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Tuesday, January 11, 2011

Chicken and Rice Casserole by Amy

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
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.


  1. Good meal! Thanks!

  2. Hard to go wrong with this one. Everyone loved it.

  3. 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!

  4. 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!

  5. 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?

  6. Just assemble, cover and freeze. Bake only after thawing. Will clarify directions. Thanks!