Share all your great chicken recipes that are freezer friendly.
1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters
In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.
Serves 6(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)
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Kid-Friendly Chicken Bites
2 c. cooked chicken, chopped
1 c. sharp cheddar cheese, shredded
1 garlic clove, pressed
½ c. mayonnaise
¼ tsp. salt
Frozen bread dough, thawed, but not risen
TO FREEZE: Combine chicken with other ingredients (except bread dough) in a bowl. Roll out bread dough to a 9”x13” rectangle. Cut into smaller squares. Spoon filling onto one side of each square, leaving a border of dough on three sides. Fold over bare side of dough into a triangle and pinch ends together. Fold points of triangle into center to make a roundish shape. Freeze on cookie sheet. Place frozen individual bites into 1 gallon freezer bag and lay flat.
TO COOK: Thaw overnight in refrigerator. Place bites on greased cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 15 - 20 minutes in a 350° oven until golden.
OPTION #2 - Bake the bites then freeze.Group admin for
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(Serves 4 people; 4 times)
1 cup margarine
1 cup flour
8 cups milk
salt and pepper to taste
4 cups cooked chicken, cut up
2 lbs. broccoli, cut up and lightly steamed
2 lbs. cheddar cheese, grated
Make white sauce: melt margarine in a large heavy pan. Add flour, stirring constantly. When it reaches the boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat. Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze. You can also store this in zip-top freezer bags, saving the grated cheese to sprinkle on top at serving time.
To serve: Thaw. Bake at 350 F for 30 minutes, or pour from freezer bag and heat in heavy pan on stove top.
Serve over cooked rice, spaghetti, or fettuccine noodles.
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1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
¾ cup uncooked regular white rice
4 skinless, boneless chicken breast halves
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
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1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Makes 4 servings
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(Freeze the tortillas separately for this easy dinner)
2 cans cream of chicken soup
1/2 pint sour cream
pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced
1 dozen flour tortillas
grated Monterey Jack cheese
Mix first 5 ingredients together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.
To prepare: Thaw sauce and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.
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Pour dough over chicken mixture. Bake at 400º for 35 minutes or until golden.
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Chicken and Rice Wraps
1 lb. Boneless skinless chicken breasts, cooked and shredded
2 c. water
1 c. mild salsa
1 pkg. Taco seasoning mix
2 cups instant rice, uncooked
8 – 12 flour tortillas
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired.
To FREEZE: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag.
To SERVE: Reheat and eat!
Shepard's Pie (makes 2 9X13 pans)
Stir the following together:
2 cans Tomato soup
2 cans Cream of Mushroom
1 can Cream of Chicken
2 lbs cooked chicken or ground beef. (I liked the chicken better...)
2 cans Green Beans
Garlic Powder
Dash of chili powder
Optional:
*Dash of red pepper
*1/2 onion chopped and cooked with the chicken or ground beef.
*Other seasonings
Make 24 servings of instant mashed potatoes. I usually don't put the required amount of butter or salt in there just because you don't taste it anyway.
Spoon half the potatoes in a 9X13. Then put half the soup mix in. Sprinkle with paprika and cheese. Then repeat with the remaining potatoes and soup mix. Bake at 350 for 30 minutes.
I usually make one 9X13 pan for dinner and freeze the other one for later. When I go to cook the frozen casserole, I usually let it cook for an extra hour.
Diabetic Recipies
- fog
on Oct. 16, 2007 at 5:17 PM