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.
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
2 oz. eq. meat/meat alternate, and 3/4 cup vegetable (1/2 cup starchy and 1/4 cup other)
