Chicken Tetrazzini for 50

Serves 50

Ingredients:
6 pounds cooked chicken
4 ounces pimiento, chopped
2 tablespoons parsley, chopped
3 pounds uncooked spaghetti
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 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
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.

Dice chicken. Add pimiento and parsley. Cook spaghetti according to
directions on p. 369. 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 F for 30-40 minutes or until internal temperature reaches 180 F and
cheese is bubbly.

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