Cooking for a Crowd Recipes
Chicken and Rice Casserole
Yield: 50 servings
Ingredients
- 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 teaspoons white pepper
- 6 ounces almonds, slivered
- 3 ounces pimiento, chopped
- 9 ounces bread crumbs
- 3 ounces margarine, melted
- 6 ounces Cheddar cheese, shredded
Instructions
- Dice chicken.
- Cook rice according to directions.
- Sauté onion, celery and mushrooms in 6 ounces margarine. 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. Divide evenly between two lightly greased 12 x 20 x 2 inch baking pans, 10 pound 8 ounces per pan.
- Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle over mixture in pans, 9 ounces per pan.
- Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F.
- Just before serving, sprinkle chopped parsley over baked casserole, if desired.
Notes
Sliced water chestnuts may be substituted for almonds. 18 to 20 pounds of chicken will yield approximately 6 pounds cooked meat.