Baked Chicken and Rice
INGREDIENTS:
3 3/4 qt WATER; WARM
2 ga WATER
7 1/2 qt WATER; COLD
18 1/8 lb -
1 lb BUTTER PRINT SURE
13 oz MILK; DRY NON-FAT L HEAT
1 tb GARLIC DEHY GRA
6 lb RICE 10LB
2 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/4 c SOUP GRAVY BASE CHICKEN
1 1/2 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB
3 3/4 qt WATER; WARM
2 ga WATER
7 1/2 qt WATER; COLD
18 1/8 lb -
1 lb BUTTER PRINT SURE
13 oz MILK; DRY NON-FAT L HEAT
1 tb GARLIC DEHY GRA
6 lb RICE 10LB
2 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/4 c SOUP GRAVY BASE CHICKEN
1 1/2 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERAUTRE: 350 F. OVEN
1. DRAIN CANNED CHICKEN; CUT INTO 1 INCH PIECES.
2. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE FOR USE IN STEP 10.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4. USE 8 OZ (1 1/4 CUPS) SOUP AND GRAVY BASE. CHICKEN AND 2 GAL WATER FOR STOCK. (SEE RECIPE A12000).
5. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.
6. RECONSTITUTE MILK.
7. ADD MILK, PEPPER AND GARLIC TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.
8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO EACH GREASED PAN.
9. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.
10. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
11. BAKE 45 MINUTES OR UNTIL BROWNED.
NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED IMMEDIATELY.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000.
NOTE: 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: L17501
SERVING SIZE: 1 CUP
1. DRAIN CANNED CHICKEN; CUT INTO 1 INCH PIECES.
2. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE FOR USE IN STEP 10.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4. USE 8 OZ (1 1/4 CUPS) SOUP AND GRAVY BASE. CHICKEN AND 2 GAL WATER FOR STOCK. (SEE RECIPE A12000).
5. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.
6. RECONSTITUTE MILK.
7. ADD MILK, PEPPER AND GARLIC TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.
8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO EACH GREASED PAN.
9. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.
10. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
11. BAKE 45 MINUTES OR UNTIL BROWNED.
NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED IMMEDIATELY.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000.
NOTE: 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: L17501
SERVING SIZE: 1 CUP