Chicken Tomato Bake USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This Chicken Tomato Bake is a combination of diced chicken, tomatoes, onions, and spices, sprinkled with cheese, and baked.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¹⁄2 cup vegetable, and 1 oz equivalent grains.
3 from 5 votes
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Ingredients
 

25 Servings

    Weight

    • - - Water
    • - - Salt
    • 1 lb 9 oz Whole-grain elbow macaroni
    • 7 oz *Fresh onions, chopped
    • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
    • 1 lb 8 oz Canned low-sodium tomato paste
    • - - Low-sodium chicken broth
    • - - Ground black or white pepper
    • - - Garlic powder
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • - - Chili powder
    • - - Ground cumin
    • - - Onion powder
    • - - Paprika
    • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
    • 7 oz Low-fat cheddar cheese, shredded

    Measure

    • 1 gal 2 qt Water
    • 1 tsp Salt
    • 1 qt 1¾ cups Whole-grain elbow macaroni
    • 1⅓ cups 2 tsp *Fresh onions, chopped
    • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
    • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
    • 1 qt Low-sodium chicken broth
    • ¾ tsp Ground white or black pepper
    • 1 Tbsp 1½ tsp Garlic powder
    • 2 Tbsp Ancho chili powder
    • - - OR
    • 2 Tbsp Mexican seasoning mix (See notes)
    • 1 Tbsp Chili powder
    • 2¼ tsp Ground cumin
    • 1 Tbsp 1 tsp Onion powder
    • ¾ tsp Paprika
    • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
    • 1½ cups Low-fat cheddar cheese, shredded

    50 Servings

      Weight

      • - - Water
      • - - Salt
      • 3 lb 2 oz Whole-grain elbow macaroni
      • 14 oz *Fresh onions, chopped
      • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
      • 3 lb Canned low-sodium tomato paste
      • - - Low-sodium chicken broth
      • - - Ground black or white pepper
      • - - Garlic powder
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • - - Chili powder
      • - - Ground cumin
      • - - Onion powder
      • - - Paprika
      • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
      • 14 oz Low-fat cheddar cheese, shredded

      Measure

      • 3 gal Water
      • 2 tsp Salt
      • 2 qt 3½ cups Whole-grain elbow macaroni
      • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
      • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
      • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
      • 2 qt Low-sodium chicken broth
      • 1½ tsp Ground black or white pepper
      • 3 Tbsp Garlic powder
      • ¼ cup Ancho chili powder
      • - - OR
      • ¼ cup Mexican seasoning mix (see Notes)
      • 2 Tbsp Chili powder
      • 1 Tbsp 1½ tsp Ground cumin
      • 2 Tbsp 2 tsp Onion powder
      • 1½ tsp Paprika
      • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
      • 3 cups Low-fat cheddar cheese, shredded

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • - - Salt
        • 1 lb 9 oz Whole-grain elbow macaroni
        • 7 oz *Fresh onions, chopped
        • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
        • 1 lb 8 oz Canned low-sodium tomato paste
        • - - Low-sodium chicken broth
        • - - Ground black or white pepper
        • - - Garlic powder
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • - - Chili powder
        • - - Ground cumin
        • - - Onion powder
        • - - Paprika
        • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
        • 7 oz Low-fat cheddar cheese, shredded

        Measure

        • 1 gal 2 qt Water
        • 1 tsp Salt
        • 1 qt 1¾ cups Whole-grain elbow macaroni
        • 1⅓ cups 2 tsp *Fresh onions, chopped
        • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
        • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
        • 1 qt Low-sodium chicken broth
        • ¾ tsp Ground white or black pepper
        • 1 Tbsp 1½ tsp Garlic powder
        • 2 Tbsp Ancho chili powder
        • - - OR
        • 2 Tbsp Mexican seasoning mix (See notes)
        • 1 Tbsp Chili powder
        • 2¼ tsp Ground cumin
        • 1 Tbsp 1 tsp Onion powder
        • ¾ tsp Paprika
        • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
        • 1½ cups Low-fat cheddar cheese, shredded

        50 Servings

          Weight

          • - - Water
          • - - Salt
          • 3 lb 2 oz Whole-grain elbow macaroni
          • 14 oz *Fresh onions, chopped
          • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
          • 3 lb Canned low-sodium tomato paste
          • - - Low-sodium chicken broth
          • - - Ground black or white pepper
          • - - Garlic powder
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • - - Chili powder
          • - - Ground cumin
          • - - Onion powder
          • - - Paprika
          • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
          • 14 oz Low-fat cheddar cheese, shredded

          Measure

          • 3 gal Water
          • 2 tsp Salt
          • 2 qt 3½ cups Whole-grain elbow macaroni
          • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
          • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
          • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
          • 2 qt Low-sodium chicken broth
          • 1½ tsp Ground black or white pepper
          • 3 Tbsp Garlic powder
          • ¼ cup Ancho chili powder
          • - - OR
          • ¼ cup Mexican seasoning mix (see Notes)
          • 2 Tbsp Chili powder
          • 1 Tbsp 1½ tsp Ground cumin
          • 2 Tbsp 2 tsp Onion powder
          • 1½ tsp Paprika
          • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
          • 3 cups Low-fat cheddar cheese, shredded

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • - - Salt
            • 1 lb 9 oz Whole-grain elbow macaroni
            • 7 oz *Fresh onions, chopped
            • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
            • 1 lb 8 oz Canned low-sodium tomato paste
            • - - Low-sodium chicken broth
            • - - Ground black or white pepper
            • - - Garlic powder
            • - - Ancho chili powder
            • - - OR
            • - - Mexican seasoning mix (see Notes)
            • - - Chili powder
            • - - Ground cumin
            • - - Onion powder
            • - - Paprika
            • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
            • 7 oz Low-fat cheddar cheese, shredded

            Measure

            • 1 gal 2 qt Water
            • 1 tsp Salt
            • 1 qt 1¾ cups Whole-grain elbow macaroni
            • 1⅓ cups 2 tsp *Fresh onions, chopped
            • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
            • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
            • 1 qt Low-sodium chicken broth
            • ¾ tsp Ground white or black pepper
            • 1 Tbsp 1½ tsp Garlic powder
            • 2 Tbsp Ancho chili powder
            • - - OR
            • 2 Tbsp Mexican seasoning mix (See notes)
            • 1 Tbsp Chili powder
            • 2¼ tsp Ground cumin
            • 1 Tbsp 1 tsp Onion powder
            • ¾ tsp Paprika
            • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
            • 1½ cups Low-fat cheddar cheese, shredded

            50 Servings

              Weight

              • - - Water
              • - - Salt
              • 3 lb 2 oz Whole-grain elbow macaroni
              • 14 oz *Fresh onions, chopped
              • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
              • 3 lb Canned low-sodium tomato paste
              • - - Low-sodium chicken broth
              • - - Ground black or white pepper
              • - - Garlic powder
              • - - Ancho chili powder
              • - - OR
              • - - Mexican seasoning mix (see Notes)
              • - - Chili powder
              • - - Ground cumin
              • - - Onion powder
              • - - Paprika
              • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
              • 14 oz Low-fat cheddar cheese, shredded

              Measure

              • 3 gal Water
              • 2 tsp Salt
              • 2 qt 3½ cups Whole-grain elbow macaroni
              • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
              • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
              • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
              • 2 qt Low-sodium chicken broth
              • 1½ tsp Ground black or white pepper
              • 3 Tbsp Garlic powder
              • ¼ cup Ancho chili powder
              • - - OR
              • ¼ cup Mexican seasoning mix (see Notes)
              • 2 Tbsp Chili powder
              • 1 Tbsp 1½ tsp Ground cumin
              • 2 Tbsp 2 tsp Onion powder
              • 1½ tsp Paprika
              • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
              • 3 cups Low-fat cheddar cheese, shredded

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • - - Salt
                • 1 lb 9 oz Whole-grain elbow macaroni
                • 7 oz *Fresh onions, chopped
                • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                • 1 lb 8 oz Canned low-sodium tomato paste
                • - - Low-sodium chicken broth
                • - - Ground black or white pepper
                • - - Garlic powder
                • - - Ancho chili powder
                • - - OR
                • - - Mexican seasoning mix (see Notes)
                • - - Chili powder
                • - - Ground cumin
                • - - Onion powder
                • - - Paprika
                • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                • 7 oz Low-fat cheddar cheese, shredded

