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Baked Chicken and Rice (Canned Chicken)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 048 01
BAKED CHICKEN AND RICE (CANNED CHICKEN)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
323 cal
34 g
21 g
11 g
56 mg
1400 mg
70 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BONED,CANNED,PIECES
18 lbs
1 gal 3-1/8 qts
CHICKEN BROTH
3 gal
WATER,COLD
15-2/3 lbs
1 gal 3-1/2 qts
RICE,LONG GRAIN
5-3/4 lbs
3 qts 2 cup
SALT
1-1/4 oz
2 tbsp
1/3 oz
1 tbsp
PEPPER,BLACK,GROUND
GARLIC POWDER
1/3 oz
1 tbsp
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
WATER,WARM
4-1/8 lbs
2 qts
WATER,COLD
4-1/8 lbs
2 qts
1-7/8 lbs
1 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
BREADCRUMBS,DRY,GROUND,FINE
1-7/8 lbs
2 qts
BUTTER,MELTED
1 lbs
2 cup
3/4 oz
3 tbsp
PAPRIKA,GROUND
Method
1 Cut chicken into 1-inch pieces.
2 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly;
reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice.
3 Reconstitute milk in warm water. Stir milk into cooked rice.
4 Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken gently into thickened rice mixture.
6 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
7 Combine crumbs, paprika and butter or margarine. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
8 Using a convection oven, bake for 25 minutes at 325 F. or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.


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Baked Chicken and Rice (Canned Chicken)

Yield: 100 Portion: 1 Cup
Calories: 323 cal
Carbohydrates: 34 g
Protein: 21 g
Fat: 11 g
Cholesterol: 56 mg
Sodium: 1400 mg
Calcium: 70 mg

Ingredient Weight Measure Issue
CHICKEN,BONED,CANNED,PIECES 18 lbs 1 gal 3-1/8 qts
CHICKEN BROTH 3 gal
WATER,COLD 15-2/3 lbs 1 gal 3-1/2 qts
RICE,LONG GRAIN 5-3/4 lbs 3 qts 2 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,WARM 4-1/8 lbs 2 qts
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-7/8 lbs 1 qts 3 cup
BREADCRUMBS,DRY,GROUND,FINE 1-7/8 lbs 2 qts
BUTTER,MELTED 1 lbs 2 cup
PAPRIKA,GROUND 3/4 oz 3 tbsp

Method:
1 Cut chicken into 1-inch pieces.
2 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly;
reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice.
3 Reconstitute milk in warm water. Stir milk into cooked rice.
4 Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken gently into thickened rice mixture.
6 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
7 Combine crumbs, paprika and butter or margarine. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
8 Using a convection oven, bake for 25 minutes at 325 F. or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_chicken_and_rice_canned_chicken.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence