Pan: 18 By 24-Inch Roasting Pan Temperautre: 350 F. Oven

1. Drain Canned Chicken; Cut Into 1 Inch Pieces.

2. Combine Rice, Salt And Water. Bring To A Boil, Stirring Occasionally. Cover Tightly; Reduce Heat; Simmer 20 To 25 Minutes. Do Not Stir. Set Aside For Use In Step 10.

3. Blend Shortening And Flour Together; Mix Until Smooth.

4. Use 8 Oz (1 1/4 Cups) Soup And Gravy Base. Chicken And 2 Gal Water For

5. Gradually Add Shortening Or Salad Oil 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, Pepper And Garlic To Stock Mixture, Stirring Constantly. Cook Until Smooth And Thickened.

8. Combine Chicken And Rice. Place About 2 Gal Chicken-Rice Mixture Into Each Greased Pan.

9. Pour About 2 Gal Sauce Over Chicken-Rice Mixture In Each Pan. Mix Well.

10. Combine Crumbs And Butter Or Margarine. Sprinkle Crumbs Over Chicken And Rice In Each Pan.

11. Bake 45 Minutes Or Until Browned.

Immediately.