Menu for 50
Parmesan Chicken
Rice Pilaf
Green Beans (2- 6 lb. cans)
Sister Schubert Rolls
Pudding with Whipped Cream (2 - 6 lb. cans)
Parmesan Chicken:
48 Boneless Skinless Chickn Breasts
2 Cans Italian Seasoned Bread Crumbs
1 Container of Parmesan Cheese
2 c. butter, melted
Mix together bread crumbs and parmesan cheese. Dip each chicken breast into melted butter. Coat both sides with bread crumb mixture. Place in single layer on baking sheet. Bake at 350 for 30-45 minutes or until golden brown and chicken is no longer pink in middle.
Rice Pilaf:
6 c. rice, uncooked
2 c. butter
1 lg. onion, finely chopped
2 T. Dried Parsley
6 c. chicken broth
Melt butter in large stock pot. Saute onion until tender. Add rice, parsley and broth to onion and butter mixture. Bring to boil and then lower heat. Simmer until about half of liquid is absorbed. Transfer to large baking pan. Cover and bake at 350 for about 30-45 minutes or until rice is tender. Check about halfway through cooking time. More broth may be needed to keep rice from drying out too much.
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