Chicken or Turkey à la King USDA Recipe for Schools

In Chicken or Turkey à la King, diced chicken or turkey is combined with vegetables and sauce and then may be served over brown rice.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 2 oz equivalent meat, ¼ cup red/orange vegetable, and ¼ cup starchy vegetable.
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Ingredients
 

50 Servings

    Weight

    • 7 oz Margarine, trans-fat free
    • 10 oz Whole-wheat flour
    • - - Chicken broth, low-sodium
    • - - Nonfat milk
    • - - Poultry seasoning
    • - - Black pepper, ground
    • - - Salt
    • - - Onion powder
    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
    • - - OR
    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
    • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
    • 2 lb 4 oz *Fresh carrots, shredded
    • 1 lb Pimientos, chopped, drained
    • - - (Optional) Cooking Rice USDA Recipe for Schools

    Measure

    • 1 cup Margarine, trans-fat free
    • cups Whole-wheat flour
    • 1 gal Chicken broth, low-sodium
    • 1 qt 3 cups Nonfat milk
    • tsp Poultry seasoning
    • 2 tsp Black pepper, ground
    • 2 tsp Salt
    • ¼ cup Onion powder
    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
    • - - OR
    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
    • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
    • 2 qt 3 cups *Fresh carrots, shredded
    • cups Pimientos, chopped, drained
    • - - (Optional) Cooking Rice USDA Recipe for Schools

    100 Servings

      Weight

      • 14 oz Margarine, trans-fat free
      • 1 lb 4 oz Whole-wheat flour
      • - - Chicken broth, low-sodium
      • - - Nonfat milk
      • - - Poultry seasoning
      • - - Black pepper, ground
      • - - Salt
      • - - Onion powder
      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
      • - - OR
      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
      • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
      • 4 lb 8 oz *Fresh carrots, shredded
      • 2 lb Pimientos, chopped, drained
      • - - (Optional) Cooking Rice USDA Recipe for Schools

      Measure

      • 2 cups Margarine, trans-fat free
      • 1 qt ½ cup Whole-wheat flour
      • 2 gal Chicken broth, low-sodium
      • 3 qt 2 cups Nonfat milk
      • 1 Tbsp Poultry seasoning
      • 1 Tbsp 1 tsp Black pepper, ground
      • 1 Tbsp 1 tsp Salt
      • ½ cup Onion powder
      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
      • - - OR
      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
      • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
      • 1 qt ½ cup Pimientos, chopped, drained
      • - - (Optional) Cooking Rice USDA Recipe for Schools

      Quantity
       

      50 Servings

        Weight

        • 7 oz Margarine, trans-fat free
        • 10 oz Whole-wheat flour
        • - - Chicken broth, low-sodium
        • - - Nonfat milk
        • - - Poultry seasoning
        • - - Black pepper, ground
        • - - Salt
        • - - Onion powder
        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
        • - - OR
        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
        • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
        • 2 lb 4 oz *Fresh carrots, shredded
        • 1 lb Pimientos, chopped, drained
        • - - (Optional) Cooking Rice USDA Recipe for Schools

        Measure

        • 1 cup Margarine, trans-fat free
        • cups Whole-wheat flour
        • 1 gal Chicken broth, low-sodium
        • 1 qt 3 cups Nonfat milk
        • tsp Poultry seasoning
        • 2 tsp Black pepper, ground
        • 2 tsp Salt
        • ¼ cup Onion powder
        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
        • - - OR
        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
        • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
        • 2 qt 3 cups *Fresh carrots, shredded
        • cups Pimientos, chopped, drained
        • - - (Optional) Cooking Rice USDA Recipe for Schools

        100 Servings

          Weight

          • 14 oz Margarine, trans-fat free
          • 1 lb 4 oz Whole-wheat flour
          • - - Chicken broth, low-sodium
          • - - Nonfat milk
          • - - Poultry seasoning
          • - - Black pepper, ground
          • - - Salt
          • - - Onion powder
          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
          • - - OR
          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
          • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
          • 4 lb 8 oz *Fresh carrots, shredded
          • 2 lb Pimientos, chopped, drained
          • - - (Optional) Cooking Rice USDA Recipe for Schools

