Cheesy Chicken Over Rice

Ingredients

Chicken, cooked, diced10lb 12 oz	10¾ pounds
Bun, hamburger	80 each
Pan release sprayVegetable oil	as needed
Onions, frozen, diced	1 quarts
Soup, Cream of Chicken, low sodium2 – 50 ounce cans	100 ounces
Sour creamcultured	3 quarts
Water	2 quarts
Cheese, cheddar, low fat, shredded	3¼ pounds
Pimentos, canned, diced	¾ cup
Parsley, dried	½ cup

For the Rice

Pan release spray	as needed
Rice, long grain, brown, parboiled,(5lb 3 oz)	5.1875 pounds
Water1 gallon + 3 ¼ cup	1.2 gallons
Salt1 tablespoon + ⅛ teaspoon	1.041 tablespoon

Instructions

1. Thaw the chicken in the refrigerator overnight. Drain the chicken when it is time to start making the recipe.
2. CCP:  Cover and refrigerate at 41 ℉ or lower.

To prepare breadcrumbs:

1. Toast the buns in a low temperature oven (200 ℉) until they are slightly golden brown and firm.
2. Cool the buns before preparing crumbs.
3. Break the bread into pieces and place in a food processor or appropriate grinder.
4. Process the bread until the desired crumb size is obtained.
5. Spray a braising pan, steam-jacketed kettle or skillet with food release spray.Add the onions and sauté them for about 5 minutes, or until the onion is tender.
6. Blend the soup, sour cream, 2 quarts of water, cheese, pimento, parsley, and onions together in a large bowl.Then add the thawed chicken to the soup mixture.
7. Pour the mixture into half-size steamtable pans (12″ x 10″ x 4″) and sprinkle it with breadcrumbs.

To bake:

1. Conventional oven: 350 ℉, 30-40 minutes.Convection oven: 350 ℉, 30 minutes.Serve immediately, or cover and place in the warmer until ready for service.
2. CCP: Heat to 165 ℉ or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.CCP: Cover and hold the product for service at 135 ℉ or higher.

To prepare the rice:

1. Spray a steamtable pan with pan release spray.
2. Place the brown rice in the steamtable pan.
3. Add the water to each pan.
4. Add the salt to each pan and mix until well combined.
5. Steam the rice for approximately 45 minutes or until tender and fluffy. Check the rice at 30 minutes of cooking time for water absorption. If needed add more water.
6. Place rice in half-size steamtable pans (12″ x 10″ x 4″) and cover. Place in warmer until ready to serve.
7. NOTE: Rice amounts are based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield.
8. CCP:  Hold and maintain product at a minimum temperature of 135 ℉.
9. Portion rice with #8 scoop (½ cup serving), portion chicken mixture with a 6 ounce ladle or 6 ounce spoodle over cooked rice per serving.
10. CCP: Hold and maintain the product at a minimum of 135 ℉ or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated.Quick chill within 2 hours to 70 ℉ or lower and from 70 to 41 ℉ within an additional 2 hours.