Chicken Tomato Bake USDA Recipe for Schools

This Chicken Tomato Bake is a combination of diced chicken, tomatoes, onions, and spices, sprinkled with cheese, and baked.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¹⁄2 cup red/orange vegetable, and 1 oz equivalent grains.
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Ingredients
 

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, ¹⁄2" pieces
    • 14 oz Low-fat cheddar cheese, shredded

    Measure

    • 3 gal Water
    • 2 tsp Salt
    • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
    • 2²⁄3 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
    • 1¹⁄2 tsp Ground black or white pepper
    • 3 Tbsp Garlic powder
    • ¼ cup Ancho chili powder
    • - - OR
    • ¹⁄4 cup Mexican seasoning mix (see Notes)
    • 2 Tbsp Chili powder
    • 1 Tbsp 1¹⁄2 tsp Ground cumin
    • 2 Tbsp 2 tsp Onion powder
    • 1¹⁄2 tsp Paprika
    • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
    • 3 cups Low-fat cheddar cheese, shredded

    100 Servings

      Weight

      • - - Water
      • - - Salt
      • 6 lb 4 oz Whole-grain elbow macaroni
      • 1 lb 12 oz *Fresh onions, chopped
      • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
      • 6 lb Canned low-sodium tomato paste
      • - - Low-sodium chicken broth
      • - - Ground black or white pepper
      • 3³⁄4 oz Garlic powder
      • 2¹⁄2 oz Ancho chili powder
      • - - OR
      • 2¹⁄2 oz Mexican seasoning mix (see Notes)
      • - - Chili powder
      • 3 oz Ground cumin
      • - - Onion powder
      • - - Paprika
      • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
      • 1 lb 12 oz Low-fat cheddar cheese, shredded

      Measure

      • 6 gal Water
      • 1 Tbsp 1 tsp Salt
      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
      • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
      • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
      • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
      • 1 gal Low-sodium chicken broth
      • 1 Tbsp Ground black or white pepper
      • ¼ cup 2 Tbsp Garlic powder
      • ½ cup Ancho chili powder
      • - - OR
      • ½ cup Mexican seasoning mix (see Notes)
      • ¼ cup Chili powder
      • 3 Tbsp Ground cumin
      • ¼ cup 1 Tbsp 1 tsp Onion powder
      • 1 Tbsp Paprika
      • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
      • 1 qt 2 cups Low-fat cheddar cheese, shredded

      Quantity
       

      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, ¹⁄2" pieces
        • 14 oz Low-fat cheddar cheese, shredded

        Measure

        • 3 gal Water
        • 2 tsp Salt
        • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
        • 2²⁄3 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
        • 1¹⁄2 tsp Ground black or white pepper
        • 3 Tbsp Garlic powder
        • ¼ cup Ancho chili powder
        • - - OR
        • ¹⁄4 cup Mexican seasoning mix (see Notes)
        • 2 Tbsp Chili powder
        • 1 Tbsp 1¹⁄2 tsp Ground cumin
        • 2 Tbsp 2 tsp Onion powder
        • 1¹⁄2 tsp Paprika
        • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
        • 3 cups Low-fat cheddar cheese, shredded

        100 Servings

          Weight

          • - - Water
          • - - Salt
          • 6 lb 4 oz Whole-grain elbow macaroni
          • 1 lb 12 oz *Fresh onions, chopped
          • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
          • 6 lb Canned low-sodium tomato paste
          • - - Low-sodium chicken broth
          • - - Ground black or white pepper
          • 3³⁄4 oz Garlic powder
          • 2¹⁄2 oz Ancho chili powder
          • - - OR
          • 2¹⁄2 oz Mexican seasoning mix (see Notes)
          • - - Chili powder
          • 3 oz Ground cumin
          • - - Onion powder
          • - - Paprika
          • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
          • 1 lb 12 oz Low-fat cheddar cheese, shredded

          Measure

          • 6 gal Water
          • 1 Tbsp 1 tsp Salt
          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
          • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
          • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
          • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
          • 1 gal Low-sodium chicken broth
          • 1 Tbsp Ground black or white pepper
          • ¼ cup 2 Tbsp Garlic powder
          • ½ cup Ancho chili powder
          • - - OR
          • ½ cup Mexican seasoning mix (see Notes)
          • ¼ cup Chili powder
          • 3 Tbsp Ground cumin
          • ¼ cup 1 Tbsp 1 tsp Onion powder
          • 1 Tbsp Paprika
          • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
          • 1 qt 2 cups Low-fat cheddar cheese, shredded

          Ingredients
           

          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, ¹⁄2" pieces
            • 14 oz Low-fat cheddar cheese, shredded

