Handling Chicken with Care
If chicken parts are wrapped separately in foil before freezing, it is easier to
select just the right number and kind of parts for a single meal. Plastic
sandwich bags are also good for holding a single chicken part; then gather the
individual parts together in a larger plastic freezer bag or wrap in heavy duty
foil and label before freezing. Be sure to press air out of package before
sealing.
Cooked chicken should be prepared for freezing the same way except when made
with sauce or gravy. Then it's best to pack in a rigid container with a secure,
tight-fitting lid. Keep frozen until time to thaw or cook.
Thaw chicken in the refrigerator (not on the countertop) or in cold water. It
takes approximately 24 hours to thaw a 4 pound chicken in the refrigerator;
cut-up parts, 3 to 9 hours. |
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Chicken and Asparagus Casserole
2 whole broiler-fryer chicken breasts, skinned, boned and cut
into bite-size pieces
salt and pepper
1/2 C. corn oil
2 packages (10 oz. each) frozen asparagus
1 can condensed cream of chicken soup
1/2 C. mayonnaise
1 t. lemon juice
1/2 t. curry powder
1 C. shredded sharp cheddar cheese
Sprinkle salt and pepper over chicken. Pour corn oil into frypan; heat over
medium heat. Add chicken and saute about 6 minutes, or until white and opaque.
Remove chicken from pan and drain on paper towels. Cook asparagus according to
package instructions, about 4 minutes. Drain asparagus and place in 9x9x2 baking
pan. Place chicken over asparagus. Mix together soup, mayonnaise, lemon juice
and curry; pour over chicken. Sprinkle cheese over top, cover with foil.
Bake in a 375°F. oven about 30 minutes or until bubbly.
Makes 4 servings.
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