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Fat Broccoli Chicken Freezer Recipe
2 lbs chicken breasts, boneless & skinless (about 8 pieces)
1 14oz can cream of broccoli soup (condensed)
1 cups white button mushrooms, sliced chunky
1 cup broccoli florettes, cut small (or really small if you
1/2 cup white wine
1/8 tsp pepper
1/4 tsp paprika
In a foil freezer
container, place chicken breasts with smooth side up. In a
small bowl combine soup, broccoli, mushrooms, wine, pepper
and paprika, stirring well. Pour sauce over top of chicken.
Cover with foil and freeze. (The small amount of wine does
not affect freezing). Store for no longer than one month.
To serve, thaw
overnight in refrigerator. Bake in 350F oven in covered foil
container (or top glass casserole dish with tin foil on top)
for 1 hour or until chicken is cooked through and juices run
clear and the broccoli is tender. Serve and enjoy.