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    Chicken a la King for 50

    6 pounds cooked chicken, diced
    1 pound 12 ounces unsalted butter
    1 pound 4 ounces 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

    Note: you need 18-20 pounds raw chicken on the bone to get the 6
    pounds you need. After cooking, remove the skin, debone, then dice.

    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 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 50
    portions of 5 ounces each. Serve with rice, noodles or puff pastry

    Note: Some recipes call for chopped hard-cooked eggs to be added,


    Chicken A La King

    1 (50 ounce) can Campbell’s Condensed 98% Fat Free Cream of Chicken Soup
    2 quarts milk (2% fat)
    7 (30 ounce) cans Swanson Chunks O’ Chicken
    6 pounds canned sliced mushrooms
    6 pounds frozen peas, cooked
    1 pound pimiento, chopped

    Portion using a 6 ounce ladle (3/4 cup).

    YIELD: 100 Servings (3/4 cup chicken mixture each)

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