Freezer Chicken Cooking by Sis Marita X

Table of Contents Introduction ..................................................................................................................... 6 Baked Chicken ................................................................................................................ 8 Baked Mozzarella Chicken Rolls ................................................................................. 9 Sweet and Sour Marinated Baked Chicken ............................................................... 10 Lemon Honey Chicken Thighs ................................................................................... 11 Baked Chicken in Pineapple Sauce ........................................................................... 12 Oriental Baked Fried Chicken .................................................................................... 13 Baked Chicken in Apple Juice ................................................................................... 14 Sherry Baked Chicken with Fruit ............................................................................... 15 Ranch Crispy Baked Chicken .................................................................................... 16 Crunchy Gingered Orange Chicken ........................................................................... 17 Spicy Taco Drumsticks .............................................................................................. 18 Mustard and Parmesan Baked Chicken .................................................................... 19 Marinated Apricot Ginger Chicken Breasts ................................................................ 20 Italian Chicken and Cheese Rollups .......................................................................... 21 Chicken and Asparagus Oven Style .......................................................................... 22 Roasted Chicken in Au Jus Sauce............................................................................. 23 Picnic No Fry Chicken ............................................................................................... 24 Apricot and Ham Chicken Tenders ............................................................................ 25 Crispy Baked Pecan Fingers ..................................................................................... 26 Buffalo Chicken Laced Potatoes ................................................................................ 27 Hot Pepper Chicken Drumettes ................................................................................. 28 Chicken Casseroles ...................................................................................................... 29 Creamy Baked Lasagna with Chicken ....................................................................... 30 Double Cheese Chicken Potato Casserole ................................................................ 31 Spicy Creamed Chicken Casserole ........................................................................... 32 Chicken N Cheese Shell Casserole ........................................................................... 33 Golden Brunch Casserole .......................................................................................... 34 Spiced Black Bean Chicken Enchiladas .................................................................... 35 Mushroom Rice and Chicken Breasts........................................................................ 36

Crunchy Baked Chicken Salad .................................................................................. 37 Wild Rice and Almond Chicken ................................................................................. 38 Watercress Chicken with Chicken Sauce .................................................................. 39 Custard Style Chicken ............................................................................................... 40 Simple Chicken Manicotti .......................................................................................... 41 Soup Smothered Chicken and Cheese Crescents..................................................... 42 Oven Baked Chicken and Dressing ........................................................................... 43 Creamy Chicken and Cracker Casserole................................................................... 44 Swiss Cheese Chicken and Stuffing .......................................................................... 45 Monterey Jack Zucchini Chicken ............................................................................... 46 Soft Taco Chicken Bake ............................................................................................ 47 Beef and Bacon Chicken Bites .................................................................................. 48 Cheesy Spaghetti with Chicken and Mushrooms ...................................................... 49 Chicken and Asparagus Oven Style .......................................................................... 50 Breaded Italian Chicken with Wine Sauce ................................................................. 51 Chicken with Homemade Dressing and Gravy .......................................................... 52 Chicken with Chinese Noodles and Mixed Vegetables .............................................. 53 Baked Cashew Topped Chicken ............................................................................... 54 Baked Broccoli and Chicken Noodles ........................................................................ 55 Broiled Chicken ............................................................................................................. 56 Broiled Hoisin and Sesame Chicken.......................................................................... 57 Raspberry Jam Glazed Chicken Breasts ................................................................... 58 Catalina Broiled Chicken ........................................................................................... 59 Broiled Chicken with Sunflower Oil ............................................................................ 60 Lemon Broiled Chicken Thighs .................................................................................. 61 Grilled Chicken .............................................................................................................. 62 Marinade Basted Grilled Chicken .............................................................................. 63 Saucy Grilled BBQ Chicken ....................................................................................... 64 Citrus Chicken on the Grill ......................................................................................... 65 Grilled Garlic Chicken Legs ....................................................................................... 66 Grilled Chicken and Mexican Salsa ........................................................................... 67

