6 lbs boneless chicken breasts
1/2 c butter
1 lb fresh mushrooms, sliced
3/4 c flour
1 T chicken bouillon granules (will try using chicken stock)
1 T curry powder
3/4 t black pepper
2 c water
4 c milk
2 T lemon juice
6 cups broccoli pieces (about 1.25 lbs)
6 c shredded cheddar cheese (about 1.25 lbs)
1 1/2 cups dry bread crumbs
Cut chicken into bite sized pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among 3 gallon freezer bags.
Melt butter in a large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Stir in bouillon, curry powder and pepper. Gradually add water and milk. Cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.
Divide cooled sauce evenly over the chicken in each bag. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.
Measure 2 cups cheese and 1/2 cup breadcrumbs into 3 quart sized freezer bags. Seal bags.
Place one chicken bag and one breadcrumb bag into a labeled gallon freezer bag. Seal and freeze.
Thaw overnight in fridge. Place chicken mixture in an ungreased baking dish and sprinkle with breadcrumb mixture. Bake, uncovered, at 350 degrees for 35-40 minutes, until sauce is bubbling and cheese is melted.
