Chicken Rice Casserole

Cook Time: 60 min.

Serving Size: 1 Cup Makes: 25/50/100 Servings Cook Method: Bake Allergens: Chicken, Peppers Bell, AllergenSoy, Allergen Milk, Garlic, AllergenWheat, Celery, Mushroom, Rice, Onion, Corn

NUTRITIONAL CONTENT PER SERVING

CALORIES CARBOHYDRATES PROTEIN TOTAL FAT CALCIUM SODIUM

250 Kcal 32 g 18 g 5 g 75 mg 100 mg


Ingredients

25 Servings

  • 1 lb 12 oz rice, white, parboiled

  • 1 Qt Water, tap

  • 2 TBSP Margarine, Solids

  • 4 oz Onion, Yellow, Diced

  • 4 oz Celery, Fresh, Diced

  • 8 oz, Mushrooms, Fresh

  • 3 TBSP 2 tsp, Pepper, Red Fresh

  • 1 C Flour, All Purpose

  • 1 TBSP 1 tsp, Base, Chicken Paste LS G-F

  • 1 Qt Water, Tap

  • 3 1/2 C Milk, 2% Bulk

  • 25 Each Chicken Thighs, Bnls, Sknls

50 Servings

  • 3 lb 7 oz rice, white, parboiled

  • 2 Qt Water, tap

  • 1/4 C Margarine, Solids

  • 8 oz Onion, Yellow, Diced

  • 8 oz Celery, Fresh, Diced

  • 16 oz, Mushrooms, Fresh

  • 1/2 C, Pepper, Red Fresh

  • 2 C Flour, All Purpose

  • 2 TBSP 3 tsp, Base, Chicken Paste LS G-F

  • 2 Qt Water, Tap

  • 1 3/4 Qt Milk, 2% Bulk

  • 50 Each Chicken Thighs, Bnls, Sknls

100 Servings

  • 6 lb 14 oz rice, white, parboiled

  • 1 Gal Water, tap

  • 1/2 C Margarine, Solids

  • 16 oz Onion, Yellow, Diced

  • 16 oz Celery, Fresh, Diced

  • 1 lb 16 oz, Mushrooms, Fresh

  • 1 C, Pepper, Red Fresh

  • 1 Qt Flour, All Purpose

  • 1/3 C, Base, Chicken Paste LS G-F

  • 1 Gal Water, Tap

  • 3 1/2 Qt Milk, 2% Bulk

  • 100 Each Chicken Thighs, Bnls, Sknls


Instructions

  1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

  2. NOTE: Chicken must be marinated overnight before cooking. Combine Sauces, Oil, and Spices. Mix well.

  3. Pour marinade over Chicken. Marinate overnight in refrigerator <40F.

  4. Oil sheet pan. Place Chicken on sheet pans. Bake to *internal temp >165F for 15 sec, in 350F oven for 45-60 min.

  5. CCP -- Maintain >140F for only 4 hrs.

  6. CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.

  7. CCP -- Reheat: To internal temp 165F held 15 sec within 1 hr - one time only.

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