Creamy Sour Cream Chicken & Rice - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

195 g/6.8 oz

Ingredients

	Metric	Imperial
Chicken, diced, ckd, thawed	1.45 kg	3 lbs 3 oz
Sour Cream, reduced fat	750 mL	3 cups
Cream of Chicken Soup, condensed	900 mL	3 2/3 cups
Peas, frz	300 g	11 oz
White Rice, cooked	1.15 L	4 1/3 cups
Poultry Seasoning	10 mL	2 tsp
Chili Powder, mild	10 mL	2 tsp
Ritz Crackers, crushed	275 g	10 oz
Margarine, soft, melted	250 mL	1 cup

The day before, thaw the diced cooked chicken under refrigeration at <40'F/4'C.
Preheat convection oven to 325'F/165'C. Grease 2" deep full-sized insert pan(s) with cooking spray.
Prepare the cooked white rice according to recipe standard and set aside.
In a large bowl, mix diced chicken, sour cream, condensed cream of chicken soup, frozen peas, cooked rice, poultry seasoning and chili powder. Gently mix and transfer to 2" deep insert pan(s).
Crush the ritz crackers (or Saltine Crackers) and spread over the top of the casserole.
Melt the margarine and spoon the melted margarine over the top of the casserole.
Bake uncovered in the preheated oven for ~20-30 minutes until top is golden brown. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Serve #6 scoop per serving.

Serve with streamed or roasted green vegetables i.e. asparagus or green beans (sides not included in the nutritional information).