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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
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1.
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USE 4 LB 8 Ounce (3 3/5-NO.
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10 CN) CANNED, DEHYDRATED COOKED CHICKEN.
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BRING3 1/4 GAL WATER TO A BOIL.
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REMOVE FROM HEAT, Add in 12 Ounce (1 1/2 C.) CANNED SOUP AND GRAVY BASE, CHICKEN AND CHICKEN.
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STIR; COVER; LET STAND 2O Min Or possibly Till CHICKEN HAS REHYDRATED.
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2.
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COMBINE RICE, SALT AND WATER.
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BRING TO A BOIL, STIRRING OCCASIONALLY.
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COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 Min.
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Don't STIR.
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SET ASIDE FOR USE IN STEP 10.
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3.
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BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
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4.
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DRAIN CHICKEN; RESERVE STOCK.
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5.
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GRADUALLY Add in SHORTENING Or possibly SALAD OIL AND FLOUR Mix TO STOCK, STIRRINGCONSTANTLY; HEAT TO BOILING POINT.
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BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
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6.
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RECONSTITUTE Lowfat milk.
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7.
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Add in Lowfat milk, PEPPER AND GARLIC TO STOCK Mix, STIRRING CONSTANTLY.
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COOK Till SMOOTH AND THICKENED.
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8.
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COMBINE CHICKEN AND RICE.
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PLACE ABOUT 2 GAL CHICKEN-RICE Mix INTO EACH GREASED PAN.
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9.
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POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE Mix IN EACH PAN.
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MIX WELL.
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10.
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COMBINE CRUMBS AND BUTTER Or possibly MARGARINE.
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SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
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11.
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BAKE 45 Min Or possibly Till BROWNED.
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NOTE:
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1.
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IN STEPS 3 AND 4, Chill STOCK AND CHICKEN IF NOT USED IMMEDIATELY.
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NOTE:
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2.
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OTHER SIZES AND TYPES OF PANS MAY BE USE.
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SEE RECIPE NO.
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A-25.
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NOTE:
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3.
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TWO-NO.
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8 SCOOPS MAY BE USED.
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SEE RECIPE NO.
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A-4.
