MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
3 bun(s) + 1/2 bun(s)
Chicken, Diced, Cooked, IQF, #1019
6 pound(s) + 12 ounce(s)
Onions, Frozen, Diced, #1610
Broccoli, Frozen, Chopped, #1601
2 pound(s) + 8 ounce(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 10 ounce(s)
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
Toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm.
Combine chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice in tilt skillet or steam jacketed kettle. Cook to soften ingredients.
Uncover pans and top each pan with 2 cups toasted bread crumbs and 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 immediately or cover and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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 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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