Spanish version 2015-08-21
  • Servings : 100
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 0m

This recipe from Tift County Schools in Georgia is a take on the popular tetrazzini, but with a southern comfort food appeal that’s a big hit with the local students in Vanessa Hayes’ district. Recipe courtesy Vanessa Hayes, Director of School Nutrition, Tift County Schools, Georgia.

HACCP Process #2 Same Day Service


  • 4 Pounds 8 Ounces Barilla® Whole Grain Spaghetti
  • 1/2 Cup Oil
  • 2 Pounds Onions, Chopped
  • 3 Cups Margarine
  • 1 Pound White Wheat Flour
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Black Pepper
  • 12 Pounds 8 Ounces Diced Chicken, Cooked, IQF
  • 1 - 50 oz. Can Cream of Mushroom Soup
  • 3 Pounds 2 Ounces Water
  • 2 Pounds 5 Ounces Shredded Cheddar Cheese, RF, USDA Material #100012


Step 1

Cook: Boil 6 gallons of water and 1 tablespoon plus 1 teaspoon of salt in kettle.
Add spaghetti. Cook until firm and tender, 8 minutes.
Drain and hold in cold water. Set aside.

Step 2

Prep: In skillet, heat the vegetable oil. Add the chopped onions.
Saute chopped onions for 5 minutes or until tender. Set aside.

CCP: Prepare foods at room temperature in two hours or less.

Step 3

Prep: Melt margarine in kettle. Add flour and cook for 5 minutes.
Add cream of mushroom soup, 50 ounce can of water, pepper, onion powder, and garlic. Simmer for 5 minutes.

Step 4

In each 12"x20"x2 1/2" steam pan, combine 3 quarts of cooked spaghetti, 3 quarts of cooked diced chicken, 1/8 cup of saute onions, 2 quarts and 1 cup of sauce, and 1 cup of shredded cheese.
Sprinkle 1 1/8 cup cheese on top of each pan.

Step 5

Cook: Place in convection oven at 350°F for 30 minutes or until golden brown.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 6

Hold: Place in warmer until time of service.

CCP: Hold for hot service at 135° F or higher

Step 7

Serve: Portion 1 cup per serving.

CCP: Hold for hot service at 135° F or higher

Each serving of this recipe provides 0.5 oz. eq. whole grains, 2 oz. eq. meat/meat alternative.

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  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 Cup
Servings Per Container

Amount Per Serving
Calories 277
Calories from Fat 106.83
% Daily Value*
Total Fat 11.87g
Saturated Fat 3.38g
Trans Fat 0g
Cholesterol 58mg
Sodium 368mg
Total Carbohydrate 21.04g
Dietary Fiber 2.41g
Sugars g
Protein 23.9g

Vitamin A 60%
Vitamin C 1%
Calcium 11%
Iron 9%
Allergy Information: Wheat, Milk, Soy
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.