Curried Raisin Chicken

Quick Links:

Curried Raisin Chicken

Serves: 50


	Ingredients 50 halves chicken breast halves, 4 oz each, boneless, skinless Salt and pepper, to taste 3 Tbsp olive oil 2 lbs onions, thinly sliced 10 oz celery, thinly sliced 2-1/2 Tbsp curry powder 2 (50 oz) cans Campbell's Condensed Cream of Chicken Soup 12 lbs, 1 oz raisins 2 cups cream cheese, low fat 2 cups sour cream, light 2 cups white wine, dry 2 cups Swanson Chicken Broth 25 cups white rice, cooked 2-1/2 cups almonds, toasted

Method

Season chicken with salt and pepper. Place on 2 sheet pans (26" x 18 x 1"). Bake at 400 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink, about 20 minutes.

To make sauce: in large saucepot in hot oil cook onions until golden. Add celery and curry powder. Cook until tender-crisp. Add soup, raisins, cream cheese, sour cream , wine and broth. Heat to 140 degrees F or higher for 15 seconds, stirring often. Do not boil. Hold chicken and sauce at 140 degrees F or higher.

Portion sauce using 4 oz ladle (1/2 cup) over 1 chicken breast half. Portion rice using No. 8 scoop (1/2 cup). Garnish with almonds.

Yield: 50 servings (1 chicken breast half with 1/2 cup sauce and 1/2 cup rice each).