Italian chicken bake for a crowd

90 servings

Ingredients

Quantity Ingredient
14 To 16 stewing chickens, 3 lbs each
⅓ cup Salt
3-4 tsp pepper
6 mediums Onions, chopped
12 pounds Mushrooms, trimmed and sliced
6 cups Butter or margarine
6-8 cups fine dry bread crumbs
3 cups Flour
1½ teaspoon Pepper
1½ teaspoon Ground nutmeg
10 cups Half and half cream
6 pounds Thin spaghetti or noodles
6 cups Grated parmesan or sharp cheddar cheese

Directions

SERVES 90-100

In large pot, cover chicken with water. Add salt, pepper and onions.

Bring to boil and simmer over medium heat, uncovered, until chicken is tender, about 2-½ to 3 hours. Remove from stock, and allow to drain and cool. Save 24 cups stock. Remove chicken meat from bones and cube. In fry pan, saute mushrooms in ¼ of the butter. Mix with the chicken meat. Melt the remaining butter and take ¼ of it to toss the bread crumbs in. Stir the flour, remaining salt, pepper and nutmeg into the remaining melted butter. Cook until bubbly. Add the chicken broth and cream. Continue to cook and stir until sauce thicken and boils for about 1 minute. Remove from heat. Cook spaghetti noodles until done. Rinse with hot water and allow to drain. Spread noodles into pans. Layer chicken mixture over noodles.

Add the grated cheese to the bread crumb mixture and toss lightly to mix. Sprinkle bread crumb mixture over noodle/chicken mixture and pat to form 'crust'. Bake in 350F oven for about 30 minutes or until bubbly and topping is browned nicely. Origin: Homestyle, Canadian Classics, Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 08-13-95

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