Chicken a la King

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 4 entrees.

2 whole chickens (4 - 5 lbs each)
1 cup (2 sticks) butter
1 lb fresh white mushrooms, cleaned and sliced
1 cup all-purpose flour
6 cups half-and-half
3 cups water
2 T chicken bouillon granules
1 tsp black pepper
4 green bell peppers, cut into pieces

Roast both chickens. Cool and pull meat from bones. Cut chicken into bite-sized pieces. Divide chicken evenly among 4 1-gallon freezer bags.

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

Divide cooled sauce evenly over the chicken. Divide bell peppers evenly among the bags of chicken. Seal and freeze.

To prepare: Thaw one entree in refrigerator. Simmer the chicken and sauce in a large skillet over medium heat until warmed through.