So glad you have enjoyed it! And I just got a comment from someone asking about subbing yogurt, so thanks for confirming that works.

I hope you enjoy the recipe. I did mean to say “while the chicken cooks,” I would start cutting up the broccoli after I put the chicken on to cook.

Thanks Carol, glad you are enjoying the recipes. If you don’t mind a more tangy result, I *think* yogurt might work instead of sour cream in this. But I haven’t tried it myself, so that is only a guess.

(Came back to say that right below this comment is one from someone saying she uses yogurt, so it sounds like it works fine!)

Hi Jocelyn. I probably would not freeze this. Although I think it will freeze okay, the broccoli will get much softer and the texture in general will be softer. It will keep in the fridge for a week or more, so I’d probably just eat some every few days, maybe take some to work for lunch.

That said if you read the comments I bet you’ll find some people have frozen it.

Thanks

The one I used was called Three Cheese Mexican Blend, but I think either one will be great! It’s a blend that has Cheddar, Mozzarella, and Monterey Jack. But a blend of white cheeses would be delicious in this.