chicken a la king

Filed under: cooking for a crowd — admin at 2:12 am on Tuesday, August 11, 2009  Tagged , , , ,

chicken a la king

Chicken a la King

Serves 100.

1 (50 ounce) can Campbells 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
100 halves potato shells, baked

In large bowl mix soup and milk thoroughly. Add chicken, mushrooms, peas and pimiento. In each of 4 baking pans (12 x 20 x 2 inches) evenly divide chicken mixture. Bake at 400 degrees F for 30 minutes or until hot. Stir.

Portion using a 6 ounce ladle (3/4 cup) into 1 half potato shell.

Yield: 100 servings (3/4 cup chicken mixture and 1 half baked potato shell each)

We spend the first twelve months of our childrens lives teaching them to walk and talk and the next twelve telling them to sit down and shut up. — Phyllis

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        barbecue sauce for chicken

        Filed under: cooking for a crowd — admin at 11:57 am on Tuesday, July 28, 2009  Tagged , ,

        barbecue sauce for chicken

        Barbecue Sauce for Chicken

        For 100 chicken halves.

        1 gallon cider vinegar
        1/2 gallon cooking oil
        1 (2 ounce) bottle Tabasco? sauce
        1 (4 ounce) box black pepper
        1 (1 7/8 ounce) box crushed red pepper
        1 (3/4 ounce) jar onion powder
        1 (2 ounce) bottle liquid garlic
        2 pounds salt
        100 chicken halves

        Combine all ingredients except chicken halves in saucepan. Simmer. Sprinkle chicken halves lightly with additional salt. Place chicken on grill. Baste after first turning. Turn and baste chickens frequently until done. Basting sauce may be prepared ahead and refrigerated, tightly covered, for up to 1 month.

        This recipe was developed to be used by the Mississippi Department of Agriculture and Commerce Cooking Team in promotion of Mississippi agricultural products.

        You can have a light without a dark to stick it in. — Arlo Guthrie

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