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MEAT, FISH, AND POULTRY No.L 149 02
BAKED CHICKEN WITH MUSHROOM GRAVY (8 PC CND SOUP)
40 mg
603 mg
120 mg
16 g
40 g
5 g
332 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
2 Pieces
Portion
Ingredient
CHICKEN, 8 PC CUT, SKIN REMOVED
COOKING SPRAY,NONSTICK
PEPPER,BLACK,GROUND
SOUP,CONDENSED,CREAM OF MUSHROOM
WATER
PAPRIKA,GROUND
Issue
Measure
Weight
82 lbs
2-1/8 oz
1/2 oz
15-1/2 lbs
9-3/8 lbs
1/4 oz
1/4 cup 2/3 tbsp
2 tbsp
1 gal 3 qts
1 gal 1/2 qts
1 tbsp
Method
1
2
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
Place chicken, meat side up, on lightly sprayed sheet pans. Sprinkle chicken with pepper. Lightly spray chicken with cooking
spray.
Using a convection oven, bake at 325 F. for 20 minutes on high fan, closed vent. Transfer chicken to roasting pans.
Combine mushroom soup and water. Bring to a boil.
Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
Cover. Using a convection oven, bake 30 to 35 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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