Creamy Chicken Quinoa and Broccoli
Bake
Irvine Unified School District
Irvine USD Culinary Center Team
Same Day or
Advance Prep
Creamy Chicken Quinoa and Broccoli Bake
Prep to Serve Time
Yield
Serving Size
1 cup (No. 4 oz scoop)
One day advance
Per 50
Servings
Total 2 hours
One 12" x 20" x 4" pan
Temperature
at Service
Per 100
Servings
Total 2 hours 15 min
Two 12" x 20" x 4" pans
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Chicken, fully-cooked, diced, frozen
6 lb 8 oz
Quinoa, white, dry
6 lb
Measure
100 Servings
AP = As Purchased
Weight
Measure
13 lb
1 gal
12 lb
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Thaw chicken one to two days in advance in refrigerator.
CCP: Thaw in refrigerator at 41° F or lower.
2 gal
2. Rinse quinoa under cool running water using a fine basket colander.
Chicken broth, low-sodium
1 gal
2 gal
3. Combine chicken broth and milk (1 quart milk for 50 servings OR 2 quarts for 100
servings) in a large pot. Bring to a low boil.
Milk, white, low-fat, 1%
2 qt
(divided)
1 gal
(divided)
4. Combine milk (1 quart for 50 servings OR 2 quarts for 100 servings), poultry seasoning,
and flour in a large mixing bowl.
Seasoning, poultry
1/2 cup
1 cup
5. Add the milk, poultry seasoning and flour mixture to the boiling liquid. Whisk until sauce
becomes smooth and creamy.
Flour, all-purpose, enriched
1 qt
2 qt
6. Combine sauce with water (2 quarts for 50 servings OR 1 gallon for 100 servings) and
quinoa in a large mixing bowl. Stir together to combine.
Water
1 gal
(divided)
2 gal
(divided)
7. Spray pan(s) with non-stick spray. Pour mixture in 12" x 20" x 4" pan(s), one pan for 50
servings OR two pans for 100 servings.
Cooking spray, non-stick
Salt, kosher
Recipe #
8. Place diced chicken on top of creamy quinoa mixture.
1/4 cup
115
District Recipe #
1/2 cup
9. Combine seasonings (salt, pepper, paprika, garlic powder, onion powder, cayenne
pepper, and thyme). Sprinkle on top of quinoa chicken mixture.
12/17/2015
11:14 am
Page 1 of 3
Creamy Chicken Quinoa and Broccoli Bake
Irvine Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Pepper, black, ground
2 Tbsp
1/4 cup
10. Bake 30 minutes in preheated 400° F conventional oven.
Paprika
1/3 cup
2/3 cup
11. Cut broccoli florets into bite size pieces. Blanch broccoli in boiling water until bright
green, approximately one minute. Shock the broccoli under cool water. Set aside.
Garlic powder
1/4 cup
1/2 cup
12. Remove chicken quinoa mixture from oven, stir mixture around the pan. When all liquid
is absorbed and sauce has thickened, add broccoli and remaining water (2 quarts for 50
servings OR 1 gallon for 100 servings). Stir mixture until smooth.
Onion powder
2 Tbsp
1/4 cup
13. Top with shredded cheese. Bake for another 5-10 minutes until liquid is absorbed and
cheese has melted.
CCP: Heat to an internal temperature minimum 165° F for 15 seconds.
Pepper, cayenne
2 Tbsp
1/4 cup
14. Portion one cup (No. 4 scoop) per serving.
Thyme, dried
2 Tbsp
1/4 cup
Broccoli, florets, fresh, ready-to-use
2 lb
Cheese, Swiss, reduced fat,
shredded
8 oz
4 lb
2 cup
1 lb
1 qt
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
2.00
1.75
1/4
1/4
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
395.00
50.00
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
32.00
2.00
0.00
8.00
640.00
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
American Classic
Recipe Notes: USDA Chicken 100101, Cooked, Frozen, diced.
Menu Category
Hot Plate Recipes
Recipe #
115
Kid Rating (forks)
4 Forks
District Recipe #
12/17/2015
11:14 am
Page 2 of 3
Creamy Chicken Quinoa and Broccoli Bake
Irvine Unified School District
Recipe #
115
District Recipe #
12/17/2015
11:14 am
Page 3 of 3