Place in the freezer and store for 2-3 months.ĭefrost the casserole in the refrigerator overnight before use, then reheat. Yes, to freeze the casserole, wait until it has completely cooled down.Ĭover it with foil, or place it in a container with an airtight lid. In any of the options, you can additionally add grated cheese on top. Add shallots and celery, and cook, stirring occasionally. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side set aside. Melt butter in a large skillet over medium heat.
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