Chicken Tetrazzini (Chicken Noodle Soup Base)

Directions

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
2. 1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 Min DRAIN; SET ASIDE FOR USE IN STEP 4.
3. 2. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
4. 3. Add in 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER. Add in TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
5. 4. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
6. 5. POUR ABOUT 1 1/2 GAL Mix INTO EACH PAN.
7. 6. SPRINKEL 1 C. CHEESE OVER Mix IN EACH PAN.
8. 7. BAKE 30 Min Or possibly Till CHEESE IS BUBBLING AND MELTED.
9. NOTE:
10. 1. IN STEP 2, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 1 1/4 Ounce
11. (1 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 8 Ounce (1 1/2 C.) Frzn DICED, GREEN PEPPERS MAY BE USED.
12. NOTE:
13. 2. IN STEP 3, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS AND 10 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 8 Ounce Minced PEPPERS.
14. NOTE:
15. 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
16. NOTE:
17. 4. IN STEP 4, 10-29 Ounce CN CANNED TURKEY MAY BE USED.
18. NOTE:
19. 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
20. SERVING SIZE: 1 C.