Chicken A La King
|Canned sliced mushrooms||12 Ounce, drained, reserve 1/2 cup liquid|
|Diced green pepper||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Cut up cooked chicken||4 Cup (64 tbs)|
|Pimiento||8 Ounce, drained and chopped (2 jars, 4 ounces each)|
In Dutch oven, cook and stir mushrooms and green pepper in butter 5 minutes.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until bubbly.
Remove from heat; stir in cream, broth and reserved mushroom liquid.
Heat, stirring constantly, until sauce boils.' Boil and stir 1 minute.
Stir in.chicken and pimiento; heat until hot.
(Can be served immediately on toast, hot rice or in patty shells.12 to:14 servings.)
Divide between three 1 quart freezer containers.
Cover, label and freeze. 45 minutes before serving, remove 1 container Chicken a la King from freezer.
Have ready: toast, hot'rice or patty shells.
Dip container of chicken into very hot water just to loosen.
Place 1/2 cup water and frozen block immedium saucepan.
Cover tightly; heat over medium low heat, turning occasionally, until hot and bubbly.
Serve on toast, hot rice or in patty shells.