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Creamed Chicken In Patty Shells Recipe
|Chicken breasts and leg quarters||40 Pound|
|Butter/Margarine||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs)|
|Milk||4 Cup (64 tbs)|
|Cream of mushroom soup||6 Can (60 oz)|
|Evaporated milk||2 Can (20 oz)|
Serving size: Complete recipe
Calories 27843 Calories from Fat 7327
% Daily Value*
Total Fat 826 g1270.1%
Saturated Fat 375.4 g1876.9%
Trans Fat 4.5 g
Cholesterol 11745.8 mg
Sodium 24862.5 mg1035.9%
Total Carbohydrates 506 g168.8%
Dietary Fiber 11.1 g44.4%
Sugars 136.4 g
Protein 4332 g8663.6%
Vitamin A 476.3% Vitamin C 701.7%
Calcium 486.1% Iron 924.4%
*Based on a 2000 Calorie diet
Remove chicken from broth; reserve broth.
Cool chicken; cut meat from bones in bite-sized pieces.
Melt butter in large saucepan; remove from heat.
Blend in flour until smooth.
Add milk slowly; stir in soup, evaporated milk and 4 cups broth.
Season with salt and pepper.
Cook over low heat, stirring constantly, until thickened.
Drain and chop pimentos.
Add pimentos and chicken to sauce; thin with broth, if necessary.
Cook until heated through.
Serve in patty shells.