Baked Chicken And Rice Recipe Recipe

Name: Baked Chicken And Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 quart WATER, Hot; 9 gal WATER; 7 quart WATER, Cool; 2 gal STOCK, CHICKEN; 75 lb CHICKEN,WHOLE FZ; 1 lb BUTTER PRINT SURE; 13 ounce Lowfat milk, DRY NON-FAT L HEAT; 1 Tbsp. GARLIC DEHY GRA; 6 lb RICE 10LB; 2 lb BREAD SNDWICH 22OZ #51; 1 3/4 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb SHORTENING, 3LB; 1 Tbsp. PEPPER BLACK 1 LB CN; 3 Tbsp. SALT TABLE 5LB; 9 Tbsp. SALT TABLE 5LB

Servings: persons

3 3/4 quart WATER, Hot
9 gal WATER
7 quart WATER, Cool
2 gal STOCK, CHICKEN
75 lb CHICKEN,WHOLE FZ
1 lb BUTTER PRINT SURE
13 ounce Lowfat milk, DRY NON-FAT L HEAT
1 Tbsp. GARLIC DEHY GRA
6 lb RICE 10LB
2 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb SHORTENING, 3LB
1 Tbsp. PEPPER BLACK 1 LB CN
3 Tbsp. SALT TABLE 5LB
9 Tbsp. SALT TABLE 5LB

1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2
1.
3
WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
4
DRAIN WELL.
5
2.
6
PLACE CHICKEN IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT AND GARLIC.
7
BRING TO A BOIL; REDUCE HEAT; SIMMER 2 Hrs Or possibly Till TENDER.
8
3.
9
REMOVE CHICKEN.
10
STRAIN; RESERVE STOCK FOR USE IN STEP 7.
11
4.
12
REMOVE CHICKEN FROM BONES; CUT CHICKEN INTO 1 INCH Pcs.
13
SET ASIDE FOR USE IN STEP 10.
14
5.
15
COMBINE RICE, SALT AND WATER.
16
BRING TO A BOIL, STIRRING OCCASIONALLY.
17
COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 Min.
18
Don't STIR.
19
SET ASIDE FOR USE IN STEP 10.
20
6.
21
BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
22
7.
23
GRADUALLY Add in SHORTENING Or possibly SALAD OIL AND FLOUR Mix TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
24
BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
25
8.
26
RECONSTITUTE Lowfat milk.
27
9.
28
Add in Lowfat milk AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
29
COOK Till SMOOTH AND THICKENED.
30
10.
31
COMBINE CHICKEN AND RICE.
32
PLACE ABOUT 2 GAL CHICKEN-RICE Mix INTO EACH GREASED PAN.
33
11.
34
POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE Mix IN EACH PAN.
35
MIX WELL.
36
12.
37
COMBINE CRUMBS AND BUTTER Or possibly MARGARINE.
38
SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
39
13.
40
BAKE 45 Min Or possibly Till BROWNED.
41
NOTE:
42
1.
43
IN STEPS 3 AND 4, Chill STOCK AND CHICKEN IF NOT USED IMMEDIATELY.
44
NOTE:
45
2.
46
OTHER SIZES AND TYPES OF PANS MAY BE USED.
47
SEE RECIPE NO.
48
A-2500.
49
NOTE:
50
3.
51
TWO-NO.
52
8 SCOOPS MAY BE USED.
53
SEE RECIPE NO.
54
A0400.

18164

kcal

Calories

446

Fat

696

Carbs

2724

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 3/4 quart WATER, Hot, 9 gal WATER, 7 quart WATER, Cool, 2 gal STOCK, CHICKEN, and more.

Yes, Baked Chicken And Rice Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken And Rice Recipe

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