                Measure

                • 1 gal 2 qt Water
                • 1 tsp Salt
                • 1 qt 1¾ cups Whole-grain elbow macaroni
                • 1⅓ cups 2 tsp *Fresh onions, chopped
                • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                • 1 qt Low-sodium chicken broth
                • ¾ tsp Ground white or black pepper
                • 1 Tbsp 1½ tsp Garlic powder
                • 2 Tbsp Ancho chili powder
                • - - OR
                • 2 Tbsp Mexican seasoning mix (See notes)
                • 1 Tbsp Chili powder
                • 2¼ tsp Ground cumin
                • 1 Tbsp 1 tsp Onion powder
                • ¾ tsp Paprika
                • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                • 1½ cups Low-fat cheddar cheese, shredded

                50 Servings

                  Weight

                  • - - Water
                  • - - Salt
                  • 3 lb 2 oz Whole-grain elbow macaroni
                  • 14 oz *Fresh onions, chopped
                  • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                  • 3 lb Canned low-sodium tomato paste
                  • - - Low-sodium chicken broth
                  • - - Ground black or white pepper
                  • - - Garlic powder
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican seasoning mix (see Notes)
                  • - - Chili powder
                  • - - Ground cumin
                  • - - Onion powder
                  • - - Paprika
                  • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                  • 14 oz Low-fat cheddar cheese, shredded

                  Measure

                  • 3 gal Water
                  • 2 tsp Salt
                  • 2 qt 3½ cups Whole-grain elbow macaroni
                  • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                  • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                  • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                  • 2 qt Low-sodium chicken broth
                  • 1½ tsp Ground black or white pepper
                  • 3 Tbsp Garlic powder
                  • ¼ cup Ancho chili powder
                  • - - OR
                  • ¼ cup Mexican seasoning mix (see Notes)
                  • 2 Tbsp Chili powder
                  • 1 Tbsp 1½ tsp Ground cumin
                  • 2 Tbsp 2 tsp Onion powder
                  • 1½ tsp Paprika
                  • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                  • 3 cups Low-fat cheddar cheese, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • - - Salt
                    • 1 lb 9 oz Whole-grain elbow macaroni
                    • 7 oz *Fresh onions, chopped
                    • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                    • 1 lb 8 oz Canned low-sodium tomato paste
                    • - - Low-sodium chicken broth
                    • - - Ground black or white pepper
                    • - - Garlic powder
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican seasoning mix (see Notes)
                    • - - Chili powder
                    • - - Ground cumin
                    • - - Onion powder
                    • - - Paprika
                    • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                    • 7 oz Low-fat cheddar cheese, shredded

                    Measure

                    • 1 gal 2 qt Water
                    • 1 tsp Salt
                    • 1 qt 1¾ cups Whole-grain elbow macaroni
                    • 1⅓ cups 2 tsp *Fresh onions, chopped
                    • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                    • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                    • 1 qt Low-sodium chicken broth
                    • ¾ tsp Ground white or black pepper
                    • 1 Tbsp 1½ tsp Garlic powder
                    • 2 Tbsp Ancho chili powder
                    • - - OR
                    • 2 Tbsp Mexican seasoning mix (See notes)
                    • 1 Tbsp Chili powder
                    • 2¼ tsp Ground cumin
                    • 1 Tbsp 1 tsp Onion powder
                    • ¾ tsp Paprika
                    • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                    • 1½ cups Low-fat cheddar cheese, shredded

                    50 Servings

                      Weight

                      • - - Water
                      • - - Salt
                      • 3 lb 2 oz Whole-grain elbow macaroni
                      • 14 oz *Fresh onions, chopped
                      • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                      • 3 lb Canned low-sodium tomato paste
                      • - - Low-sodium chicken broth
                      • - - Ground black or white pepper
                      • - - Garlic powder
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican seasoning mix (see Notes)
                      • - - Chili powder
                      • - - Ground cumin
                      • - - Onion powder
                      • - - Paprika
                      • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                      • 14 oz Low-fat cheddar cheese, shredded

