Fancy Baked Penne

Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan
 
2 disposable aluminum pans


To Prepare
Butter two alluminum 9x13" pans. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan.

To Freeze
Cover tightly with foil, and freeze, up to 3 months.

To Serve
Take directly from freezer, no need to thaw. 
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until top is golden, about 15 minutes more.

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Chicken Cutlets with White Wine and Garlic

Nobody does it better than Martha Stewart...am I right? And this recipe is no exception. It's so easy to make, freeze and a cinch to thaw and prepare. It's fancy enough for a special dinner, but easy enough for a week night meal with the family.

Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. This recipe serves 4, but can easily be doubled or tripled.



Chicken Cutlets with White Wine and Garlic

8 chicken cutlets (about 1 1/4 pounds total)
3 tablespoons unsalted butter, melted
1/2 cup dry white wine (*or substitute with White Grape Juice or chicken stock)
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
Chopped fresh flat leaf parsley (optional)

To Prepare:
- Stack cutlets in a double layer in a 1-gallon freezer bag.
- In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper.
- Pour marinade into bag with cutlets. Press air out of freezer bag, seal, and freeze flat. Store in the freezer, up to 2 months.

To Serve:
- Thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt.
- In two batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning.
- Serve chicken sprinkled with parsley if desired.


* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results click here.
For alcohol cooking substitues click here.
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Mini Meatball Recipes Pt. 3

Italian Meatball Soup



1 (14 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with onion and garlic

1 1/2 cups water
1/2 teaspoon italian seasoning, crushed
8 ounces frozen italian style cooked meatballs, or your own from the freezer,about 8
1/2 cup small dry pasta, such as ditalini or orzo pasta (elbows are ok)
1 cup loose pack, frozen mixed vegetables
1 tablespoon finely shredded parmesan cheese or grated parmesan cheese



Directions
- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.


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Chile Verde Meatballs
SERVES 4 -6

1 large fresh onion, minced
2 cloves minced garlic
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish


Directions
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas.


**Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.

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Mini Meatball Recipes Pt. 1

Since November is Mini Meatball month and if you read last week's recipe for mini meatballs and made a bunch then you're all set to start putting those meatballs to good use! Here are three recipes to tempt your taste buds!


Crock Pot Swedish Meatballs


1/2 to 1lb. frozen meatballs
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1/4 cup milk

- Throw meatballs into a crockpot with above ingredients on low for 4 hours. Serve over rice or noodles or with toothpicks as an appetizer.

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Sweet & Sour Meatballs


1 (9-10 ounce) jar sweet and sour sauce
1/4 cup packed light brown sugar
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 1/2 lbs frozen meatballs
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks, drained

Directions
- Place all ingredients in the slow cooker; stir gently then cover with the lid.
- Cook on low setting for 4 to 5 hours, until done.
- Serve directly from the slow cooker over rice.

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Mexican Meatball Soup


2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies
2 (14 ounce) cans beef broth
2 (14 ounce) cans chicken broth
16 ounces cooked frozen meatballs (beef) or turkey meatballs
1 medium onion, chopped
1/2 cup fresh cilantro, chopped
1/2 cup long grain rice, uncooked
2 teaspoons dried oregano
salt and pepper, to taste

sour cream, garnish (optional)
shredded cheese, garnish (optional)

Directions
- Chop onions and cilantro. Combine all ingredients in a crock pot.
- Cook for 4 hours on High or cook for 8-9 hours on Low.
- Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.

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Freezer Favorite: Mini Meatballs

These mini meatballs are a favorite. Once you make these, you will never go back to store bought meatballs again...promise! And they have so many uses.

Mini Meatballs



Prep Time: 25 minutes
Cook Time: 15-25 minutes
Yield: 80-90 meatballs

1 large onion, grated
1&1/2 cup fresh grated Parmesan
9 garlic cloves, minced
3 teaspoon salt
3 large eggs
1 teaspoon ground black pepper
3/4 cup dried Italian style bread crumbs
3 pounds ground meat*
1/4 c. ketchup
3/4 c. chopped fresh Italian flat leaf parsley leaves
6 leaves fresh basil, chopped

*We generally make these with a blend of ground turkey and beef. You can choose all turkey, all beef or any combination. These can be very healthy since they are not friend in oil and can be made using 100% lean ground turkey. And they are SO GOOD you'll thank me!


To Prepare

-Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey...making sure to NOT over mix. Working the meat too much will make it tough.

- Shape the turkey mixture into 1 inch-diameter meatballs. Lightly spray a teflon baking sheet with cooking spray. Place meatballs on baking sheet.

Note: Do not overcrowd the meatballs on the pan...I get 4 rows across and 6 down on a standard rimmed baking sheet. You can bake two sheets at once, but switch racks halfway through cooking time.

-Bake meatballs on Teflon (dark) cookie sheet at 400* for 15-25 minutes or until internal temperature reaches 160*F. If you like them a bit more browned than they turn out, just stick them under a low broiler until desired brown crust is added (yummm....my favorite part).


To Freeze

- Flash freeze cooked meatballs on a clean and cool cookie sheet lined with a silpat or wax paper.

- Store in ziplock bag in freezer for up to 1 year.


To Serve

Check these posts for just a few ideas of recipes for using your delicious meatballs!
Part I
Part II
Part III


Note: Recipe adapted from a meatball recipe by Giada de Laurentiis

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Grilled Jalapeno Lime Chicken

Summer is almost over and it's you last chance to use that grill before the long Winter hits. You know, the longer a meat sits in marinade the more the flavors seep in. So why not make life even easier by freezing meats in marinades for future grilling? Here's a great recipe for a flavorful and zesty chicken which can thaw in the freezer the day before your bar-b-que and be ready to throw on the grill.

12 boneless skinless chicken breasts
1 c. orange juice concentrate
2/3 c. chopped onion
1/2 c. lime juice
1/2 c. honey
1 jalapeno pepper (seeded and diced)
2 tsp. ground cumin
2 tsp. fresh lime peel
1/2 tsp. garlic salt
2 cloves (or 2 tsp.) minced garlic
1 gallon size or 12 sandwich size ziplock freezer bag

To Prepare
- combine all ingredients in gallon size freezer bag. Refrigerate for 4 hours.

To Freeze
- Do NOT cook. Freeze all breasts together or in individual portions.

To Serve
- thaw completely in refrigerator for at least 24 hours before serving.
- grill on bar-b-que, making sure the internal temperature of each breast reaches 165*.
- serve with spanish rice or over a fresh green salad with lime wedges.

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Crock Pot : Creamy Italian Chicken

As you know, I think freezers are a staple of quick and easy cooking. But let's talk about the other champion of stress free cooking...the crock pot (AKA slow cooker). If only there was a way to combine the two? Hmmmm......

But there is! And it's easy as pie. With recipes like this one, you can combine ingredients ahead of time and freeze. Then thaw in freezer overnight and pop into your slow cooker in the morning. You'll come home from work and be ready for the easiest and tastiest meal around!

Creamy Italian Chicken
3 pounds of boneless skinless breasts
1 stick (or 1/2 c) butter, cut into 1" cubes
1 pkg. dry Italian salad dressing
1 can condensed cream of chicken soup
8 ounces cream cheese, cut in 1" cubes
1 tablespoon minced onion


To Freeze
- Place all ingredients into a gallon ziplock bag. Label and freeze.

To Cook
- Thaw completely in refrigerator
- Cover and cook on low for 6 – 7 hours.

To Serve
- Serve over *rice or pasta.


Healthy Additions:
- Add frozen or fresh brocolli flourettes 45 minutes before finished cook time.
- Add frozen peas 10 minutes before finished cook time.
- Add 10 oz frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time.

