A coworker relayed this recipe to us after learning of my husband's love of the fundraiser cookbook perennial Chicken Divan. This is Chicken Divan-esque, but without the weird mayo-curry powder treatment. I tweaked it to rely less on prepackaged foods, to get something green into it, and to make it 100% freezer-friendly.
Ground Turkey variation here
Ground Turkey variation here
Poppy seed chicken and green bean casserole
Makes 6 servings
For sauce:
- 4 tbsp butter
- 5 tbsp flour
- 3 cups chicken broth
- 1 tsp poppy seeds
- 1/2 cup sour cream
- salt and pepper to taste
For topping:
- 2 cups bread crumbs
- 1/2 cup butter, melted
- 1 tsp poppy seeds
1 1/2 lbs. chicken breast, cooked and cubed (about 3 cups cubed chicken)
1 16 oz package frozen green beans, or fresh green beans
Cook fresh green beans in boiling water for about 10 minutes. Microwave frozen green beans for about 1/2 the time recommended. Drain well and set aside.
Melt butter in a medium saucepan. Stir in flour and cook 1 minute. Whisk in chicken broth slowly. Turn heat up to medium-high until the sauce begins to simmer. Turn down to medium and simmer 5-7 minutes. Add poppy seeds and sour cream and season to taste. Stir in cubed chicken and green beans and place in a freezable container.
Combine bread crumbs, melted butter and poppy seeds. Place in a zip-top bag. Freeze the casserole mixture and topping mixture together. When ready to cook, thaw and put casserole mixture in a 3 quart baking dish or 13x9 pan. Sprinkle bread crumbs on top and bake at 350F for 30 minutes.
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