Chicken a la King for 50

Source: cdkitchen

6 pounds cooked chicken, diced
1 1/2 pound unsalted butter
1 pound all-purpose flour
3 quarts chicken stock
2 1/4 quarts whole milk, warmed
Salt to taste
8 ounces Pimento - diced
1 pound chopped, sautéed mushrooms

To make the white sauce, melt the butter in a large saucepan, remove from the heat. Add the flour a little at a time whisking until smooth. Add salt, chicken broth, then the warm milk gradually whisking constantly. Cook and stir until smooth and thick, about 15-20 minutes. The sauce has to come to a boil to thicken. 

When the sauce is thick mix the chicken, mushrooms and pimentos into the sauce. Correct the seasoning if necessary. Yields 5 ounces portions. 

Serve with rice, noodles or puff pastry shells.

Note: Some recipes call for chopped hard-cooked eggs to be added, optional