*Click to read recipe for pre-cooking and freezing rice.
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Restaurant Crisp Chicken Burritos

I don't know how many of you have a Taco Time in close proximity to you, but they have a delightful and not-health-conscious menu item called a Crisp Chicken Burrito. And it is delicious. Well here is my family's version of the recipe and it freezes very well. These are mild and creamy, yet have a slight kick.

Crisp Chicken Burritos

Makes 8

3 -4 boneless skinless chicken breasts, finely diced
1/2 cup finely diced onion
1 small can diced green chilies, drained
1 brick cream cheese, cut into cubes
8 (10 inch) flour tortillas
vegetable oil for frying

To Prepare
- saute chicken cubes and onion in a pan until just cooked through.
- remove from heat and add chilies and cream cheese.
- stir until combined and a thick and creamy sauce has formed.
- place 1/2 c. chicken mixture onto tortilla. Roll tightly, folding in sides. I like mine long and skinny, but you can roll them however you like.
- fry, seam side down, in 1/2" pre-heated cooking oil until tortilla is golden brown on both sides.
- drain on paper towels.
- serve with spanich rice and a green salad.

Freezing Options
- You can either freeze these after frying and reheat in microwave.
- You can also freeze before frying, seam side down on a cookie sheet and transfer to gallon size ziplock to store. Fry in oil when ready to eat until chicken filling is warmed through.

Hint
It helps get a fine dice on the chicken if you cut it while it is not completely thawed. If starting from fresh, throw in freezer for 30 minutes before dicing.
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Chicken Rococo

This week's recipe is a good old casserole. I am not prone to casseroles, since I am one of those picky people that doesn't want my corn to touch the gravy on my plate. However, my husband loves a good casserole and he loves brown/wild rice. And so here's a slightly fancy casserole that freezes and reheats well. Enjoy!


Chicken Rococo

Ingredients:
8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Preparation:
- Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
- Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
- Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
- Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.
- Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

To Freeze: Bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
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Easy Freezy Quesadillas

Mexican food is taking over America and as former residents of the South West we can't get enough. Take a few minutes one afternoon and make stacks of these quesadillas and you can have quick, easy and kid friendly snack all year long! Plus, they are completely customizable so you can have a meal where you eat chicken, your husband eats beef and the kids go with plain cheese.

Easy Freezy Quesadillas



3 packages (10 count) flour tortillas
1 lb. ground beef
1 packet taco seasoning
1 store bought small rotisserie chicken
lots of shredded Mexican cheese blend

Make this like an assembly line...assembling 5 quesadillas at a time. At the end you'll have 15 quesadillas, 5 of each variety. Genius.

Cheese:
- Pre-heat large skillet or griddle.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla.
- Make sure to label outside of freezer bag with date and CHEESE Quesadillas.

Beef:
- Saute ground beef until cooked and add taco seasoning packet.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top cheese with 1/2 c. cooked and seasoned taco meat.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla.
- Make sure to label outside of freezer bag with date and BEEF Quesadillas.


Chicken:
- Cool rotisserie chicken in refrigerator until cool enough to handle.
- Remove meat and cut into 1/2" cubes.
- Lay out 5 tortillas.
- Top with 1/2 c. shredded cheddar cheese.
- Top cheese with 1/2 c. chopped chicken.
- Top with second flour tortilla and fry in pan, one at a time until golden. Allow to cool.
- place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla. - Make sure to label outside of freezer bag with date and CHICKEN Quesadillas.

To Serve:
-Remove desired quesadilla from freezer and cover in slightly damp paper towel. Microwave on high until heated through, about 1 minute.
- Cut into wedges with a rotary pizza cutter.
- Top with salsa, sour cream and guacamole.
- Serve with Mexican Rice and refried beans.
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Thanksgiving Casserole

Thanksgiving is here and that means food, football and leftovers. Each year after Thanksgiving we make Kentucky Hotbrowns with some of our leftovers, but inevitably, we're still eating leftovers a week later. Now you can make those leftovers into a quick, easy and yummy freezer meal that combines all of the goodness of Thanksgiving dinner, but you can eat it after the Holidays!