            Measure

            • 3 gal Water
            • 2 tsp Salt
            • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
            • 2²⁄3 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
            • 1¹⁄2 tsp Ground black or white pepper
            • 3 Tbsp Garlic powder
            • ¼ cup Ancho chili powder
            • - - OR
            • ¹⁄4 cup Mexican seasoning mix (see Notes)
            • 2 Tbsp Chili powder
            • 1 Tbsp 1¹⁄2 tsp Ground cumin
            • 2 Tbsp 2 tsp Onion powder
            • 1¹⁄2 tsp Paprika
            • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
            • 3 cups Low-fat cheddar cheese, shredded

            100 Servings

              Weight

              • - - Water
              • - - Salt
              • 6 lb 4 oz Whole-grain elbow macaroni
              • 1 lb 12 oz *Fresh onions, chopped
              • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
              • 6 lb Canned low-sodium tomato paste
              • - - Low-sodium chicken broth
              • - - Ground black or white pepper
              • 3³⁄4 oz Garlic powder
              • 2¹⁄2 oz Ancho chili powder
              • - - OR
              • 2¹⁄2 oz Mexican seasoning mix (see Notes)
              • - - Chili powder
              • 3 oz Ground cumin
              • - - Onion powder
              • - - Paprika
              • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
              • 1 lb 12 oz Low-fat cheddar cheese, shredded

              Measure

              • 6 gal Water
              • 1 Tbsp 1 tsp Salt
              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
              • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
              • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
              • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
              • 1 gal Low-sodium chicken broth
              • 1 Tbsp Ground black or white pepper
              • ¼ cup 2 Tbsp Garlic powder
              • ½ cup Ancho chili powder
              • - - OR
              • ½ cup Mexican seasoning mix (see Notes)
              • ¼ cup Chili powder
              • 3 Tbsp Ground cumin
              • ¼ cup 1 Tbsp 1 tsp Onion powder
              • 1 Tbsp Paprika
              • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
              • 1 qt 2 cups Low-fat cheddar cheese, shredded

              Quantity
               

              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, ¹⁄2" pieces
                • 14 oz Low-fat cheddar cheese, shredded

                Measure

                • 3 gal Water
                • 2 tsp Salt
                • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                • 2²⁄3 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
                • 1¹⁄2 tsp Ground black or white pepper
                • 3 Tbsp Garlic powder
                • ¼ cup Ancho chili powder
                • - - OR
                • ¹⁄4 cup Mexican seasoning mix (see Notes)
                • 2 Tbsp Chili powder
                • 1 Tbsp 1¹⁄2 tsp Ground cumin
                • 2 Tbsp 2 tsp Onion powder
                • 1¹⁄2 tsp Paprika
                • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                • 3 cups Low-fat cheddar cheese, shredded

                100 Servings

                  Weight

                  • - - Water
                  • - - Salt
                  • 6 lb 4 oz Whole-grain elbow macaroni
                  • 1 lb 12 oz *Fresh onions, chopped
                  • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                  • 6 lb Canned low-sodium tomato paste
                  • - - Low-sodium chicken broth
                  • - - Ground black or white pepper
                  • 3³⁄4 oz Garlic powder
                  • 2¹⁄2 oz Ancho chili powder
                  • - - OR
                  • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                  • - - Chili powder
                  • 3 oz Ground cumin
                  • - - Onion powder
                  • - - Paprika
                  • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                  • 1 lb 12 oz Low-fat cheddar cheese, shredded

                  Measure

                  • 6 gal Water
                  • 1 Tbsp 1 tsp Salt
                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                  • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                  • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                  • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                  • 1 gal Low-sodium chicken broth
                  • 1 Tbsp Ground black or white pepper
                  • ¼ cup 2 Tbsp Garlic powder
                  • ½ cup Ancho chili powder
                  • - - OR
                  • ½ cup Mexican seasoning mix (see Notes)
                  • ¼ cup Chili powder
                  • 3 Tbsp Ground cumin
                  • ¼ cup 1 Tbsp 1 tsp Onion powder
                  • 1 Tbsp Paprika
                  • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                  • 1 qt 2 cups Low-fat cheddar cheese, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  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, ¹⁄2" pieces
                    • 14 oz Low-fat cheddar cheese, shredded

                    Measure

                    • 3 gal Water
                    • 2 tsp Salt
                    • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                    • 2²⁄3 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
                    • 1¹⁄2 tsp Ground black or white pepper
                    • 3 Tbsp Garlic powder
                    • ¼ cup Ancho chili powder
                    • - - OR
                    • ¹⁄4 cup Mexican seasoning mix (see Notes)
                    • 2 Tbsp Chili powder
                    • 1 Tbsp 1¹⁄2 tsp Ground cumin
                    • 2 Tbsp 2 tsp Onion powder
                    • 1¹⁄2 tsp Paprika
                    • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                    • 3 cups Low-fat cheddar cheese, shredded

