Chicken-Broccoli Bake

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

Display units in Metric

6	pounds	boneless, skinless chicken half-breasts
¹⁄₂	cup	(1 stick) butter
1	pound	fresh white mushrooms cleaned and sliced
³⁄₄	cup	all-purpose flour
1	Tbs	chicken bouillon granules
1	Tbs	curry powder
³⁄₄	tsp	black pepper
2	cups	water
4	cups	milk
2	Tbs	lemon juice
6	cups	broccoli pieces (about 1 1/4 pounds) washed
6	cups	shredded cheddar cheese (about 1 1/2 pounds)
1 ¹⁄₂	cups	dry bread crumbs
6		one-gallon freezer bags label 3
3		one-quart freezer bags

Rinse and trim chicken as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among the three unlabeled 1-gallon freezer bags.

While chicken cools, melt butter in a separate large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.

Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.

Measure 2 cups cheese and 1/2 cup breadcrumbs into each o the three 1-quart freezer bags. Seal bags.

Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into each labeled 1-gallon bag. Seal and freeze.

TO COOK:

Completely thaw one entree in the refrigerator.

Preheat the oven to 350.

Place chicken and broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, for 35-40 minutes, or until the sauce is bubbling and the cheese is melted.

Rinse and trim chicken as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among the three unlabeled 1-gallon freezer bags.
While chicken cools, melt butter in a separate large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.
Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.
Measure 2 cups cheese and 1/2 cup breadcrumbs into each o the three 1-quart freezer bags. Seal bags.
Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into each labeled 1-gallon bag. Seal and freeze.
TO COOK:
Completely thaw one entree in the refrigerator.
Preheat the oven to 350.
Place chicken and broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, for 35-40 minutes, or until the sauce is bubbling and the cheese is melted.

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