Baked Chicken And Rice (Canned Chicken)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHICKEN,BONED,CANNED,PIECES 18 lbs 1 gal 3-1/8 qts
CHICKEN BROTH 3 gal
WATER,COLD 15-2/3 lbs 1 gal 3-1/2 qts
RICE,LONG GRAIN 5-3/4 lbs 3 qts 2 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,WARM 4-1/8 lbs 2 qts
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-7/8 lbs 1 qts 3 cup
BREADCRUMBS,DRY,GROUND,FINE 1-7/8 lbs 2 qts
BUTTER,MELTED 1 lbs 2 cup
PAPRIKA,GROUND 3/4 oz 3 tbsp

Method

1 Cut chicken into 1-inch pieces.
2 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly;
reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice.
3 Reconstitute milk in warm water. Stir milk into cooked rice.
4 Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken gently into thickened rice mixture.
6 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
7 Combine crumbs, paprika and butter or margarine. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
8 Using a convection oven, bake for 25 minutes at 325 F. or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
323 cal 34 g 21 g 11 g 56 mg 1400 mg 70 mg

Portion

1 Cup

Yield

100