Chicken Pot Pie

Had this before.
Here is the link: http://girlsfriendsindc.blogspot.com/2010/04/chicken-pot-pie.html

Hawaiian Chicken

Please answer: Did this meal feed 4 adults? How did it taste and would you like it again?

Ingredients:
* 4 chicken breast
* 2 cups of BBQ sauce (I used "Sweet Baby Ray's- Honey BBQ)
* 1 can (8oz) crushed pineapples
* 2-3 cups rice (depends on how much rice you like)

Directions:
* Thaw out.
* Place everything, except for the rice in the slow cooker.
* Cook on high 3-4 hrs or low 6-8 hours. (depends on how frozen your meal is)
* Cook your rice.

Serve with rice and veggies.

Chicken Penne Pasta Bake

Please answer: Did it feed 4 adults? How did it taste & would you like it again?

Chicken Penne Pasta Bake from Martha Stewart Online
(slightly adapted from this recipe by Martha Stewart)

Ingredients:
6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese:

Sometimes provolone cheese can be hard to find. I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great. Actually in this batch I used Sargento’s Provolone/Mozzarella mix. You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.

Directions 1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout

Cheesy Chicken Stuffing

Please answer: Did it feed 4 adults? How did it taste and would you like it again?

Cheesy Chicken Stuffing:
4 boneless, skinless chicken breasts
4 slices American or cheddar cheese
1 can cream of chicken soup
1/4 soup can water
box of Stove Top stuffing
4 tbsp melted butter

Directions:

1. Place chicken in baking dish. Layer cheese on top.

2. Mix soup and water, place on top of cheese.

3. Spread stuffing on top. Pour the butter on top of the stuffing.

4. Freeze.

Bake:
Thaw out
Bake uncovered at 350 degrees for 45 minutes or until chicken is no longer pink inside.

Serve with rice or bread. Serves 4 adults.

Hope you enjoy!

Chicken Enchiladas

Please Answer: Did it feed 4 adults? How did it taste and would you like it again?

sauce:
2 cans cream of chicken soup
1 pint sour cream OR 8 oz non fat plain yogurt

mix with 1/2 cup sauce to form filling:
2 cups cooked chicken pieces
1 4 oz. can of green chilies
1 tsp. chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp. pepper

tortillas
1 1/2 cups grated cheddar cheese

spread a tortilla with filling
roll up and place in pan
pour remainder of sacue over enchiladas and sprinkle with cheese

From Freezer

Thaw
bake at 450 for about 15 minutes. you just want the cheese to me

Cream Cheese Chicken

Please answer: Did this meal feed 4 adults? How did it taste and would you like it again?

Cream Cheese Chicken

1.5 lbs Uncooked frozen boneless skinless chicken breasts
15 oz Can black beans, drained
15 oz Can of diced tomatoes, drained
16 oz Jar salsa
8 oz Cream cheese
Prepared rice

Preparation

Put frozen chicken breasts in crock pot, cover with black beans, tomatoes and salsa. Cook on high 4-5 hours or until chicken is cooked.

Place block of cream cheese on top. Cook for an additional 30 minutes. Stir to incorporate cream cheese into sauce. The stirring should cause the chicken to shred.

Serve with rice.

Chicken Noodle Soup

Please Answer: Did this meal feed 4 adults? How did it taste and would you like this again?

Chicken Noodle Soup

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions:

thaw frozen soup in fridge

bring to a boil.

add egg noodles until tender.

enjoy!

3 Cheese Chicken

Please comment on: Did this meal feed 4 adults? Would you like this again?

3 cups Chopped cooked chicken
1 1/2 cups Cottage cheese
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) wide egg noodles, cooked and drained
1 cup Grated Monterey Jack cheese
1/2 cup Diced celery
1/2 cup Diced onion
1/2 cup Diced green bell pepper
1/2 cup Diced red bell pepper
1/2 cup Grated Parmesan cheese
1/2 cup Chicken broth
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons Butter, melted
1/2 teaspoon Dried thyme leaves

Preparation
Combine all ingredients in crock-pot. Stir to combine. Cook on low 6-10 hours or on high 3-4 hours.


i ended up using only green peppers, and left out the onions. oh, and the noodles, you'll need to cook on the side. the reviews i read said the noodles got mushy if you left them in the slow cooker. yuck. hope you don't mind cooking them on the side.

White Chicken Chili Soup

Please comment about: Did the meal feed 4 adults? Would you like this again?

2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 t ground cumin
2 t dried oregano, crumbled
.25 t cayenne or crushed red pepper
3 16 oz cans great northern beans
6 cups chicken broth
3 cups grated monterey jack cheese
salt
pepper

I do not do this in a slow cooker but i guess you could.

add all the ingredients but cheese
bring to a boil.
simmer for 2 hours or more
add 1 cup grated cheese until thick and melted.
stir until thick and melted
season with salt and pepper. serve with remaining cheese.

enjoy!

