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Chicken and Dumplings
2 oz. eq. meat/meat alternate; 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Tortilla, Soft Flour, 6", #61 | 50 tortilla(s) |
Margarine, Bulk, #119 | 1/2 pound(s) |
Milk, Lowfat, Unflavored,1% Milk Fat, #3 | 1 quart(s) |
Flour, All Purpose, Enriched, #358 | 1 cup(s) |
Water, Municipal, Mississippi | 2 1/2 gallon(s) |
Base, Chicken, Low Sodium, #348 | 8 ounce(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 1/2 teaspoon(s) |
Chicken, Diced, Cooked, IQF, #17 | 6 1/2 pound(s) |
DIRECTIONS
1. | Cut tortillas into 1 1/2 inch squares. Helpful hint: To make 1 1/2 inch squares, cut tortillas 3 times across in each direction. |
2. | Melt margarine in a pot. Whisk in flour until well blended and smooth, about 1 1/2 minutes. |
3. | Combine milk, water, chicken base, salt, and pepper. Add gradually to flour and margarine mixture. Stir gently to combine. Bring to a rolling boil. |
4. | Drop in tortillas into sauce in small batches. Cook over medium heat until tortillas are tender, approximately 10 minutes. Stir gently to prevent tortillas from sticking. |
5. | Add thawed chicken to hot mixture and heat thoroughly. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Pour 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. |
7. | Portion with 6 ounce ladle (3/4 cup) per serving. Each portion provides 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
Whole grain biscuits may be used instead of tortillas. For 100 servings, use 100 1 oz. eq. biscuits. Split biscuit in half, then cut it into quarters for 8 pieces of dumpling from each biscuit. See pictures for an example. If biscuits are used, the nutrient analysis will need to be re-calculated.
Serving Notes
May sprinkle parsley once the dish has been placed into serving pans to increase eye appeal.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken and Dumplings
| 1. |  tortillas cut 3 times across in each direction | 2. |  gently stirring the tortillas in the sauce |
| 3. |  one portion of chicken and dumplings garnished with parsley | 4. |  Cutting a 1 oz. eq. biscuit into eight pieces |