Chicken a la King(USDA)

* Exported from MasterCook II *

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.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 4289 0 0 0 0 0 0 2461 0 0 0 0


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