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
- Thaw the chicken in the refrigerator overnight. Drain the chicken when it is time to start making the recipe.
- CCP: Cover and refrigerate at 41 ℉ or lower.
To prepare breadcrumbs:
- Toast the buns in a low temperature oven (200 ℉) until they are slightly golden brown and firm.
- Cool the buns before preparing crumbs.
- Break the bread into pieces and place in a food processor or appropriate grinder.
- Process the bread until the desired crumb size is obtained.
- 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.
- 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.
- Pour the mixture into half-size steamtable pans (12″ x 10″ x 4″) and sprinkle it with breadcrumbs.
To bake:
- Conventional oven: 350 ℉, 30-40 minutes.Convection oven: 350 ℉, 30 minutes.Serve immediately, or cover and place in the warmer until ready for service.
- 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:
- Spray a steamtable pan with pan release spray.
- Place the brown rice in the steamtable pan.
- Add the water to each pan.
- Add the salt to each pan and mix until well combined.
- 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.
- Place rice in half-size steamtable pans (12″ x 10″ x 4″) and cover. Place in warmer until ready to serve.
- 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.
- CCP: Hold and maintain product at a minimum temperature of 135 ℉.
- 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.
- 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.