Southern Slow Grilled Chicken .................................................................................. 68 Sweet and Hot Mustard Chicken Bites ...................................................................... 69 Zesty Spiced Chicken Breasts ................................................................................... 70 Skillet Chicken ............................................................................................................... 71 Marmalade Glazed Chicken Breasts ......................................................................... 72 Garlic Chicken with Sautéed Vegetables ................................................................... 73 Creamy Tomato Puree Chicken ................................................................................ 74 Chicken and Spicy Bean Skillet Chili ......................................................................... 75 Chicken and Stewed Tomato Skillet .......................................................................... 76 Chicken in Onion Laced Mustard Sauce.................................................................... 77 Summer Chicken in Picante Sauce ........................................................................... 78 Skillet Style Chicken and Noodles ............................................................................. 79 Italian Beans and Chicken ......................................................................................... 80 Thirty Minute Chicken Cassoulet ............................................................................... 81 Cajun Rub Fried Chicken ........................................................................................... 82 Chicken in Tomatillo Jalapeno Sauce ........................................................................ 83 Hungarian Skillet Chicken .......................................................................................... 84 Tomato and Basil Chicken Parmesan........................................................................ 85 Skillet Chicken Vegetables with Rice ......................................................................... 86 Chicken and Italian Sausage Sauté ........................................................................... 87 Peppered Chicken Skillet ........................................................................................... 88 Chicken with Spicy Fruit Glaze .................................................................................. 89 Corn on the Cob Chicken Dinner ............................................................................... 90 Chicken in Fruited Sauce ........................................................................................... 91 Creamy Pecan Chicken ............................................................................................. 92 Poached Chicken with Tarragon and Mushrooms ..................................................... 93 Creamy French Green Beans and Chicken ............................................................... 94 Curried Chicken with Red Apples .............................................................................. 95 Fried Chicken ................................................................................................................ 96 Chicken Wings with Hawaiian Dipping Sauce ........................................................... 97 Sesame Dill Chicken Breasts .................................................................................... 98

Crockpot Chicken .......................................................................................................... 99 Barbecue Chicken Crock Pot Style .......................................................................... 100 Oregano and Basil Chicken ..................................................................................... 101 Mandarin Orange Onion Chicken ............................................................................ 102 Cranberry Apple Slow Cooked Chicken................................................................... 103 Sweet Potato Chicken Thighs .................................................................................. 104 Slow Cooked Chicken Jambalaya ........................................................................... 105 Creamy Paprika and Chive Chicken ........................................................................ 106 Slow Cooked Hunter's Stew with Chicken ............................................................... 107 Chicken Soup .............................................................................................................. 108 Lemon Chicken Vegetable Soup with Orzo ............................................................. 109 Velvety Chicken Vegetable Soup ............................................................................ 110 Noodles Chicken and Veggie Soup ......................................................................... 111 Boiled Chicken and Barley Supper .......................................................................... 112 Chicken Salad ............................................................................................................. 113 Honey Mustard Chicken Macaroni Salad ................................................................. 114 Southwestern Spiced Chicken Salad ....................................................................... 115 Chicken Pie and Popover ............................................................................................ 116 Chicken and More Potluck Pie ................................................................................. 117 Chutney Chicken Popovers ..................................................................................... 118 Printable Labels .......................................................................................................... 119

Introduction I don’t know about you, but we tend to eat quite a bit of chicken around here. After ground beef it’s probably the meat I cook more than any other (and some weeks chicken wins over ground beef). I tend to keep an eye out for chicken on sale (breasts, legs and whole chickens) and then buy a bunch and cook it up into various freezer meals. Being able to do this saves our family a lot of money and makes life easier for me during those busy afternoons and nights when we’re running around to various activities. This recipe collection contains some of my all-time favorite chicken recipes. I hope you and your family will enjoy them as much as we have.

Toward the end of this recipe collection you’ll find printable labels for each of the dishes. Print them… cut them out and tape them to your freezer dishes. They include the name of the dish, a space for you to note the date that you cooked the meal and some reheating instructions.

Please make sure you read the reheating instructions before you make and freeze the chicken dish. Some of the recipes require you to omit a step before freezing to make sure the finished product tastes just right when you thaw and reheat it. Having the reheating instructions right on your freezer meal makes it easy for someone else to prepare the meal in case you’re running late or are out sick. It’s just one of the many perks of freezer cooking. Let’s dive right in and of course you are welcome to email me at susanne@hillbillyhousewife.com with any questions or comments. If you have a great freezer recipe I would love to know about it as well. Let’s get cooking.

