I have been told that you can't freeze meals with cream in them (soups, etc). Is that true?
It's safe to do, it's just a quality issue. The cream or milk may "break" once thawed, which could ruin the textures or cohesiveness of the dish. But it's not such a big deal if the dish is smooth and homogenous to start with, as you can just whisk it back together.
In the winters, we make large batches of soups that call for cream, but we omit the cream and add it back in when it's serving time.