          Measure

          • 2 cups Margarine, trans-fat free
          • 1 qt ½ cup Whole-wheat flour
          • 2 gal Chicken broth, low-sodium
          • 3 qt 2 cups Nonfat milk
          • 1 Tbsp Poultry seasoning
          • 1 Tbsp 1 tsp Black pepper, ground
          • 1 Tbsp 1 tsp Salt
          • ½ cup Onion powder
          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
          • - - OR
          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
          • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
          • 1 qt ½ cup Pimientos, chopped, drained
          • - - (Optional) Cooking Rice USDA Recipe for Schools

          Ingredients
           

          50 Servings

            Weight

            • 7 oz Margarine, trans-fat free
            • 10 oz Whole-wheat flour
            • - - Chicken broth, low-sodium
            • - - Nonfat milk
            • - - Poultry seasoning
            • - - Black pepper, ground
            • - - Salt
            • - - Onion powder
            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
            • - - OR
            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
            • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
            • 2 lb 4 oz *Fresh carrots, shredded
            • 1 lb Pimientos, chopped, drained
            • - - (Optional) Cooking Rice USDA Recipe for Schools

            Measure

            • 1 cup Margarine, trans-fat free
            • cups Whole-wheat flour
            • 1 gal Chicken broth, low-sodium
            • 1 qt 3 cups Nonfat milk
            • tsp Poultry seasoning
            • 2 tsp Black pepper, ground
            • 2 tsp Salt
            • ¼ cup Onion powder
            • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
            • - - OR
            • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
            • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
            • 2 qt 3 cups *Fresh carrots, shredded
            • cups Pimientos, chopped, drained
            • - - (Optional) Cooking Rice USDA Recipe for Schools

            100 Servings

              Weight

              • 14 oz Margarine, trans-fat free
              • 1 lb 4 oz Whole-wheat flour
              • - - Chicken broth, low-sodium
              • - - Nonfat milk
              • - - Poultry seasoning
              • - - Black pepper, ground
              • - - Salt
              • - - Onion powder
              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
              • - - OR
              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
              • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
              • 4 lb 8 oz *Fresh carrots, shredded
              • 2 lb Pimientos, chopped, drained
              • - - (Optional) Cooking Rice USDA Recipe for Schools

              Measure

              • 2 cups Margarine, trans-fat free
              • 1 qt ½ cup Whole-wheat flour
              • 2 gal Chicken broth, low-sodium
              • 3 qt 2 cups Nonfat milk
              • 1 Tbsp Poultry seasoning
              • 1 Tbsp 1 tsp Black pepper, ground
              • 1 Tbsp 1 tsp Salt
              • ½ cup Onion powder
              • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
              • - - OR
              • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
              • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
              • 1 gal 1 qt 2 cups *Fresh carrots, shredded
              • 1 qt ½ cup Pimientos, chopped, drained
              • - - (Optional) Cooking Rice USDA Recipe for Schools

              Quantity
               

              50 Servings

                Weight

                • 7 oz Margarine, trans-fat free
                • 10 oz Whole-wheat flour
                • - - Chicken broth, low-sodium
                • - - Nonfat milk
                • - - Poultry seasoning
                • - - Black pepper, ground
                • - - Salt
                • - - Onion powder
                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                • - - OR
                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                • 2 lb 4 oz *Fresh carrots, shredded
                • 1 lb Pimientos, chopped, drained
                • - - (Optional) Cooking Rice USDA Recipe for Schools

                Measure

                • 1 cup Margarine, trans-fat free
                • cups Whole-wheat flour
                • 1 gal Chicken broth, low-sodium
                • 1 qt 3 cups Nonfat milk
                • tsp Poultry seasoning
                • 2 tsp Black pepper, ground
                • 2 tsp Salt
                • ¼ cup Onion powder
                • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                • - - OR
                • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                • 2 qt 3 cups *Fresh carrots, shredded
                • cups Pimientos, chopped, drained
                • - - (Optional) Cooking Rice USDA Recipe for Schools

