Chicken a la King (2)

[lucky]

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
shells.

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

[lucky]

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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