1/4 c. flour
1 tbsp. fresh dill
1 garlic clove, minced
2 ribs celery
1/2 lb. sm. fresh mushrooms
1/4 tsp. salt
1 chicken (2 1/2 to 3 lbs.), cut up
1 med. zucchini, chopped (3/4 inch)
2 c. chicken broth
1/8 tsp. pepper
2 tbsp. butter
1/4 tsp. grated lemon peel
1/4 c. lemon juice

In a plastic or paper bag, combine flour, dill, salt and pepper. Add chicken pieces; shake until well coated.

In a large skillet, melt butter. Cook garlic until golden. Add chicken pieces; brown on both sides. In the same skillet, stir in any remaining flour mixture; gradually add broth, scraping up bits from bottom of pan. Stir in lemon juice, lemon peel and celery. Bring to a boil. Return chicken to skillet. Cover and simmer for 15 minutes or until chicken is tender. Add zucchini and mushrooms; cover and cook for 10 minutes longer.

Divide chicken pieces, vegetables and sauce equally between the serving dish and freezer safe casserole. Serve one immediately, garnished with thinly sliced lemon, if desired. Cool freezer entree, uncovered, in the refrigerator. Then wrap securely, label and freeze. Enough for two casseroles and serves 4 at each serving.