Recipes for a Crowd

1 Cook noodles in boiling salted water 8 to 10 minutes until tender. Drain. Use immediately in recipe preparation or rinse with cold
water, drain thoroughly, place in shallow containers, cover, and refrigerate.
2 Add onions to broth and bring to a boil. Cover; reduce heat; simmer 8 to 10 minutes until tender.
3 Blend flour and cold water together to make a smooth slurry. Add slurry to broth and onion mixture stirring constantly. Bring to a
boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Reconstitute milk in warm water. Add salt, pepper, garlic powder and basil; stir milk mixture into thickened broth. Bring to a boil.
Cover; reduce heat; simmer 2 minutes.
5 Stir chicken and noodles gently into thickened sauce. Heat to a simmer.
6 Pour chicken and noodle mixture into ungreased steam table pans.
7 Combine crumbs, margarine or butter and cheese. Sprinkle crumb mixture evenly over chicken and noodles in each pan.
8 Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent or until lightly browned. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.