Creamy Chicken and Rice by Beth

Ingredients
4 c. cooked rice
4-5 c. cooked, cubed chicken
1/4 c. butter
1/4 c. flour
2 t. chicken bouillon granules
1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
2 c. milk
12 oz. American cheese, sliced
2 c. sour cream
1/2 sleeve Ritz crackers, crushed

Assembly
Spread rice into a greased 9x13 dish; cover evenly with chicken; set aside.  In a saucepan, melt butter; stir in flour and seasonings until smooth and bubbly.  Gradually whisk in milk and bring to a boil, stirring constantly.  Cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese (one slice at a time) and stir until cheese melts.  Stir in sour cream.  Pour sauce of rice/chicken.  Cover and freeze.

Serving Day
Thaw completely in fridge.  Bake, uncovered at 375 for 45 min, until heated through.  Cover with cracker crumbs and return to oven to lightly brown cracker crumbs.

French Toast Casserole from Jen (Re-Run)

Re-run from Jackie:
http://freezerfriendz.blogspot.com/2008/10/french-toast-casserole-from-jackie.html

Ingredients:1 Italian bread, 1 lb loaf
1 Cream cheese, 8 oz
1/2 c. Sugar, divided
1/2 tsp. Vanilla or almond extract
1/2 c. Pecans (optional), chopped
4 Eggs
2 c. Milk
1 tsp. Cinnamon
2 Tbsp. Butter, melted
Assembly:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.

Serving Day:
Thaw the casserole completely. Bake uncovered at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting. Serve with warm syrup or purchased or homemade fruit toppings.

Coke Pot Roast by Amy

Ingredients:
3 pound roast
1 pkg. dry onion soup mix
1-10 oz. can cream of mushroom soup
1-12 oz. can of Coke

 Assembly:
1. Place all ingredients into a gallon-sized Ziploc bag
2. Freeze

 Serving Day:
1. Thaw completely
2. Place in crock pot and cook on low for 6 hours
3. Serve with a potato dish - We prefer mashed potatoes!