Recipes

Baked Chicken and Noodles

Recipe No. 370 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Meat · Noodles

Serves 100 servings.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 370 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Chicken (stewing fowl) — 4 chickens
  • Salt (for chicken) — as needed
  • Water, boiling (for chicken) — as needed
  • Noodles — 5 pounds

Salt (for noodles) — 2 ounces (4 mess kit spoons)

  • Water, boiling (for noodles) — 5 gallons (20 No. 56 dippers)
  • White sauce — 1½ gallons (6 No. 56 dippers)
  • Onions, chopped — 2 onions
  • Salt — 1 ounce (2 mess kit spoons)
  • Pepper — as needed
  • Flour, sifted — as needed
  • Butter, melted — as needed
  • Bread crumbs — 2 pounds (2 No. 56 dippers)
  • Cheese, diced — 1 pound (1 No. 56 dipper)

Directions

  1. Clean chickens. Add boiling salted water. Heat to boiling point; reduce heat and simmer until tender.
  2. Cool. Skim fat from broth. Remove meat from bones; leave meat in large pieces.
  3. Add noodles to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.
  4. Prepare white sauce (recipe No. 497); add onions, salt, and pepper.
  5. Mix flour and melted fat; stir until smooth. Add 1½ gallons (six No. 56 dippers) chicken broth. Heat to boiling point; boil 2 minutes or until thick, stirring constantly. Add noodles.
  6. Combine white sauce and cooked chicken.
  7. Spread layer of noodles on bottom of greased baking pans; add layer of creamed chicken.
  8. Pour melted butter over bread crumbs; mix crumbs and diced cheese. Sprinkle over chicken.
  9. Bake in hot oven (400° F.) until mixture is heated through and crumbs are light brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken (stewing fowl) — ⅓ chickens Salt (for chicken) — to taste Water, boiling (for chicken) — to taste Noodles — 6⅓ oz Salt (for noodles) — about 1 tsp Water, boiling (for noodles) — 1⅔ qt White sauce — 2 cups Onions, chopped — scale to taste (2 onions) Salt — about ½ tsp Pepper — to taste Flour, sifted — to taste Butter, melted — to taste Bread crumbs — 2½ oz Cheese, diced — 1¼ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 370, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.