Ingredients
Boneless skinless chicken breast, 18lb
Better Than Bouillon chicken base, 8oz jar
Cream of mushroom soup, 8 cans (26oz each)
Frozen corn, 6 bags (32oz each)
Potatoes, 15lb
Onions, 3lb
Garlic, 3 heads
Celery, 3 bunches
Carrots, 5lb
Parsley, 2 bunches
6 zucchini
8 tsp salt
8 tsp pepper
8 tsp oregano
8 tsp basil
2 tsp cayenne pepper
Directions
Combine chicken base with 10 quarts water in a large pot. Bring to a boil.
Chop potatoes, carrots, celery, onion, zucchini, and garlic.
Cut chicken into small pieces.
Cook chicken on stovetop with onion, celery, zucchini, and garlic.
Add potatoes and carrots to boiling broth.
Cook until potatoes are tender, about 10 minutes.
Add cooked chicken and veggies to two large serving pans (divide evenly).
Add cream of mushroom soup to chicken. Stir to combine well.
Add frozen corn to boiling broth. Bring to simmer.
Divide boiling broth with potatoes, corn, and carrots between the two pans.
Add salt, pepper, oregano, basil, and cayenne. Stir to combine well.
If necessary, heat in oven at 350F until bubbly, about 10-15 minutes.
Serve with cornbread (optional).
Optional Additions:
Bacon/ham
Mushrooms
Scallions
Serves 70
Transition Projects Meal Provider Recipes 