Freezer Friendz: Stuffed Chicken Shells by Wendy

Monday, January 10, 2011

Stuffed Chicken Shells by Wendy

Ingredients:
1 box Large Shells (for stuffing)
1 box Stove Top Stuffing
1 Stalk Celery Chopped
2 cups Chicken chopped or 1 large can of chicken
1 cup Mayonnaise
2 can Cream of Chicken Soup
1 can Water
1 cup Parmesan Cheese

Assembly:
Cook shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared Stuffing Mix. Mix well. Fill shells with the Stuffing Mix using a Medium Scoop (2 Tbsp size). Put stuffed shells into a 9x13 pan (approx. 34 shells).
To make Soup Mix, pour soup and water into a bowl and mix with a whisk. Pour soup mix over Stuffed Shells. Top with the Parmesan Cheese. Cover with foil and freeze.

To Serve: Thaw completely. Bake covered at 350 degrees for 40-50 minutes.

This recipe makes enough for 1-1/5 servings. I only make this recipe 5 times to get 6 dinners.

9 comments:

JennyJanuary 11, 2011 at 12:40 AM
I just found your blog tonight and boy am I glad! I have been doing freezer meals on my own for quite some time. I've been too scared about doing a group exchange, so I'm excited to learn more about how you do it. Feel free to go to my site Freezerdinner.com for some new freezer meal recipes to try. I'm excited to try yours. I will link your website to my latest post. Thank you for sharing!
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JCDesigns02January 28, 2011 at 12:21 PM
Good meal Wendy!
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WendyFebruary 3, 2011 at 2:12 PM
The kids enjoyed this one again!
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Jen McFebruary 4, 2011 at 9:31 AM
Always a Winter favorite at our house. Even our picky eater at it the first night we had it. Very tasty and plenty of it for leftovers.
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the Chunn'sFebruary 21, 2011 at 7:00 PM
Great meal. Everyone in our family enjoyed it with plenty left over, too. Thank you!
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jessprofAugust 18, 2011 at 2:40 PM
I am new to your site. Your recipe says it makes 1 1/5 servings. Does that simply mean you have some shells/filling left over? We will soon be having 6 people in our home. Will one pan be enough for us?
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AnonymousOctober 23, 2012 at 10:56 AM
Is there something to substitute in for the mayo? Picky eaters = no mayo in my house. On another note - my sister, a friend, and I are going to try our first freezer meal get-together this weekend. I have found so many recipes on your site that I don't know which to choose!!!
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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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Monday, January 10, 2011

Stuffed Chicken Shells by Wendy

9 comments:

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