Thursday, June 11, 2015

Freezer Meals part 2

Here is a new freezer meal recipe page I found we like

We have made the Tex-Mex Chicken casserole and the Basic Chicken casserole and LOVE them.

Sometimes we find chicken on sale at Sam's Club.  So when we do that we do several things with the chicken.
Chunk up the chicken and boil it with a lot of water and make:
Tex-Mex Chicken Casserole (
Basic Chicken Casserole (
Quick and Easy Chicken and Rice Soup (

We chunk chicken up and just freeze for/use in:
Spanish Chicken and Rice (
Chicken Enchiladas (
Crazy Good Casserole (
Cheesy Chicken (

Strips to make Chicken Fingers

Here is another new site I found that has a bunch of freezer recipes on it.

Here is my other page on freezer recipes I have posted in the past.

Spanish Chicken and Rice

Spanish Chicken and Rice

2-3 TBS oil
2-4 boneless chicken breasts (cut in to cubes), just use however many you want.  If you are trying to save on cost, then don't use as much
1 onion diced (optional)
1 cup rice
1 TBS garlic Powder
1 tsp cumin
1 tsp salt (may need more)
1 can tomato soup
5-6 soup cans of water

In skillet brown chicken pieces in oil with onion if desired.  Remove chicken and onions and set aside.  Brown rice in oil that you used for the chicken (I don't brown it as much as cook it in the oil for a little bit), stirring so that it will cook evenly but not burn.  Add soup, water and spices.  Stir to blend well  Add chicken pieces that were set aside.  Cover and let cook at medium setting (at least 20 minutes), stirring occasionally until rice is done.  May need more salt and garlic.

For our large family
2-3 TBS oil
2-4 boneless chicken breasts chunked up
1 onion diced
2 cups rice
2 TBS garlic powder
2 tsp cumin
2 tsp salt
2 cans tomato soup (OR, you can use 1 soup can of water, and baby food carrots or sweet potatoes like 4-6 jars)
4 cups of water
Plus, wash out the soup can with water and add that water to the pot too (usually 2-4 of them).

Crazy Good Casserole


4-5 boneless, skinless chicken breasts 
6 strips of quality bacon (we use bacon bits and bacon grease we have in the fridge)
2 cans cream of chicken soup 
2 cups shredded Monterrey Jack cheese 
1 box (16 ounces) dried spiral pasta 
1 tablespoon garlic powder 
salt and pepper to taste 

Directions: Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Enchilidas

Chicken Enchilidas

2 cups cooked chunk chicken (Or can use canned chicken)
1 stick butter
1/2 C diced onion
8 oz light cream cheese (I prefer Philadelphia 1/3 less fat)
8 oz light sour cream
1 can green chiles
1 lb Monterey jack cheese
2 pints whipping cream
Flour tortillas - 12-18 depending on size medium size works best

  1. Melt butter in a large skillet and sauté onions on medium heat.
  2. Add cream cheese, sour cream, and green chiles. (and diced jalapenos, if desired)
  3. Melt all ingredients together and add shredded chicken. Let simmer for about 10 minutes to combine all the flavors.
  4. Remove mixture from heat and let cool for about 5 minutes before filling tortillas.
  5. Heat oven to 350 degrees and lightly grease 9x13 baking dish. (If you oiled the tortillas, there's no need to grease pan). (may also need another small dish for excess)
  6. Fill tortillas with a large spoonful of chicken mixture and roll. Place rolled tortillas in baking dish.
  7. Cover enchiladas with jack cheese and whipping cream.
  8. Bake for 30 minutes (cheese should start to turn golden brown)
  9. Serve with your favorite side dishes and enjoy! Very filling and 'not for those with high cholesterol!'
Optional: Oil -- original recipe calls for heating tortillas in oil before rolling. If using fresh or soft tortillas, this step isn't necessary. If you choose to do this step, get oil very hot and heat tortillas, about 10 seconds on each side and keep warm before filling and rolling. You can also add diced jalapenos for spice.
Party Tip: Enchiladas can be assembled ahead of time -- just leave off the cheese and whipping cream until ready to cook. Cover tightly and store in fridge. Before baking, remove from fridge, add cheese and whipping cream and bake. Be cautious of putting a really cold pan into a hot oven. I usually don't preheat the oven when I prepare them ahead of time -- may need an extra 5-10 minutes without preheating.