Susanne Myers – The Hillbilly Housewife www.Hillbillyhousewife.com

For more recipe collections like this including chicken recipes, soup and stew recipes and more visit: http://www.hillbillyhousewife.com/ebooks/freezercollections.html

Baked Chicken One of my favorite ways to cook chicken is to bake it. This process also lends itself really well to freezer cooking, as you will see in the recipes below. Heat a side dish casserole alongside the chicken, or just boil some rice or pasta and dinner is done. The next time chicken goes on sale at the grocery store, buy some extra and fix a few of these freezer dishes to use for dinner in the weeks to come.

Baked Mozzarella Chicken Rolls Ingredients: • • • • • • •

6 chicken breast halves, boneless and skinless 1 (10 oz.) pkg. mozzarella cheese slices 1/2 C flour 2/3 C of seasoned bread crumbs 2 eggs 1/2 C butter, melted 1/2 tsp dried oregano

Directions: Flatten the chicken pieces to 1/3 inch thickness. Place one cheese slice on each piece of chicken. Roll the chicken around the cheese and secure with a wooden toothpick. Pour the flour into one shallow bowl and the bread crumbs into another bowl. Break the eggs into another shallow bowl and beat lightly with a fork. Cover the chicken rolls with the flour. Dip the floured rolls into the eggs allowing any excess egg to drip off. Roll the chicken through the bread crumbs to completely cover. Place the chicken rolls into an ungreased 2 1/2 qt. casserole dish. Bring the oven heat up to 350 degrees. Sprinkle the oregano into the melted butter and whisk to combine well. Pour the butter mixture over the top of the chicken. Bake 45 minutes or until the chicken juices run clear.

Makes 6 servings

To reheat wrap tightly in aluminum foil. Place the rolls in a preheated 225 degree oven for approximately 30 minutes or until completely heated through.

Sweet and Sour Marinated Baked Chicken Ingredients: • • • • •

1 (8 oz.) bottle Russian dressing 1 (12 oz.) jar apricot preserves 1 pkg. dry onion soup mix 1/2 tsp garlic powder 8 chicken breasts, boneless and skinless

Directions: Place the Russian dressing into a mixing bowl. Fold in the apricot preserves until well combined. Sprinkle in the dry soup mix and garlic powder and whisk until the ingredients are incorporated together well. Pour the mixture into a heavy duty sealable plastic bag. Add the chicken and seal the bag. Turn to coat the chicken well. Place in the refrigerator 4 to 8 hours turning occasionally. Place the oven temperature at 350 degrees. Spray a 9X13 rectangular dish with a non stick cooking spray. Remove the chicken from the marinade and discard the marinade. Place the chicken into the prepared baking dish. Bake 1 hour. Remove and cover with foil and continue baking an additional 30 minutes.

Makes 8 servings

To reheat there's no need to thaw the chicken. Wrap each piece of chicken tightly in foil. Preheat the oven to 325 degrees. Place the wrapped chicken on a baking sheet. Heat the chicken for approximately 35 minutes or until completely heated through.

Lemon Honey Chicken Thighs Ingredients: • • • • • •

6 chicken thighs 3 tbsp lemon juice 2 tbsp honey 1 tbsp olive oil 3 garlic cloves, minced 2 tsp dried oregano

Directions: Bring the oven heat to 375 degrees. Spray the bottom of a 13X9 casserole with a non stick cooking spray. Lay the chicken in a single layer in the bottom of the prepared casserole dish. Pour the lemon juice into a small bowl. Add the honey and olive oil and whisk until well combined. Add the garlic and oregano and whisk until all the ingredients are incorporated together well. Pour the mixture over the chicken. Bake 45 minutes or until a meat thermometer reads 180 degrees and the juice from the chicken runs clear.

Makes 6 servings

To reheat wrap the chicken in aluminum foil. Heat in a preheated 325 degree oven for approximately 30 minutes or until the chicken is heated completely through.

