup 2-1/4 cup 3 tbsp 1 tbsp 1/3 tsp 2 tbsp 1 qts 3/4 cup 2 cup 3 lbs 2-1/4 lbs 4-1/8 lbs 6 lbs 5-3/8 oz 1-7/8 oz 1/4 oz 1/4 oz 1/3 oz 1 lbs 6 oz 8 oz 3-1/3 lbs Method 1   Cook noodles in boiling salted water 8 to 10 minutes or until tender.  Drain.  Use immediately in recipe preparation or rinse with cold water, drain thoroughly, place in shallow containers, cover, and refrigerate. Cut chicken into 1 inch pieces. Add onions to broth and bring to a boil.  Cover; reduce heat; simmer 8 to 10 minutes until tender. Blend flour and cold water; stir to make a smooth slurry.  Add slurry to broth and onion mixture stirring constantly.  Bring to a boil.  Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. Reconstitute milk in warm water.  Add salt, pepper, garlic powder and basil; stir milk mixture into thickened broth.  Bring to a boil. Cover; reduce heat; simmer 2 minutes. Stir chicken and noodles gently into thickened sauce.  Heat to a simmer. Pour chicken and noodle mixture into ungreased steam table pans. Combine crumbs, margarine (or butter) and cheese.  Sprinkle crumb mixture evenly over chicken and noodles in each pan. Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent.  CCP:  Internal temperature must reach 165 F. or higher for 15 seconds.  Hold for service at 140 F. or higher. 2 3 4 5 6 7 8 9