CHICKEN A LA KING
6 quarts cold, cooked chicken, cut in cubes
1 can pimiento, chopped
2
tablespoons salt
1 tablespoon pepper
1/4 cup chopped parsley
1 pound mushrooms
2 tablespoons
fat
3 quarts white sauce
Combine chicken, pimiento, salt, pepper, and parsley, Mix well. Peel mushrooms
and slice. SautŽ' 10 minutes in fat. Add white sauce, mix
thoroughly, and turn into chicken mixture. Heat over
boiling water, stirring frequently. Can be served on buttered toast or in patty shells.
Serves 50
MEXICAN MACARONI
1 (8-ounce)
package macaroni
1 (14 1/2 -ounce) can Mexican-style tomatoes, undrained and chopped
1 (10 3/4 ounce)
can cream of mushroom soup, undiluted
1 (8 ounce) carton sour cream
1 (4.5 ounce) can chopped green chilis
1
cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Cheddar cheese
Cook macaroni according
to package directions; drain.
Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour
into a lightly greased 2-quart baking dish; top with remaining cheeses.
Bake at 350 degrees for 30 minutes. Yield:
6 servings.
CREAMED
CHICKEN
1/2 pound butter
1/2 pound chicken fat
1 pound 2 ounces flour
1 ounce salt
Few
grains pepper
6 3/4 quarts milk
1/2 gallon rich chicken stock
4 pounds chicken meat, cooked
and cubed
Make white sauce of first seven ingredients. Add chicken just before serving and heat thoroughly.
Can
be served on biscuits or in patty shells.
The amount of chicken may be increased. Serves 50.
CHICKEN-AND-ARTICHOKE CASSEROLE
Vegetable cooking spray
8 skinned
and boned chicken breast halves, cut into bite-size pieces
2 (14-ounce) cans quartered artichoke hearts, drained
1
(10 3/4 ounce) can reduced-sodium, reduced-fat cream of chicken soup, undiluted
1 cup reduced-fat mayonnaise
1
teaspoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon ground white pepper
1 cup (4 ounces)
shredded reduced-fat sharp Cheddar cheese
1 1/4 cups bread cubes
2 tablespoons butter or margarine, melted
Paprika
Coat
a large skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook, stirring constantly, 3 to
4 minutes or until
tender; drain and set aside.
Drain artichoke hearts well, and press gently between
layers of paper towels.
Coat an 11 x 7 x 1 1/2 inch baking dish with cooking spray, and place artichokes in dish;
top with chicken.
Combine soup and nest 4 ingredients; spread over chicken, and sprinkle with cheese.
Combine
bread cubes and butter, tossing to coat, sprinkle with cheese
Bake at 350 degrees for 25 minutes. Yield: 8 servings.
