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Cook Talk

White Chicken Pasta Bake
Terrie Wahling
Feeding 130 for the prom.


Ceasar Salad
White Chicken Pasta Bake

How much chicken? Thinking I should go with whole chickens, to keep the cost down. Will cook and serve out of a big roaster. least its 8 weeks away!

Thank you

3 roasters for this much, one holds only 50-60 servings. 3 roasters will blow fuses unless you are in a commercial kitchen.

1 pound boneless (2 pounds bone in) chicken per 4. Thigh meat is less expensive than almost any other...

Terrie Wahling
Thank you for your feedback. I had thought 4 roasters, but they prolly don't need that big of a serving.

A thought I didn't ask about, is the sauce. I can make the white sauce, but I think I'd rather not. How many 15 oz jars of that do you think I'd need? I will add 1/2 and 1/2 to thin it down a little for the roaster. The jar says 1/4 C. per serving and it will serve 7. Personally I like a little more sauce, say a 1/2 C. (I figure it would take 19 jars. What do you think?

I have been toying with the idea of making focaccia bread, and freezing it. Or I could go with french bread...

32.5 pounds of boneless chicken thighs. Sounds good.

Thank you so much for being my sounding board and helper. I appreciate it very much.


Terrie Wahling
Okay...thinking about this some more....does it ever stop? Haha.

I was checked out the spagetti page, I don't think I want to make sauce. I'll just buy jar sauce and doctor it up. Saute' onions and garlic then throw in the sauce add whatever milk or half n' half to make it alittle thinner.

I read that 1 pound of pasta for 4 people. Could I just use the 32.5 pounds of pasta (for 100) Since this is a thicker sauce and a baked dish (cooked in the roaster) Or should I use about 40 pounds of pasta?

And then there's the mozz cheese I add to the bake. Do you think 3 pounds per roaster would be enough?

Terrie, one of my favorite quotes from "Monk" the TV series, is "I'm not obsessed, I'm barely fixated!" It's time for some deep breaths and laughter yoga.

For 100 teens, do 22-25 pounds dry pasta and 32-33 pounds chicken meat. Use the Alfredo style sauce at the bottom of the spaghetti page, or about 24 quarts sauce. About 6 pounds of shredded mozzarella.

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