Baked Chicken in Pineapple Sauce Ingredients: • • • • • • • • • •

8 chicken thighs, skin removed 1/2 C sugar 7 1/2 tsp cornstarch 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp ground ginger 1/4 tsp pepper 1 (20 oz.) can sweetened pineapple chunks, with juice 1/2 C soy sauce 1/4 C white vinegar

Directions: Heat the oven temperature to 350 degrees and spray a 13X9 casserole dish with cooking spray. Place the chicken in the prepared casserole in a single layer. Cover the dish with aluminum foil and bake 20 minutes. Dump the sugar in a mixing bowl. Add the cornstarch to the sugar. Sprinkle in the salt, garlic, ginger and pepper and whisk until well combined. Stir the pineapple with the juice into the mixture well. Pour the soy sauce and vinegar into the bowl and stir until completely combined. Pour the sauce over the chicken. Return the chicken to the oven, uncovered and bake 25 minutes longer or until the chicken juice runs clear and the sauce is thickened, basting the chicken with the sauce about every 12 minutes.

Makes 8 servings

To reheat allow the chicken to thaw in the refrigerator. Place the chicken with sauce into a casserole dish. Heat in a preheated 350 degree oven for approximately 20 minutes or until the chicken is heated through.

Oriental Baked Fried Chicken Ingredients: • • • • • • • • •

1 C soy sauce 3 tbsp vegetable oil 2 garlic cloves, minced 6 chicken legs with thighs 6 tbsp dry bread crumbs 1 tbsp fresh parsley, minced 3 tbsp sesame seeds 1 tsp paprika 1 tsp pepper

Directions: Combine the soy sauce and oil in a large sealable plastic bag. Add the garlic, seal and shake to combine the ingredients well. Add the chicken to the bag, seal and turn to coat the chicken well. Let the bag stand at room temperature no more than 15 minutes, being sure to turn the bag once. Allow the oven to heat to 350 degrees. Grease a large baking pan well. Place the bread crumbs into a shallow bowl. Add the parsley, sesame seeds, paprika and pepper and toss to combine the ingredients well. Remove the chicken pieces from the marinade and discard the marinade. Coat each chicken piece completely in the seasoned bread crumb mixture. Place the coated chicken into the prepared baking pan. Bake the chicken for 55 minutes or until completely cooked through. Makes 6 servings

To reheat wrap the chicken in aluminum foil and place in a 225 degree oven for approximately 30 minutes or until heated through.

Baked Chicken in Apple Juice Ingredients: • • • • • • • • • •

2 tbsp butter 2 tbsp salad oil 6 chicken breast halves 1 (10 3/4 oz.) can cream of chicken soup 1/2 C light cream 1/2 C apple juice 1 tsp tarragon leaves 1 tsp Worcestershire sauce 1/4 tsp garlic powder 1 (6 oz.) can mushrooms, sliced and drained

Direction: Bring the oven temperature up to 350 degrees. Place the butter and the oil in a 13X9 baking dish. Place the dish in the oven until the butter has completely melted. Place the chicken into the baking dish turning to cover with the butter oil mixture then arrange skin side up. Bake for 1 hour. Place the soup into a saucepan over low heat. Add in the cream and apple juice and stir to combine. Stirring often, heat the mixture until warmed through about 8 minutes. Stir in the tarragon leaves. Pour the Worcestershire sauce into the mixture along with the garlic powder. Fold the mushrooms into the sauce. Remove the chicken from the oven and drain any fat that has built up in the baking dish. Pour the soup over the chicken to completely cover. Cover the dish with foil and bake another 20 minutes or until the chicken is fork tender. Makes 6 servings To reheat you do not have to thaw. Place the chicken into a baking dish along with the sauce. Cover the dish with foil and heat in a 350 degree oven for approximately 40 minutes or until completely heated through.

Sherry Baked Chicken with Fruit Ingredients: • • • • • • • •

2 tbsp butter 2 tbsp canola oil 6 chicken breast halves 1 (10 3/4 oz.) can cream of celery soup 1/2 C light cream 1/2 C dry sherry 1 (13 1/2 oz.) can pineapple tidbits, drained 1/2 C seedless green grapes, sliced

Directions: Allow the oven to preheat to 350 degrees. Place the butter and oil into a 13X9 baking pan and place in the oven. When the butter has completely melted place the chicken into the pan being sure to cover both sides with the butter oil mixture and leaving the chicken skin side up. Bake the chicken for 50 minutes. Place the soup into a saucepan over medium heat. Add in the cream and sherry and whisk until completely combined. Allow the mixture to heat through but not boil. Fold in the pineapple and grapes until well incorporated into the soup mixture. Remove the chicken from the oven and drain off any fat. Spread the soup and fruit mixture over the chicken. Cover the pan tightly with foil and return to the oven for 25 minutes or until the chicken juices run clear when pricked with a fork. Makes 6 serving To reheat place the chicken and sauce into a baking dish and cover tightly with foil. Place in a 350 degree preheated oven for approximately 35 minutes or until the chicken is heated through.

