Cheesy Chicken Fiesta over Rice

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 80 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 80 SERVINGS)
Bun, Hamburger, WGR, #549	3 1/2 bun(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Onions, Frozen, Chopped, #72	1 quart(s)
Soup, Cream of Chicken, Low Sodium, #352	2 50 ounce can(s)
Sour Cream, Cultured, MS #16	3 quart(s)
Water, Municipal, Mississippi	2 quart(s)
Cheese, Cheddar, Low Fat, Shredded, USDA	3 pound(s) + 4 ounce(s)
Pimentos, Diced, Canned, #276	3/4 cup(s)
Parsley, Dried, Chopped, #316	1/2 cup(s)
Salsa, Mild, Bulk, #269	1 quart(s)
Chicken, Diced, Cooked, IQF, #17	9 pound(s) + 8 ounce(s)
Rice, Long Grain,Brown, Parboiled, #556	4 pound(s) + 12 7/8 ounce(s)
Water, Hot, Municipal	1 gallon(s)
Salt, Table, #343	1 tablespoon(s) + 1/8 teaspoon(s)

DIRECTIONS

1.	To prepare breadcrumbs: Toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs. Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
2.	Spray steam-jacketed kettle or skillet with food release spray. Add onions. Sauté approximately 5 minutes.
3.	In a large bowl, blend together soup, sour cream, water, cheese, pimento, parsley, salsa, and sautéed onions.
4.	Add chicken to soup mixture. Pour mixture into half-size steamtable pans (12" x 10" x 4"), then sprinkle with breadcrumbs.
5.	To bake: Conventional oven: 350 degrees F, 30-40 minutes. Convection oven: 350 degrees F, 30 minutes. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
6.	To prepare brown rice: Place brown rice in a steamtable pan. Add hot water to each pan. Add 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. Place rice in half-size steamtable pans (12" x 10" x 4") and cover. 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.
7.	Portion rice with #8 scoop (1/2 cup serving) and use a 6 ounce ladle or 6 ounce spoodle to portion chicken mixture over rice for each serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate and 1 oz. eq. of whole grain. 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 available.
If raw chicken is used, refer to the buying guide for appropriate amounts.

Serving Notes

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.

Miscellaneous Notes

Yield: 50 servings: about 2 1/3 gallons chicken mixture and 1 1/2 gallons rice.

Nutrients Per Serving

Calories

340

Carbohydrates

29.97 g

Dietary Fiber

1.58 g

Protein

25.56 g

Sodium

527.83 mg

Total Fat

12.74 g

Sat. Fat

6.95 g

Trans Fat

0.00 g