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) |
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) |
1. | To prepare breadcrumbs:
|
2. | Spray steam-jacketed kettle or skillet with pan release spray. |
3. | In a large bowl, blend together soup, sour cream, water, cheese, pimento, parsley, and sautéed onions, then add chicken to soup mixture. |
4. | To prepare rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
5. | To bake: CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Portion rice with #8 scoop (1/2 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 commodity products when available.
If raw chicken is used, refer to the buying guide for appropriate amounts.
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.