Ranch Crispy Baked Chicken Ingredients: • • • • •

2 egg whites 2 C crispy rice cereal 1/2 C Parmesan cheese, granted 1 (1 oz.) pkg. ranch salad dressing mix 8 chicken thighs, skinned removed

Directions: Place the oven on 350 degrees and allow it to heat while preparing the chicken. Spray a rimmed baking sheet well with cooking spray. Place he egg whites in a bowl and beat slightly with a fork. Place the cereal into a separate bowl and toss in the Parmesan cheese and dressing mix. Dip each chicken thigh into the egg and allow the excess to drip off. Roll the chicken thighs through the cereal mixture to coat. Place the chicken on the prepared pan. Bake 22 minutes or until the juices run clear and the crusty is a golden brown.

Makes 8 servings

To reheat allow the chicken to thaw in the refrigerator. Wrap in aluminum foil and place in a preheated 225 degree oven for approximately 25 minutes or until hot.

Crunchy Gingered Orange Chicken Ingredients: • • • • •

1/4 C creamy peanut butter 1/3 C of orange juice 1/2 tsp ground ginger 6 chicken breasts, boneless and skinless 1 1/4 C salted peanuts, chopped fine

Directions: Set the oven temperature to 400 degrees and allow the oven to preheat. Generously grease a 9X13 baking pan. Place the peanut butter into a mixing bowl. Slowly add the orange juice, stirring constantly until all the juice has been added. Add the ginger and blend in well. Dip each piece of chicken into the peanut butter mixture to coat. Roll in the chopped peanuts being sure to cover well. Place the chicken in the prepared baking dish in a single layer. Bake 30 minutes, turning after 20 minutes or until the juice from the chicken runs clear.

Makes 6 servings

To reheat frozen chicken do not thaw. Set the oven to 225 degrees. Wrap the chicken tightly in aluminum foil and place on a cookie sheet. Heat approximately 30 minutes or until the chicken is warm all the way through.

Spicy Taco Drumsticks Ingredients: • 1/3 C of milk • 1 tsp lemon juice • 1/4 tsp hot pepper sauce • 2/3 C of cornmeal • 2 tsp taco seasoning mix • 8 chicken drumsticks • 2 tsp canola oil Directions: Set the oven temperature to 400 degrees. Pour the milk into a shallow mixing bowl. Add the lemon juice and hot pepper sauce in with the milk. Whisk gently to incorporate the ingredients together. Place the cornmeal into a sealable bag Sprinkle in the taco seasoning and shake to combine well. Dip the drumsticks into the milk mixture letting any excess drip off. Drop the drumsticks into the bag and shake to coat evenly. Grease a 9X13 pan well. Place the coated drumsticks into the prepared pan. Drizzle the canola oil over the top of the drumsticks. Bake 45 minutes or until the chicken is no longer pink in the middle.

Makes 4 servings

To reheat frozen drumsticks allow them to partially thaw in the refrigerator. Wrap the drumsticks in foil tightly and place on a baking sheet. Heat in a preheated 225 degree oven for approximately 25 minutes or until hot all the way through.

Mustard and Parmesan Baked Chicken Ingredients: • 3/4 C dry bread crumbs • 1/4 C Parmesan cheese, grated • 2 tbsp Dijon style mustard • 1/2 stick of butter, melted • 6 boneless and skinless chicken breasts Directions: Heat the oven temperature up to 375 degrees. Place the bread crumbs into a sealable plastic bag. Sprinkle the cheese in with the crumbs and shake. Add the mustard to the melted butter and whisk until well combined. Dip the chicken into the butter mixture to coat. Place the chicken into the bag with the Parmesan mixture and shake until well coated. Place the chicken into a 9X113 casserole dish. Bake 32 minutes or until the chicken is no longer pink the middle.

Makes 6 servings

To reheat wrap the chicken tightly in foil. Place in a 225 degree oven for approximately 30 minutes or until the chicken is heated through.

