9 cups uncooked rice 17 cups chopped cooked turkey or chicken (chopped chicken meat is available frozen in bags) 3 cups broth 2 batches Creamy Chicken Gravy
To cook rice, bring water to boil (around a tablespoon each of margarine and salt may be added). Stir in rice. Boil 15 to 20 minutes in covered kettle, stirring occasionally. Drain rice.
Combine rice and gravy in electric roaster. If preparing a day ahead, this mixture may be partly cooled before adding meat. Stir in chopped meat and add broth as needed. Heat slowly, stir away from sides. Add broth if mixture becomes too thick. When cooking turkey or chicken, season generously with poultry seasoning. Serves 70 people.
Fills one electric roaster.
Cook's tip: Cook, chop and freeze fowl ahead of time. Use the broth later in the casserole and gravy.
Creamy Chicken Gravy 3/4 cup butter 3/4 cup flour 1 1/2 teaspoons salt 2 teaspoons celery salt 4 cups chicken broth 2 cups milk 1/8 teaspoon pepper
Melt butter; remove from heat. Stir in flour. Slowly stir in broth and milk. Cook over low heat. Cook 2 batches.
