Basic Recipe Ingredients:
- 1 #10 can Gage Tetrazzini Dinner Kit
- 52 oz Cooked Diced Chicken
- 3 qts Boiling Water
- 1 stick Butter or Margarine
Basic Recipe Directions:
STOVE TOP OR KETTLE METHOD:
Into 3 quarts hot water stir in the contents of
this bag and 1 stick butter.
Add 52 oz. chicken. Stir in.
Bring to a boil then add the pasta.
Simmer, stirring gently, about 5 minutes.
Remove from heat and pour into a shallow full size steam table pan.
Cover with foil and let stand 30 minutes to reach thickness.
Keep covered until serving time. Product will continue
to thicken some.
Yield: 26~6 1/2 oz servings
Packaged Serving (grams): 28 g
Finished Serving (Volume): 3/4 cup
Finished Serving (oz): 7 oz
Recipe Yield (per Can): 26
Case Yield: 156
Whole Wheat Egg Noodles (whole durum flour, egg white solids, water), cornstarch, nonfat dry milk, salt, cheddar cheese powder, maltodextrin, modified food starch, sweet whey, bleu cheese, yeast, chicken fat, dehydrated onions, guar gum, dehydrated mushroom, partially hydrogenated soybean oil, parsley flakes, spices, natural flavors, FD&C Yellow #5, FD&C Yellow #6, and BHA.