MEASURE (FOR 80 SERVINGS)
Bun, Hamburger, WGR, #1228
3 bun(s) + 1/2 bun(s)
Pan Release Spray, Vegetable Oil, #2514
Onions, Frozen, Diced, #1610
Soup, Cream of Chicken, Low Sodium, #2512
2 50 ounce can(s)
Sour Cream, Cultured, MS
Water, Municipal, Mississippi
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
3 pound(s) + 4 ounce(s)
Pimentos, Diced, Canned, #2817
Parsley, Dried, Chopped, #2717
Chicken, Diced, Cooked, IQF, #1019
10 pound(s) + 12 ounce(s)
Rice, Long Grain,Brown, Parboiled, #2139
4 pound(s) + 12 7/8 ounce(s)
Water, Hot, Municipal
Salt, Table, #2219
1 tablespoon(s) + 1/8 teaspoon(s)
To prepare breadcrumbs:
Spray steam-jacketed kettle or skillet with pan release spray.
In a large bowl, blend together soup, sour cream, water, cheese, pimento, parsley, and sautéed onions, then add chicken to soup mixture.
To prepare rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F.
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion rice with #8 scoop (½ cup serving), portion chicken mixture with a 6 ounce ladle or 6 ounce spoodle over cooked rice per serving.
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 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.
In a large bowl, blend together soup, sour cream, water, cheese, pimento, parsley, and sautéed onions, then add chicken
Pour mixture into half-size steamtable pans (12" x 10" x 4) and sprinkle with breadcrumbs.
Pan ready for baking
Baked Cheesy Chicken over Rice
1 serving of Cheesy Chicken over Rice
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