I thought I would try one of those cook-all-day-and-freeze plans. I used recipes from Not Your Mother's Make Ahead and Freeze Cookbooks. I made the Chicken Divan and froze it. When I wanted to eat it, I thawed it for about 9 hours and cooked at 350 for 35 minutes. The cream sauce was non existent and the only liquid was just a flavored water. What did I do wrong?
To make the casserole, I steamed broccoli and put it down as the first layer, then chopped cooked chicken for the second layer, then homemade "canned" cream of celery soup (recipe is from the same book) mixed with sour cream, parm, lemon juice, sherry and mustard. Then topped with cheddar cheese and Chex crumbs. I only changed three things--Chex cereal instead of bread crumbs (I have celiac), split the recipe into two meals instead of one, and used Bob's Red Mill GF All Purpose flour in the celery soup recipe. I'm thinking it's either just a bad recipe or the GF flour. When I made the canned celery soup, it thickened up quite nicely and was tasty. Does it get watery when it's frozen? Where did my sauce go?
Your wisdom is greatly appreciated.