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September 8th 2010
archived under: Chicken, Grain Free, Make and Freeze, Recipes

This is something I made while I was pregnant to freeze for post-partum. I’m so glad I did! I made one big batch, and put some of it in a casserole dish to eat that night, and froze the rest in those little foil bread tins… a couple sized for enough for me and my husband, and a couple “individual” ones for me to eat while he was away with his Navy training stuff.

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My version wasn’t totally grain-free, because I used corn starch as a thickener (The health food store here is very small and only orders a few times a year… but the woman there said she would order Arrowroot powder for me the next time she puts in an order.) I also used those store-bought fried onion “crunchies” on top, but I’ll give some other options in the recipe.

Chicken Broccoli Cheese Bake – to Make and Freeze

You will need:

  • Boneless skinless chicken breasts
  • A few bunches of broccoli
  • A couple onions
  • Butter
  • Thickener of some sort – corn starch or arrowroot powder, or another you like
  • Heavy Cream
  • Chicken stock
  • Cheddar cheese, shredded (shred it yourself – not the pre-shredded kind)
  • Garlic Powder
  • Onion Powder
  • Chili Powder
  • “Crunchies” (fried onions, crushed pork rinds, crushed crackers, chopped nuts, etc)

First, cook the main ingredients. Poach your chicken by bringing water to a boil, dumping in all the chicken breasts, covering and simmering on low for about 12-15 minutes. Steam your broccoli. Saute your onions.

Cut your chicken into bite-sized chunks.

Melt butter in a saucepan, then add your thickener, splash in cream, and splash in chicken stock. Melt in the cheddar cheese, and stir. It should be a nice glossy cheese sauce. If not, I’m sorry… I didn’t measure anything so I can’t really help you out.

In a huge bowl, mix everything together (the main ingredients and sauce) and add seasonings to taste.

Divide into casserole dishes and/or foil loaf pans (seal with aluminum foil) to freeze. Top with “crunchies” if you’d like. Though my “crunchies” got soggy with freezing, so next time I might just freeze without them but tape a baggie of them to the top of the frozen dish so it’s there when I’m ready to make it.

If you’re eating some tonight, top with your crunchies and bake at 350 degrees until everything is warm… everything is already cooked so don’t worry about that – just heat it up.

If you’re freezing it, you’ll want to thaw it in the fridge for a day before baking – again, you’re just heating it in the oven since it’s already cooked… but if you throw it in the oven frozen solid, it’ll take about an hour to an hour and a half at 350 to heat through. That’s fine too, but might be hard if you’re really hungry!

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Thank you, Pregnant Me, for freezing these while you were pacing around waiting for Anneliese to be born! I really appreciated having a few meals to just throw in the oven and eat, especially while T was away!







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