Baked Chicken & Rice

Makes (homes):

12 portions
9 x 13" pan

Makes (centers):

30 portions
12 x 20 x 2.5" pan

Ingredients (homes):

1 (6.2 oz) box Long Grain & Wild Rice, w/seasoning mix
1 teaspoon Poultry Seasoning
2 cups Water or Chicken Broth
12 Chicken Thighs, boneless, skinless (about 2 lb. 8 oz.)

Ingredients (centers):

3 (6.2 oz.) boxes Long Grain & Wild Rice
3 teaspoons Poultry Seasoning
6 cups Water or Chicken Broth
30 Chicken Thighs, boneless, skinless (about 5 lb. 8 oz.)

Directions:

Mix rice, poultry seasoning, rice seasoning packet, and water/broth in pan(s).
Layer chicken thighs on top. Press down to submerge in water/broth.
Cover with foil.
Bake at 425 degrees F until a food thermometer placed inside chicken reaches 165 degrees F, about 40 minutes for a 9 x 13" pan.

Serve:

One portion counts as 2 oz. meat + 1/4 cup (1/2 oz. eq.) grain.
Add 1/2 oz. bread (ex. roll or bread slice) for each child ages 6+ to meet grain serving sizes.

Rating: 0.0 (0 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Grain
Meat & Meat Alternate

Record on your menu as:

Chicken, boneless, skinless (Meat and Meat Alternate Food List # 213)
White Rice (Bread and Bread Alternate Food List # 87)

Source:

DCR 2024 Calendar