Chicken Tetrazzini for a Crowd (serves 150)
7 ½ pounds whole wheat spaghetti, broken into pieces
7 ½ pounds sautéed mushrooms
22 (10/75 ounce) cans cream of mushroom soup condensed, reduced sodium
8 medium red peppers, diced
15 cups low sodium chicken broth
5 ¾ pounds shredded Cheddar cheese
45 cups shredded chicken breast
Preheat oven to 350° F.
Cook whole wheat spaghetti until al dente. Drain and set aside.
In large pan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the chicken, mushrooms, red peppers and cooked spaghetti. Stir all together. Add enough broth to make it ‘sloppy’ and mix all together.
Pour mixture into baking pans, should fill 4 to 5 large pans. Sprinkle reserved shredded cheese on top and bake in for 30 to 45 minutes or until bubbly.
Sodium: 506 mg
Note: You can easily substitute canned chicken for the cubed cooked chicken. Make sure you drain the chicken.