Chicken Tetrazzini USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Chicken Tetrazzini combines chicken with pasta, fresh vegetables, chicken broth, and Cajun spices.
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¹⁄4 cup red/orange vegetable, ¹⁄8 cup other vegetable, and 0.75 oz equivalent grains.
3.25 from 4 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.


  • Heat water to a rolling boil.
  • Add salt.
  • Slowly add pasta. 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 10.
  • Heat oil in a large stock pot.
  • Add carrots, celery, green peppers, mushrooms, and pimientos. Sauté uncovered over medium–high heat for 5 minutes or until tender. Set aside for step 10.
  • Melt margarine in a medium stock pot.
  • Add flour. Heat uncovered for 5 minutes.
  • Slowly add milk. Simmer uncovered stirring frequently until mixture thickens.
  • Add tomato paste, chicken broth, onions, pepper, onion powder, garlic powder, and cajun seasoning. Simmer uncovered for 5 minutes
  • Combine chicken, pasta, vegetable mixture, and tomato mixture in a large bowl. Stir well.
  • Pour 2 gal 2 cups (about 14 lb 2 oz) chicken mixture into a steam table pan (12" x 20" x 2¹⁄2").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Sprinkle ²⁄3 cup 2 tsp (about 2 oz) cheese over each pan.
  • Bake:
    Conventional oven: 350 °F for 30 minutes.
    Convection oven: 325 °F for 20 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz spoodle (1 cup).


Nutrition Facts
Chicken Tetrazzini USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz spoodle)
Calories 240 Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 2g13%
Cholesterol 42mg14%
Sodium 390mg17%
Potassium 111mg3%
Total Carbohydrate 20g7%
Dietary Fiber 3g13%
Total Sugars 6g7%
Protein 19g38%
Vitamin D 46IU307%
Calcium 116mg12%
Iron 1mg6%
*Marketing Guide
50 Servings:
Mature onions: 1 lb 4 oz
Celery: 10 oz
Green bell peppers: 6 oz
Mushrooms: 1 lb 4 oz
Carrots: 1 lb 8 oz
100 Servings:
Mature onions: 2 lb 8 oz
Celery: 1 lb 4 oz
Green bell peppers: 12 oz
Mushrooms: 2 lb 8 oz
Carrots: 3 lb


*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
25 Servings:
About 26 lb 2 oz
About 3 gal 1 qt ¼ cup/2 steam table pans (12" x 20" x 2¹⁄2")
50 Servings:
About 52 lb 4 oz
About 6 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2¹⁄2")