Baked_Chicken_And_Rice_(Canned

MEAT, FISH, AND POULTRY No.L 048 01 BAKED CHICKEN AND RICE (CANNED CHICKEN) 70 mg 1400 mg 56 mg 11 g 21 g 34 g 323 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Cup Portion Ingredient CHICKEN,BONED,CANNED,PIECES CHICKEN BROTH WATER,COLD RICE,LONG GRAIN SALT PEPPER,BLACK,GROUND GARLIC POWDER MILK,NONFAT,DRY WATER,WARM WATER,COLD FLOUR,WHEAT,GENERAL PURPOSE BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED PAPRIKA,GROUND Issue Measure 1 gal 3-1/8 qts 3 gal 1 gal 3-1/2 qts 3 qts 2 cup 2 tbsp 1 tbsp 1 tbsp 2-1/4 cup 2 qts 2 qts 1 qts 3 cup 2 qts 2 cup 3 tbsp Weight 18 lbs 15-2/3 lbs 5-3/4 lbs 1-1/4 oz 1/3 oz 1/3 oz 5-3/8 oz 4-1/8 lbs 4-1/8 lbs 1-7/8 lbs 1-7/8 lbs 1 lbs 3/4 oz Method Cut chicken into 1-inch pieces. 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. Reconstitute milk in warm water. Stir milk into cooked rice. 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. Stir chicken gently into thickened rice mixture. Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan. Combine crumbs, paprika and butter or margarine. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan. 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. 1 2 3 4 5 6 7 8