Baked Chicken and Noodles

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : 1. BRING 3 1/4 GAL WATER TO A BOIL. REMOVE FROM HEAT; ADD SOUP AND GRAVY BASE, CHICKEN, GARLIC, AND CHICKEN. STIR; COVER; LET STAND 20 MINUTES OR UNTIL CHICKEN HAS REHYDRATED. 2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7. 3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH. 4. DRAIN CHICKEN; RESERVE STOCK. 5. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING. 6. RECONSTITUTE MILK. 7. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED. 8. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN. 9. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE EQUAL AMOUNT OVER CHICKEN AND NOODLES IN EACH PAN. 10. BAKE 30 MINUTES OR UNTIL BROWNED. : NOTE: 1. IN STEP 1, REFRIGERATE STOCK & CHICKEN IF NOT USED IMMEDIATELY. 2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L14402 SERVING SIZE: 1 CUP (8 1 From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.