Chicken-Broccoli Bake

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken half-breasts
1/2 cup (1 stick) of butter
1 lb fresh white mushrooms, cleaned & sliced
3/4 cup all-purpose flour
1 T chicken boullion granules
1 T curry powder
3/4 tsp black pepper
2 cups water
4 cups milk
2 T lemon juice
6 cups broccoli pieces
6 cups shredded Cheddar cheese (about 1 1/2 lbs)
1 1/2 cups dry bread crumbs

Rinse chicken and cut into bite-sized pieces. Cook in a large skillet until no longer pink. Remove from heat and cool. Divide cooled chicken evenly among three unlabled 1-gallon freezer bags.

While chicken cools, melt butter in large saucepan. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Cook, stirring for about 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 broccoli pieces into each bag of chicken and sauce. Seal bags.

Measure 2 cups cheese and 1/2 cup breadcrumbs into three 1-quart freezer bags and seal.

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

To cook one entree: Thaw in refrigerator. Preheat oven to 350 degrees. Place chicken and broccoli mixture in a 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.