_16 portions, ¾ cup each_
¾ cup chicken fat, butter, or margarine
1⅛ cups sifted all-purpose flour
1 tablespoon salt
4 cups chicken broth
4 cups milk
2 quarts diced cooked chicken
Melt the fat and blend in the flour and salt. Add broth and milk. Cook
until thickened, stirring constantly. Add the chicken and heat to blend
flavors.
_To serve immediately._ Heat the mixture thoroughly and serve on rice,
toast, or biscuits.
_To freeze._ Cool the food quickly. Pack in freezer containers, leaving
head space (p. 4). (Pint containers are preferable to larger ones
because large blocks of creamed chicken are difficult to thaw.) Seal and
freeze immediately.
_To prepare for serving._ Without thawing, heat frozen creamed chicken
in the top of a double boiler, about 30 minutes for 1 pint.
_Menu suggestion._ Serve with snap beans and shredded carrot and raisin
salad. Have fruit sherbet and crisp cookies for dessert.