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Broccoli Chicken Casserole
2 1/2 oz. eq. meat/meat alternate, 1/8 cup serving other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Bun, Hamburger, WGR, #549 | 3 1/2 bun(s) |
Chicken, Diced, Cooked, IQF, #17 | 6 pound(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Broccoli, Frozen, Chopped, #64 | 2 pound(s) + 8 ounce(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 10 ounce(s) |
Sour Cream, Cultured, MS #16 | 5 pound(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Garlic Powder, #331 | 1 tablespoon(s) |
Sauce, Worcestershire, Bulk, #289 | 1/4 cup(s) |
Mustard, Prepared, Yellow, Bulk, #282 | 1 tablespoon(s) |
Lemon Juice, Canned/Bottled, #398 | 3/4 cup(s) |
DIRECTIONS
1. | Toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. |
2. | Combine chicken, onions, broccoli, cheese, sour cream, seasonings, mustard, and lemon juice in tilt skillet or steamjacketed kettle. Cook to soften ingredients. |
3. | To bake: |
4. | 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. |
5. | 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 or lower. |
Production Notes
Use commodity products when avaliable