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Thursday, June 14, 2012

P.J.'s Chicken by Beth

2-3 lbs. whole chicken, cut up (or use combination of chicken legs & thighs)
Salt and pepper
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. sharp cheddar cheese, shredded

Cut skin and fat off of chicken, rinse with water, and place in single layer in greased 9x13 baking dish.  Salt and pepper chicken.  In small bowl, mix the soups.  Cover chicken with the soups and sprinkle cheese on top.  Cover and freeze.

Serving Day:
Thaw completely.  Bake, uncovered, at 300 for 3 hrs.  Serve over rice.

*For the rice, bring 3 cups water to a boil.  Add 1 T. butter and 3/4 tsp. salt.  Stir in rice.  Reduce hear, cover and simmer for 20 min.  Let stand covered for 5 min or until water is absorbed.  Fluff with fork.


  1. This sounds like fun to do. Thanks for sharing.

  2. Is this 2 cans of cream of mushroom soup and 1 can cream of celery? Or is the 2nd can of cream of mushroom soup really something different?

  3. Oops...I'm sorry. That 3rd can of soup should be cream of chicken!

  4. This was tasty! We had lots leftover, so I deboned the rest and made a casserole out of it, the sauce and some egg noodles for another meal. It turned out great! Thanks!

  5. Yummy! We really enjoyed this meal. Thanks for making it.