Chicken Tetrazzini (soup

INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  350
F. OVEN  STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT
15  MINUTES DRAIN; SET ASIDE FOR USE IN STEP 4. SAUTE ONIONS AND
PEPPERS  IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE
THOROUGHLY. ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP;
BLEND TOGETHER. ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER. ADD
SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY. POUR
ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN. SPRINKEL 1 CUP CHEESE OVER
MIXTURE IN EACH PAN. 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 3, 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 4,
10-29 OZ CN CANNED TURKEY MAY BE USED.  NOTE:  5.  OTHER SIZES AND
TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.  Recipe Number:
L15202  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)
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Calories: 108
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.6mg
Sodium: 209.5mg
Potassium: 68.8mg
Carbohydrates: 20.4g
Fiber: 1.4g
Sugar: 1.3g
Protein: 4.2g