Ingredients:
1 box jumbo pasta shells
1 lb. ground beef
1/2 large onion, diced
14 oz. can fire roasted tomatoes, diced
2 T. Jackie's taco seasoning (http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html)
2 c. Mexican shredded cheese
Assembly:
Prepare pasta shells according to box instructions. Rinse; run cold water over them; drain well. Brown ground beef with onion until cooked; drain off fat. Return beef to skillet and add taco seasoning and tomatoes. (I processed the tomatoes in a blender as to not have large chunks of tomatoes). Add 1 c. cheese to mixture. Stuff beef mixture into shells and arrange in greased 9x13 pan. I could fit about 24 shells into the pan. If there is any remaining beef mixture, pour on top. Cover tightly and freeze. Put remaining 1 c. of cheese in baggie and freeze as well.
Serving Day:
Thaw completely in fridge. Bake at 350, covered, for about 30-45 min (or until heated through). Remove lid and cover with 1 c. cheese. Return to oven and bake until cheese is melted and casserole is bubbly.
Showing posts with label chicken with pasta. Show all posts
Showing posts with label chicken with pasta. Show all posts
Monday, September 11, 2017
Saturday, August 12, 2017
Shortcut Chicken Manicotti by Beth
http://www.kraftrecipes.com/recipes/shortcut-chicken-manicotti-recipe-108695.aspx
Ingredients:
1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese
Assembly:
In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently. Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan. Fill the uncooked manicotti noodles with strips of chicken; place in the pan. Layer broccoli on top of noodles. Cover completely with the remaining soup mixture. Sprinkle with parmesan cheese. Cover and freeze.
Serving Day:
Thaw completely in the fridge. Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through. Remove cover and bake an additional 15-20 min, if needed.
Ingredients:
1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese
Assembly:
In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently. Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan. Fill the uncooked manicotti noodles with strips of chicken; place in the pan. Layer broccoli on top of noodles. Cover completely with the remaining soup mixture. Sprinkle with parmesan cheese. Cover and freeze.
Serving Day:
Thaw completely in the fridge. Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through. Remove cover and bake an additional 15-20 min, if needed.
Tuesday, July 11, 2017
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
Monday, March 13, 2017
Chicken Tetrazzini by Beth
Ingredients:
3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta
Assembly:
Cook pasta in boiling water for 2 min; drain. Pour noodles into greased 9x13 pan. Top with cooked chicken. In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft. Layer mushrooms on top of chicken. In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese. Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole. Sprinkle with remaining Parmesan cheese. Cover and freeze.
Serving Day:
Thaw in the fridge. Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.
3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta
Assembly:
Cook pasta in boiling water for 2 min; drain. Pour noodles into greased 9x13 pan. Top with cooked chicken. In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft. Layer mushrooms on top of chicken. In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese. Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole. Sprinkle with remaining Parmesan cheese. Cover and freeze.
Serving Day:
Thaw in the fridge. Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.
Thursday, September 8, 2016
Chicken, Broccoli & Bacon Pasta by Jackie
*Adapted from http://juliasalbum.com/2015/07/creamy-broccoli-chicken-and-bacon-pasta-recipe/
3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt
1/8 tsp. pepper
Assembly:
Mix heavy cream, milk, and minced garlic in a small saucepan. Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated. Cool. Pour into a quart size Ziploc freezer bag. Add bacon to a snack size Ziploc bag. Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.
Mix heavy cream, milk, and minced garlic in a small saucepan. Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated. Cool. Pour into a quart size Ziploc freezer bag. Add bacon to a snack size Ziploc bag. Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.
Serving Day:
Thaw chicken and bacon bags only. Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time. Drain. Heat up chicken bag. Add chicken and bacon to cooked pasta. Mix gently.
Thaw chicken and bacon bags only. Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time. Drain. Heat up chicken bag. Add chicken and bacon to cooked pasta. Mix gently.
