21(ish) lbs of chicken breast
8 cups uncooked rice
1800 gr pasta
4 L whole milk
2½ L half and half
15 cups shredded cheddar cheese
9 cups shredded mozzarella
2¼ cups Parmesan
6-8 yellow onions
12 carrots
3 lbs broccoli
garlic (2 T minced)
4 cups flour
2.5 L chicken broth
6 cups crushed Ritz crackers of Panko
Seasonings:
Italian, Salt, Pepper, Garlic Powder, Onion Powder, Mustard Powder
See original recipe on Scratch Pantry
On May 13, 2023 we made a six times recipe for a total of 2 - 9x12 pans and 8 - 9x9 pans. We agreed that this recipe was a win, both in flavour and recipe balance.
Filling
24 cups cooked brown rice
12lbs chicken breast, diced, cooked
¾ cup butter
6 yellow onions, diced
12 carrots, diced
24 cups broccoli florets (approx 3 lbs)
salt and pepper to taste
Sauce
2¼ cups salted butter
2¼ cups flower
9 cups chicken broth
9 cups whole milk
4 cups sour cream
2 T garlic powder
2 T onion powder
2 T mustard powder
salt & pepper to taste
Topping
15 cups cheddar cheese, shredded
6 cups crushed Ritz cracker or panko (we used panko)
¾ cup melted butter
Method
Start the sauce by melting the butter and whisking in the flour. Cook for about 2 minutes.
Add the chicken broth and milk
When the sauce has thickened, take it off the heat and add in the sour cream, garlic, onion, mustard, salt & pepper.
Sautee the onions and carrots in the butter. When mostly soft add the broccoli and cook until the broccoli is bright green.
Mix up the panko and melted butter
Layer rice, chicken, veggies, white sauce and cheddar. Add the panko if cooking immediately. If not, freeze it separately and sprinkle on after thawing the dish.
If frozen, thaw for a day or two in the fridge.
Bake at 350F covered for 30 minutes and uncovered for 10 minutes.
See original recipe on Spend with Pennies
On May 13, 2023 we made a six times recipe for a total of 2 - 9x12 pans and 8 - 9x9 pans. This recipe was mostly successful.
We all agreed that the flavours of this dish were on point, but there are things we would change if we made it again. Hopefully the notes below include all the changes we would make.
9 lbs of chicken breasts, cubed, cooked (an approximate. We wanted more than the six lbs called for)
30 cups of short pasta, cooked al dente (approximately 1800 gr)
9 cups mozzarella cheese (this is a guess. We needed more than the 6 cups it called for)
1 cup Parmesan cheese
Alfredo Sauce
1½ cups butter
1¼ cups flour
10 cups milk
10 cups half and half
1 T salt
2 T Italian seasoning
¾ tsp pepper
1½ cups parmesan cheese
2 T minced garlic
Method
Melt butter.
Add the garlic and cook for 1 minute.
Add flour to create a roux, cook for approximately 2 minutes.
Mix in the milk and cream, whisking very often.
Stir in the salt, Italian seasoning, pepper and Parmesan.
Continue whisk over medium low heat until thickened and smooth.
Layer pasta, chicken, sauce, mozzarella and Parm in the pan.
Thaw in fridge for a day or two if the dish has been frozen.
375F covered with foil for 20 - 30 minutes until hot and bubbly.
Broil to brown the cheese.
