Chicken And Rice Casserole For 50 Food

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CHICKEN AND RICE CASSEROLE FOR 50



Chicken and Rice Casserole for 50 image

Provided by vamp38341

Time 2h

Yield 50

Number Of Ingredients 18

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 quart 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

Steps:

  • Dice chicken. Cook rice according to directions. 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. Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle evenly over mixture in pans. Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F. cook's notes Sliced water chestnuts may be substituted for almonds. Just before serving sprinkle chopped parsley over baked casserole, if desired.

Nutrition Facts :

CHICKEN RICE CASSEROLE



Chicken Rice Casserole image

A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

Provided by Marie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

Steps:

  • Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
  • Gradually stir in broth and milk, stirring until thick and smooth.
  • Stir in chicken and add salt and pepper; set aside.
  • Grease a 1 1/2 quart shallow baking dish.
  • Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
  • Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
  • Bake at 400° until hot and bubbly, about 20 to 25 minutes.

CRUNCHY CHICKEN AND RICE CASSEROLE



Crunchy Chicken and Rice Casserole image

Simple chicken and rice casserole recipe. Cook chicken ahead of time and prep time is almost nothing. Try wheat saltine crackers for a different taste.

Provided by Mmm..Spaghetti

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb chopped chicken (breast or thighs)
2 cups instant rice
2 cups whole milk
1 (10 1/2 ounce) can cream of chicken soup
chicken soup base (to taste)
20 -30 saltine crackers
olive oil flavored cooking spray

Steps:

  • Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
  • Mix all ingredients except chicken in 8x8-inch baking dish.
  • Add chicken to dish and stir.
  • Crumble crackers on top of chicken.
  • Lightly spray top of casserole with cooking spray.
  • Bake uncovered at 350°F for 30-40 minutes.

Nutrition Facts : Calories 458.3, Fat 15.6, SaturatedFat 5.3, Cholesterol 44, Sodium 726, Carbohydrate 60.6, Fiber 1.4, Sugar 6.9, Protein 17.2

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