Servings size: 1 cup = 60 servings
Source: J. Sterling Morton High School

12 cups Rice, Long Grain, brown, cooked, without salt
Soup-Cream of chicken base 9 cups (recipe below)
3 lbs chicken, diced.
8 oz margarine
3 cup onions, red, raw, chopped
6 cup mushrooms, raw, pieces
5 1/2 cups carrots, frozen, sliced
5 1/2 cups Broccoli Frozen Florets
3 cups cheddar cheese, shredded
2 tsp. ground pepper, black
1/2 cups parsley,dried
2 tsp. garlic powder
1 cup milk, low fat 1% milk fat
12 oz. potato chips, plain, salted

Cream of Chicken Soup Base
1 large onions, raw
3 cups celery, raw, chopped
4 cups carrots, raw, chopped
3 tbsp. parsley, dried
1 dash pepper, black
24 cups water
4 oz. chicken base
8 oz. cream soup base
3 cups milk, lowfat 1% milk fat
1 1/2 cups cornstarch


Melt margarine, sauté onions, mushrooms, carrots, broccoli until softened. While vegetables are cooking, warm the soup base and add the cheddar cheese, milk, black pepper, garlic powder and parsley. Stir to blend. Add the Diced chicken and cooked rice. Gently fold in the vegetables into the casserole mixture.

Divide the casserole mixture equally into 3 separate 2-inch steam table pans. Sprinkle the top of the casserole with 4 oz. of crumbled potato chips. Bake uncovered in convection oven for 30 minutes at 350F.

Cream of Chicken Soup Base
Prepare vegetables by washing and peeling as necessary. Chop the onions, celery and carrots to medium course and set aside. Dissolve chicken base in 1 quart hot water, add remaining water and bring to a boil. Reduce heat to medium simmer and add chopped vegetables, pepper, and parsley flakes. Continue to simmer for approx. 45 minutes.

Remove from heat let cool slightly and using an immersion blender, mix the vegetables and soup base together. Add 1 cup of cold milk to the culinary cream and stir. Add the cream to the pot. Add remaining cornstarch to the remaining 2 cups of cold milk and whisk together until smooth (no lumps). Add this to the pot. Lower the heat to a slow simmer and stir the soup until thick and creamy. Use as a sub-recipe for soups and casserole.