My kids seem to almost always request the SAME thing for birthday dinners! I honestly don’t know what it is about this, but they love it! Comfort food at its finest.
It has protein, it has veggies, it has CHEESE. Serve over rice and you are good to go!
I figure if I’m going to make one then I might as well make extra to freeze. Thus I have done chicken broccoli hotdish freezer days a few times a year to re-stock our freezer. Then, as if they are as valuable as gold, I pull them out one by one and walk around wondering what to do with myself because clearly dinner is a cinch that night.
I should stop talking about them like they are so amazing…your crew may think they are terrible. I’m just recommending it by popular request at our house and the time that it saves this momma! Both are a WIN in my book!
These are also great to have in the freezer to be able to pass along to friends who have just brought home a new baby, just adopted, or just need one night to not have to wonder, “what’s for dinner?!”
That will change you.
Now, no matter how much I despise cooking I will spend all day in the kitchen if it means I have meals to share with friends and can make my kids smile in the process. I usually do six meals in one day…this time I overshot and ended up with twelve. Who knows what I was thinking. I was in bed by 9pm that night from sheer exhaustion. We delivered meals to three friends that night and still had plenty to put in the freezer. I collapsed a happy momma. Enjoy!
One pan calls for the following ingredients.
(Multiply ingredients for doing numerous pans at once.)
2 Small Packages Frozen Broccoli
4 Chicken Breasts
2 Cans Cream of Chicken Soup, undiluted (or 1 large can)
1 Cup Mayo
1 Teaspoon Lemon Juice (or 4 drops lemon essential oil)
3/4 Teaspoon Curry Powder
1 Cup Shredded Cheddar Cheese
Cook chicken for about 20 mins at 350*. Next, cube chicken and arrange in the bottom of 9×13 pan. Cook and drain broccoli (keep it a little firm), arrange on top of chicken. Combine soup, mayo, lemon juice and curry. Pour mixture over broccoli. Sprinkle cheese on top. Cover with foil to freeze or bake at 350* for 30 minutes or until heated. (When I pull it out of the freezer I usually just pop it right in the oven for about 2 hours.)
I like to buy the bigger cans of soup because then I have less cans to open. I also like to combine the various ingredients in multiple bowls when dealing with such large quantities. This way the flavor is consistent and I know how much mixture should go in each pan. In this case, I doubled everything for each bowl and will just split the mixture into two pans.
I then put a layer of saran wrap over the pan and then a layer of foil. I’ll either write the date on the top or write out the heating instructions if the meal is going to a friend…if you’re giving it away make sure you tell them to take the saran wrap off that’s underneath the foil before cooking. (We may or may not have remembered to pass that info along this time around…oops.)
I’m definitely still learning the art of freezer meal cooking. At this point I haven’t expanded my recipes beyond this one. I look forward to doing more, but for now…this is one tried and true recipe that I foresee being a family favorite for years to come!
Do you have any favorite freezer meal recipes?