                100 Servings

                  Weight

                  • 14 oz Margarine, trans-fat free
                  • 1 lb 4 oz Whole-wheat flour
                  • - - Chicken broth, low-sodium
                  • - - Nonfat milk
                  • - - Poultry seasoning
                  • - - Black pepper, ground
                  • - - Salt
                  • - - Onion powder
                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                  • - - OR
                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                  • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                  • 4 lb 8 oz *Fresh carrots, shredded
                  • 2 lb Pimientos, chopped, drained
                  • - - (Optional) Cooking Rice USDA Recipe for Schools

                  Measure

                  • 2 cups Margarine, trans-fat free
                  • 1 qt ½ cup Whole-wheat flour
                  • 2 gal Chicken broth, low-sodium
                  • 3 qt 2 cups Nonfat milk
                  • 1 Tbsp Poultry seasoning
                  • 1 Tbsp 1 tsp Black pepper, ground
                  • 1 Tbsp 1 tsp Salt
                  • ½ cup Onion powder
                  • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                  • - - OR
                  • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                  • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                  • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                  • 1 qt ½ cup Pimientos, chopped, drained
                  • - - (Optional) Cooking Rice USDA Recipe for Schools
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 7 oz Margarine, trans-fat free
                    • 10 oz Whole-wheat flour
                    • - - Chicken broth, low-sodium
                    • - - Nonfat milk
                    • - - Poultry seasoning
                    • - - Black pepper, ground
                    • - - Salt
                    • - - Onion powder
                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                    • - - OR
                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                    • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                    • 2 lb 4 oz *Fresh carrots, shredded
                    • 1 lb Pimientos, chopped, drained
                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                    Measure

                    • 1 cup Margarine, trans-fat free
                    • cups Whole-wheat flour
                    • 1 gal Chicken broth, low-sodium
                    • 1 qt 3 cups Nonfat milk
                    • tsp Poultry seasoning
                    • 2 tsp Black pepper, ground
                    • 2 tsp Salt
                    • ¼ cup Onion powder
                    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                    • - - OR
                    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                    • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                    • 2 qt 3 cups *Fresh carrots, shredded
                    • cups Pimientos, chopped, drained
                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                    100 Servings

                      Weight

                      • 14 oz Margarine, trans-fat free
                      • 1 lb 4 oz Whole-wheat flour
                      • - - Chicken broth, low-sodium
                      • - - Nonfat milk
                      • - - Poultry seasoning
                      • - - Black pepper, ground
                      • - - Salt
                      • - - Onion powder
                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                      • - - OR
                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                      • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                      • 4 lb 8 oz *Fresh carrots, shredded
                      • 2 lb Pimientos, chopped, drained
                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                      Measure

                      • 2 cups Margarine, trans-fat free
                      • 1 qt ½ cup Whole-wheat flour
                      • 2 gal Chicken broth, low-sodium
                      • 3 qt 2 cups Nonfat milk
                      • 1 Tbsp Poultry seasoning
                      • 1 Tbsp 1 tsp Black pepper, ground
                      • 1 Tbsp 1 tsp Salt
                      • ½ cup Onion powder
                      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                      • - - OR
                      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                      • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                      • 1 qt ½ cup Pimientos, chopped, drained
                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                      Quantity
                       

                      50 Servings

                        Weight

                        • 7 oz Margarine, trans-fat free
                        • 10 oz Whole-wheat flour
                        • - - Chicken broth, low-sodium
                        • - - Nonfat milk
                        • - - Poultry seasoning
                        • - - Black pepper, ground
                        • - - Salt
                        • - - Onion powder
                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                        • - - OR
                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                        • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                        • 2 lb 4 oz *Fresh carrots, shredded
                        • 1 lb Pimientos, chopped, drained
                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                        Measure

                        • 1 cup Margarine, trans-fat free
                        • cups Whole-wheat flour
                        • 1 gal Chicken broth, low-sodium
                        • 1 qt 3 cups Nonfat milk
                        • tsp Poultry seasoning
                        • 2 tsp Black pepper, ground
                        • 2 tsp Salt
                        • ¼ cup Onion powder
                        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                        • - - OR
                        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                        • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                        • 2 qt 3 cups *Fresh carrots, shredded
                        • cups Pimientos, chopped, drained
                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                        100 Servings

                          Weight

                          • 14 oz Margarine, trans-fat free
                          • 1 lb 4 oz Whole-wheat flour
                          • - - Chicken broth, low-sodium
                          • - - Nonfat milk
                          • - - Poultry seasoning
                          • - - Black pepper, ground
                          • - - Salt
                          • - - Onion powder
                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                          • - - OR
                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                          • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                          • 4 lb 8 oz *Fresh carrots, shredded
                          • 2 lb Pimientos, chopped, drained
                          • - - (Optional) Cooking Rice USDA Recipe for Schools

                          Measure

                          • 2 cups Margarine, trans-fat free
                          • 1 qt ½ cup Whole-wheat flour
                          • 2 gal Chicken broth, low-sodium
                          • 3 qt 2 cups Nonfat milk
                          • 1 Tbsp Poultry seasoning
                          • 1 Tbsp 1 tsp Black pepper, ground
                          • 1 Tbsp 1 tsp Salt
                          • ½ cup Onion powder
                          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                          • - - OR
                          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                          • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                          • 1 qt ½ cup Pimientos, chopped, drained
                          • - - (Optional) Cooking Rice USDA Recipe for Schools
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 7 oz Margarine, trans-fat free
                            • 10 oz Whole-wheat flour
                            • - - Chicken broth, low-sodium
                            • - - Nonfat milk
                            • - - Poultry seasoning
                            • - - Black pepper, ground
                            • - - Salt
                            • - - Onion powder
                            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                            • - - OR
                            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                            • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                            • 2 lb 4 oz *Fresh carrots, shredded
                            • 1 lb Pimientos, chopped, drained
                            • - - (Optional) Cooking Rice USDA Recipe for Schools

                            Measure

                            • 1 cup Margarine, trans-fat free
                            • cups Whole-wheat flour
                            • 1 gal Chicken broth, low-sodium
                            • 1 qt 3 cups Nonfat milk
                            • tsp Poultry seasoning
                            • 2 tsp Black pepper, ground
                            • 2 tsp Salt
                            • ¼ cup Onion powder
                            • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                            • - - OR
                            • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                            • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                            • 2 qt 3 cups *Fresh carrots, shredded
                            • cups Pimientos, chopped, drained
                            • - - (Optional) Cooking Rice USDA Recipe for Schools

                            100 Servings

                              Weight

                              • 14 oz Margarine, trans-fat free
                              • 1 lb 4 oz Whole-wheat flour
                              • - - Chicken broth, low-sodium
                              • - - Nonfat milk
                              • - - Poultry seasoning
                              • - - Black pepper, ground
                              • - - Salt
                              • - - Onion powder
                              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                              • - - OR
                              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                              • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                              • 4 lb 8 oz *Fresh carrots, shredded
                              • 2 lb Pimientos, chopped, drained
                              • - - (Optional) Cooking Rice USDA Recipe for Schools

                              Measure

                              • 2 cups Margarine, trans-fat free
                              • 1 qt ½ cup Whole-wheat flour
                              • 2 gal Chicken broth, low-sodium
                              • 3 qt 2 cups Nonfat milk
                              • 1 Tbsp Poultry seasoning
                              • 1 Tbsp 1 tsp Black pepper, ground
                              • 1 Tbsp 1 tsp Salt
                              • ½ cup Onion powder
                              • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                              • - - OR
                              • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                              • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                              • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                              • 1 qt ½ cup Pimientos, chopped, drained
                              • - - (Optional) Cooking Rice USDA Recipe for Schools

