I eat a lot of chicken so I knew I needed to have a few meals in the freezer for dinner while on maternity leave. I bought 2 small whole chickens in which I boiled and cooked myself to make my own chicken both. I froze any the left over chicken broth I did use for my freezer meals to later use. I then made all my chicken meals in one evening, one at a time as a little assembly line to make things easier on me.
White Chicken Enchiladas
Chicken enchiladas with green chili sour cream sauce
- 10 soft taco shell
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Chicken Pot Pie
makes 6-8 servings
makes 6-8 servings
Ingredients:
1 pound skinless, boneless chicken breast halves - cooked and cubed (or 1 lb cut up chicken pieces)
2 cups mixed frozen vegetables
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp rosemary, oregano, or thyme (I like to mix up which spice I use each time)
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1 egg
1 Tbsp water
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.) Unroll and place one pie crust in a pie pan, leaving the edges to crimp later.2. In a separate bowl, mix chicken and frozen vegetables, set aside.
3. In a saucepan over medium heat, cook onions in butter until soft and translucent, . Stir in flour, salt, pepper, and herb of choice. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, and seal edges. Make several small slits in the top to allow steam to escape. Mix egg and water and brush over the top of the pie crust. Sprinkle with extra herb you used in the filling.
Freezer Directions: Brush on egg wash and cover first with plastic wrap very tight, making sure to press down in all the creases, almost making a second skin. Pop in the freezer until completely frozen, then cover very tightly with aluminum foil. Write baking directions on top of foil. If baked frozen add at least 15-20 minutes on cooking time. If defrosted about 10 more minutes. Watch for burning crusts!
Chicken Spaghetti
Yield: 10-12 servings
Yield: 10-12 servings
Ingredients:
3 cups cooked chicken
3 cups broken spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups shredded cheddar cheese
1/4 cup finely diced green pepper
1/2 cup diced onion
1 jar (4 oz) pimentos, drained
2 cups chicken broth (I use the broth from my chicken)
1 tsp seasoned salt
1/4 tsp cayenne pepper
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook 1 cut up fryer and pick out the meat to make three cups. If you don't have a cut up fryer chicken, you can substitute any chicken pieces (sometimes I just use breast meat). Cook spaghetti in same chicken broth (or in boiling water) until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup sharp cheddar. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes. Another option is to go ahead and sprinkle with cheese just be careful the cheese doesn't burn, if it starts to turn, just cover with foil.
Freezing Instructions:
Prepare casserole, add cheese to top of casserole but do not bake. Cover tightly with aluminum foil and freeze up to three months. Allow casserole to defrost and bake as directed.
3 cups cooked chicken
3 cups broken spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups shredded cheddar cheese
1/4 cup finely diced green pepper
1/2 cup diced onion
1 jar (4 oz) pimentos, drained
2 cups chicken broth (I use the broth from my chicken)
1 tsp seasoned salt
1/4 tsp cayenne pepper
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook 1 cut up fryer and pick out the meat to make three cups. If you don't have a cut up fryer chicken, you can substitute any chicken pieces (sometimes I just use breast meat). Cook spaghetti in same chicken broth (or in boiling water) until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup sharp cheddar. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes. Another option is to go ahead and sprinkle with cheese just be careful the cheese doesn't burn, if it starts to turn, just cover with foil.
Freezing Instructions:
Prepare casserole, add cheese to top of casserole but do not bake. Cover tightly with aluminum foil and freeze up to three months. Allow casserole to defrost and bake as directed.
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