1. Drain Chicken; Dice Into 1 Inch Pieces.

2. Reconstitute Milk; Add To Soup And Gravy Base And 3 Gallons Of Water. Mix Thoroughly. Heat To A Simmer In Steam-Jacketed Kettle Or Stock Pot. Do Not Boil.

3. Combine Shortening Or Salad Oil And Flour; Mix Until Smooth.

4. Gradually Add Flour Mixture To Milk And Stock, Stirring Constantly. Cook Until Thickened, About 10 Minutes. Stir As Necessary.

5. Add Pepper, Onions And Celery; Bring To A Boil, Stirring Constantly. Cook Until Tender.

6. Add Chicken, Peppers And Pimientos To Sauce; Heat To Serving Temperature.

Onion And 6 Lb 14 Oz Fresh Celery A.P. Will Yield 5 Lb Chopped Celery.

Recipe No. A01100.

Chopped Peppers.

Recipe No A01100) Or 1 Lb Frozen, Diced, Green Peppers May Be Used. Thaw Peppers.