Chicken and Rice Casserole for 50
 
source: food for fifty 
 
6   lbscooked chicken
40   ozconverted rice
2   qtsboiling water
2   tbspsalt
2   tbspmargarine or vegetable oil
6   ozmargarine, melted
3   ozonion, chopped
8   ozcelery, chopped
1   lbmushrooms, sliced
8   ozallpurpose flour
1-1/2   qtsmilk
2   qtschicken stock
1/4   tspwhite pepper
6   ozalmonds, slivered
3   ozpimiento, chopped
9   ozbread crumbs
3   ozmargarine, melted
6   ozcheddar cheese, shredded
 
dice chicken. cook rice according to directions (cooking rice). saute 
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. scale into two 
lightly greased 12x20x2-inch baking pans, 10 lb. 8 oz. 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. 
 
notes: sliced water chestnuts may be substituted for almonds. 18-20 
pounds of chicken will yield approximately 6 pounds cooked meat. just 
before serving sprinkle chopped parsley over baked casserole, if 
desired. 
 
makes 50 servings. 
 
 
-- 
(ID: 4109) Mirror: rec.food.recipes: Thu, Jan 6, 2005


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