Chicken Divan Casserole
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
- 2 cups Basic Seasoned Chicken
- 2½ cups cooked broccoli
- 2 (4½-ounce) cans sliced mushrooms
- 1 (8-ounce) can sliced water chestnuts
- ½ cup butter
- 6 tablespoons flour
- 1 cup chicken broth
- ½ cup cream
- 3 tablespoons white wine
- Salt and pepper to taste
- ¼–½ cup toasted almonds, to taste
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Combine chicken and broccoli and put on bottom of casserole dish. Add mushrooms and water chestnuts on top of chicken and broccoli.
In a saucepan, melt butter over medium heat. Stir in flour and mix well. Add chicken broth, cream, and wine. Continue to stir about 5 minutes until sauce thickens. Add salt and pepper to taste.
Pour sauce over chicken and broccoli. Top with toasted almonds.
Wrap tightly according to the casserole method, and freeze.
Following the casserole method, defrost casserole in the refrigerator overnight and bake at 350°F for 30–45 minutes until warm throughout. Or, bake frozen casserole at 350°F for 1 hour 10 minutes–1 hour 30 minutes until desired temperature is reached.
Calories: 237 | Fat: 17g | Protein: 12g | Sodium: 219mg | Carbohydrates: 11g | Fiber: 2g
Wine for Cooking
Many cooks do not like using cooking wine because of its inferior quality and additives. To keep good wine on hand for cooking, make your own wine cubes. Pour a bottle of wine into ice cube trays and freeze, then transfer to a freezer bag. When a recipe calls for wine, add wine cubes to your dish.