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

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

Drain; Set Aside For Use In Step 4.

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

3. Add 1 Gallon Water To Condensed Cream Of Chicken Soup; Blend Together. Add To Sauteed Vegetables; Heat To A Simmer.

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

5. Pour About 1 1/2 Gal Mixture Into Each Pan.

6. Sprinkel 1 Cup Cheese Over Mixture In Each Pan.

7. 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.