Source: Tammy's Recipes
Chicken a la King
1 cup butter (do not use margarine)
1-1/3 cup unbleached all-purpose flour
2 tsp. salt
4 cups (32 oz) chicken broth
4 cups (32 oz) milk
7 cups diced cooked chicken
16 oz canned sliced mushrooms, drained
1 red bell pepper, diced
*Chicken bouillon powder
1. In a large Dutch oven melt butter. Whisk in flour and salt. Add chicken broth and milk and cook and stir until thickened.**
2. Once thickened, stir in chicken, mushrooms and bell pepper. Cook over medium heat for about 15 minutes to let the flavors blend together.
3. Serve over hot rice, broken toast or egg noodles.
Makes 4 batches (so 4 separate meals worth) of 4 servings each.
*Taste as it’s cooking after the chicken, mushrooms and bell pepper are added and if desired, add some chicken bouillon powder to taste to create a stronger flavor. You may or may not need to add this depending on your preference.
**Make sure to let the base thicken before you add in the remaining ingredients or it will not thicken up afterwards.
To freeze: Let cool and divide into quart or gallon size freezer bags. Remove excess air and seal. Lay flat to freeze.
To serve: Thaw overnight in the refrigerator. Heat through and serve.
