Welcome to Freezer Food Friday! What kind of tasty freezer recipes are you making for your family? Please share your favorites or a new recipe to try by linking it below.
Paula Deen’s Chicken Divan
Cook Time: 30-60 min
2 packages frozen chopped broccoli (10-ounces each – optional)
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 cans condensed cream of mushroom soup (10 3/4 ounces each)
1 cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese (grated)
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup Parmesan cheese, freshly grated
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the boxes of broccoli. Open one
end of each box. Microwave on full power for two minutes, until
thawed. Drain the broccoli or spinach and put into a large bowl.
Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream,
cheddar cheese, lemon juice, curry powder, salt and pepper to
taste, and wine. Whisk together to make a sauce. Pour the sauce
over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11-by-7-inch casserole dish or two
9-inch square disposable aluminum foil pans that have been
sprayed with vegetable oil cooking spray. Pat down evenly and
smooth with a spatula. Combine the Parmesan cheese and break
crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casseroles securely with plastic wrap, then
aluminum foil. Place each pan into a plastic freezer bad and
seal. Freeze. Prepare a label with these instructions: Allow
casserole to thaw 24 hours in the refrigerator. When ready to
bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F
for about 40 minutes, until bubbly.
If serving immediately, bake, uncovered in a 350°F oven for about
30 minutes, until bubbly.
* If you add two 10-ounce packages of frozen spinach, squeezed
until all liquid is out, this dish become Chicken Florentine!