Freezer Friendz: Chicken and Rice Casserole by Amy

Tuesday, January 11, 2011

Chicken and Rice Casserole by Amy

Ingredients:

4-6 chicken breasts, boiled or baked - then cut in small pieces or shred

1 can of cream of chicken soup

1 - 8 oz. carton sour cream

1 cup of uncooked rice

1/2 cup of sauteed onions or onion powder to taste

1 sleeve of Ritz crackers - crushed

1 stick butter - melted

Assembly:

1. Cook rice according to directions.

2. Combine soup and sour cream then stir in the chicken and sauteed onions/onion powder.

3. Put the mixture in a buttered/greased casserole dish.

4. Mix butter and crackers - sprinkle on top of the chicken mixture.

5. Cover with a layer of plastic wrap and a layer of aluminum foil. Freeze.

Serving Day:

1. Thaw casserole completely.

2. Uncover casserole bake at 350 degrees for 30 minutes.

6 comments:

AnonymousJanuary 17, 2011 at 4:59 PM
Good meal! Thanks!
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the Chunn'sFebruary 2, 2011 at 7:34 PM
Hard to go wrong with this one. Everyone loved it.
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WendyFebruary 3, 2011 at 2:10 PM
I cooked this from frozen and didn't get done in time for us to eat when we had to, so I microwaved each serving to speed it up. It tasted awesome as leftovers. The crackers definitely add to the flavor. I don't normally put crackers on some dishes, but this was great!
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AnonymousMay 2, 2011 at 2:42 PM
I just ate this meal about a week ago. I don't know if it got lost in my freezer or what, but this was one of our favorite meals!! Loved the crunchy top!
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AnonymousMarch 15, 2012 at 10:00 AM
I want to make this for a friend who broke her foot and I need to give her instructions. Do I bake it for 30 minutes and cool it completely then freeze it and when she's ready, she thaws it and cooks it another 30 minutes, or do I just assemble it (not cook it) and freeze it and she cooks it for 30 mins?
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JCDesigns02March 15, 2012 at 10:56 AM
Just assemble, cover and freeze. Bake only after thawing. Will clarify directions. Thanks!
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Tuesday, January 11, 2011

Chicken and Rice Casserole by Amy

6 comments:

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