                    100 Servings

                      Weight

                      • - - Water
                      • - - Salt
                      • 6 lb 4 oz Whole-grain elbow macaroni
                      • 1 lb 12 oz *Fresh onions, chopped
                      • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                      • 6 lb Canned low-sodium tomato paste
                      • - - Low-sodium chicken broth
                      • - - Ground black or white pepper
                      • 3³⁄4 oz Garlic powder
                      • 2¹⁄2 oz Ancho chili powder
                      • - - OR
                      • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                      • - - Chili powder
                      • 3 oz Ground cumin
                      • - - Onion powder
                      • - - Paprika
                      • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                      • 1 lb 12 oz Low-fat cheddar cheese, shredded

                      Measure

                      • 6 gal Water
                      • 1 Tbsp 1 tsp Salt
                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                      • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                      • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                      • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                      • 1 gal Low-sodium chicken broth
                      • 1 Tbsp Ground black or white pepper
                      • ¼ cup 2 Tbsp Garlic powder
                      • ½ cup Ancho chili powder
                      • - - OR
                      • ½ cup Mexican seasoning mix (see Notes)
                      • ¼ cup Chili powder
                      • 3 Tbsp Ground cumin
                      • ¼ cup 1 Tbsp 1 tsp Onion powder
                      • 1 Tbsp Paprika
                      • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                      • 1 qt 2 cups Low-fat cheddar cheese, shredded

                      Quantity
                       

                      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, ¹⁄2" pieces
                        • 14 oz Low-fat cheddar cheese, shredded

                        Measure

                        • 3 gal Water
                        • 2 tsp Salt
                        • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                        • 2²⁄3 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
                        • 1¹⁄2 tsp Ground black or white pepper
                        • 3 Tbsp Garlic powder
                        • ¼ cup Ancho chili powder
                        • - - OR
                        • ¹⁄4 cup Mexican seasoning mix (see Notes)
                        • 2 Tbsp Chili powder
                        • 1 Tbsp 1¹⁄2 tsp Ground cumin
                        • 2 Tbsp 2 tsp Onion powder
                        • 1¹⁄2 tsp Paprika
                        • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                        • 3 cups Low-fat cheddar cheese, shredded

                        100 Servings

                          Weight

                          • - - Water
                          • - - Salt
                          • 6 lb 4 oz Whole-grain elbow macaroni
                          • 1 lb 12 oz *Fresh onions, chopped
                          • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                          • 6 lb Canned low-sodium tomato paste
                          • - - Low-sodium chicken broth
                          • - - Ground black or white pepper
                          • 3³⁄4 oz Garlic powder
                          • 2¹⁄2 oz Ancho chili powder
                          • - - OR
                          • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                          • - - Chili powder
                          • 3 oz Ground cumin
                          • - - Onion powder
                          • - - Paprika
                          • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                          • 1 lb 12 oz Low-fat cheddar cheese, shredded

                          Measure

                          • 6 gal Water
                          • 1 Tbsp 1 tsp Salt
                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                          • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                          • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                          • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                          • 1 gal Low-sodium chicken broth
                          • 1 Tbsp Ground black or white pepper
                          • ¼ cup 2 Tbsp Garlic powder
                          • ½ cup Ancho chili powder
                          • - - OR
                          • ½ cup Mexican seasoning mix (see Notes)
                          • ¼ cup Chili powder
                          • 3 Tbsp Ground cumin
                          • ¼ cup 1 Tbsp 1 tsp Onion powder
                          • 1 Tbsp Paprika
                          • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                          • 1 qt 2 cups Low-fat cheddar cheese, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          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, ¹⁄2" pieces
                            • 14 oz Low-fat cheddar cheese, shredded

                            Measure

                            • 3 gal Water
                            • 2 tsp Salt
                            • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                            • 2²⁄3 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
                            • 1¹⁄2 tsp Ground black or white pepper
                            • 3 Tbsp Garlic powder
                            • ¼ cup Ancho chili powder
                            • - - OR
                            • ¹⁄4 cup Mexican seasoning mix (see Notes)
                            • 2 Tbsp Chili powder
                            • 1 Tbsp 1¹⁄2 tsp Ground cumin
                            • 2 Tbsp 2 tsp Onion powder
                            • 1¹⁄2 tsp Paprika
                            • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                            • 3 cups Low-fat cheddar cheese, shredded

                            100 Servings

                              Weight

                              • - - Water
                              • - - Salt
                              • 6 lb 4 oz Whole-grain elbow macaroni
                              • 1 lb 12 oz *Fresh onions, chopped
                              • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                              • 6 lb Canned low-sodium tomato paste
                              • - - Low-sodium chicken broth
                              • - - Ground black or white pepper
                              • 3³⁄4 oz Garlic powder
                              • 2¹⁄2 oz Ancho chili powder
                              • - - OR
                              • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                              • - - Chili powder
                              • 3 oz Ground cumin
                              • - - Onion powder
                              • - - Paprika
                              • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                              • 1 lb 12 oz Low-fat cheddar cheese, shredded

                              Measure

                              • 6 gal Water
                              • 1 Tbsp 1 tsp Salt
                              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                              • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                              • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                              • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                              • 1 gal Low-sodium chicken broth
                              • 1 Tbsp Ground black or white pepper
                              • ¼ cup 2 Tbsp Garlic powder
                              • ½ cup Ancho chili powder
                              • - - OR
                              • ½ cup Mexican seasoning mix (see Notes)
                              • ¼ cup Chili powder
                              • 3 Tbsp Ground cumin
                              • ¼ cup 1 Tbsp 1 tsp Onion powder
                              • 1 Tbsp Paprika
                              • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                              • 1 qt 2 cups Low-fat cheddar cheese, shredded

                              Quantity
                               

                              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, ¹⁄2" pieces
                                • 14 oz Low-fat cheddar cheese, shredded

                                Measure

                                • 3 gal Water
                                • 2 tsp Salt
                                • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                                • 2²⁄3 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
                                • 1¹⁄2 tsp Ground black or white pepper
                                • 3 Tbsp Garlic powder
                                • ¼ cup Ancho chili powder
                                • - - OR
                                • ¹⁄4 cup Mexican seasoning mix (see Notes)
                                • 2 Tbsp Chili powder
                                • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                • 2 Tbsp 2 tsp Onion powder
                                • 1¹⁄2 tsp Paprika
                                • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                • 3 cups Low-fat cheddar cheese, shredded

                                100 Servings

                                  Weight

                                  • - - Water
                                  • - - Salt
                                  • 6 lb 4 oz Whole-grain elbow macaroni
                                  • 1 lb 12 oz *Fresh onions, chopped
                                  • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                                  • 6 lb Canned low-sodium tomato paste
                                  • - - Low-sodium chicken broth
                                  • - - Ground black or white pepper
                                  • 3³⁄4 oz Garlic powder
                                  • 2¹⁄2 oz Ancho chili powder
                                  • - - OR
                                  • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                                  • - - Chili powder
                                  • 3 oz Ground cumin
                                  • - - Onion powder
                                  • - - Paprika
                                  • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                  • 1 lb 12 oz Low-fat cheddar cheese, shredded

                                  Measure

                                  • 6 gal Water
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                  • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                                  • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                                  • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                                  • 1 gal Low-sodium chicken broth
                                  • 1 Tbsp Ground black or white pepper
                                  • ¼ cup 2 Tbsp Garlic powder
                                  • ½ cup Ancho chili powder
                                  • - - OR
                                  • ½ cup Mexican seasoning mix (see Notes)
                                  • ¼ cup Chili powder
                                  • 3 Tbsp Ground cumin
                                  • ¼ cup 1 Tbsp 1 tsp Onion powder
                                  • 1 Tbsp Paprika
                                  • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                  • 1 qt 2 cups Low-fat cheddar cheese, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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, ¹⁄2" pieces
                                    • 14 oz Low-fat cheddar cheese, shredded

                                    Measure

                                    • 3 gal Water
                                    • 2 tsp Salt
                                    • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                                    • 2²⁄3 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
                                    • 1¹⁄2 tsp Ground black or white pepper
                                    • 3 Tbsp Garlic powder
                                    • ¼ cup Ancho chili powder
                                    • - - OR
                                    • ¹⁄4 cup Mexican seasoning mix (see Notes)
                                    • 2 Tbsp Chili powder
                                    • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                    • 2 Tbsp 2 tsp Onion powder
                                    • 1¹⁄2 tsp Paprika
                                    • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                    • 3 cups Low-fat cheddar cheese, shredded

