Cooking for a Crowd Question

unaveragejane · December 2014

I'm kinda hairbrained at the moment trying to get ready to host Bunco tonight. I am making TJ's famous chicken and rice casserole with roasted asparagus as a side. I have to serve 14 people (Bunco plus DH and DS1), so I'm planning to make 2 big dishes of casserole and probably 2 of asparagus. I have one fair-sized convection oven, and it will hold all four dishes, but I'm wondering if that's a terrible idea to try to cook them all at once. Should I make the chicken first, then immediately put it in a casserole keeper so it stays warm, then make the asparagus, then reheat the chicken if needed? Or should I make it all at once?

TJ1979 · December 2014

I would do the 2 chicken casseroles first, then the asparagus right before serving. I like to crank up the heat on the asparagus right before serving so it gets those nice crispy brown bits on it. Although you could still do that, where you pull the casseroles up, then crank up the heat for 5 minutes.

sarenu1 · December 2014

What about a slow cooker for the chicken?

sarenu1 · December 2014

I've never done rice in a slow cooker, but could you throw it all in after it's been cooked and set it to warm?

That way if people want seconds it would be ready?

I'm more curious for my own parties. We usually have people grazing on dishes for 2-3 hours.

stoneycakes · December 2014

sarenu1 said:

I've never done rice in a slow cooker, but could you throw it all in after it's been cooked and set it to warm? That way if people want seconds it would be ready? I'm more curious for my own parties. We usually have people grazing on dishes for 2-3 hours.

I love using a chafing dish at parties. You can bake whatever you're making in the hotel pan it comes with and then slip it into the chafing dish to keep it warm. If you put really hot water in them, they keep things warm for quite a while and everyone thinks it's super fancy. They're not terribly expensive and I think worth the investment if you host big parties every year.

stoneycakes · December 2014

https://www.webstaurantstore.com/choice-8-qt-economy-chafer-stainless-steel-chafing-dish/100ECONCHAFE.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CL_z0d2it8ICFUpp7Aod-DcAPA

Here's a pretty utilitarian one but you can get them much fancier if you're doing something more formal.

stoneycakes · December 2014

TJ1979 said:

I would do the 2 chicken casseroles first, then the asparagus right before serving. I like to crank up the heat on the asparagus right before serving so it gets those nice crispy brown bits on it. Although you could still do that, where you pull the casseroles up, then crank up the heat for 5 minutes.

I agree.

Rrrrrachel · December 2014

Just tell me what time to show up. That sounds yummy.

unaveragejane · December 2014

I'm so exhausted, but everything turned out well! I timed it just right so the asparagus went in right after the chicken and was done right at dinner time. Woohoo!

I love the idea if chafing dishes, Stoney. I'm definitely going up have to check into those since we have so many big family dinners. Should I go to a restaurant supply store or order them online?

TJ1979 · December 2014

glad it went well! Yay chicken and rice!

stoneycakes · December 2014

unaveragejane said:

I'm so exhausted, but everything turned out well! I timed it just right so the asparagus went in right after the chicken and was done right at dinner time. Woohoo! I love the idea if chafing dishes, Stoney. I'm definitely going up have to check into those since we have so many big family dinners. Should I go to a restaurant supply store or order them online?

I'm not sure which way would be cheaper, Jane. I'd probably price them out online including shipping and then go to a brick and mortar store to see if it was in any way comparable. I like to support local businesses when I can.

unaveragejane · December 2014

@TJ1979‌ I totally meant to thank you for your recipe and other menu suggestions last night! I'm such a ditz.

TJ1979 · December 2014

@mapleme That's what I always use.

Arrange chicken breasts in a casserole dish, season with lemon juice, paprika, salt and pepper.

In a sauce pan, bring 3 cups water, 1 packet onion soup mix, 1T italian seasoning, and 1/4 cup butter or olive oil to a boil. Stir in 1 cup rice, pour mixture over chicken breasts. Cover and bake at 350 until chicken is cooked through and rice is soft.

Or do it @stoneycakes style, and leave out the water and onion soup mix, and instead do broth and a caramelized onion.

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