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
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
NOTE: Chicken must be marinated overnight before cooking. Combine Sauces, Oil, and Spices. Mix well.
Pour marinade over Chicken. Marinate overnight in refrigerator <40F.
Oil sheet pan. Place Chicken on sheet pans. Bake to *internal temp >165F for 15 sec, in 350F oven for 45-60 min.
CCP -- Maintain >140F for only 4 hrs.
CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.
CCP -- Reheat: To internal temp 165F held 15 sec within 1 hr - one time only.