Thanksgiving Casserole



3 c. diced turkey meat
1 can cream of mushroom soup
1/3 c. sour cream
1/2 c. diced onions
1 tsp. minced garlic
1/3 c. frozen peas (unthawed)

3 c. prepared stuffing
(or 1 box prepared Chicken StoveTop stuffing)



To prepare:
- Combine all ingredients except stuffing.
- Place in 8x8" disposable aluminum pan.
- Top with stuffing
- Label and seal with aluminum foil.


To cook:
- Thaw in refridgerator for 24 hours.
- Remove foil and bake at 350* for 35-45 minutes until bubbly.

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Pie Crust : Part 2

Since I blogged about pie crusts it got me to thinking. How about sharing other great freezer recipes using pie crusts? Oh yeah.

Wanna know a great one? Chicken Pot Pies.

You can make these and throw them in the freezer. Pot Pie is a recipe I usually "wing" so I am including a recipe that is not of my own making. This recipe is taken from the Pillsbury Website. I am going to try it this week. Feel free to leave comments if you give it a try.

Chicken Pot Pie
makes 2, 9" pies



2 c. diced cooked chicken (I use a cooked rotisserie chicken. Easy and it's cheap!)
2 c. diced potatoes
1 c. diced onion
2 c. frozen pea and carrot medley
2 small celery ribs sliced 1/4" thick
1/2 c. sour cream
1 jar (12 oz) turkey gravy
1/4 tsp. dried sage leaves
2 tsp. dried parsley
2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.

2 disposable aluminum pie plates


Directions
1. Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix all ingredients; spoon mixture into casserole.

2. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

3. Cover twice tightly with plastic wrap, label and store in freezer.


To Bake
Unwrap plastic. Place pie onto foil lined baking sheet. Bake at 375* on very bottom rack of oven.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.

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Finger Lickin' Sticky Chicken

Juicy and flavorful, with a deep-brown chewy glaze, Sticky Chicken is a favorite recipe of many families. Perfect for once-a-month cooking! Okay, so I actually haven't tried this yet, but my girlfriend swears it's amazing. So I can't wait to give it a go and see what you think as well.

STICKY CHICKEN
source: organizedhome.com
Serves: 4

Ingredients
4 t salt
2 t paprika
1 t cayenne pepper
1 t onion powder
1 t thyme
1 t white pepper
1⁄2 t garlic powder
1 t black pepper
1 roasting chicken (about 3 lbs.)
1 c onion, chopped

To Prep:
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

To Freeze: Place in zipper food storage bag, seal and freeze.

To Cook:
Thaw in refrigerator for 1-2 days, until fully thawed.

Stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.




A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families. However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.

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Chicken Cordon Bleu

I have always loved Chicken Cordon Bleu. What's not to like? Chicken, ham cheese topped with a creamy cheese sauce? Delicious. Now you can feel like a Parisian any day of the week. Voila! Who says you can't be fancy-shmancy when you Freeze Happy!?




Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 slices of ham, thinly sliced
4 slices Swiss cheese
2 c. seasoned bread crumbs
1/4 c. grated parmesan
2 T. butter

Sauce
1/2 c canned cream of chicken soup
1/4 c sour cream

1/4 c. milk
1 T dijon mustard
1 c mushrooms, sliced
1 t minced garlic
1 t salt
½ t black pepper
2 T. fresh chopped flat leaf parsley (or 2 tsp. dried)

The Prep:
- Combine bread crumbs with grated parmesan. Mix to combine.
- Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound the chicken breast until it is 1/2-1/4" think.
- Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly and secure with a toothpick.
- Coat with melted butter and roll in bread crumbs.
- Place in baking dish.

- In a bowl combine sauce ingredients. Mix thoroughly. Heat in sauce pan and pour over chicken just before serving (or serve in a gravy boat on the side).

To Bake:
- Bake uncovered for 45 minutes at 375.

