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 teaspoon white pepper
6 ounces almonds, slivered
3 ounces pimiento, chopped
9 ounces bread crumbs
3 ounces margarine, melted
6 ounces cheddar cheese, shredded
Servings: 50
1. Dice chicken.
2. Cook rice according to directions.
3. Sauté onion, celery, and mushrooms in 6 oz margarine.
4. Add flour to vegetables and stir to blend.
5. Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.
6. Add almonds, pimento, and chicken to sauce. Combine carefully. Scale into two lightly greased 12x20x2-inch baking pans, 10 lb 8 oz per pan.
7. Combine bread crumbs, 3 oz margarine, and cheese. Sprinkle over mixture in pans, 9 oz per pan.
8. Bake at 350°F for 1 hour or until internal temperature reaches 180°F.
Yield: 2 pans 12x20x2 inches
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 teaspoon white pepper
6 ounces almonds, slivered
3 ounces pimiento, chopped
9 ounces bread crumbs
3 ounces margarine, melted
6 ounces cheddar cheese, shredded
Servings: 50
1. Dice chicken.
2. Cook rice according to directions.
3. Sauté onion, celery, and mushrooms in 6 oz margarine.
4. Add flour to vegetables and stir to blend.
5. Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.
6. Add almonds, pimento, and chicken to sauce. Combine carefully. Scale into two lightly greased 12x20x2-inch baking pans, 10 lb 8 oz per pan.
7. Combine bread crumbs, 3 oz margarine, and cheese. Sprinkle over mixture in pans, 9 oz per pan.
8. Bake at 350°F for 1 hour or until internal temperature reaches 180°F.
Yield: 2 pans 12x20x2 inches
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