                      Measure

                      • 3 gal Water
                      • 2 tsp Salt
                      • 2 qt 3½ cups Whole-grain elbow macaroni
                      • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                      • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                      • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                      • 2 qt Low-sodium chicken broth
                      • 1½ tsp Ground black or white pepper
                      • 3 Tbsp Garlic powder
                      • ¼ cup Ancho chili powder
                      • - - OR
                      • ¼ cup Mexican seasoning mix (see Notes)
                      • 2 Tbsp Chili powder
                      • 1 Tbsp 1½ tsp Ground cumin
                      • 2 Tbsp 2 tsp Onion powder
                      • 1½ tsp Paprika
                      • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                      • 3 cups Low-fat cheddar cheese, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • - - Salt
                        • 1 lb 9 oz Whole-grain elbow macaroni
                        • 7 oz *Fresh onions, chopped
                        • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                        • 1 lb 8 oz Canned low-sodium tomato paste
                        • - - Low-sodium chicken broth
                        • - - Ground black or white pepper
                        • - - Garlic powder
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican seasoning mix (see Notes)
                        • - - Chili powder
                        • - - Ground cumin
                        • - - Onion powder
                        • - - Paprika
                        • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                        • 7 oz Low-fat cheddar cheese, shredded

                        Measure

                        • 1 gal 2 qt Water
                        • 1 tsp Salt
                        • 1 qt 1¾ cups Whole-grain elbow macaroni
                        • 1⅓ cups 2 tsp *Fresh onions, chopped
                        • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                        • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                        • 1 qt Low-sodium chicken broth
                        • ¾ tsp Ground white or black pepper
                        • 1 Tbsp 1½ tsp Garlic powder
                        • 2 Tbsp Ancho chili powder
                        • - - OR
                        • 2 Tbsp Mexican seasoning mix (See notes)
                        • 1 Tbsp Chili powder
                        • 2¼ tsp Ground cumin
                        • 1 Tbsp 1 tsp Onion powder
                        • ¾ tsp Paprika
                        • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                        • 1½ cups Low-fat cheddar cheese, shredded

                        50 Servings

                          Weight

                          • - - Water
                          • - - Salt
                          • 3 lb 2 oz Whole-grain elbow macaroni
                          • 14 oz *Fresh onions, chopped
                          • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                          • 3 lb Canned low-sodium tomato paste
                          • - - Low-sodium chicken broth
                          • - - Ground black or white pepper
                          • - - Garlic powder
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican seasoning mix (see Notes)
                          • - - Chili powder
                          • - - Ground cumin
                          • - - Onion powder
                          • - - Paprika
                          • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                          • 14 oz Low-fat cheddar cheese, shredded

                          Measure

                          • 3 gal Water
                          • 2 tsp Salt
                          • 2 qt 3½ cups Whole-grain elbow macaroni
                          • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                          • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                          • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                          • 2 qt Low-sodium chicken broth
                          • 1½ tsp Ground black or white pepper
                          • 3 Tbsp Garlic powder
                          • ¼ cup Ancho chili powder
                          • - - OR
                          • ¼ cup Mexican seasoning mix (see Notes)
                          • 2 Tbsp Chili powder
                          • 1 Tbsp 1½ tsp Ground cumin
                          • 2 Tbsp 2 tsp Onion powder
                          • 1½ tsp Paprika
                          • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                          • 3 cups Low-fat cheddar cheese, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • - - Salt
                            • 1 lb 9 oz Whole-grain elbow macaroni
                            • 7 oz *Fresh onions, chopped
                            • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                            • 1 lb 8 oz Canned low-sodium tomato paste
                            • - - Low-sodium chicken broth
                            • - - Ground black or white pepper
                            • - - Garlic powder
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican seasoning mix (see Notes)
                            • - - Chili powder
                            • - - Ground cumin
                            • - - Onion powder
                            • - - Paprika
                            • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                            • 7 oz Low-fat cheddar cheese, shredded

                            Measure

                            • 1 gal 2 qt Water
                            • 1 tsp Salt
                            • 1 qt 1¾ cups Whole-grain elbow macaroni
                            • 1⅓ cups 2 tsp *Fresh onions, chopped
                            • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                            • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                            • 1 qt Low-sodium chicken broth
                            • ¾ tsp Ground white or black pepper
                            • 1 Tbsp 1½ tsp Garlic powder
                            • 2 Tbsp Ancho chili powder
                            • - - OR
                            • 2 Tbsp Mexican seasoning mix (See notes)
                            • 1 Tbsp Chili powder
                            • 2¼ tsp Ground cumin
                            • 1 Tbsp 1 tsp Onion powder
                            • ¾ tsp Paprika
                            • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                            • 1½ cups Low-fat cheddar cheese, shredded

