Chicken Spaghetti (serves 150)
22 (8 oz.) packages spaghetti
43 cups chicken breast, cooked and diced (around 32 pounds chicken breast)
10 cups chopped green peppers
10 cups chopped red peppers
4 ½ (40 ounces total) containers yogurt, plain low fat
2 #10 cans mushrooms, drained
32 cups shredded Cheddar cheese
Preheat oven to 350° F.
Cook pasta as per directions for 8 to 10 minutes or until al dente; drain.
Mix together: cooked spaghetti, diced chicken, green and red peppers, yogurt, mushrooms & cheese.
Pour into casserole pans and bake for 90 minutes in preheated oven. Serve immediately.
Sodium: 500 mg
Note: You can easily substitute canned chicken for the cubed cooked chicken. Make sure you drain the chicken.