BAKED CHICKEN WITH MUSHROOM GRAVY (8 PC CND SOUP)

Ingredients

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
SOUP,CONDENSED,CREAM OF MUSHROOM 15-1/2 lbs 1 gal 3 qts
WATER 9-3/8 lbs 1 gal 1/2 qts
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method

1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Place chicken, meat side up, on lightly sprayed sheet pans. Sprinkle chicken with pepper. Lightly spray chicken with cooking
spray.
3 Using a convection oven, bake at 325 F. for 20 minutes on high fan, closed vent. Transfer chicken to roasting pans.
4 Combine mushroom soup and water. Bring to a boil.
5 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
6 Cover. Using a convection oven, bake 30 to 35 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
332 cal 5 g 40 g 16 g 120 mg 603 mg 40 mg

Portion

2 Pieces

Yield

100


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