Baked Ckicken And Rice (c

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER, WARM
3 1/4	gl	WATER
7 1/2	qt	WATER, COLD
2	gl	STOCK, CHICKEN
1	lb	BUTTER PRINT SURE
13	oz	MILK, DRY NON-FAT L HEAT
1	T	GARLIC DEHY GRA
6	lb	RICE 10LB
2	lb	BREAD SNDWICH 22OZ #51
1 3/4	lb	FLOUR GEN PURPOSE 10LB
1 1/2	c	SOUP GRAVY BASE CHICKEN
1 1/2	lb	SHORTENING, 3LB
1	T	PEPPER BLACK 1 LB CN
1	oz	SALT TABLE 5LB

INSTRUCTIONS

4 1/2 lb 
PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  350 F.
OVEN  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. 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. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL
SMOOTH. DRAIN CHICKEN; RESERVE STOCK. 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. RECONSTITUTE MILK. ADD MILK, PEPPER AND GARLIC TO STOCK
MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.  COMBINE
CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO  EACH
GREASED PAN. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN  EACH
PAN. MIX WELL. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE  CRUMBS
OVER CHICKEN AND RICE IN EACH PAN. 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.  Recipe Number: L17502  SERVING SIZE: 1 CUP  From the <Army
Master Recipe Index File> (actually used today!).  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 124 Calories From Fat: 70 Total Fat: 7.8g Cholesterol: 6.1mg Sodium: 224.7mg Potassium: 91.8mg Carbohydrates: 10.4g Fiber: <1g Sugar: 1.2g Protein: 2.7g