Chicken Rice Casserole
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 0.50 | lb | Rice, white |
| 0.40 | qt | LEGOUT® 095 Chicken Base 1 lb 12 x 1 Lb |
| 0.20 | cup | Onions, white diced |
| 0.20 | cup | Celery chopped |
| 0.30 | lb | Mushrooms, domestic sliced |
| 1.20 | oz | Butter clarified |
| 0.20 | gal | LEGOUT ® Cream Soup Base 6 x 28 OZ prepared |
| 1.20 | oz | Almonds slivers |
| 0.80 | oz | Pimiento chopped |
| 1.80 | oz | Corn flakes crumbs |
| 0.60 | oz | Butter melted |
| 0.20 | cup | Cheddar cheese, shredded |
Preparation
1. Cook rice in chicken stock.
2. Sauté onion, celery and mushrooms in clarified butter, add to prepared LeGout Cream Soup Base.
3. Add almonds and pimiento slowly to mixture. Add rice slowly, mix well, place in greased full pans (deep). Combine corn flake crumbs with melted butter and cheddar cheese, sprinkle over mixture. Bake at 350°F for 1 hour or until heated throughout.
Yield: 50 - 6oz. portions
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