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • - - Salt
                                      • 6 lb 4 oz Whole-grain elbow macaroni
                                      • 1 lb 12 oz *Fresh onions, chopped
                                      • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                                      • 6 lb Canned low-sodium tomato paste
                                      • - - Low-sodium chicken broth
                                      • - - Ground black or white pepper
                                      • 3³⁄4 oz Garlic powder
                                      • 2¹⁄2 oz Ancho chili powder
                                      • - - OR
                                      • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                                      • - - Chili powder
                                      • 3 oz Ground cumin
                                      • - - Onion powder
                                      • - - Paprika
                                      • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                      • 1 lb 12 oz Low-fat cheddar cheese, shredded

                                      Measure

                                      • 6 gal Water
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                      • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                                      • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                                      • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                                      • 1 gal Low-sodium chicken broth
                                      • 1 Tbsp Ground black or white pepper
                                      • ¼ cup 2 Tbsp Garlic powder
                                      • ½ cup Ancho chili powder
                                      • - - OR
                                      • ½ cup Mexican seasoning mix (see Notes)
                                      • ¼ cup Chili powder
                                      • 3 Tbsp Ground cumin
                                      • ¼ cup 1 Tbsp 1 tsp Onion powder
                                      • 1 Tbsp Paprika
                                      • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                      • 1 qt 2 cups Low-fat cheddar cheese, shredded

                                      Quantity
                                       

                                      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, ¹⁄2" pieces
                                        • 14 oz Low-fat cheddar cheese, shredded

                                        Measure

                                        • 3 gal Water
                                        • 2 tsp Salt
                                        • 2 qt 3¹⁄2 cups Whole-grain elbow macaroni
                                        • 2²⁄3 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
                                        • 1¹⁄2 tsp Ground black or white pepper
                                        • 3 Tbsp Garlic powder
                                        • ¼ cup Ancho chili powder
                                        • - - OR
                                        • ¹⁄4 cup Mexican seasoning mix (see Notes)
                                        • 2 Tbsp Chili powder
                                        • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                        • 2 Tbsp 2 tsp Onion powder
                                        • 1¹⁄2 tsp Paprika
                                        • 1 gal 3 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                        • 3 cups Low-fat cheddar cheese, shredded

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • - - Salt
                                          • 6 lb 4 oz Whole-grain elbow macaroni
                                          • 1 lb 12 oz *Fresh onions, chopped
                                          • 6 lb 4 oz Canned no-salt- added diced tomatoes, undrained
                                          • 6 lb Canned low-sodium tomato paste
                                          • - - Low-sodium chicken broth
                                          • - - Ground black or white pepper
                                          • 3³⁄4 oz Garlic powder
                                          • 2¹⁄2 oz Ancho chili powder
                                          • - - OR
                                          • 2¹⁄2 oz Mexican seasoning mix (see Notes)
                                          • - - Chili powder
                                          • 3 oz Ground cumin
                                          • - - Onion powder
                                          • - - Paprika
                                          • 11 lb Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                          • 1 lb 12 oz Low-fat cheddar cheese, shredded

                                          Measure

                                          • 6 gal Water
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                          • 1 qt 1¹⁄3 cups 2 Tbsp 2 tsp *Fresh onions, chopped
                                          • 3 qt (1 No. 10 can) Canned no-salt- added diced tomatoes, undrained
                                          • 2 qt ¹⁄3 cup 2 tsp (about 1 No. 10 can) Canned low-sodium tomato paste
                                          • 1 gal Low-sodium chicken broth
                                          • 1 Tbsp Ground black or white pepper
                                          • ¼ cup 2 Tbsp Garlic powder
                                          • ½ cup Ancho chili powder
                                          • - - OR
                                          • ½ cup Mexican seasoning mix (see Notes)
                                          • ¼ cup Chili powder
                                          • 3 Tbsp Ground cumin
                                          • ¼ cup 1 Tbsp 1 tsp Onion powder
                                          • 1 Tbsp Paprika
                                          • 2 gal 1 qt 2 cups Frozen, cooked diced chicken, thawed, ¹⁄2" pieces
                                          • 1 qt 2 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, ground 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 2½′′).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Sprinkle 1½ 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 135 °F or higher.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken Tomato Bake USDA Recipe for Schools
                                          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 Carbohydrates 30g10%
                                          Dietary Fiber 4g17%
                                          Total Sugars 4g4%
                                          Protein 19g38%
                                          Vitamin D 0IU0%
                                          Calcium 59mg6%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 1 lb

                                          100 Servings:

                                          Mature onions: 2 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 4 1⁄2 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
                                          50 Servings:

                                          About 23 lb 2 ounce

                                          About 2 gal 3 qt 2¼ cups/2 steam table pans (12" x 20" x 2¹⁄2")

                                          100 Servings:

                                          About 46 lb 4 oz

                                          About 5 gal 3 qt ½ cup/4 steam table pans (12" x 20" x 2¹⁄2")