Noche Buena cancelled by flu. Can I make and freeze Chicken in Poblano Cream sauce

[anna_x]

I was to host husband's family. We potluck but my contributions were to be cookies, Mexican corn, and the chicken which I have not made before.

If I go ahead and bake it today, maybe leaving off cheese for now, and freeze it, do you think it would reheat well in January? (I am fine, sister-in-law has the flu and exposed others.)

If everyone is well, this will be for New Year's Day lunch.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=78892

 

[charley]

Not sure. I think the roux may break==and maybe the crema. I don't know

much about that ingredient.
Actually in re-reading I think you can freeze it but not bake it first. If you use the sour cream as described in the first post I think it might stabilize the roux enough.
But the chicken will be tough if you bake it and then freeze and reheat, IMO.