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Chicken A La King
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: OAMC (Momsbudget.com)
| 2 cans (6-oz) | sliced mushrooms, drain, reserving 1/2 cup liquid |
| 1 cup | green pepper, diced |
| 1 cup | margarine |
| 1 cup | flour |
| 2 tsp | salt |
| 1/2 tsp | pepper |
| 2 cups | light cream |
| 2-1/2 cups | chicken broth |
| 4 cups | cooked chicken, cut up |
| 2 jars (4-oz) | pimiento, chopped and drained |
In dutch oven, melt butter over medium heat, then cook mushrooms and green pepper for about five minutes. Add flour, salt and pepper, cooking over low heat, stirring constantly, until flour mixture is bubbling. Remove from heat, then add cream, broth and 1/2 cup mushroom liquid, stirring until well combined. Return to heat, stirring constantly, until sauce begins to boil. Add chicken and pimiento, stirring well and continue to cook until heated through. Divide Chicken a la King into three one quart containers. Allow to cool, seal and freeze.
On cooking day: 45 minutes before serving, remove from freezer. Dip outside of container in hot water to loosen edges, remove from freezer container and place in large saucepan. Add 1/2 cup water, cover saucepan with lid, and heat on med. low stirring every few minutes until hot. Serve over rice or noodles.
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