Chicken and Rice Casserole for 50

Source: Food for Fifty

6 lbs.cooked chicken
40 oz.converted rice
2 qts.boiling water
2 Tbsp.salt
2 Tbsp.margarine or vegetable oil
6 oz.margarine, melted
3 oz.onion, chopped
8 oz.celery, chopped
1 lb.mushrooms, sliced
8 oz.all-purpose flour
1 1/2 qts.milk
2 qts.chicken stock
1/4 tsp.white pepper
6 oz.almonds, slivered
3 oz.pimiento, chopped
9 oz.bread crumbs
3 oz.margarine, melted
6 oz.cheddar 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.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/