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2.67 from 3 votes

Chicken or Turkey à la King USDA Recipe for Child Care Centers

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.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 2 oz equivalent meat, ¼ cup red/orange vegetable, and ¼ cup starchy vegetable.
Course: Main Course
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables
Meal Service Temperature: Hot
25 Servings
Calories: 195

Ingredients

25 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
    • 2¼ cups Whole-wheat flour
    • 1 gal Chicken broth, low-sodium
    • 1 qt 3 cups Nonfat milk
    • 1½ 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
    • 2¼ cups Pimientos, chopped, drained
    • - - (Optional) Cooking Rice USDA Recipe for Schools

    50 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

      -

      25 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
        • 2¼ cups Whole-wheat flour
        • 1 gal Chicken broth, low-sodium
        • 1 qt 3 cups Nonfat milk
        • 1½ 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
        • 2¼ cups Pimientos, chopped, drained
        • - - (Optional) Cooking Rice USDA Recipe for Schools

        50 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

          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.

          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.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 195 | Total Carbohydrate: 17g | Protein: 18g | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 314mg | Potassium: 187mg | Dietary Fiber: 4g | Total Sugars: 5g | Vitamin D: 16IU | Calcium: 68mg | Iron: 1mg