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.
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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

Nutrition Facts
Chicken Tomato Bake USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 fl oz spoodle)
Calories 230 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 356mg15%
Potassium 120mg3%
Total Carbohydrate 30g10%
Dietary Fiber 4g17%
Total Sugars 4g4%
Protein 19g38%
Vitamin D 0IU0%
Calcium 59mg6%
Iron 1mg6%
*
*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")