5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)

On serving day:
2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice

Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.

On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.