Chicken a La King- Freezer Friendly

This is very easy and tasty- pretty, too. (Despite my awful picture.) Can be served same day or frozen in larger quantities for OAMC. I also have the measurements to make this dish in larger quantities (x3, x6, or x9). If interested in these, just z-mail me and I'd be happy to supply them for you. I like to serve this with Quick Italian Green Beans.

• Ready In: 35 mins
• Yields: 6 1-cup servings

Ingredients

• 4  ounces mushrooms, sliced
• 2⁄3 cup green pepper, chopped
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 cup flour
• 1⁄4 teaspoon black pepper
• 2  teaspoons chicken bouillon granules
• 2  cups milk
• 1  cup water
• 2 1⁄2 cups  cooked chicken, cut up
• 4  ounces pimientos, drained
•  puff pastry shells or   biscuits or   rolls or   toast

Directions

1. In a large skillet over med-high heat, cook mushrooms and green pepper in butter until peppers are crisp-tender; Remove from heat.
2. Lightly spoon flour into a measuring cup, level off, and put into skillet.
3. Stir in flour and pepper. Return to low heat until mixture is smooth and bubbly, stirring constantly.
4. Stir in bouillon granules, milk, and water. Bring to a boil and stir 1 minute.
5. Stir in chicken pieces and pimento. Cook until thoroughly heated.
6. Freeze in a quart-sized freezer bag or serve immediately over puff pastry shells, biscuits, rolls, or toast.