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.
Calories 263 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 73.4 mg24.5%
Sodium 216.3 mg9%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.07 g0.28%
Sugars 0.9 g
Protein 28 g57%
Vitamin A 3% Vitamin C 4.4%
Calcium 3% Iron 5.8%
*Based on a 2000 Calorie diet