1In a foil freezer container, place chicken breasts with smooth side up.
2In a small bowl combine soup, broccoli, mushrooms, wine, pepper and a little paprika, stirring well.
3Pour sauce over top of chicken. Cover with foil and freeze. (The small amount of wine does not affect freezing). Store no longer than 1 month.
4To serve, thaw overnight in fridge. Bake in 350 oven in covered foil container (or top glass casserole dish with tin foil on top)for 1 hour or until chicken is cooked through and juices run clear and broccoli is tender.