When I first started my business making freezer meals, this was one of my favorites…it was also one of the most popular. Since people are looking for healthier comfort food these days, this dish definitely hits home. The great thing about it is that it can also be served over pasta or rice if desired! Versatility!
1 1/2 pounds cooked chicken, cut into chunks
1 1/2 pounds broccoli florets
1/2 pound unsalted butter
1/2 cup all purpose flour (make this gluten-free by using GF all-purpose flour)
1/2 cup sherry cooking wine
1 tablespoon onion powder
1 teaspoon kosher salt
1 tablespoon chicken bouillon
4 cups whole milk
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Spread broccoli and chicken in a greased 9×13 inch baking dish. Melt butter in a pot on medium heat, then add flour and whisk together, cooking for about 1 minute. Slowly add cooking wine, continuing to whisk and cook for another minute. Whisk in chicken bouillon and onion powder, then slowly add milk. Continue cooking for about 15 minutes or until sauce has thickened, whisking occasionally. Pour over chicken and broccoli in dish, then sprinkle cheddar cheese on top. Bake for 35-40 minutes, serve with rice, potatoes, or vegetables.
*FREEZER MEAL INSTRUCTIONS: Double this recipe for more! Distribute evenly in greased foil containers, cover, label (with date), and place in freezer. When ready to eat, it is preferable to thaw in refrigerator for at least 24 hours before cooking, add about 10-15 minutes to cooking time.