Sunday, May 15, 2016
Cajun Chicken Pasta by Beth
adapted from http://thepioneerwoman.com/cooking/cajun-chicken-pasta/
Ingredients:
1-1 & 1/2 lb raw chicken breast, cubed
3 1/2 tsp Cajun seasoning, divided
2 T. olive oil, divided
2 T. butter, divided
1/2 yellow pepper, seeded and sliced
1/2 orange pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large red onion, thinly sliced
3 t. garlic, minced
4 whole Roma tomatoes, diced
1 1/2 t. fresh cilantro, finely chopped
2 c. low sodium chicken broth
1/4 c. white cooking wine
1 c. heavy cream
1/4 t. pepper
1/4 t. salt
2 T. flour
1 lb. fettuccine noodles
Assembly:
Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat. Heat 1 T. butter and 1 T. oil in large skillet over high heat. Add the chicken in a single layer. Cook until chicken is no longer pink, turning with tongs; do not stir. Remove with slotted spoon and put in gallon size freezer bag to cool. In same skillet add remaining butter and olive oil (1 T. each). Add peppers, onion, and garlic. Saute over high heat until peppers become soft. Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro. Cook for an additional minute. Remove veggies from the pan and add to the freezer bag with chicken. In the same skillet, pour the wine and broth. Bring to a boil. Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out. Add to the rest of the liquid mixture. Pour in cream and return to a boil; boil for 2 minutes or until thickened. Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group). Allow to cool and then pour into freezer bag with chicken and veggies. Seal and lay flat to freeze.
Serving Day:
Thaw in the fridge. Cook fettuccine noodles per package directions. Meanwhile, heat contents of freezer bag in saucepan on stove. Drain noodles and mix with hot chicken mixture. Serve.
Ingredients:
1-1 & 1/2 lb raw chicken breast, cubed
2 T. olive oil, divided
2 T. butter, divided
1/2 yellow pepper, seeded and sliced
1/2 orange pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large red onion, thinly sliced
3 t. garlic, minced
4 whole Roma tomatoes, diced
1 1/2 t. fresh cilantro, finely chopped
2 c. low sodium chicken broth
1/4 c. white cooking wine
1 c. heavy cream
1/4 t. pepper
1/4 t. salt
2 T. flour
1 lb. fettuccine noodles
Assembly:
Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat. Heat 1 T. butter and 1 T. oil in large skillet over high heat. Add the chicken in a single layer. Cook until chicken is no longer pink, turning with tongs; do not stir. Remove with slotted spoon and put in gallon size freezer bag to cool. In same skillet add remaining butter and olive oil (1 T. each). Add peppers, onion, and garlic. Saute over high heat until peppers become soft. Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro. Cook for an additional minute. Remove veggies from the pan and add to the freezer bag with chicken. In the same skillet, pour the wine and broth. Bring to a boil. Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out. Add to the rest of the liquid mixture. Pour in cream and return to a boil; boil for 2 minutes or until thickened. Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group). Allow to cool and then pour into freezer bag with chicken and veggies. Seal and lay flat to freeze.
Serving Day:
Thaw in the fridge. Cook fettuccine noodles per package directions. Meanwhile, heat contents of freezer bag in saucepan on stove. Drain noodles and mix with hot chicken mixture. Serve.
Tuesday, April 19, 2016
Creamy Italian Chicken by Jen
Adapted from: http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html#Usbc41b8LBh95Tg2.99
Ingredients:
6 Chicken breasts
1 1/2 envelope Italian salad dressing mix
1 1/2 package (8 ounces) cream cheese, softened
2 cans (10-3/4 ounces) condensed cream of chicken soup
Hot cooked pasta or rice
Assembly:
Place the chicken in a crock pot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
Pour over chicken in the Ziploc freezer bag.
Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!
Ingredients:
6 Chicken breasts
1 1/2 envelope Italian salad dressing mix
1 1/2 package (8 ounces) cream cheese, softened
2 cans (10-3/4 ounces) condensed cream of chicken soup
Hot cooked pasta or rice
Assembly:
Place the chicken in a crock pot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
Pour over chicken in the Ziploc freezer bag.
Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!
Thursday, March 3, 2016
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
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.
Cook Pasta until al dente. Drain and Mix with warmed Chicken Mixture in large pan.
Add Parmesan Cheese, stir and serve.
Serves: 6
Sunday, December 13, 2015
Tuesday, November 17, 2015
Sun-dried Tomato/Pesto Chicken & Pasta by Jen
Ingredients:
3 lb chicken (frozen)
2 jars of Alfredo sauce
1 small jar of sun-dried tomato & pesto
Box of Pasta of choice.
