Chicken ’n Noodles, green beans, a buttered roll, and a peanut butter square — in Danville, Indiana, this is more than a school lunch; it’s a longtime community tradition.
Danville Chicken ’n Noodles
A hearty dish of tender shredded chicken and wide noodles in a savory sauce, this recipe has been a staple in Danville Community Schools for more than six decades.
The entrée has been on the Danville school menu since 1958. The original version — developed and prepared by Helen Disney — was made entirely from scratch, including the noodles. Talk to any current or former food service employee, student, teacher, or parent from Danville and the conversation will eventually turn to the same question: “Do they still serve Chicken ’n Noodles?” The answer is always yes — and almost always served with a peanut butter square.
Danville Peanut Butter Bars
Smooth peanut butter bars topped with chocolate have long been a student favorite and a perfect companion to the savory main course.
For 65 years, ten months of the year, one day each month is designated Chicken ’n Noodle Day. It’s the most popular meal of the month — even more celebrated than pizza day. The dish’s appeal crosses generations and brings back warm memories for many who grew up in the district.
In 2020, Food Service Director Stephanie Stuemke looked for a way to boost the Angel Fund, a donation program that helps families struggling to pay student meal accounts. The team turned to the community’s beloved dish as the centerpiece of a fundraising effort.
The staff posted flyers around town and promoted the event on the district website and social media. With volunteers and kitchen staff pitching in, preparations began: over 1,000 peanut butter bars were baked from scratch and individually wrapped for distribution, and large quantities of the main meal were planned and portioned ahead of time.
On October 8, 2020, after feeding students during the school day, eight food service team members gathered in the middle school cafeteria to prepare meals for the fundraiser. They cooked pot after pot of green beans, trayed rolls, and prepared chicken ’n noodles in batches of 300 servings, assembling complete meals in to-go containers.
Volunteers, including administrative staff led by Superintendent Dr. Tracey Shafer, distributed meals from the school entrance to waiting cars. Meals were sold for $5 each, cash only. Demand quickly overwhelmed expectations — traffic backed up so much that police were called to direct vehicles. After roughly three hours and about 1,000 meals served, the event ended because the food supply was exhausted, not the interest.
The fundraiser achieved its goals: it raised funds and awareness for school meal assistance while reconnecting the community with a cherished tradition. Local businesses contributed donations, and the event ultimately raised more than $6,500 for the Angel Fund. The outpouring of support showed how deeply the community values both its schools and the comfort of a familiar meal.
