What’s on the Menu?
Creamy Chicken Parmesan This recipe makes 8 generous servings. You may want to divide it.
To make this meal 12 times for your family you will need:
- 12-12oz boxes Rotini Noodles
- 24 Tbsp Oil or Butter
- 12 Small Onions or 24 Tbsp dehydrated onion
- 12 Cloves Garlic or 4tsp Garlic Powder
- 3 tsp Pepper
- 12 lbs of Chicken or 12 pints Canned Chicken
- 48 Cups Milk
- 48 Tbsp Corn Starch
- 12 tsp Chicken Bouillon
- 12 – 5 oz Blocks Parmesan Cheese (wax and keep in family store)
- 3 Cups Italian Seasoned Bread Crumbs
*If using dehydrated onions reconstitute them and saute as usual. Sauteing will sweeten the vegetable by allowing the sugars to carmelize. You can speed the rehydration process by using hot water.
Creamy Chicken Parmesan Recipe:
12oz Rotini Noodles
2 Tbsp Oil or Butter
1 Small Onion, Finely Chopped
1 Clove of Garlic Crushed,
or ¼ tsp Garlic Powder
¼ tsp Pepper
1 lb or 1 Pint Canned Chicken w/broth
4 Cups Cold Milk
4 Tbsp Corn Starch
1 tsp Chicken Bouillon
5 Ounces Parmesan Cheese, Finely Grated
1/4 Cup Italian Seasoned Bread Crumbs
Boil noodles just until barely tender. It is best to leave them a little underdone as they will continue to cook in the oven. Drain and rinse.
In a sauce pan, sauté onions and garlic in oil or butter until tender. Dissolve 5 tablespoons of corn starch into 4 cups of cold milk. Add the milk mixture and 1 teaspoon bouillon to sauce pan. Stir over medium heat until the mixture thickens. Add parmesan and stir to melt. Carefully stir in chicken with 1 cup broth. If your sauce is too thick simply add a little more milk.
Combine noodles and sauce in a 2 ½ quart casserole. Sprinkle with seasoned bread crumbs.
Bake in a 350 degree oven till bubbly.
Makes 8 – 1 Cup Servings.
*You can also serve the sauce over noodles cooked al dente and skip the oven step.