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  • #6702

    Chicken and Rice Casserole
    Serving Size : 50

    6 pounds cooked chicken
    40 ounces converted rice
    2 quarts boiling water
    2 tablespoons salt
    2 tablespoons margarine or vegetable oil
    6 ounces margarine — melted
    3 ounces onion — chopped
    8 ounces celery — chopped
    1 pound mushrooms — sliced
    8 ounces all-purpose flour
    1 1/2 quarts milk
    2 quarts Chicken Stock
    1/4 teaspoon white pepper
    6 ounces almonds — slivered
    3 ounces pimiento — chopped
    9 ounces bread crumbs
    3 ounces margarine — melted
    6 ounces cheddar cheese — shredded

    Dice chicken.

    Cook rice according to directions on p. 399.

    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. Scale into two lightly greased 12x20x2-inch baking pans, 10 lb 8 oz per pan.

    Combine bread crumbs, 3 oz margarine, and cheese. Sprinkle over mixture in pans, 9 oz per pan.

    “2 pans 12x20x2 inches”
    Sliced water chestnuts may be substituted for almonds.

    Chopped parsley may be sprinkled over the baked product just before serving.

    1/4 oz (2 Tbsp) dehydrated onions, rehydrated in 1/4 cup water, may be substituted for fresh onions.

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