Recipe: Chicken ala King

Chicken a la King (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces frozen green peas
2 tablespoons instant minced onion
1 cup green peppers -- chopped
1 1/3 cups boiling water
2 quarts chicken broth
1 2/3 cups unsifted flour
1 quart milk
2 1/2 pounds cooked chicken -- diced (about 8 cups)
16 ounces canned mushrooms pieces -- drained (3 cups)
1/4 cup pimientos -- chopped
3 tablespoons salt
1/8 teaspoon pepper
2 teaspoons poultry seasoning

Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow=
enough extra wrap to fold over top. Use one pan for each six servings or=
one-fourth of the recipe. Baking pans are not needed for food to be served=
without freezing.

Add peas, onion, and green pepper to boiling water. Cover. Cook slowly for=
5 minutes. Drain; save cooking liquid. Combine vegetable cooking liquid=
with broth. Heat to boiling.

Mix flour with milk. Stir slowly into broth mixture. Cook until thickened,=
stirring constantly. Stir in chicken, vegetables, mushroom pieces,=
pimientos, and seasonings.

TO SERVE WITHOUT FREEZING: Heat to serving temperature. Serve over cooked=
rice or hot biscuits.

TO FREEZE: Pour one-fourth of the mixture into one of the prepared baking=
pans. Cool for 30 minutes at room temperature. Complete wrapping by=
pulling paper up over top of food. Put edges of wrap together and fold=
several times so paper lies directly on top of food. Fold ends of freezer=
wrap over the top and seal with freezer tape. Label with name of food,=
date of freezing, and last date the food should be used for best eating=
quality (about 6 months). Freeze immediately for 10 to 12 hours before=
removing packages from the pans.

TO HEAT FROZEN FOOD: Preheat oven to 350=B0 F. (moderate). Remove freezer=
wrap. Place food in baking pan. Heat 1 1/2 hours or until bubbly at=
edges. Stir occasionally during heating. After heating, stir gently until=
sauce is smooth. Serve over cooked rice or hot biscuits.

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Serving Ideas : Rice or Hot Biscuits

NOTES : This recipe is for 24 servings (about 1 cup each). Directions are=
given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen.