Chicken or Turkey à la King USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
In Chicken or Turkey à la King, diced chicken or turkey is combined with vegetables and sauce and then may be served over brown rice.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 2 oz equivalent meat, ¼ cup red/orange vegetable, and ¼ cup starchy vegetable.
2 from 2 votes

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Instructions
 

  • Melt margarine in a large stock pot.
  • Add flour. Stir well.
  • Add broth, milk, poultry seasoning, pepper, salt, and onion powder. Stir until blended. Bring to a boil. Reduce heat to low and simmer uncovered for 12–15 minutes. Stir frequently until thickened.
  • Add chicken, peas, carrots, and pimientos. Cook uncovered over medium heat for 3–5 minutes or until heated through.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Transfer to a steam table pan (12" x 20" x 4").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
    Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 6 fl oz spoodle (¾ cup).
  • (Optional) Serve over cooked rice. See Cooking Rice USDA Recipe for Schools recipe for recipe ingredients and directions.

Nutrition INFORMATION

Nutrition Facts
Chicken or Turkey à la King USDA Recipe for Child Care Centers
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 195 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 39mg13%
Sodium 314mg14%
Potassium 187mg5%
Total Carbohydrate 17g6%
Dietary Fiber 4g17%
Total Sugars 5g6%
Protein 18g36%
Vitamin D 16IU107%
Calcium 68mg7%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Carrots: 2 lb 12 oz
100 Servings:
Carrots: 5 lb 8 oz

Notes

*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
50 Servings:
About 22 lb 4 oz
About 2 gal 3 qt ½ cup/2 steam table pans (12" x 20" x 4")
100 Servings:
About 44 lb 8 oz
About 5 gal 2 qt 1 cup/4 steam table pans (12" x 20" x 4")