Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6.

2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY.

3. ADD 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY BASE. ADD CHICKEN; STIR WELL. COVER; LET STAND 20 MINUTES. DRAIN; RESERVE STOCK; SET CHICKEN ASIDE FO USE IN STEP 6. COMBINE FLOUR WITH SOUP AND GRAVY BASE. ADD TO SAUTEED VEGETABLE. STIR UNTIL WELL BLENDED.

4. GRADUALLY ADD STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SMOOTH AND THICKENED.

5. RECONSTITUTE MILK; ADD GRADUALLY TO VEGETABLE-SAUCE MIXTURE, STIRRING CONSTANTLY. SIMMER 10 MINUTES.

6. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.

7. POUR AN EQUAL QUANTITY OF MIXTURE ON EACH PAN.

8. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.

NOTE:

1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ

(1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS) FROZEN DICED, GREEN PEPPERS MAY BE USED.

NOTE:

2. IN STEP 2, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.

NOTE:

3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.

NOTE:

4. IN STEP 6, 10-29 OZ CN CANNED TURKEY MAY BE USED.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 CUP

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