Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Ok, so photography is clearly not my thing. (Don't you love how the plate is the same color as the cheesy goodness enveloping the tender broccoli florets and bites of moist chicken?) This chicken and broccoli casserole tastes even better than it looks. In fact, on the rare occasion that we go out to eat, my husband always complains that the pictures on the menus never look like what the servers actually bring out. He wants to start a restaurant where all the pictures on the menu are all really bad so that everyone will be really pleased with what the food actually looks like. Obviously, we won't be starting a restaurant any time soon!

I don't think I'm patient enough for the photography thing. From what I can tell from everyone's food blogs, a food picture should just be close up shot of whatever you are eating. I know, people really take a lot of time in staging and plating, and eating should be beautiful. I am all for that! Food should look appetizing. However, I'm usually way too excited to eat whatever I made to stop and take a picture, so the mere fact that this image exists is fairly epic.

I took this picture of my daughter's plate as I was running out the door to rehearsal. I'll be gone 4 nights this week, but never fear! I have a freezer full of family favorites to that I can easily get on the table before I have to leave. I normally make this in a 9x13 pan, leaving us left overs for the week, but I decided to just divide the recipe in 2 and freeze half. It froze and baked beautifully. And it was gone when I came home, which is always a good thing!

Chicken and Broccoli Casserole

 Ingredients

• 3 cooked chicken breasts ( You can boil the chicken, but it is also really great to bake or grill it with some seasoning.  Details about my favorite way to freeze chicken breast to come in another post...)
•  1 cup mayonnaise
• 2 cans cream of chicken soup (Or you can throw in a cream of mushroom)
• 2 cups shredded cheddar cheese (But really, who measures cheese? A LOT would be a better description)
• About 4 cups steamed broccoli

Directions

1. Steam the broccoli until it is still lovely and green, not gray and disgusting. Drain it and put in the bottom of a 9x13 pan, or into 2 8x8 pans. 
2. Chop the cooked chicken breasts into bite sized pieces and spread over the broccoli.
3. Mix the mayonnaise, soup, and about 1 1/2 cups of the cheddar cheese in a bowl. Spread evenly over the chicken and broccoli.
4. Sprinkle the remaining cheese on top.
5. Cover pan with foil. (Do a double layer over the whole pan if you are going to freeze the meal.)

If unfrozen:

Bake at 350˚ for 30 minutes, or until bubbly and heated through. 

If frozen:
Bake at 425˚ for 1 1/2 to 2 hours from frozen. Remove the foil for the last 15 minutes so the cheese gets nice and toasty!  

Yes, it takes a long time to bake if it is frozen, but just put it in when the kids get home from school, or you get home from work, and then live your life while dinner cooks. Trust me, that is the best part!

Bonne chance and freeze on!
Cortney and the Freezer Friends 

Another ugly picture, but this is the real deal! No Photoshopping on this bad boy!

Southwest Eggrolls

Southwest Egg Rolls
Adapted from http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/

We keep making these crispy, cheesy, snackable egg rolls. And they keep getting better. The first time we made these, we just froze the egg rolls and then baked them later, and they were good. Surprisingly, the dipping sauce freezes pretty well too.The second time we made these we lightly pan fried them, then froze them. When it came time for eating, I let them thaw in the fridge and then baked them at 350 to toast them up. WOW!They were just...wow!  This appetizer just became a full course meal.

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Directions:

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.  Lightly pan fry the egg rolls, cool them slightly, and then freeze.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth.