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Tuesday, July 29, 2008

Chicken Chili Casserole by Mags

(Original recipe from

  • 1 cup sour cream
  • 1/2 cup ricotta cheese
  • 1/2 brick of cream cheese (4 oz)
  • 3 cups cooked chicken, chopped
  • 3 cups rice
  • 1&1/2 cups shredded Monterrey Jack cheese (I just used 1 bag)
  • 4oz. diced green chilies (I used 1/2 lg can which was about 3.5 oz) - Use mild (or choose the spicy for an extra kick!)
  • 15 oz. can of chopped tomatoes
  • 15 oz. can of black beans (drained)
  • 1/2 tsp. garlic salt
  • 1 cup crushed tortilla chips
  1. Boil 3-4 chicken breasts and make your Minute Rice. Chop up the chicken into small pieces.
  2. Combine sour cream, ricotta, and cream cheese. Add remaining ingredients (including the chicken) except the chips - mix well.
  3. Pour into greased 9x13 freezable casserole dish. Cover with aluminum foil.
  4. Freeze.
Serving Day:
Thaw casserole.
Bake in a 350 oven for 30-45 minutes (depending on how thoroughly it is thawed).
Top with your crushed tortilla chips and serve!

:) Mags


  1. For all of the TONS of ingredients used to make this - I expected a bit more flavor! It was kind-of bland. Family liked it okay - but for the work, I probably wouldn't make it again.

  2. I agree with you, Mags - it was kind of bland. We enjoyed it and ate it, but I expected more kick.

  3. We liked this meal, but thought agree that it was a bit bland. Perhaps adding a packet of taco seasoning would improve the taste. It made tons. We ate it 2 nights and had some for lunch too. I always love a recipe that feeds us more than one meal!