Make alot of chicken casseroles?
My family loves a good, hearty chicken casserole. Let me rephrase that. I love to cook casseroles because they’re easy, don’t dirty alot of dishes, and I can double them to freeze.
When I haven’t planned ahead and want to pull something together, I find it helpful to keep cooked chicken on hand. Here’s what you can do:
Put as much boneless, skinless chicken breast (fresh or frozen) as your crockpot will hold. Add 2-3 cans chicken broth, some water to cover meat and a bay leaf or two. Turn the crockpot on low and let it sit all day.
After about 8 hours, drain, cool and shred the chicken and put in 2 cup portions in sandwich bags, and freeze.
Save the broth, too! Strain through a coffee filter to get any stray chunks or pieces of fat. Cover and put in the refrigerator over night to let any fat rise to the top. The next day, skim off fat with a spoon. Pour 2 cup servings into sandwich bags. The next time you need a can of chicken broth, you’ve got seasoned broth in 2 cup servings you can pull out of the freezer!
