Instructions: In a large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Stir in chicken. Ladle mixture into freezer bags and seal. Freeze.

Variations:
Chicken Pot Pie:
Add diced carrots and peas, bake under pastry crust. (Or cut canned biscuits in quarters and place on top.)

Chicken And Dumplings:
Add carrots and peas, simmer, drop on dumpling dough, cover and cook.

Chicken A La King:
Add sliced mushrooms, simmer. Serve over toast or in puff pastry shells.

Schizo Chicken Casserole:
Add a vegetable, a starch, a crunchy topping and bake.

Tettrazzini:
Mix with cooked spaghetti or linguine, top with shredded cheese and bake.

Other Ideas:
Use in crepes, pastry pockets, over rice, etc.

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