Chicken and Rice - Creamy option 

For a crowd! Makes 2 hotel sized pans.

Make the chicken sauce -
In 12 qt pot melt butter, saute in flour, salt and white pepper. Cook until nutty smelling and golden brown. Whisk in milk and broth gradually and cook until thick and a little bubbly. Takes a long time for such a quantity:
1 lb unsalted butter
2 c flour
3 T salt
1 t white pepper
1 gallon whole milk
1 quart chicken broth

Add chicken and warm until it isn't pink anymore, just a bit as not to overcook in the casserole.
7-8 lb boneless chicken breasts sliced into thin strips
Make the rice -
In two hotel pans:
3 c rice each pan
3 c water each pan
If using long grain brown rice let soak in cold water for 30 minutes.
Add 1 t salt to each pan. Bake 400* about 30 minutes until almost tender.

Stir the white sauced chicken into the mostly cooked rice in the hotel pans.

Stir in the grated cheese. Bake again very gently and hold until needed. Only bake until sauce has absorbed into the rice and casserole is warmed thoroughly or the chicken will overcook and the rice will lose its shape.
2 lb cheddar cheese, grated

Be sure to cool it a good amount before serving for it to cohere into a lovely casserole.

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