Chicken a la King (Usda)

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2 ts Poultry seasoning
20 oz Frozen green peas
1/4 c Pimientos; chopped
1/8 ts Pepper
3 tb Salt
1 qt milk
16 oz Canned mushrooms pieces;
2 1/2 lb Cooked chicken; diced (about
1 1/3 c Boiling water
2 tb Instant minced onion
2 qt Chicken broth
1 c Green peppers; chopped
1 2/3 c Unsifted flour

Original recipe makes 24 Servings



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? 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. Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973) Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 10:56:55 -0500 From: Bill Spalding 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.

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