Assembly:
Place chicken in large Ziploc bag and cover with sauces.
Serving Day:
Place bag of chicken with sauces in the bottom of the slow cooker. Sprinkle with salt and pepper.
Cook high for 4-6 hours or low for 6-8 hours.
Meanwhile cook pasta as directed on package. Serve chicken over hot pasta with sauce.
3 lb chicken (frozen)
2 jars of Alfredo sauce
1 small jar of sun-dried tomato & pesto
Box of Pasta of choice.
Assembly:
Place chicken in large Ziploc bag and cover with sauces.
Serving Day:
Place bag of chicken with sauces in the bottom of the slow cooker. Sprinkle with salt and pepper.
Cook high for 4-6 hours or low for 6-8 hours.
Meanwhile cook pasta as directed on package. Serve chicken over hot pasta with sauce.
Friday, June 12, 2015
Angel Broccoli Chicken by Beth
adapted from: http://www.kraftrecipes.com/recipes/smart-choice-angel-chicken-149069.aspx
Ingredients:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta
Assembly:
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen). In mixing bowl, beat remaining of ingredients (except the pasta). Pour on top of chicken and broccoli. Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge. Pour contents of bag in crock-pot. Cover and cook on HIGH for 2-3 hours or low for 4-5 hours. Cook pasta according to directions on box. Serve chicken mixture over hot pasta. Enjoy!
Ingredients:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta
Assembly:
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen). In mixing bowl, beat remaining of ingredients (except the pasta). Pour on top of chicken and broccoli. Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge. Pour contents of bag in crock-pot. Cover and cook on HIGH for 2-3 hours or low for 4-5 hours. Cook pasta according to directions on box. Serve chicken mixture over hot pasta. Enjoy!
Saturday, May 16, 2015
Cheesy Chicken Rotini by Jen
Ingredients:
Bag 2 - Combine chicken, frozen vegetables, tomatoes, cheese in freezer bag.
Serving Day:
Thaw chicken mixture.
22 oz. grilled skinless chicken breasts, cut into 1-inch strips/pieces
- 1 pkg. (24 oz.) frozen broccoli, cauliflower and carrot blend
- 1-1/2 can (15 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
- ¾ lb. (12 oz.) Velveeta cheese, cut into 1/2-inch cubed
- 3 cups water
- 4 cups rotini (spiral) pasta, uncooked
Assembly:
Bag 1 - Pour 4 cups uncooked pastaBag 2 - Combine chicken, frozen vegetables, tomatoes, cheese in freezer bag.
Serving Day:
Thaw chicken mixture.
Bring to boil. Add pasta; stir. Cover; simmer on
medium-low heat 10 min. or until pasta is tender. Drain and set aside. In a large skillet, pour bag 2 ingredients; stir. Cook, covered until
Velveeta is completely melted and vegetables are crisp-tender, stirring
frequently. Combine with pasta and serve.
Monday, March 9, 2015
Freezer to Table ~Creamy Cheesy Chicken with Noodles~
Ingredients:
3 lbs (5-6 pieces) of chicken breast
1 can of cream of chicken soup
1 can of cheesy soup
1 stick of butter
4 chicken bouillon cubes
4 cups of water
1 tsp garlic powder
1 tsp onion powder
1 tbs dried minced onion
1 bag of egg noodles (place in crock pot 30 minutes before you serve)
Assembly:
Place chicken in the freezer bag, cut up the stick of butter, empty a can of cream of chicken and cheesy condensed soup. Dissolve 4 chicken bouillon cubes with 4 cups of water and add to the Ziploc freezer bag.
Add your spices and seal the bag.
Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles for the last 30 minutes then grab a plate and enjoy!
3 lbs (5-6 pieces) of chicken breast1 can of cream of chicken soup
1 can of cheesy soup
1 stick of butter
4 chicken bouillon cubes
4 cups of water
1 tsp garlic powder
1 tsp onion powder
1 tbs dried minced onion
1 bag of egg noodles (place in crock pot 30 minutes before you serve)
Assembly:
Place chicken in the freezer bag, cut up the stick of butter, empty a can of cream of chicken and cheesy condensed soup. Dissolve 4 chicken bouillon cubes with 4 cups of water and add to the Ziploc freezer bag.
Add your spices and seal the bag.
Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles for the last 30 minutes then grab a plate and enjoy!
Friday, January 9, 2015
Parmesan Chicken Olivia by Jackie
Ingredients:
6 boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
3/4 cup fresh shredded parmesan cheese
just under ½ cup real mayonnaise
Assembly:
Brush each piece of chicken with mayonnaise. I use a pastry brush. Combine bread crumbs and parmesan in a bowl. Coat each chicken breast with the crumb mixture. It is helpful to give a gentle pat to help the shredded cheese adhere. Lay pieces of chicken flat in a gallon size Ziploc freezer bag. This will help to keep pieces from sticking to each other, which would allow smaller families to take fewer pieces at a time to cook, if desired. Seal and label bag. Freeze flat.
Serving Day:
Thaw completely. Transfer to baking dish & bake at 350F for 45 minutes or until chicken is done (165F). Serve with cooked spaghetti noodles and red pasta sauce.
6 boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
3/4 cup fresh shredded parmesan cheese
just under ½ cup real mayonnaise
Assembly:
Brush each piece of chicken with mayonnaise. I use a pastry brush. Combine bread crumbs and parmesan in a bowl. Coat each chicken breast with the crumb mixture. It is helpful to give a gentle pat to help the shredded cheese adhere. Lay pieces of chicken flat in a gallon size Ziploc freezer bag. This will help to keep pieces from sticking to each other, which would allow smaller families to take fewer pieces at a time to cook, if desired. Seal and label bag. Freeze flat.
Serving Day:
Thaw completely. Transfer to baking dish & bake at 350F for 45 minutes or until chicken is done (165F). Serve with cooked spaghetti noodles and red pasta sauce.
Tuesday, December 16, 2014
Creamy Chicken and Noodles by Beth
Ingredients:
2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce
Assembly:
In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together). Lay flat in freezer.
Day of Serving:
Thaw completely. Pour contents of bag into large stockpot. Place over med-high heat; bring to boil. Add noodles and boil 10-12 minutes, stirring occasionally. Add Alfredo sauce and heat until hot. Serve and enjoy!
2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce
Assembly:
In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together). Lay flat in freezer.
Day of Serving:
Thaw completely. Pour contents of bag into large stockpot. Place over med-high heat; bring to boil. Add noodles and boil 10-12 minutes, stirring occasionally. Add Alfredo sauce and heat until hot. Serve and enjoy!
Sunday, November 16, 2014
Rerun: Chicken Lasagna Roll-ups by Jen
Please leave your comments on the original post:
http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.htmlMakes:6-9 servings
Ingredients:
6-9 lasagna noodles,
uncooked
12oz. Canned Chicken
1 cup Ricotta Cheese or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese
12oz. Canned Chicken
1 cup Ricotta Cheese or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese
Assembly:
Preheat oven to 375°F.
Cook noodles as directed on package. Rinse with cold water; drain well
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.
Bake 30 minutes or until heated through.
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.
Bake 30 minutes or until heated through.
Serving Day:
Thaw, Preheat to 375 and Bake for 30 mins or until heated through.
Monday, October 13, 2014
Chicken Margherita Pasta by Amy
(Adapted from Once a Month Cooking recipe which can be found here: http://onceamonthmeals.com/better-than-the-freezer-aisle-chicken-margherita/)
Ingredients:
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2-3 cups of cubed or shredded cook chicken
2 Tablespoons of olive oil
1 Tablespoon of balsamic vinegar
2 Tablespoons of dried basil
1 cup of grape tomatoes, sliced
16 oz. bag of penne pasta
1 cup of shredded mozzarella cheese
Assembly:
1. Toss first five ingredients and put chicken mixture in freezer bag - freeze.
Serving Day:
