Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 350 F. Oven

1. Stir Spaghetti Into Boiling Salted Water. Stir Frequently. Cook About 15

Minutes. Drain; Set Aside For Use In Step 6.

2. Saute Onions And Peppers In Butter Or Margarine Until Tender. Add Mushrooms; Combine Thoroughly.

3. Add 2 1/4 Gallons Boiling Water To Soup And Gravy Base. Add Chicken; Stir

Well. Cover; Let Stand 20 Minutes. Drain; Reserve Stock; Set Chicken Aside Fo

Use In Step 6. Combine Flour With Soup And Gravy Base. Add To Sauteed Vegetable. Stir Until Well Blended.

4. Gradually Add Stock, Stirring Constantly. Cook 10 Minutes Or Until Smooth

And Thickened.

5. Reconstitute Milk; Add Gradually To Vegetable-Sauce Mixture, Stirring Constantly. Simmer 10 Minutes.

6. Add Spaghetti, Chicken, Pimientos, And Pepper. Combine Thoroughly.

7. Pour An Equal Quantity Of Mixture On Each Pan.

8. Sprinkle 1 Cup Cheese Over Mixture In Each Pan.

9. Bake 30 Minutes Or Until Cheese Is Bubbling And Melted.

Dehydrated Green Peppers (See Recipe Card A01100) Or 8 Oz (1 1/2 Cups) Frozen

Diced, Green Peppers May Be Used.

And

10 Oz Fresh Sweet Peppers A.P. Will Yield 8 Oz Chopped Peppers.

A02500.