Chicken A La King

Comfort food. Tastes delicious over mashed potatoes, egg noodles, or biscuits. 

8-10 lbs. whole chickens (usually one two-pack)
1 cup butter
1lb. fresh white mushrooms, cleaned and sliced
1 cup all-purpose flour
6 cups half-and-half (or light cream)
3 cups water
2 Tbsp chicken bouillon granules
1 tsp black pepper
4 green bell peppers, cut into 1-inch pieces
4 one-gallon freezer bags, labeled

Clean and cook both chickens
Cool and pull meat from bones. Discard skin and bones. Cut chicken into bite-size pieces. (A whole chicken will yield about 1 cup of meat per pound.) Divide chicken evenly among freezer bags.

Melt butter in a large saucepan over medium heat. Add mushrooms; cook, stirring, until soft. Add flour; cook, stirring, for 2 minutes. Mixture will be lumpy. Gradually add cream, then water, stirring constantly until sauce thickens. Whisk to make a smooth sauce. Stir in bouillon and black pepper. Cool sauce.

Divid cooled sauce evenly over the chicken. Divide bell peppers evenly among the bags of chicken.

Seal and freeze.

To Cook One Entree:
Completely thaw one entree in fridge. Simmer the chicken and sauce in a large skillet over medium heat until warmed through. Do not boil.