MEASURE (FOR 80 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
10 pounds + 12 ounces
Bun, Hamburger, WGR, #1228
3 1/2 buns
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Onions, Frozen, Diced, #1610
Soup, Cream of Chicken, Low Sodium, #2512
2 50 ounce cans
Sour Cream, Cultured, MS
Water, Municipal, Mississippi
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
3 pounds + 4 ounces
Pimentos, Diced, Canned, #2817
Parsley, Dried, Chopped, #2717
Salsa, Bulk, #2823
Rice, Long Grain,Brown, Parboiled, #2139
5 pounds + 3 ounces
Water, Municipal, Mississippi
Salt, Table, #2219
1 tablespoon + 1/8 teaspoon
Thaw chicken in the refrigerator overnight. Drain the chicken when it is time to start making the recipe.
CCP: Cover and refrigerate at 41 degrees F or lower.
To prepare breadcrumbs:
Spray a steam-jacketed kettle or skillet with pan release spray.
Blend the soup, sour cream, 2 quarts of water, cheese, pimento, parsley, salsa and sautéed onions together in a large bowl.
Then add the thawed chicken to the soup mixture.
Pour the mixture into half-size steamtable pans (12" x 10" x 4') and sprinkle with breadcrumbs.
Serve immediately, or cover and place in warmer until ready for service.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
CCP: Cover and hold the product for service at 135 degrees F or higher.
To prepare the rice:
Rice amounts are based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion rice with #8 scoop (½ cup serving) and use a 6 ounce ladle or 6 ounce spoodle to portion chicken mixture over rice for each serving. Each portion provides 2½ oz. eq. meat/meat alternate and 1 oz. eq. of whole grain.
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 Meal" provides seasoning and serving ideas for poultry.
Do not overfill steamable pans.
Garnish with several sprigs of parsley or kale/cherry tomato in one corner of each pan for eye appeal.
May be served over noodles instead of rice. The nutrient analysis will have to be re-calculated if noodles are used.
Yield: 50 servings: about 2 1/3 gallons chicken mixture and 1½ gallons rice.
Soup, sour cream, water, cheese, pimento, parsley, and onions blended together
Adding salsa to the mixture
Sprinkling the chicken mixture with breadcrumbs
Finished pan of Cheesy Chicken Fiesta
1 serving of Cheesy Chicken Fiesta over Rice
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