                              Quantity
                               

                              50 Servings

                                Weight

                                • 7 oz Margarine, trans-fat free
                                • 10 oz Whole-wheat flour
                                • - - Chicken broth, low-sodium
                                • - - Nonfat milk
                                • - - Poultry seasoning
                                • - - Black pepper, ground
                                • - - Salt
                                • - - Onion powder
                                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                • - - OR
                                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                                • 2 lb 4 oz *Fresh carrots, shredded
                                • 1 lb Pimientos, chopped, drained
                                • - - (Optional) Cooking Rice USDA Recipe for Schools

                                Measure

                                • 1 cup Margarine, trans-fat free
                                • cups Whole-wheat flour
                                • 1 gal Chicken broth, low-sodium
                                • 1 qt 3 cups Nonfat milk
                                • tsp Poultry seasoning
                                • 2 tsp Black pepper, ground
                                • 2 tsp Salt
                                • ¼ cup Onion powder
                                • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                                • - - OR
                                • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                                • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                                • 2 qt 3 cups *Fresh carrots, shredded
                                • cups Pimientos, chopped, drained
                                • - - (Optional) Cooking Rice USDA Recipe for Schools

                                100 Servings

                                  Weight

                                  • 14 oz Margarine, trans-fat free
                                  • 1 lb 4 oz Whole-wheat flour
                                  • - - Chicken broth, low-sodium
                                  • - - Nonfat milk
                                  • - - Poultry seasoning
                                  • - - Black pepper, ground
                                  • - - Salt
                                  • - - Onion powder
                                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                  • - - OR
                                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                  • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                                  • 4 lb 8 oz *Fresh carrots, shredded
                                  • 2 lb Pimientos, chopped, drained
                                  • - - (Optional) Cooking Rice USDA Recipe for Schools

                                  Measure

                                  • 2 cups Margarine, trans-fat free
                                  • 1 qt ½ cup Whole-wheat flour
                                  • 2 gal Chicken broth, low-sodium
                                  • 3 qt 2 cups Nonfat milk
                                  • 1 Tbsp Poultry seasoning
                                  • 1 Tbsp 1 tsp Black pepper, ground
                                  • 1 Tbsp 1 tsp Salt
                                  • ½ cup Onion powder
                                  • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                                  • - - OR
                                  • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                                  • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                                  • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                  • 1 qt ½ cup Pimientos, chopped, drained
                                  • - - (Optional) Cooking Rice USDA Recipe for Schools
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 7 oz Margarine, trans-fat free
                                    • 10 oz Whole-wheat flour
                                    • - - Chicken broth, low-sodium
                                    • - - Nonfat milk
                                    • - - Poultry seasoning
                                    • - - Black pepper, ground
                                    • - - Salt
                                    • - - Onion powder
                                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                    • - - OR
                                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                    • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                                    • 2 lb 4 oz *Fresh carrots, shredded
                                    • 1 lb Pimientos, chopped, drained
                                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                                    Measure

                                    • 1 cup Margarine, trans-fat free
                                    • cups Whole-wheat flour
                                    • 1 gal Chicken broth, low-sodium
                                    • 1 qt 3 cups Nonfat milk
                                    • tsp Poultry seasoning
                                    • 2 tsp Black pepper, ground
                                    • 2 tsp Salt
                                    • ¼ cup Onion powder
                                    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                                    • - - OR
                                    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                                    • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                                    • 2 qt 3 cups *Fresh carrots, shredded
                                    • cups Pimientos, chopped, drained
                                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                                    100 Servings

                                      Weight

                                      • 14 oz Margarine, trans-fat free
                                      • 1 lb 4 oz Whole-wheat flour
                                      • - - Chicken broth, low-sodium
                                      • - - Nonfat milk
                                      • - - Poultry seasoning
                                      • - - Black pepper, ground
                                      • - - Salt
                                      • - - Onion powder
                                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                      • - - OR
                                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                      • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                                      • 4 lb 8 oz *Fresh carrots, shredded
                                      • 2 lb Pimientos, chopped, drained
                                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                                      Measure

