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Thursday, October 3, 2013

Meal #5 - Chicken Broccoli Bake


Chicken Broccoli Bake
#5


1 recipe
2 lbs of chicken breast
3 Tbsp butter
1 can mushrooms
¼ c flour
1 tsp chicken bouillon
1 tsp curry
½ tsp pepper
2/3 c water
1 1/3 c milk
2 tsp lemon juice
2 c broccoli
2 c cheddar
½ c bread crumbs
2 gallon bags
1 quart bag
6 recipes
12 lbs of chicken breast
1 cup margarine
1 can mushrooms
1 ½ c flour
2 Tbsp chicken boullion
2 Tbsp curry
1 ½ tsp pepper
4 c water
8 c milk
4 Tbsp lemon juice
12 c broccoli
12 c cheddar
3 c bread crumbs
12 gallon bags
6 quart bags


Cook chicken. Cool and place in gallon freezer bags. Saute mushrooms in butter for about 5 minutes.  Add flour and cook for two minutes, stirring constantly.  Then add bouillon, curry, and pepper.  Gradually add water and milk.  Continuing stirring as sauce thickens.  Once it thickens, remove from heat and add lemon sauce.  Pour over chicken in bags, dividing equally.  Place 2 cups of broccoli in each bag. Place 2 cups of cheese and ½ cup of bread crumbs in the freezer quart bags.  Place one gallon bag and one quart bag in another gallon bag.  Label.
Label


CHICKEN-BROCCOLI BAKE


Completely thaw entrée in the refrigerator. Place chicken and broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, at 350°F for 35 to 40 minutes, or until the sauce is bubbling and the cheese is melted. 

9/28/13

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