_16 portions, ¾ cup each._
½ cup chicken fat, butter, or margarine
6 tablespoons chopped green pepper
3 cups canned mushrooms
¾ cup sifted all-purpose flour
2 teaspoons salt
3 cups chicken broth
3 cups milk
6 tablespoons finely cut pimiento
3 pints diced cooked chicken
Melt the fat and cook green pepper and mushrooms in it about 5 minutes.
Blend in the flour and salt, then add broth and milk. Cook until
thickened, stirring constantly. Add pimiento and chicken. Blend well.
_To serve immediately._ Heat the mixture thoroughly and serve on
biscuits, hot, buttered toast, or in timbales.
_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 chicken a la king are difficult to thaw.) Seal
and freeze immediately.
_To prepare for serving._ Without thawing, heat frozen chicken a la king
in the top of a double boiler, about 30 minutes for 1 pint.
_Menu suggestion._ Serve with asparagus and stuffed tomato salad, and
upside-down cake.