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Cook Talk

Chicken spaghetti for150 people
Vicki
06/27/17
I need a recipe to feed 150 people Chicken Spaghetti
ellen
06/27/17
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

Andrea
11/12/18
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.
ellen
11/25/18
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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