Ingredients

2 6-ounce cans sliced mushrooms, drained (reserve 1/2 cup liquid)
1 cup diced green pepper
1 cup butter or margarine
1 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 cups light cream
2 1/2 cups chicken broth
4 cups chopped, cooked chicken
2 4-ounce jars pimiento, drained and chopped

Directions

In a Dutch oven or large pot, cook and stir mushrooms and green pepper in butter for 5 minutes. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat; stir in cream, broth and reserved mushroom liquid. Heat, stirring constantly, until sauce boils. Boil and stir 1 minute. Stir in chicken and pimiento. Divide in 1-quart freezer containers. (Makes about three meals of six servings or three meals of four servings each.) Cool quickly. Label and freeze.

To serve, remove package from freezer. Dip container into very hot water to loosen. Place 1/2 cup of water and frozen block in medium saucepan. Cover tightly; heat over medium-low heat, turning occasionally, until hot and bubbly. Serve on toast, hot rice or in puff-pastry shells. Recipe from "Making the Most of Your Frozen Assets," by Barbara Van Ry and Jeanne Craven, (a booklet available from Utah State University Extension).