1# cooked and picked roasted chicken
4 oz cooked asparagus sliced into small pieces
2 cups cooked brown rice
2 cups cream of mushroom soup
2 tsp dried thyme
When you reheat:
1 -1 1/2 cups of milk or half and half
In a large mixing bowl add the chicken, asparagus, rice, mushroom soup, and thyme .
Mix everything well.
Portion into 1# portions in either a freezer bag or freezer safe container.
Freeze the soup base.
When you want to reheat, add 1# of the soup base to a small pot and add in 1-1 1/2 cups of milk or half and half and bring to a boil.
Double check seasoning and add salt and/or pepper as needed