CT - FCPS
Divide the rice evently between two large (13 x 20) roasting pans. Pour 1-3/4 quarts of hot water over rice in each pan and mix. Wash chicken thoroughly under running cold water; drain well. Divide chicken evenly and place over the rice in each pan. Stir dry milk into 5 quarts hot water; add chicken or vegetable bullion and mix well. ................
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