                            50 Servings

                              Weight

                              • - - Water
                              • - - Salt
                              • 3 lb 2 oz Whole-grain elbow macaroni
                              • 14 oz *Fresh onions, chopped
                              • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                              • 3 lb Canned low-sodium tomato paste
                              • - - Low-sodium chicken broth
                              • - - Ground black or white pepper
                              • - - Garlic powder
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican seasoning mix (see Notes)
                              • - - Chili powder
                              • - - Ground cumin
                              • - - Onion powder
                              • - - Paprika
                              • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                              • 14 oz Low-fat cheddar cheese, shredded

                              Measure

                              • 3 gal Water
                              • 2 tsp Salt
                              • 2 qt 3½ cups Whole-grain elbow macaroni
                              • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                              • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                              • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                              • 2 qt Low-sodium chicken broth
                              • 1½ tsp Ground black or white pepper
                              • 3 Tbsp Garlic powder
                              • ¼ cup Ancho chili powder
                              • - - OR
                              • ¼ cup Mexican seasoning mix (see Notes)
                              • 2 Tbsp Chili powder
                              • 1 Tbsp 1½ tsp Ground cumin
                              • 2 Tbsp 2 tsp Onion powder
                              • 1½ tsp Paprika
                              • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                              • 3 cups Low-fat cheddar cheese, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • - - Salt
                                • 1 lb 9 oz Whole-grain elbow macaroni
                                • 7 oz *Fresh onions, chopped
                                • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                                • 1 lb 8 oz Canned low-sodium tomato paste
                                • - - Low-sodium chicken broth
                                • - - Ground black or white pepper
                                • - - Garlic powder
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican seasoning mix (see Notes)
                                • - - Chili powder
                                • - - Ground cumin
                                • - - Onion powder
                                • - - Paprika
                                • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                                • 7 oz Low-fat cheddar cheese, shredded

                                Measure

                                • 1 gal 2 qt Water
                                • 1 tsp Salt
                                • 1 qt 1¾ cups Whole-grain elbow macaroni
                                • 1⅓ cups 2 tsp *Fresh onions, chopped
                                • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                • 1 qt Low-sodium chicken broth
                                • ¾ tsp Ground white or black pepper
                                • 1 Tbsp 1½ tsp Garlic powder
                                • 2 Tbsp Ancho chili powder
                                • - - OR
                                • 2 Tbsp Mexican seasoning mix (See notes)
                                • 1 Tbsp Chili powder
                                • 2¼ tsp Ground cumin
                                • 1 Tbsp 1 tsp Onion powder
                                • ¾ tsp Paprika
                                • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                                • 1½ cups Low-fat cheddar cheese, shredded

                                50 Servings

                                  Weight

                                  • - - Water
                                  • - - Salt
                                  • 3 lb 2 oz Whole-grain elbow macaroni
                                  • 14 oz *Fresh onions, chopped
                                  • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                                  • 3 lb Canned low-sodium tomato paste
                                  • - - Low-sodium chicken broth
                                  • - - Ground black or white pepper
                                  • - - Garlic powder
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican seasoning mix (see Notes)
                                  • - - Chili powder
                                  • - - Ground cumin
                                  • - - Onion powder
                                  • - - Paprika
                                  • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                                  • 14 oz Low-fat cheddar cheese, shredded

