Chicken a la King over Rice

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 50 Size of Portion: 3/4 cup chicken and 1/2 cup rice
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains
Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Water, Municipal, Mississippi	2 quart(s) + 2 cup(s)
Rice, Long Grain,Brown, Parboiled, #556	3 pound(s)
Salt, Table, #343	2 teaspoon(s)
Water, Hot, Municipal	1 gallon(s)
Milk, Dry, Nonfat Powder, #376	2 2/3 cup(s)
Margarine, Bulk, #119	7 ounce(s)
Flour, All Purpose, Enriched, #358	10 ounce(s) + 1/2 cup(s)
Sour Cream, Cultured, MS #16	5 pound(s)
Water, Municipal, Mississippi	1 gallon(s)
Poultry Seasoning, #339	1/4 ounce(s)
Pepper, Black, Ground, #336	1/2 teaspoon(s)
Onion Powder, #326	1/4 cup(s)
Parsley, Dried, Chopped, #316	1/2 cup(s)
Garlic Powder, #331	1/2 cup(s)
Salt, Table, #343	1 teaspoon(s)
Chicken, Diced, Cooked, IQF, #17	6 pound(s) + 6 ounce(s)
Peas, Green, Frozen, #74	6 pound(s)
Pimentos, Diced, Canned, #276	1 cup(s)

DIRECTIONS

1.	To prepare 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. 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 floor 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 1/2 cup rice with 4 ounce spoodle or #8 scoop, portion meat mixture with a 6 ounce ladle (3/4 cup) over rice for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain and 1/4 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 commodity products when available.

Nutrients Per Serving

Calories

311

Carbohydrates

21.91 g

Dietary Fiber

3.55 g

Protein

25.71 g

Sodium

272.00 mg

Total Fat

13.42 g

Sat. Fat

7.48 g

Trans Fat

0.00 g

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Chicken a la King over Rice

DIRECTIONS

Production Notes

Nutrients Per Serving