Pan: 18 By 24-Inch Roasting Pan Temperature: 375 F. Oven

1. Place 2 Lb (1 Qt) Uncooked Rice In Each Greased Pan. Pour 1 1/4 Qt Water

Over Rice In Each Pan; Stir.

2. Wash Chicken Thoroughly Under Cold Running Water. Drain Well. Place An Equal Quantity Of Chicken Evenly Over Rice And Water In Each Pan.

3. Reconstitute Milk; Heat To Just Below Boiling. Do Not Boil. Add Soup And

Gravy Base; Stir.

4. Blend Butter Or Margarine And Flour Together.

5. Stir Butter Or Margarine And Flour Mixture Into Milk Mixture; Cook Until

Thickened, Stirring Constantly.

6. Add Dehydrated Onion Soup; Mix Well. Pour An Equal Quantity Of Sauce Over Chicken In Each Pan.

7. Cover; Bake 1 1/4 Hours.

8. Remove Cover; Bake 30 Minutes Or Until Done (180 F.).

Chicken

Broiler-Fryer, Quartered May Be Used.

A02500.

In Step 8, Bake 15 Minutes Or Until Tender.

A00400