1. Thaw bag of "chicken" mixture.
2. Cook pasta. (Friendz: Our pasta came al dente, so no need to cook.)
3. Toss chicken mixture, pasta, and cheese.
4. Place in casserole dish, cover and bake at 350 degrees for 20 minutes.
Ingredients:
2-3 cups of cubed or shredded cook chicken
2 Tablespoons of olive oil
1 Tablespoon of balsamic vinegar
2 Tablespoons of dried basil
1 cup of grape tomatoes, sliced
16 oz. bag of penne pasta
1 cup of shredded mozzarella cheese
Assembly:
1. Toss first five ingredients and put chicken mixture in freezer bag - freeze.
Serving Day:
1. Thaw bag of "chicken" mixture.
2. Cook pasta. (Friendz: Our pasta came al dente, so no need to cook.)
3. Toss chicken mixture, pasta, and cheese.
4. Place in casserole dish, cover and bake at 350 degrees for 20 minutes.
Sunday, June 8, 2014
So You Forgot to Defrost Chicken! by Jen (Re-Run)
Ingredients:
6 boneless, skinless chicken breast halves (original recipe calls for frozen chicken)
2 10 3/4oz. cans cream of chicken soup
4 oz. can sliced mushrooms, or 1/2c. sliced fresh mushrooms
3/4 tsp. salt
1/4 tsp. pepper
Assembly:
Place chicken in gallon Ziploc bag. Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.
Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.
Freezer Friendz: I included egg noodles for you.
Please post comments here:6 boneless, skinless chicken breast halves (original recipe calls for frozen chicken)
2 10 3/4oz. cans cream of chicken soup
4 oz. can sliced mushrooms, or 1/2c. sliced fresh mushrooms
3/4 tsp. salt
1/4 tsp. pepper
Assembly:
Place chicken in gallon Ziploc bag. Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.
Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.
Freezer Friendz: I included egg noodles for you.
http://freezerfriendz.blogspot.com/2013/07/re-run-so-you-forgot-to-defrost-chicken.html#comment-form
Friday, February 21, 2014
Pesto Chicken by Jen (Re-Run)
http://freezerfriendz.blogspot.com/2010/08/pesto-chicken-by-jen.html
Ingredients:
6 Frozen chicken breasts
2 jars of prepared Pesto
1 box whole wheat pasta
Assembly:
Place frozen chicken breasts in dish.
Next spoon pesto over the top of each breast.
Freeze until ready to bake.
Serving Day:
Thaw 24 hours in refrigerator
Place entire bag of chicken with marinade in 9x13 dish.
Bake at 350 for 45 minutes covered.
Serve with whole wheat pasta.
Ingredients:
6 Frozen chicken breasts
2 jars of prepared Pesto
1 box whole wheat pasta
Assembly:
Place frozen chicken breasts in dish.
Next spoon pesto over the top of each breast.
Freeze until ready to bake.
Serving Day:
Thaw 24 hours in refrigerator
Place entire bag of chicken with marinade in 9x13 dish.
Bake at 350 for 45 minutes covered.
Serve with whole wheat pasta.
Friday, February 14, 2014
Chicken Casserole by Beth
Ingredients:
8 oz. macaroni noodles, uncooked
3 c. chicken, cooked and cubed
2 cans cream of chicken soup
2 c. milk
1 can water chestnuts, sliced and drained
1 jar pimento strips, drained
1 tsp. seasoned salt
1/2 t. pepper
8 oz. cheddar cheese, shredded
Assembly:
In gallon freezer bag, dump in all of the ingredients EXCEPT macaroni noodles. Freeze.
Day BEFORE Serving:
Thaw freezer bag in fridge. Pour into greased 9x13: stir in uncooked macaroni noodles and stir until all ingredients combined. Cover and return to fridge for 9-13 hours.
Serving Day:
Bake, uncovered, at 350 for 1 hour.
8 oz. macaroni noodles, uncooked
3 c. chicken, cooked and cubed
2 cans cream of chicken soup
2 c. milk
1 can water chestnuts, sliced and drained
1 jar pimento strips, drained
1 tsp. seasoned salt
1/2 t. pepper
8 oz. cheddar cheese, shredded
Assembly:
In gallon freezer bag, dump in all of the ingredients EXCEPT macaroni noodles. Freeze.
Day BEFORE Serving:
Thaw freezer bag in fridge. Pour into greased 9x13: stir in uncooked macaroni noodles and stir until all ingredients combined. Cover and return to fridge for 9-13 hours.
Serving Day:
Bake, uncovered, at 350 for 1 hour.
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