From Scratch Chicken Divan

For some reason I was crazy in the mood for Chicken Divan tonight. I never buy condensed soup mixes so I created this recipe to use what I had in the house. And it was so incredible. It's too bad for the children that they didn't like it because I made a second pan for the freezer and they will just have to cope.

This recipe makes two square pans or one large 9x13 pan. Notes on preparing a pan for the freezer included below but I haven't tested my freezer pan yet.

Chicken Divan
Preheat Oven to 350F

Ingredients

2 cups cooked rice

Some cooked chicken (I used one quart sized jar but honestly, however much chicken you want to feed your horde)
One Med to large head of broccoli (you can also add in or substitute cauliflower, romanesco or asparagus), steamed (I steamed in the micro)
Two shallots sliced
1-2 tbl butter
4tbl wondra or white flour
2 cups chicken broth or stock
1/2 tsp each curry and mustard powders
1 tsp granulated garlic
Salt and pepper to taste
1/4 cups each Mayo and Greek yogurt 
1-2 cups mild shredded cheddar cheese
Breadcrumbs
In a small pan melt butter; saute shallots until soft
Add wondra, stir well (will look awful)
Over low heat, add one cup stock, mix well
Stir in spices, Mayo yogurt, stirring well
Add last cup of stock, stirringAdd broccoli, chicken and rice to pan, layering or mixing as desired
Pour sauce over top.
Top with cheese then breadcrumbs
Cover w foil, bake 30 min or until it begins to bubble. Remove foil for last 10. 

To prepare for freezer, I added the rice, broccoli and chicken to my pan, STOP, and cover with plastic wrap and then tin foil. From what I read on the web, the rice would absorb the sauce while freezing/thawing so I've kept them separate. Allow sauce to cool and place in a separate freezer safe container (I use BPA-free Ziploc Perfect Portions bags). Add shredded cheese to another freezer container. I stuck them all in a jumbo ziploc (including the pan) but you could do whatever you want to keep them together.

When ready to assemble, thaw the pan and the sauce however you normally choose to (if you usually pop your glass pans in the oven frozen, do so BEFORE preheating your oven to reduce the whole exploding glass pan odds). Pour sauce over stuff in pan. Consider adding some chicken stock or milk if you want it more soupy. Top with cheese and then bread crumbs and cook.

ETA: I cooked it from the freezer as above (thawing a bit in the freezer first) and holy moly - it was  better than the first time.