                                      • 2 cups Margarine, trans-fat free
                                      • 1 qt ½ cup Whole-wheat flour
                                      • 2 gal Chicken broth, low-sodium
                                      • 3 qt 2 cups Nonfat milk
                                      • 1 Tbsp Poultry seasoning
                                      • 1 Tbsp 1 tsp Black pepper, ground
                                      • 1 Tbsp 1 tsp Salt
                                      • ½ cup Onion powder
                                      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                                      • - - OR
                                      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                                      • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                                      • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                      • 1 qt ½ cup Pimientos, chopped, drained
                                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 7 oz Margarine, trans-fat free
                                        • 10 oz Whole-wheat flour
                                        • - - Chicken broth, low-sodium
                                        • - - Nonfat milk
                                        • - - Poultry seasoning
                                        • - - Black pepper, ground
                                        • - - Salt
                                        • - - Onion powder
                                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                        • - - OR
                                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                        • 5 lb 12 oz Green peas, frozen, thawed, rinsed, drained
                                        • 2 lb 4 oz *Fresh carrots, shredded
                                        • 1 lb Pimientos, chopped, drained
                                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                                        Measure

                                        • 1 cup Margarine, trans-fat free
                                        • cups Whole-wheat flour
                                        • 1 gal Chicken broth, low-sodium
                                        • 1 qt 3 cups Nonfat milk
                                        • tsp Poultry seasoning
                                        • 2 tsp Black pepper, ground
                                        • 2 tsp Salt
                                        • ¼ cup Onion powder
                                        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ½" pieces
                                        • - - OR
                                        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ½" pieces
                                        • 3 qt 2 cups Green peas, frozen, thawed, rinsed, drained
                                        • 2 qt 3 cups *Fresh carrots, shredded
                                        • cups Pimientos, chopped, drained
                                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                                        100 Servings

                                          Weight

                                          • 14 oz Margarine, trans-fat free
                                          • 1 lb 4 oz Whole-wheat flour
                                          • - - Chicken broth, low-sodium
                                          • - - Nonfat milk
                                          • - - Poultry seasoning
                                          • - - Black pepper, ground
                                          • - - Salt
                                          • - - Onion powder
                                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                          • - - OR
                                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                          • 11 lb 8 oz Green peas, frozen, thawed, rinsed, drained
                                          • 4 lb 8 oz *Fresh carrots, shredded
                                          • 2 lb Pimientos, chopped, drained
                                          • - - (Optional) Cooking Rice USDA Recipe for Schools

                                          Measure

                                          • 2 cups Margarine, trans-fat free
                                          • 1 qt ½ cup Whole-wheat flour
                                          • 2 gal Chicken broth, low-sodium
                                          • 3 qt 2 cups Nonfat milk
                                          • 1 Tbsp Poultry seasoning
                                          • 1 Tbsp 1 tsp Black pepper, ground
                                          • 1 Tbsp 1 tsp Salt
                                          • ½ cup Onion powder
                                          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ½" pieces
                                          • - - OR
                                          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ½" pieces
                                          • 1 gal 3 qt Green peas, frozen, thawed, rinsed, drained
                                          • 1 gal 1 qt 2 cups *Fresh carrots, shredded
                                          • 1 qt ½ cup Pimientos, chopped, drained
                                          • - - (Optional) Cooking Rice USDA Recipe for Schools
                                          *See Marketing Guide

                                          Instructions
                                           

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

                                          Nutrition INFORMATION

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

                                          Carrots: 2 lb 12 oz

                                          100 Servings:

                                          Carrots: 5 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:

                                          About 22 lb 4 oz

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

                                          100 Servings:

                                          About 44 lb 8 oz

                                          About 5 gal 2 qt 1 cup/4 steam table pans (12" x 20" x 4")