Source: MRS 2020
MRS: 518 — Poultry (500s)

Chicken a la King over Rice

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ¼ cup other vegetable
Number of Portions: 50  Size of Portion: ¾ cup chicken and ½ cup rice
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Water, Hot, Municipal
2  quart(s) + 2  cup(s)
Rice, Long Grain,Brown, Parboiled, #2139
3  pound(s)
Salt, Table, #2219
2  teaspoon(s)
Water, Hot, Municipal
2  quart(s)
Milk, Dry, Nonfat Powder, #2019
2 2/3 cup(s)
Margarine, Bulk, #1319
7  ounce(s)
Flour, All Purpose, Enriched, #2011
2 3/4 cup(s)
Sour Cream, Cultured, MS
5  pound(s)
Water, Municipal, Mississippi
1  gallon(s)
Poultry Seasoning, #2721
1  tablespoon(s) + 1  teaspoon(s)
Pepper, Black, Ground, #2718
1/2 tablespoon(s)
Onion Powder, #2714
1/4 cup(s)
Parsley, Dried, Chopped, #2717
1/2 cup(s)
Garlic Powder, #2709
1/2 cup(s)
Salt, Table, #2219
1  teaspoon(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)
Peas, Green, Frozen, #1612
6  pound(s)
Pimentos, Diced, Canned, #2817
1  cup(s)
DIRECTIONS

1.

To prepare rice:

  • Place brown rice in a steamtable pan. Add hot water to each pan.
  • Add 1 teaspoon salt to each pan and mix until well combined.
  • Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water.
  • Cover, and place in warmer until ready to serve.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

2.

Melt margarine. Add flour and stir until smooth and flour is dissolved.
Add sour cream, water, milk, poultry seasoning, pepper, onion powder, parsley, garlic powder, and salt to flour mixture, then stir until well blended.
Bring to boil. Reduce heat to medium.
Cook uncovered, stirring frequently until mixture is thickened, about 12 - 15 minutes.

3.

Add chicken, peas, and chopped pimentos to mixture.
Cook over medium heat for 3 - 5 minutes or until heated through and product reaches correct temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Pour mixture into serving pans. 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.

5.

Portion ½ cup rice with 4 ounce spoodle or #8 scoop, portion meat mixture with a 6 ounce ladle (¾ cup) over rice for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain and ¼ cup of other vegetable.

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.

Production Notes

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.
 

Serving Notes

May be served over noodles or a biscuit instead of cooked rice. The nutrient analysis will have to be re-calculated if biscuits or noodles are used.

Nutrients Per Serving
Calories
315
Carbohydrates
21.88 g
Dietary Fiber
3.54 g
Protein
25.80 g
Sodium
298.00 mg
Total Fat
13.17 g
Sat. Fat
7.51 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken a la King over Rice
1.

Melt margarine.

2.

Add flour and stir until smooth and flour is dissolved.

3.

Stir until well blended.

4.

Add chicken, peas, and chopped pimentos to mixture.

5.

Pour mixture into serving pans.

6.

1 serving of Chicken a la King over Rice