Ellen's Kitchen Basic Chicken and Rice for 100
Serves 100; 6 12x20 pans
18 pounds cooked chicken (36 cups)
7 1/2 pounds converted rice
6 quarts boiling water
6 tablespoons salt
6 tablespoons vegetable oil
1 pound butter, melted
9 ounces onion, chopped (1 large)
24 ounces celery, chopped (2 heads)
3 pounds mushrooms, sliced
1 1/2 pounds (6 1/2 cups) all-purpose flour
4 1/2 quarts milk
6 quarts chicken stock
3/4 teaspoon white pepper
1/3 cup Italian seasoning
18 ounces almonds, slivered OR water chestnuts, sliced
9 ounces (about 1 cup) pimiento, chopped
27 ounces bread crumbs
1/2 pound (8 ounces) butter, melted
18 ounces (4 1/2 cups) cheddar cheese, shredded
OR use any combination of cheeses and Parmesan cheese
OPTIONAL, 2 bunches chopped parsley
Cook rice according to directions.
Saute onion, celery, and mushrooms in oil. 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.
Stir in almonds or water chestnuts, pimento, and chicken. Combine carefully. Portion out into six lightly greased 12x20x2-inch baking pans.
Combine bread crumbs, 8 ounces butter and cheese. Sprinkle evenly over mixture in pans.
Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F. in the center of the pan. Takes 2 hours if the pans have been made ahead and refrigerated.
Garnish pans with optional chopped parsley for serving. Each pan serves 16-18.