Chicken or Turkey Noodles USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Chicken or Turkey Noodles is an easy casserole full of chicken, whole grain spaghetti, spinach, and bell peppers in a light creamy sauce.
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provides ½ cup vegetable (⅛ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), 2 oz equivalent meats, and 1 oz equivalent grains.
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  • Heat chicken broth to a rolling boil.
  • Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally.
  • Add onions and carrots. Remove from heat. Set aside for step 7.
  • In a medium stockpot, melt margarine uncovered over medium heat.
  • Add flour. Stir well for 1 minute.
  • Add milk. Stir frequently until smooth and free of lumps. Bring to a boil. Remove from heat.
  • Add flour mixture, salt, pepper, marjoram, parsley, and chicken to pasta mixture. Heat uncovered over medium heat for 3 minutes. Stir until thickened
  • Fold in spinach over medium heat for 3 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Transfer to a steam table pan (12" x 20" x 2½").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).


Nutrition Facts
Chicken or Turkey Noodles USDA Recipe for Adults in CACFP
Amount Per Serving 1 ½ cup (8 oz and 4 oz spoodle)
Calories 318 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g13%
Cholesterol 82mg27%
Sodium 347mg15%
Potassium 721mg21%
Total Carbohydrate 39g13%
Dietary Fiber 4g17%
Total Sugars 7g8%
Protein 24g48%
Vitamin C 35mg42%
Vitamin D 27IU180%
Calcium 117mg12%
Iron 4mg22%
Vitamin A 498mcg
*Marketing Guide
25 Servings:
Fresh onions: 2 lb 9 oz
Fresh carrots: 2 lb 7 oz
Fresh bell peppers: 3 lb 1 oz
Fresh spinach: 1 lb 15 oz
50 Servings:
Fresh onions: 5 lb 2 oz
Fresh carrots: 4 lb 14 oz
Fresh bell peppers: 6 lb 2 oz
Fresh spinach: 3 lb 14 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 19 lb 2 oz
About 2 gal 3 qt/1 steam table pan
(12" x 20" x 2½").
50 Servings:
About 38 lb 4 oz
About 5 gal 2 qt/2 steam table pans
(12" x 20" x 2½").