Thursday · Dinner · 5:30 PM

Chicken Parmesan Dinner

Thursday, Jul 23 · Cooking for 120

Chicken Parmesan Pasta Bake

Full recipe

Scaled from a 6-serving no-boil bake (chicken broth swapped for water)

Dry pasta (penne/spaghetti)

Uncooked — goes in dry

20.5 lb

Marinara sauce (#10 can)

Pasta bakes in the sauce

4 cans

Water (instead of chicken broth)

Have on hand — no purchase

3.25 gal

Chicken breast cutlets

Diced, added raw — cooks in the bake

24 lb

Mozzarella (shredded)

Topping

10 lb

Shredded parmesan

Topping (shared with Caesar)

2.75 lb

Italian breadcrumbs

Golden crumb topping

2.25 lb

Caesar Salad

Full recipe

Romaine hearts

Caesar dressing

1 gal

Croutons

6 bags

Shredded parmesan

2.5 lb

Garlic Bread

Full recipe

2 pieces/person

French bread loaves

18 loaves

Butter

3.75 lb

Enter how much you actually used. Leftovers update automatically on Shop & Stock.

Butter

planned 3.75 lb

Usedlb

Caesar dressing

planned 1 gal

Usedfl oz

Chicken breast cutlets

planned 24 lb

Usedlb

Croutons

planned 6 bags

Usedbags

Dry pasta (penne/spaghetti)

planned 20.5 lb

Usedlb

French bread loaves

planned 18 loaves

Usedloaves

Italian breadcrumbs

planned 2.25 lb

Usedlb

Marinara sauce (#10 can)

planned 4 cans

Usedcans

Mozzarella (shredded)

planned 10 lb

Usedlb

Romaine hearts

planned 36

Usedct

Shredded parmesan

planned 5 lb

Usedlb

Related tasks

Cook: Chicken parmesan dinner

Thursday, Jul 23