Chicken Tenders w/ Corn, Rice, and Applesauce

Instructions

LINE SHEET TRAYS WITH PARCHMENT PAPER, AND ADD ONE BAG OF TENDERS PER PAN

ADD FROZEN CORN TO METAL HOTEL PANS, ACCORDING TO THE PORTION CHART BASED ON CLASS SIZE. ADD SALT, PEPPER, AND 1/2in OF WATER TO PANS. COOK AT 350F FOR 20 MINUTES OR UNTIL INTERNAL TEMPERATURE OF 160F

ADD APPLESAUCE TO 2 QT CONTAINERS ACCORDING TO PORTION CHARTS AND GUIDES FOR CLASSROOMS. PLACE CAMBROS IN CLASS BINS WHEN COMPLETE

PORTION RICE INTO METAL HOTEL PANS, ACCORDING TO CLASS SIZE AND AGE.

BAKE CHICKEN AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT REACHES AND INTERNAL TEMPERATURE OF 160 F AND IS CRISPY.

CUT CHICKEN AS NEEDED FOR CLASSROOMS. PORTION ACCORDING TO PORTION GUIDLINES BASED ON AGE AND CLASS SIZE.