Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN

1. PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT WATER OVER RICE IN EACH PAN; STIR.

2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

PLACE AN EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP AND GRAVY BASE; STIR.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.

5. STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY.

6. ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.

7. COVER; BAKE 1 1/4 HOURS.

8. REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).

NOTE:

1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS CHICKEN BROILER-FRYER, QUARTERED MAY BE USED.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.

NOTE:

4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.

SERVING SIZE: 2 PIECES P

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