Free Chicken and rice casserole Recipe
Makes: Makes 50 servings.
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Ingredients
1 1/2 quarts milk
1 pound mushrooms, sliced
1/4 teaspoons white pepper
2 quarts boiling water
2 quarts chicken stock
2 tablespoons margarine or vegetable oil
2 tablespoons salt
3 ounces margarine, melted
3 ounces onion, chopped
3 ounces pimiento, chopped
40 ounces converted rice
6 ounces almonds, slivered
6 ounces Cheddar cheese, shredded
6 ounces margarine, melted
6 pounds cooked chicken
8 ounces all-purpose flour
8 ounces celery, chopped
9 ounces bread crumbs
How To Make Chicken and rice casserole
Easy Recipe Directions:
Dice chicken.
Cook rice according to directions.
Sauté onion, celery and mushrooms in 6 ounces margarine. Add flour to vegetables and stir to blend.
Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.
Add almonds, pimento and chicken to sauce. Combine carefully. Divide evenly between two lightly greased 12 x 20 x 2-inch baking pans, 10 pound 8 ounces per pan.
Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle over mixture in pans, 9 ounces per pan.
Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F.
NOTES: Sliced water chestnuts may be substituted for almonds. 18-20 pounds of chicken will yield approximately 6 pounds cooked meat. Just before serving, sprinkle chopped parsley over baked casserole, if desired.
Cook rice according to directions.
Sauté onion, celery and mushrooms in 6 ounces margarine. Add flour to vegetables and stir to blend.
Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.
Add almonds, pimento and chicken to sauce. Combine carefully. Divide evenly between two lightly greased 12 x 20 x 2-inch baking pans, 10 pound 8 ounces per pan.
Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle over mixture in pans, 9 ounces per pan.
Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F.
NOTES: Sliced water chestnuts may be substituted for almonds. 18-20 pounds of chicken will yield approximately 6 pounds cooked meat. Just before serving, sprinkle chopped parsley over baked casserole, if desired.
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Chicken RECIPE of the DAY
Makes: NOTE: For creamier rice, increase water to 1 2/3 cups. If you use thicker, larger chicken breast halves, it may require additional cooking time.
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