Chicken Tetrazzini for 50
Category: Cooking For A Crowd
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Serves/Makes: 50
Ready in: 30-60 minutes
- 6 pounds cooked chicken
- 4 ounces pimiento, chopped
- 2 tablespoons parsley, chopped
- 3 pounds uncooked spaghetti pasta
- 3 gallons boiling water
- 1 1/2 tablespoon salt
- 2 tablespoons vegetable oil (optional)
- 6 ounces margarine
- 1 pound onion, finely chopped
- 4 ounces green bell peppers, chopped
- 24 ounces mushrooms, sliced
- 9 ounces all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 ounces chicken base
- 1 gallon water
- 1 pound processed cheese, shredded
Dice chicken. Add pimiento and parsley. Cook spaghetti according to directions on package. Drain. Saute vegetables in margarine. Blend flour and seasonings into sauteed vegetables. Stir in chicken base. Cook 5 minutes. Add water, stirring constantly. Cook until thickened. Combine cooked spaghetti, chicken, and sauce. Scale into two greased 12x20x2-inch baking pans, 10 lb per pan. Sprinkle 8 oz cheese over top of each pan. Bake at 350 degrees F for 30-40 minutes or until internal temperature reaches 180 degrees F and cheese is bubbly. Cook\'s Notes: 18-20 lb chickens AP will yield approximately 6 lb cooked meat. 2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions. VARIATIONS: Tuna Tetrazzini. Substitute tuna for chicken. Turkey Tetrazzini. Substitute turkey for chicken.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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