Chicken Enchiladas by Beth

Ingredients:
4 c. shredded, cooked chicken
2 c. shredded Mexican blend cheese, divided
1 can cream of chicken soup
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
24 oz. tomato sauce
1-1/2 Tbsp. chili powder
1/2 tsp. cumin
6 flour tortillas
Assembly:
In large bowl, combine chicken, 1 c. cheese, soup, onion, salt, and pepper.  Mix thoroughly.  In a separate bowl, combine tomato sauce, chili powder, and cumin.  In greased 9x13, pour about 1 c. of sauce on the bottom of the pan.   Lay out tortillas on counter, divide chicken mixture among the tortillas and spread mixture down the center of each tortilla.  Roll each up tightly and place in pan.  Pour remaining sauce over tortillas.  Cover and freeze.  Freeze remaining 1 c. of cheese for later use.
Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 350 for 45 min or until heated through.  Top with remaining cheese and return to oven until cheese is melted.

Chicken, Broccoli, and Rice Casserole by Jen

adapted from: TheSeasonedMom.com
Ingredients: 

1 lb. uncooked chicken

1 cup uncooked rice

1 (12.6 oz) small broccoli florets

1 can condensed cream of chicken soup

3/4 cup water

Assembly: 

1. Preheat oven to 375 degrees F.
2. Spray a 9x13 casserole dish with cooking spray and set aside.
3. In a large bowl, combine and whisk together cream of chicken soup and water to the prepared dish.
4. Stir in uncooked rice, uncooked chicken and frozen broccoli. 
5. Season with 1/2 t salt and 1/4 t pepper.
6. Stir again
7. Bake, covered, for 1 hour or until liquid is absorbed, the rice is tender, and the chicken is cooked through. 

Serving Day:

Remove from freezer, thaw completely and bake covered for at LEAST 1 hour. 

Re-run: Baked Ziti with Chicken in Queso Sauce by Jen

http://freezerfriendz.blogspot.com/2013/01/baked-ziti-with-chicken-in-queso-sauce.html

Swiss Cheese Chicken By Tiffany

http://oneshetwoshe.com/2014/04/swiss-cheese-chicken.html


Ingredients:

2 pounds of chicken
1 can cream of chicken soup
1/4 cup milk
6 or more slices Swiss cheese
Box chicken flavored stove top stuffing
1/4 cup butter, melted

Assembly:
Place chicken on bottom of baking dish. Cover with sliced cheese. Mix milk and chicken soup together in a small bowl and spread over chicken and cheese.

Serving Day:
Thaw completely in fridge. Sprinkle stuffing over top of chicken, cheese and soup. Melt butter and drizzle over the top of stuffing. Bake uncovered at 350 for 45-60 minutes.

Chicken, Broccoli, Bacon & Potato Bake by Jackie

Recipe adapted from http://www.kyleecooks.com/freezer-meals-chicken-broccoli-bacon/.
 

Ingredients:

5 cups diced red potatoes 3 cups diced boneless skinless chicken breast 2 cups frozen broccoli 1/3 cup cooked, crumbled bacon 1/4 cup sliced onion 1½ cups shredded cheddar cheese ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ½ cup heavy cream 2 Tbsp butter, cut into small pieces

 

 

Assembly:

• Grease 9x13in. foil baking pan.
• Layer ingredients in pan in this order: potatoes, chicken, broccoli, bacon, onion.
• In a small bowl, mix salt, pepper, and garlic powder into the heavy cream. 
• Pour heavy cream over ingredients.
• Top with pieces of butter.
• Sprinkle cheese on top.
• Cover with foil.  Label and freeze.

Serving Day:  

Bake on 350, covered for one hour or until chicken is cooked through and potatoes are tender.

Chicken Noodle Stew

This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
Ingredients:
1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
1 med. onion, chopped
1 can (14 1/2oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1 tsp. lemon pepper seasoning
3 cups uncooked extra-wide egg noodles
1 cup water-ADD ON COOKING DAY


Assembly:
In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.


Serving Day:


Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
Yield:  6 servings

Chicken Tortilla Rollups by Jackie

Ingredients: 
2 cups chicken, cooked and shredded
1 can cream of chicken soup
1 small can chopped green chilies
2 cups shredded cheddar, divided
6-8 burrito size tortillas

Assembly: 
Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
Divide mixture evenly among 6-8 burrito tortillas.
Spread mixture down the center of the tortilla.
Roll up burritos and place seam side down in aluminum freezer pan.
Sprinkle remaining cheese over top.
Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

Serving Day:
From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

**Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.

Italian Chicken Pasta Toss by Wendy

An adaptation from Pampered Chef

Ingredients:
3 cups (9 oz.) Bow Tie Pasta
1 can diced tomatoes
1 small onion, chopped
1 medium zucchini, sliced
1 small bell pepper, cut into thin strips
8 oz. Cooked Chicken, cut into dices
2 tsp. Olive oil
2 garlic cloves
1/2 cup frozen peas
1 tsp. Italian Seasoning
1 tsp. Salt
1/4 cup Parmesan Cheese


Assembly:
Bag 1:  In a Sandwich bag measure 3 cups Bow Tie Pasta.
Bag 2:  In a Gallon Size Ziploc Bag place tomatoes, onion, zucchini, bell pepper, chicken, Oil, garlic, peas, Seasoning and Salt.
Bag 3:  In a Snack Size Ziploc Bag measure the Parmesan Cheese
In a Gallon Size Ziploc Bag place all 3 bags and freeze.


Serving Day:
Thaw completely.

Pour Chicken Mixture in a large pan and cook until heated through on Medium Heat, stirring every few minutes.


Cook Pasta until al dente.  Drain and Mix with warmed Chicken Mixture in large pan.


Add Parmesan Cheese, stir and serve.


Serves:  6

Chicken Pot Pie by Jackie

 Ingredients:

1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth

Assembly: 

Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

Serving Day:
Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

**Both methods: If edges start to brown early, cover them until inside is cooked through. 

Rerun: Chicken Tortellini Casserole by Beth

http://freezerfriendz.blogspot.com/2012/03/chicken-tortellini-casserole-by-beth.html

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken