Frank's Recipes! Chicken Tetrazinni (canned chicken) for 100

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Chicken Tetrazinni (canned chicken) for 100

Servings: 100 Portion (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven

5 lb. spaghetti
3 gallon water, boiling
6 tablespoon (4 oz) salt
1 cup (8 oz) onions, dry, chopped
1 cup (8 oz) peppers, sweet, fresh, chopped
1 1/2 quart (4 lb or 8-8Z can) mushrooms, canned
1 quart (2 lb) butter or margarine, melted
1 quart (1 lb 2 oz) flour, wheat, hard
1 3/4 cups (14 oz) soup and gravy base, chicken
1 3/4 gallon water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
2 3/4 cups (1 lb 5 oz or 3-7 oz can) pimientos, canned, chopped
1 teaspoon pepper, black
2 gallon (18 lb or 10-29 oz can) chicken, canned
1 quart (1 lb) cheese, cheddar, shredded

Add 6 tablespoon salt to 3 gallon boiling water. Stir spaghetti into boiling, salted water. Stir
frequently. Cook about 15 minutes. Drain and set aside. Saute onions, peppers, and
mushrooms in butter or margarine 10 minutes or until tender. Combine flour and soup
base; stir until well mixed. Add to sauteed vegetables. Gradually add 1 3/4 gallon water,
stirring constantly. Cook 10 minutes or until smooth and thickened. Reconstitute milk
and 3 3/4 quart warm water; add gradually to flour and soup base mixture, stirring
constantly. Simmer 10 minutes. Add pimientos, pepper, chicken, and spaghetti. Pour about
3 gallon mixture into each pan. Sprinkle 1 1/2 cups cheese over mixture in each pan. Bake
20 minutes or until cheese is browned.

NOTE:
10-29 oz can canned turkey may be substituted for chicken.

Other types of milk may be used.