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Bring-A-Meal (BAM) Menus

We've put together quick and easy recipes to serve to the men, women, and children at the Mission. These are our most requested and budget-friendly meals. All items on the menus can be found at US Foods Chef's Store. There are multiple locations. There is also option for shop online and or food delivery from US Foods Chef’s Store. We have found great ease of access, good quality, good selection and most budget friendly options using this store for our menus. The menus provided are to feed 100 people and will have an approximate cost of $230.

Chicken and Stuffing Casserole

Bake Baked Basil 236798



  • 50 large chicken breasts 
  • 75 lb. Russet potatoes 
  • 25 boxes of Stove Top stuffing mix, chicken flavor 
  • 37 1/2 cans cream of mushroom soup 
  • 25 yellow onions 
  • Salt (Kitchen will provide)
  • Black pepper (Kitchen will provide)
  • 25 Tbsp. butter 
  • 25 Tbsp. milk 
  • Fresh fruit or steamed vegetable, side of choice (approx. $50.00)


  • Boil potatoes until soft. While potatoes are cooking, saute onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350 degrees F until slightly pink and tender. Shred the chicken or cut into cubes.
  • Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.
  • Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the stuffing. Spoon stuffing on top and bake in the oven at 350 degrees F until stuffing begins to brown.

Chicken Cordon Bleu

Bread Cheese Close Up 821365



  • 100 skinless, boneless chicken breast halves 
  • 2 Tbsp. and 1/4 Tsp. salt (Kitchen will provide)
  • 1 Tbsp. ground black pepper (Kitchen will provide)
  • 150 slices Swiss cheese 
  • 100 slices cooked ham
  • 12-1/2 cups seasoned bread crumbs 
  • Fresh fruit or steamed vegetable, side of choice (approx. $50.00)


  • Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4-inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in a baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
  • Remove toothpicks, and serve immediately.

Classic Chicken and Caesar Salad




  • 150 cups tightly packed chopped romaine lettuce (1 case)
  • 40 lbs. boneless skinless chicken breasts, cut into strips 
  • 12-1/2 cups Parmesan cheese 
  • 12-1/2 cups seasoned croutons
  • 6-1/4 cups creamy Caesar dressing (gallon)
  • garlic bread (10 units)


  • Cover plates with lettuce.
  • Top lettuce with all remaining ingredients except dressing.
  • Drizzle salad with dressing (if desired) just before serving.
  • Add a slice of garlic bread.

Yakisoba with Chicken and Vegetables

Awesome Cafe Capsicum 2347311



  • 3 Tbsp. sesame oil 
  • 1 cup and 1 Tbsp. canola oil 
  • 2 cups and 1 Tbsp. chili paste 
  • 33-1/2 cloves garlic, chopped 
  • 66-1/2 chicken breast halves - cut into 1-inch cubes 
  • 8-1/3 cups soy sauce 
  • 16-1/2 onion, sliced lengthwise into eighths 
  • 8-1/4 medium heads cabbage, coarsely chopped 
  • 33-1/2 carrots, coarsely chopped 
  • 8-1/4 lb. soba noodles, cooked and drained 
  • Fresh fruit, side of choice (approx. $50.00)


  • In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
  • In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

Philly Cheese Steak and Fries

Bread Burger Delicious 1633544



  • 40 lbs. boneless beef top sirloin
  • 13 large onions, sliced thin 
  • 13 green peppers, sliced thin 
  • 100 soft sandwich rolls 
  • 2-#10 cans of Cheddar cheese sauce 
  • French fries 


  • Add oil to a large non-stick skillet. Sauté onions and green peppers until the vegis are cooked half way through. Add the sliced meat and cook until meat browns slightly and is cooked through.
  • Scoop meat mixture onto sandwich rolls, and top with cheese.

Broccoli and Beef Stir Fry




  • 1 Gallon Kikkoman Teriyaki sauce 
  • 1-1/2 cups and 1 Tbsp. vegetable oil 
  • 30 lbs. boneless beef top sirloin, cut into thin strips 
  • 50 cups broccoli florets 
  • 20 lbs Basmati rice 


  • Heat oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes.
  • Stir in broccoli and teriyaki sauce. Bring to boil. Reduce heat to low; cover and simmer 5 to 8 minutes or until broccoli is tender-crisp.
  • Serve broccoli and beef over cooked rice

Baked Potato Bar




  • 60 lbs. Russet potatoes 
  • 5 lbs. shredded cheddar cheese 
  • 2 packages First Street bacon 
  • 5 lbs. Darigold sour cream 
  • 20 lbs. chili con carne (2-#10 cans)
  • 20 lbs. broccoli crowns

Chicken Fettuccine

Chicken Cooking Cuisine 2697229



  • Fettucine (3 large bags)
  • TRIO Alfredo sauce mix (3 packages)
  • 20 lbs. boneless chicken breasts
  • 3 quarts heavy whipping cream
  • 5 lbs. shredded Parmesan cheese 
  • 10 loaves garlic bread 
  • 15 lbs. frozen cut green beans 

Meatball Subs and Fries




  • 20 lbs. Pacino lightly seasoned 1/2 oz. meatballs 
  • 20 lbs. First Street marinara sauce (2-#10 cans)
  • 10 lbs. First Street whole milk mozzarella cheese shredded 
  • First Street frozen steak fries (1 case)
  • 75 Franz Pioneer Rolls 

Do you have questions about BAM? Get in touch with Cindy— cpetersen@ugm.org or (253) 250-8562.

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