Recipes include directions both for serving the food immediately and for reheating the frozen food for serving.
POULTRY COMBINATION DISHES
Creamed chicken and chicken a la king are two favorites for freezing. Recipes are also given here for chicken and turkey in appetizing casserole dishes that freeze well.
If chicken broth is not available, you can substitute 1 cup canned chicken bouillon or 1 chicken bouillon cube and 1 cup hot water for each cup of chicken broth called for in a recipe.
Creamed chicken
16 portions, ¾ cup each
¾ cup chicken fat, butter, or margarine 1⅛ cups sifted all-purpose flour 1 tablespoon salt 4 cups chicken broth 4 cups milk 2 quarts diced cooked chicken
Melt the fat and blend in the flour and salt. Add broth and milk. Cook until thickened, stirring constantly. Add the chicken and heat to blend flavors.
To serve immediately. Heat the mixture thoroughly and serve on rice, toast, or biscuits.
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 creamed chicken are difficult to thaw.) Seal and freeze immediately.