MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
3 1/2 buns
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Onions, Frozen, Diced, #1610
Broccoli, Frozen, Chopped, #1601
Cheese, American, Grated/Shredded, #1306
1 pound + 10 ounces
Sour Cream, Cultured, MS
Pepper, Black, Ground, #2718
Garlic Powder, #2709
Sauce, Worcestershire, Bulk, #2258
Mustard, Prepared, Yellow, Bulk, #2251
Lemon Juice, Canned/Bottled, #2247
Thaw the diced chicken, frozen, chopped broccoli and onions in the refrigerator.
CCP: Hold under refrigeration (41 degrees F or lower).
Toast the hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm.
Drain the thawed diced chicken.
Combine the thawed broccoli and onions in a colander and drain to remove the liquid.
Combine the chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice in a tilt skillet or steam jacketed kettle. Cook to soften ingredients.
Pour the mixture into full-size steamtable pans. For 50 servings, use 1 steamtable pan.
Uncover the pans and top each pan with 2 cups of toasted bread crumbs.
Then continue baking until the casserole is firm, about 15 more minutes.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve the Broccoli Chicken Casserole immediately, or cover and place in warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides 2½ oz. eq. of meat/meat alternate and 1/8 cup serving of other vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for poultry.
Yield: 50 servings is 1 full-size steam table pan.
Mixing the chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice.
Mixed ingredients in a full-sized steamtable pan.
1 serving of Broccoli Chicken Casserole
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