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Cook Talk

Chicken spaghetti for150 people
I need a recipe to feed 150 people Chicken Spaghetti
At the bottom of the spaghetti page there is a dinner for 50-60 (50 self serve, 60 plates), for guidance on amounts.

30-40 pounds raw boneless chicken,
20-24 pound thin spaghetti, broken into 2-inch pieces
50 cups (12 1/2 pounds) shredded sharp Cheddar- you can use other cheese combos, some people people use velveeta or other process cheese

3 tablespoons seasoned salt
1 to 2 tablespoons cayenne pepper or 1/2 cup taco seasoning
1/4 cup Italian herb mix
20 family size cans cream of mushroom soup plus 20 cups chicken broth (you can also use 1 1/2 times my alfredo style sauce for 100, on the spaghetti page)

6-7 pounds onion, finely diced
3 pounds celery, finely diced, optional
5 cups finely diced green bell pepper
5 cups finely diced red bell pepper
Some recipes use salsa or rotel tomatoes for part of your veggies and sauce

This will be part of a two pasta dinner the other being chicken parm over spaghetti. What would the cook time/temp on these be if I were using 1/2 pans and full pans? Thank you, Andrea.
I'm sorry, I'm not clear. Are you making the chicken spaghetti ahead and reheating it? For full half pans, preheat 20 minutes to 350, Bake, uncovered for 30 / 35 minutes. Let stand 10 minutes before serving.
WARNING/ ALERT TRIPLE cooking time if dish has been refrigerated or chilled. ALWAYS Use oven thermometer or instant read thermometer to check that temperature in the middle is 160 degrees.
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