Products used in this recipe
Cheesy Corn and Buffalo Chicken Bake
Yield: 96 Servings
Yield: 96 Servings
The name pretty much says it all, and we say this might be a new favorite in your lunchtime rotation. These flavors work so well together and this dish is a snap to prepare.
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken, fully cooked, diced | 9 lbs. | |
| Pan release | as needed | |
| Simplot Simple Goodness™: RTE Cut Corn, Simply Sweet® 12/2.5lb | 20 lbs. | 1 case |
| Mozzarella cheese, shredded | 4 lbs. + 8 oz. | |
| Mayonnaise | 1 quart + 1 1/2 cup | |
| White vinegar | 1 cup | |
| Hot sauce, Buffalo style | 3/4 cup | |
| Cayenne pepper | 2 tsp. | |
| Garlic, granulated | 2 tsp. | |
| Simplot Simple Goodness™: Riced Cauliflower 1/20lb | 9 lbs. | |
| Parmesan cheese, grated | 1 1/2 cups |
Preparation Instructions:
- Step 1
- Thaw chicken under refrigeration.
- Step 2
- Preheat convection oven to 350˚F or conventional oven to 375˚F.
- Step 3
- Spray 2-inch full-size pans with pan release. Each pan will hold about 24 one cup servings.
- Step 4
- Combine corn, chicken, mozzarella, mayonnaise, vinegar, buffalo sauce, cayenne, and garlic in a large container such as a 10-inch lexan. Stir well to combine. Transfer mixture to prepared pans, about 9 lbs. of corn mixture per pan.
- Step 5
- In a mixing bowl, combine riced cauliflower and parmesan cheese. Sprinkle each pan of corn with 1 qt. + 3 cups of topping.
- Step 6
- Bake uncovered for 25-30 minutes until bubbling and the mozzarella is fully melted.
- Step 7
- For service; portion 1 cup using a #4 scoop.
- Meal Components
- Meal Components: 2 oz. eq. meat/meat alternate, and 3/4 cup vegetable (1/2 cup starchy and 1/4 cup other)