Apricot Jammin' Chicken

Ingredients:
4-6 Chicken Breasts
3/4 C. Ketchup
3/4 C. Apricot Preserves *
2 T. Vinegar
1 t. Worcestershire Sauce
2 t. Chili Powder
1/8 t. Salt

Assembly Directions:
Place the chicken in a labeled one-gallon freezer bag or freezer container. Mix remaining ingredients together and pour over the chicken parts.

Freezing Directions:
Remove excess air from the packaging, seal and freeze.

To Serve:
Thaw and place in baking pan that is oiled or coated with non-stick baking spray. Bake at 350 degrees until chicken reaches an internal temperature of 165 degrees (about an hour).

*Many different jams or preserves will work with this recipe. Blackberry, apricot, plum, or current, are good places to start.

Did this meal feed 4 adults? How did you like this and would you like this again?

Chicken Salsa

Did this feed 4 adults? How did it taste and would you like this repeated?

Spicy Chicken with Citrus Au Jus

Did this meal feed 4 adults? How did you like it and would you like this repeated?

Makes 6-8 servings

Ingredients:
* 1 bone-in turkey or chicken breast, thawed, rinsed and patted dry (about 4lbs)
* 4 tbsp(1/2 stick) butter, at room temperature
* Grated peel of 1 medium lemon
* 1 tsp chili powder
* 1/4 - 1/2 tsp black pepper
* 1/8 - 1/4 tsp red pepper flakes
* 1 tbsp lemon juice
* Salt & black pepper

Prepare: Crockpot
1. Coat crockpot with nonstick cooking spray. Add the turkey or chicken breast
2. Mix butter, lemon peel, chili powder, black pepper, and pepper flakes in a small bowl until well blended. Spread mixture over top and sides of turkey or chicken. Cover, cook on low 4-5 hours or on high 2 1/2 - 3 hours or until meat thermometer reaches 165 F and juices run clear. Do not overcook.
3. Transfer turkey or chicken to cutting board. Let stand 10mins. before slicing. Turn crockpot to Low.
4. Stir lemon juice into cooking liquid. Pour mixture through fine mesh sieve: discard solids in sieve. Let mixture stand 5 mins. Skim and discard excess fat. Add salt and pepper, if desired. Return au jus mixture to crockpot. Cover to keep warm. Serve au jus with turkey or chicken.

Bake:
1. Coat your baking pan with nonstick cooking spray. Add the turkey or chicken breast.
2. Follow step two above. Bake at 350 degrees for 1 1/2 - 2 hours (depending on the size of your meat) until the juice run clear and the meat thermometer reaches 165 F.
3-4. Follow step from above. Use a pan to keep au jus mixture warm.

Chicken Enchiladas

Did this meal feed 4 adults? How did you like this and would you like this again?

Chicken Enchiladas

Ingredients:

* 1lb shredded cooked chicken
* 8 tortillas
* 2-3 cups of shredded Mexican cheese
* 1 1/2 cans cream of chicken
* 1 cup sour cream
* 1 can(4oz) Green diced chilies (I used 3/4 of the can, just in case some people does not like it too spicy)
* Option: 2-3 tsp Red pepper flakes

Prepare:
* Mix cream of chicken, sour cream, 1 1/2 cup of cheese and diced chilies together.
* Place 2-3 spoonful of chicken on the tortilla and 2-3 spoonful of the cream mixture along the side of the chicken. Roll it up and place in non-stick baking pan. Repeat until all tortillas are gone.
* Pour the remaining cream mixture evenly over all the tortillas. Then cover it with the remaining cheese.
* For freezing: cover the pan with plastic wrap and then with foil.

Baking Directions:

• Thaw out: I usually take it out in the morning around 11am and leave it in my sink.
• Remove the plastic wrap under the foil
• Bake at 350 degrees for 45mins.- 1 hour. (Depending on how thawed out your dish is) Add red pepper flakes to give it more of a kick while baking. Option: Remove the foil 15 mins. before you are going to take it out of the oven- allow the cheese to get a little brown.

Side Dishes: Salad and refried beans or Spanish rice

Sunday Chicken

Did this meal feed 4 adults? How did it taste and would you like this dish again?

Ingredients:
6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Prepare:
* Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon.

Freeze:
* Cover tightly with foil. Freeze in a disposable aluminum pan.

Side: Rice

Cooking:
* Bake at 325 degrees for 3 hours. Serve over rice.

Chicken Macaroni Bake

from the Girlfriend on the Go cookbook

2 cups chicken, cooked and cubed

1 1/2 cups uncooked elbow macaroni

2 cups shredded cheddar cheese

1 can cream of chicken soup

1 cup milk

1/4 tsp. pepper

In a large bowl, combine the chicken, macaroni, cheese, soup, milk and pepper. If freezing put in freezer bag or disposable pan. Otherwise, pour into a greased pan. Cover and bake at 350 degrees for 60-65 minutes or until macaroni is tender.