To Freeze: Cover UNCOOKED meal with plastic wrap and foil. Freeze for up to three months. Thaw in refrigerator before cooking as directed above. Combine sauce ingredients and freeze in small container. Heat sauce in microwave or on stove top and pour over chicken just before serving.

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BBQ Basics

It's official. Being Freeze Happy doesn't have to be complicated. And here's a recipe you'll love. Don't waste time and effort making a complicated bar-b-que sauce (unless you want to...but do you really want to?) . Just grab a bottle or two of your favorite store bought sauce and make it your own by adding a few chopped veggies and garlic.




Crock Pot Barbecue

2 lbs beef chuck roast (or pork roast or turkey breast...yep, your choice)
1 c yellow onions, diced
1 green pepper, chopped (optional)
1 t minced garlic
1 c. water
1 bottle store bought bar-b-q sauce

To Freeze
- Place all ingredients into a gallon sized freezer bag.
- Label bag and freeze.

To Cook
- Thaw in refrigerator.
- Dump contents into a slow cooker. I love lining the cooker with these liners first. They really work.
- Cook on low setting for 6-8 hours, until the meat falls apart easily. Shred the meat with a fork.

To Serve
- Serve on hamburger buns. Add store bough cole slaw and dill pickles for an authentic twist.

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Chicken Potato Casserole

Why is it that chicken and potatoes makes me think of good 'ol home cookin'? Well it does and this recipe is warm, comforting and , best of all, a breeze to make and freeze.

*Now, here's my disclaimer. This recipes is pretty simple and is great for a meal to take to a Mommy with small kids, but is not nearly jazzy enough for serious "foodies". So in other words, my kids loved it and my husband and I thought it was just a bit boring, but good for a comfort food kind of day.



Chicken Potato Casserole

Ingredients:
10 oz. can condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
1 tsp. minced garlic
2 cups cubed cooked chicken
1-1/4 cups shredded cheddar cheese
3-1/2 cups frozen hash brown potatoes
1 c. fresh or frozen chooped brocolli
3/4 c. diced onions
1 cup shredded cheddar cheese (to top casserole)
1/2 c. bread crumbs (optional)


Preparation:

In a medium bowl, combine soup, sour cream, milk, chicken, garlic and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns over casserole. Add brocolli and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and bread crumbs.


To freeze: Wrap casserole in heavy duty foil and freeze.

To bake: Uncover and bake at 350 * for 60-70 minutes until bubbly.

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Chicken Parmesan

Ingredients:
6-8 chicken tenders
1/2 c. italian style breadcrumbs
1 c. grated parmesan cheese
1 egg
(or substitute store bought frozen tenders for first 4 ingredients)

1&1/2 c. grated mozzarella
1 jar marinara sauce (or 3 cups frozen)
1 disposable aluminum 8x8" square pan
salt and pepper

The prep:
- put shredded mozzarella into small ziplock baggie
- put jarred marinara sauce into a ziplock baggie.
- spray bottom of aluminum pan with non-stick cooking spray
- combine bread crumbs and parmesan cheese
- whisk 1 egg with 1 T. water to make an egg wash.
- salt and pepper each side of the chicken tenders
- dip each chicken tender in egg wash to coat and then into cheesy crumbs until coated.
- place in pan. they can be touching, but be careful not to overlap the chicken too much. Your creating one layer in the bottom of the pan.

To freeze:
- lay ziplocks of cheese and sauce on top of chicken, laying each as flat as possible. With a Sharpie, write cooking directions on piece of aluminum foil large enough to cover pan. Add a green sticker.
- Cover pan with foil. Freeze.



Cooking Directions:
- To cook from Thawed. Bake chicken tenders in pan @ 400* for 10 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- To cook from Frozen. Bake chicken tenders in pan @ 350* for 15-20 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- Serve with pasta and a side salad or place chicken parmesan onto toasted hogie rolls and top with fresh spincah leaves for a chicken parm sub. Now you're cooking!

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