Recipes

Recipe Yield:
Ingredients
Amount Item
1  package Foothill Farms® Savory Chef’s Poultry Gravy Mix (#323T), prepared as directed on package (makes 1 gallon)
1  package Foothill Farms® Three Cheese Mac & Cheese Sauce Mix (#372T), prepared as directed on package (makes ½ gallon)
2  10-ounce cans Ro-Tel tomatoes
1  lbs. chicken (restaged and shredded)
3  lbs. cooked spaghetti
Instructions

  1. Preheat oven to 350° F.

  2. Combine 2 quarts (8 cups) Savory Poultry Gravy and 4 cups Three Cheese Mac & Cheese Sauce; mix well. Add the Ro-Tel tomatoes and chicken. Stir to combine.

  3. Pour sauce mixture over cooked spaghetti and stir to combine. Divide spaghetti mixture evenly between two 2½” deep half pans.

  4. Cover pans and bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.

  5. Option: 4 cups of Nacho Cheese Sauce Mix (#080), prepared, may be substituted for the Rol-Tel tomatoes and the Three Cheese Mac & Cheese Sauce Mix.

  6. NOTE: Three Cheese Mac & Cheese Sauce Mix yields ½ gallon of sauce. This recipe uses 4 cups. Store remainder tightly covered in refrigerator for up to 5 days.

  7. NOTE: Savory Poultry Gravy Mix yields 1 gallon (4 quarts) gravy. This recipe uses 2 quarts (8 cups). Store remainder tightly covered in refrigerator for up to 5 days.

  8. NOTE: Short cut spaghetti is preferred for easiest serving.