Baked Chicken and Noodles
| Yield: | 100 Servings |
| Categories: |
| 3 3/4 | qt | WATER; WARM |
| 3 1/2 | ga | WATER; BOILING |
| 2 | ga | WATER |
| 18 1/8 | lb | - |
| 2 | c | CHEESE CHEDDER |
| 1 | c | BUTTER PRINT SURE |
| 13 | oz | MILK; DRY NON-FAT L HEAT |
| 4 | lb | NOODLE EGGS 5LB |
| 1 | lb | BREAD SNDWICH 22OZ #51 |
| 1 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/4 | c | SOUP GRAVY BASE CHICKEN |
| 3 | c | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
| 5 | ts | SALT TABLE 5LB |
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