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Chicken and Rice Casserole with Mucho Queso Jalapeño Cheese Sauce

Yield: 48 servings | Serving Size: 6.2 ounces casserole [1 cup or #6 scoop]
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/8 cup vegetable (other) | HACCP Process III.

Chicken and Rice Casserole recipe

Ingredients

  • 8 ounces (1 cup) | Water
  • 6 ounces (1 cup) | Red onion, diced
  • 5 ounces (2/3 cup) | Buffalo-style hot sauce

Preparation

STEP 1

Cook rice according to package directions; hold warm.

CCP: Maintain hot food at 140°F or above

STEP 2

Combine remaining ingredients; heat to 165°F for 15 seconds.

CCP: Heat to 165°F for at least 15 seconds

STEP 3

Combine cooked rice and cheese sauce mixture; hold warm until service.

CCP: Heat to 165°F for at least 15 seconds

STEP 4

To serve, portion one #6 scoop into desired serving bowls.


Recipe Tips

Tip #1

This recipe holds well hot individually portioned for in-classroom service or as a hot grab-and-go option.

Tip #2

If less spice is preferred, switch out the Mucho Queso for our Ultimate Cheddar Cheese Sauce.

Tip #3

Serve with additional grain such as a roll or crackers and additional vegetable such as steamed broccoli and cauliflower.


Nutritional Information

  • Serving Size6.2 ounces casserole [1 cup or #6 scoop]
  • Calories250 calories
  • Fat 9 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 37 milligrams
  • Sodium 564 milligrams
  • Carbohydrates 27 grams
  • Dietary Fiber 2 grams
  • Sugars 0.5 grams
  • Protein 13 grams
  • Vitamin A 85 IU
  • Vitamin C 1 milligrams
  • Calcium 230 milligrams
  • Iron 0.46 milligrams

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