Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. USE 4 LB 8 OZ (3 3/5-NO. 10 CN) CANNED, DEHYDRATED COOKED CHICKEN.

BRING
3 1/4 GAL WATER TO A BOIL. REMOVE FROM HEAT, ADD 12 OZ (1 1/2 CUPS) CANNED SOUP AND GRAVY BASE, CHICKEN AND CHICKEN. STIR; COVER; LET STAND 2O MINUTES OR UNTIL CHICKEN HAS REHYDRATED.

2. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY.

COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE FOR USE IN STEP 10.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. DRAIN CHICKEN; RESERVE STOCK.

5. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK, STIRRING
CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.

6. RECONSTITUTE MILK.

7. ADD MILK, PEPPER AND GARLIC TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.

8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO EACH GREASED PAN.

9. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.

10. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.

11. BAKE 45 MINUTES OR UNTIL BROWNED.

NOTE:

1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED IMMEDIATELY.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USE. SEE RECIPE NO. A-25.

NOTE:

3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1 CUP

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