Chicken and Broccoli Bake

Recipe for three entrees; 4-6 servings each!

6 lbs boneless, skinless chicken breasts

1 stick of butter

1 lb fresh mushroom, sliced

3/4 cup flour

1 Tablespoon chicken bouillon granules

1 Tablespoon curry powder

1/4 teaspoon pepper

2 cups water

4 cups milk

2 Tablespoons lemon juice

6 cups broccoli pieces (about 1 1/4 lbs), washed

6 cups shredded cheddar cheese (about 1 1/2 lbs)*

1 1/2 cups dry bread crumbs

To prepare:

- Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide chicken into three 1-gallon freezer bags.

- While chicken cools, melt butter in a separate saucepan. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Continue stirring for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; stir constantly until sauce thickens. About 10 minutes. Whisk to make a smooth sauce. Add lemon juice after sauce has thickened. Cool sauce.

- Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.

- Measure 2 cups cheese and 1/2 cup bread crumbs into each of the three 1-quart freezer bags. Seal bags. Freeze sets together (and, as always, mark on them what they are).

To cook: Completely thaw in refrigerator. Preheat oven to 350 F (180 C). Place chicken/broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake uncovered for 35-40 minutes or until the sauce is bubbling and cheese is melted.

* Use whichever cheese you prefer or have available to you.