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Cheddar Chicken and Broccoli (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 216 00
CHEDDAR CHICKEN AND BROCCOLI (COOKED DICED)
Yield 100
Portion 10 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
302 cal
21 g
32 g
10 g
83 mg
1035 mg
134 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
4-1/2 lbs
3 qts 3/4 cup
5 lbs
CELERY,FRESH,CHOPPED
5-1/2 lbs
1 gal 1-1/4 qts
7-1/2 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CHICKEN BROTH
2 gal 2 qts
WATER
8-1/3 lbs
1 gal
4-1/4 lbs
3 qts
RICE,LONG GRAIN & WILD
SALT
1-7/8 oz
3 tbsp
GARLIC POWDER
7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
CHICKEN,COOKED,DICED
18 lbs
12 lbs
2 gal
BROCCOLI,FROZEN,CHOPPED
CHEESE,CHEDDAR,SHREDDED
2 lbs
2 qts
Method
1 Stir-cook onions and celery in a lightly sprayed steam jacketed kettle or stock pot for 8 to 10 minutes or until tender stirring
constantly.
2 Add broth, water, rice, salt, garlic powder and pepper to cooked onions and celery; bring to a boil. Cover tightly; reduce heat;
simmer 20 minutes. There will be excess cooking liquid in cooked rice mixture.
3 Stir chicken and broccoli into cooked rice mixture. Cover; simmer an additional 15 minutes. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
4 Pour 2 gallon rice, chicken and broccoli mixture into each ungreased steam table pan. Distribute 2 cups shredded cheddar cheese
evenly over rice, chicken and broccoli mixture into each pan.
5 Bake for 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.



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Cheddar Chicken and Broccoli (Cooked Diced)

Yield: 100 Portion: 10 Ounces
Calories: 302 cal
Carbohydrates: 21 g
Protein: 32 g
Fat: 10 g
Cholesterol: 83 mg
Sodium: 1035 mg
Calcium: 134 mg

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 4-1/2 lbs 3 qts 3/4 cup 5 lbs
CELERY,FRESH,CHOPPED 5-1/2 lbs 1 gal 1-1/4 qts 7-1/2 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CHICKEN BROTH 2 gal 2 qts
WATER 8-1/3 lbs 1 gal
RICE,LONG GRAIN & WILD 4-1/4 lbs 3 qts
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
CHICKEN,COOKED,DICED 18 lbs
BROCCOLI,FROZEN,CHOPPED 12 lbs 2 gal
CHEESE,CHEDDAR,SHREDDED 2 lbs 2 qts

Method:
1 Stir-cook onions and celery in a lightly sprayed steam jacketed kettle or stock pot for 8 to 10 minutes or until tender stirring
constantly.
2 Add broth, water, rice, salt, garlic powder and pepper to cooked onions and celery; bring to a boil. Cover tightly; reduce heat;
simmer 20 minutes. There will be excess cooking liquid in cooked rice mixture.
3 Stir chicken and broccoli into cooked rice mixture. Cover; simmer an additional 15 minutes. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
4 Pour 2 gallon rice, chicken and broccoli mixture into each ungreased steam table pan. Distribute 2 cups shredded cheddar cheese
evenly over rice, chicken and broccoli mixture into each pan.
5 Bake for 3 minutes to melt cheese. CCP: 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/cheddar_chicken_and_broccoli_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence