Chicken A La King For 50

• 15 to 17 lb. chicken or 4 lb. cooked chicken, removed from bones
• 2 (7 oz.) cans pimiento, cut in strips
• 1 1/2 c. diced green peppers
• 1 1/2 lb. sliced mushrooms
• 1 c. vegetable shortening
• 2 1/2 c. chicken fat
• 4 1/2 c. flour
• 5 qt. chicken stock
• 3 c. milk
• 1 1/2 c. cream
• 1/3 c. salt
• 1/2 tsp. pepper

1. Simmer chicken in water until tender.
2. Remove from bones and dice.
3. Reserve stock.
4. Cook vegetables with 1 cup shortening until tender.
5. Melt the 2 1/2 cups fat; stir in flour.
6. Cook until smooth.
7. Add chicken stock; cook until thickened, stirring continually.
8. Add milk, cream, chicken, vegetables and seasoning. Serve on toast, baking powder biscuits or pastry shell.
9. Serves 50 people.

chicken, pimiento, green peppers, mushrooms, vegetable shortening, chicken fat, flour, chicken stock, milk, cream, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959889 (may not work)