Lemon Teriyaki Chicken

Hey chicas!! I don't know what else everyone has made in the past, but I thought I would try a marinade due to my spring fever. This has a little punch, but not enough for kids to not like it. Good over rice, and always salad!!! Salad enthusiast here. :) Hope it turns out.

Lemon Teriyaki Chicken
½ Cup lemon juice
½ Cup soy sauce
¼ Cup sugar
3 Tablespoons brown sugar
2 Tablespoons water
2 garlic cloves chopped
½ teaspoon ginger
4 chicken breasts
Add all ingredients together in ziploc bag except chicken. Blend together. Add chicken and freeze. When ready to cook, pour everything into a casserole dish and bake or add to skillet and cook over medium.

Instructions:
* Thaw. To cook either: pour everything into a casserole dish, cover with foil, and bake.
* Or, cut chicken into pieces and cook in skillet over medium.
* Or, Grill.
All options are good over rice (white or brown) with grilled veggies (or you can turn it into a stir fry by adding vegetables when in skillet) or salad. Bon Appetit!

PS-i promise i won't do chicken next time, looks like we've got an abundance! ;)

Lime Pepper Chicken

6 Chicken breasts
1/2 tsp lime peel
3 cloves minced garlic
1/4 cup fresh lime juice
1 tbsp vegetable oil
1 tsp basil
1/4 tsp sea salt

Combine all ingredients in freezer bag. Freeze

Instructions from freezer. Allow to thaw. Pour lime pepper chicken into a casserole dish. preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. great with rice.

I did this as a bake and cooked it in a pan with all the marinade and it took a long time to cook. About 45 minutes.
If you want to grill it or put it on a cookie sheet and just bake it as chicken it would take 20-30 minutes.

Hawaiian Chicken

Did this meal feed for 4 adults? How did it taste and would you like it repeated?

Side dishes: rice or mashed potatoes or salad

Ingredients:

• Chicken breast or thighs 8 pieces
• ½ cup ketchup
• ½ tsp Worcestershire sauce
• 1 tsp mustard
• ½ cup crushed pineapple
• ½ cup brown sugar

Preparation:

Depending on how you cooking this, will depend on how you prepare this dish.

• Mix all the ingredients except the chicken in a small bowl.
• If grilling or baking: place chicken and frozen veggies (baking only) into a ziplock gallon bag. Pour sauce into the bag and place in the refrigerator for 1-2hrs. For best favor, marinade it overnight. Turn the bag over 1-2 times to make sure all the sauce gets over all the chicken.
• Crock pot: place chicken and frozen veggies in the crock pot. Pour sauce all over the chicken. Use a spoon to mix the sauce around.

Cooking:

• Bake at 350 degrees for about 45mins
• Crockpot: Set at high for 4-6 hrs until chicken is tender. Stir a few times to be sure all the chicken is getting enough flavor.
• Grill until cooked

Freezer meal directions:

• Thaw meal until chicken is soft and add your frozen veggies according to how you are going cook this meal. (See above)
• Cook!

Chicken Manicotti

I changed the recipe a little bit because after going to 3 stores I couldn't find manicotti shells. So I boiled the chicken and shredded it. Stuffed it with Spaghetti sauce, mozzarella cheese and Italian seasoning. I filled the shells and put in disposable tins. The freezer recipe said to do uncooked shells. I am wondering if this turned out well or not. I though next time I should cook them a little bit. When I cooked them the shells were a little harder than I would have liked.
Here's the recipe written from the Girlfriends cookbook:
2Tbsp olive oil
1 Tbsp garlic powder
1 1/2 lbs. boneless skinless chicken breasts
10 uncooked manicotti shells
1 Jar of spaghetti sauce
1 can of mushrooms
2 cups shredded mozzarella cheese
2/3 cup water

cut chicken in 1 inch strips and brown in olive oil and garlic powder. spread 1 cup spaghetti sauce in pan. stuff chicken into uncooked manicotti shells and place on top of spaghetti sauce. top shells with mushrooms and pour remaining sauce over top. sprinkle with cheese. pour water aroudn the edges of dish. cover and bake at 375 for 50-60 minutes.

if freezing cover with plastic wrap and then foil. Remove plastic wrap and recover with foil before baking.

Chicken Pot pie

What it enough to feed 4 adults? How did it taste?

Recipe:

Ingredients:
* 3 boneless, skinless chicken breast, cooked and diced
* 1 (16oz) bag of frozen mixed vegetables
* 1 can cream of chicken soup
* 3/4 cup milk or cream
* 1 (double) ready to bake pie-crust
* Seasoning to taste

Mix together soup and milk until smooth. Stir in veggies. Add chicken and then mix again. Pour into pie crust. Cover the top crust. Cut 3-6 slits in the crust. Bake at 400 degrees for 30-40 mins. Top crust should be golden brown. Cool for 15 mins. before serving.

Freezer meal directions:
* Thaw a few hours before baking, otherwise you would have to bake longer.