Creamed Chicken In Patty Shells
|Chicken breasts and leg quarters||40 Pound|
|Butter/Margarine||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs)|
|Milk||4 Cup (64 tbs)|
|Cream of mushroom soup||6 Can (60 oz)|
|Evaporated milk||2 Can (20 oz)|
Cook chicken in salted water until tender.
Remove chicken from broth; reserve broth.
Cool chicken; cut meat from bones in bite-sized pieces.
Melt butter in large saucepan; remove from heat.
Blend in flour until smooth.
Add milk slowly; stir in soup, evaporated milk and 4 cups broth.
Season with salt and pepper.
Cook over low heat, stirring constantly, until thickened.
Drain and chop pimentos.
Add pimentos and chicken to sauce; thin with broth, if necessary.
Cook until heated through.
Serve in patty shells.