Chicken a la King for 50
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Serves/Makes: 50
Ready in: < 30 minutes
- 6 pounds cooked chicken, diced
- 1 1/2 pound unsalted butter
- 1 pound all-purpose flour
- 3 quarts chicken stock
- 2 1/4 quarts whole milk, warmed
- salt, to taste
- 8 ounces pimento, diced
- 1 pound chopped, sauteed mushrooms
To make the white sauce, melt the butter in a large saucepan, remove from the heat. Add the flour a little at a time whisking until smooth. Add salt then the warm milk and stock, gradually whisking constantly. Cook and stir until smooth and thick, about 15-20 minutes. The sauce has to come to a boil to thicken. When the sauce is thick mix the chicken, mushrooms and pimentos into the sauce. Correct the seasoning if necessary. Yields 5 ounces portions. Serve with rice, noodles or puff pastry shells. Note: Some recipes call for chopped hard-cooked eggs to be added, optional
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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