                                  Measure

                                  • 3 gal Water
                                  • 2 tsp Salt
                                  • 2 qt 3½ cups Whole-grain elbow macaroni
                                  • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                  • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                  • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                                  • 2 qt Low-sodium chicken broth
                                  • 1½ tsp Ground black or white pepper
                                  • 3 Tbsp Garlic powder
                                  • ¼ cup Ancho chili powder
                                  • - - OR
                                  • ¼ cup Mexican seasoning mix (see Notes)
                                  • 2 Tbsp Chili powder
                                  • 1 Tbsp 1½ tsp Ground cumin
                                  • 2 Tbsp 2 tsp Onion powder
                                  • 1½ tsp Paprika
                                  • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                  • 3 cups Low-fat cheddar cheese, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • - - Salt
                                    • 1 lb 9 oz Whole-grain elbow macaroni
                                    • 7 oz *Fresh onions, chopped
                                    • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                                    • 1 lb 8 oz Canned low-sodium tomato paste
                                    • - - Low-sodium chicken broth
                                    • - - Ground black or white pepper
                                    • - - Garlic powder
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican seasoning mix (see Notes)
                                    • - - Chili powder
                                    • - - Ground cumin
                                    • - - Onion powder
                                    • - - Paprika
                                    • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                                    • 7 oz Low-fat cheddar cheese, shredded

                                    Measure

                                    • 1 gal 2 qt Water
                                    • 1 tsp Salt
                                    • 1 qt 1¾ cups Whole-grain elbow macaroni
                                    • 1⅓ cups 2 tsp *Fresh onions, chopped
                                    • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                    • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                    • 1 qt Low-sodium chicken broth
                                    • ¾ tsp Ground white or black pepper
                                    • 1 Tbsp 1½ tsp Garlic powder
                                    • 2 Tbsp Ancho chili powder
                                    • - - OR
                                    • 2 Tbsp Mexican seasoning mix (See notes)
                                    • 1 Tbsp Chili powder
                                    • 2¼ tsp Ground cumin
                                    • 1 Tbsp 1 tsp Onion powder
                                    • ¾ tsp Paprika
                                    • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                                    • 1½ cups Low-fat cheddar cheese, shredded

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • - - Salt
                                      • 3 lb 2 oz Whole-grain elbow macaroni
                                      • 14 oz *Fresh onions, chopped
                                      • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                                      • 3 lb Canned low-sodium tomato paste
                                      • - - Low-sodium chicken broth
                                      • - - Ground black or white pepper
                                      • - - Garlic powder
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican seasoning mix (see Notes)
                                      • - - Chili powder
                                      • - - Ground cumin
                                      • - - Onion powder
                                      • - - Paprika
                                      • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                                      • 14 oz Low-fat cheddar cheese, shredded

                                      Measure

                                      • 3 gal Water
                                      • 2 tsp Salt
                                      • 2 qt 3½ cups Whole-grain elbow macaroni
                                      • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                      • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                      • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                                      • 2 qt Low-sodium chicken broth
                                      • 1½ tsp Ground black or white pepper
                                      • 3 Tbsp Garlic powder
                                      • ¼ cup Ancho chili powder
                                      • - - OR
                                      • ¼ cup Mexican seasoning mix (see Notes)
                                      • 2 Tbsp Chili powder
                                      • 1 Tbsp 1½ tsp Ground cumin
                                      • 2 Tbsp 2 tsp Onion powder
                                      • 1½ tsp Paprika
                                      • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                      • 3 cups Low-fat cheddar cheese, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • - - Salt
                                        • 1 lb 9 oz Whole-grain elbow macaroni
                                        • 7 oz *Fresh onions, chopped
                                        • 1 lb 9 oz Canned no-salt-added diced tomatoes, undrained
                                        • 1 lb 8 oz Canned low-sodium tomato paste
                                        • - - Low-sodium chicken broth
                                        • - - Ground black or white pepper
                                        • - - Garlic powder
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican seasoning mix (see Notes)
                                        • - - Chili powder
                                        • - - Ground cumin
                                        • - - Onion powder
                                        • - - Paprika
                                        • 2 lb 12 oz Frozen, cooked diced chicken, thawed, ¹⁄2"piece
                                        • 7 oz Low-fat cheddar cheese, shredded

                                        Measure

                                        • 1 gal 2 qt Water
                                        • 1 tsp Salt
                                        • 1 qt 1¾ cups Whole-grain elbow macaroni
                                        • 1⅓ cups 2 tsp *Fresh onions, chopped
                                        • 3 cups (¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                        • 2 cups 1 Tbsp 1½ tsp (about ¼ No. 10 can) Canned low-sodium tomato paste
                                        • 1 qt Low-sodium chicken broth
                                        • ¾ tsp Ground white or black pepper
                                        • 1 Tbsp 1½ tsp Garlic powder
                                        • 2 Tbsp Ancho chili powder
                                        • - - OR
                                        • 2 Tbsp Mexican seasoning mix (See notes)
                                        • 1 Tbsp Chili powder
                                        • 2¼ tsp Ground cumin
                                        • 1 Tbsp 1 tsp Onion powder
                                        • ¾ tsp Paprika
                                        • 2 qt 1½ cups Frozen, cooked diced chicken, thawed, ¹⁄2"pieces
                                        • 1½ cups Low-fat cheddar cheese, shredded

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • - - Salt
                                          • 3 lb 2 oz Whole-grain elbow macaroni
                                          • 14 oz *Fresh onions, chopped
                                          • 3 lb 2 oz Canned no-salt-added diced tomatoes, undrained
                                          • 3 lb Canned low-sodium tomato paste
                                          • - - Low-sodium chicken broth
                                          • - - Ground black or white pepper
                                          • - - Garlic powder
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican seasoning mix (see Notes)
                                          • - - Chili powder
                                          • - - Ground cumin
                                          • - - Onion powder
                                          • - - Paprika
                                          • 5 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces
                                          • 14 oz Low-fat cheddar cheese, shredded

                                          Measure

                                          • 3 gal Water
                                          • 2 tsp Salt
                                          • 2 qt 3½ cups Whole-grain elbow macaroni
                                          • 2⅔ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                          • 1 qt 2 cups (¹⁄2 No. 10 can) Canned no-salt-added diced tomatoes, undrained
                                          • 1 qt 3 Tbsp (about ¹⁄2 No. 10 can) Canned low-sodium tomato paste
                                          • 2 qt Low-sodium chicken broth
                                          • 1½ tsp Ground black or white pepper
                                          • 3 Tbsp Garlic powder
                                          • ¼ cup Ancho chili powder
                                          • - - OR
                                          • ¼ cup Mexican seasoning mix (see Notes)
                                          • 2 Tbsp Chili powder
                                          • 1 Tbsp 1½ tsp Ground cumin
                                          • 2 Tbsp 2 tsp Onion powder
                                          • 1½ tsp Paprika
                                          • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                          • 3 cups Low-fat cheddar cheese, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Add salt.
                                          • Slowly add macaroni. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
                                            Set aside for step 6.
                                          • Heat onions, tomatoes, tomato paste, chicken broth, black pepper, garlic powder, ancho chili powder, chili powder, cumin, onion powder, and paprika in a large stock pot. Cook uncovered over medium–high heat for 5–10 minutes or until heated through.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Combine chicken, tomato mixture, and macaroni in a large bowl. Stir well.
                                          • Pour 1 gal 3 qt (about 11 lb 13 oz) chicken tomato mixture into a steam table pan (12′′ x 20′′ x 2¹⁄2′′).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Sprinkle 1³⁄4 cups (about 7 oz) cheese over each pan.
                                          • Bake:
                                            Conventional oven: 350 °F for 30 minutes.
                                            Convection oven: 325 °F for 25 minutes.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Chicken Tomato Bake USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz spoodle)
                                          Calories
                                          230
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          35
                                          mg
                                          12
                                          %
                                          Sodium
                                           
                                          356
                                          mg
                                          15
                                          %
                                          Total Carbohydrate
                                           
                                          30
                                          g
                                          10
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Protein
                                           
                                          19
                                          g
                                          38
                                          %
                                          Vitamin D
                                           
                                          0
                                          IU
                                          0
                                          %
                                          Calcium
                                           
                                          59
                                          mg
                                          6
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          120
                                          mg
                                          3
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 8 oz
                                          50 Servings:
                                          Mature onions: 1 lb

                                          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.
                                          Mexican Seasoning Mix ³⁄4 Cup (About 4¹⁄2 oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¹⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          Yield / Volume
                                          25 Servings:
                                          About 11 lb 9 oz
                                          About 1 gal 1 qt 3⅛ cups/1 steam table pans (12" x 20" x 2¹⁄2")
                                          50 Servings:
                                          About 23 lb 2 oz
                                          About 2 gal 3 qt 2¼ cups/2 steam table pans (12" x 20" x 2¹⁄2")