Marinated Apricot Ginger Chicken Breasts Ingredients: • 1 (5 1/2 oz.) can of apricot nectar • 2 tbsp dry white wine • 2 tbsp soy sauce • 1 tbsp canola oil • 1/4 tsp ground ginger • 4 skinless and boneless chicken breasts • 2 tsp cornstarch Directions: Place the nectar and wine into a heavy duty sealable food storage bag. Seal and shake the bag gently to mix the ingredients together. Add in the soy sauce, oil and ginger seal and shake again. Remove 1/2 C of the mixture and place in the refrigerator until ready to use. Place the chicken in the bag with the remainder of the marinade. Seal and turn a couple of time to coat the chicken well. Refrigerate at least 1 hour but no more than 24 hours. Place the oven temperature at 375 degrees. Spray a square 8X8 pan with a non stick cooking spray. Remove the chicken from the marinade and discard the marinade. Place the chicken in a single layer in the pan. Bake uncovered for 20 minutes or until the chicken is no longer pink in center. Place the reserved marinade into a saucepan positioned over medium heat. Stir in the cornstarch until smooth. Bring the mixture to a steady boil and stirring continuously cook 1 minute. Pour the mixture over the chicken. Return the chicken to the oven for 10 minutes or until the sauce is heated through. Makes 4 servings Thaw the chicken in the refrigerator. Place the chicken in an 8X8 baking dish. Heat the chicken in a preheated 375 degrees for approximately 20 minutes or until completely heated through.

Italian Chicken and Cheese Rollups Ingredients: • • • • • • •

2 slices provolone cheese, cut in half 4 thin slices of pastrami 4 chicken breast slices, uncooked and 1/4 inch thick 1/3 C Italian dry bread crumbs 1/4 C Romano cheese, grated 2 tbsp fresh parsley, chopped fine 1/4 C of milk

Directions: Heat the oven to 425 degrees. Grease a square 8X8 pan well with a non stick cooking spray. Place a piece of the provolone cheese and a slice of pastrami onto each slice of chicken breast. Fold the long side of each piece of chicken breast over the pastrami then roll the turkey up from the short end. Secure the roll with a toothpick. Place the bread crumbs in a shallow bowl. Add the Romano cheese and parsley and toss together to combine. Place the milk in a separate shallow bowl. Dip the chicken rolls into the milk shaking off any excess. Roll through the bread crumb mixture to evenly coat. Place seam side down in the prepared pan. Bake 30 minutes or until the chicken is no longer in the center.

Makes 4 servings

To reheat place the frozen turkey rolls on a baking sheet. In a preheated 375 degree oven heat the rolls for approximately 50 minutes or until completely heated through.

Chicken and Asparagus Oven Style Ingredients: • 1 tbsp canola oil • 1 tsp garlic powder • 4 chicken breasts, boneless and skinless and cubed • 1 bunch of asparagus, cleaned and cut into pieces • 1 (10 3/4 oz.) can cream of chicken soup • 1 (10 3/4 oz.) can cream of celery soup • 3/4 C of mayonnaise • 1 tbsp lemon juice • 1 1/2 C sharp cheddar cheese, shredded • 1 C dry bread crumbs • 2 tbsp butter, melted Directions: Allow the oven to heat to 350 degrees. Place the canola oil into a skillet over medium heat. Sprinkle the garlic powder over the chicken cubes. Add the chicken and cook 12 minutes, stirring often until browned. Remove the chicken and drain on paper towel. Place the asparagus into a saucepan and just cover with water. Place the pan over medium heat and bring the water to a steady boil. Steam the asparagus 5 minutes or just until it is beginning to tender. Drain the asparagus well in a colander. Place the asparagus and chicken into a bowl and toss to combine. Place both cans of soup into a mixing bowl. Add in the mayonnaise and lemon juice and stir until mixed together well. Spray a 9X13 baking dish with a non stick cooking spray. Spread the chicken and asparagus mixture into the bottom of the prepared pan. Pour the soup mixture over the top to completely cover. Sprinkle the shredded cheese over the entire casserole. Toss the bread crumbs and melted butter together. Cover the top of the casserole to the edges with the buttered crumbs. Bake 40 minutes or until golden brown on top. Makes 8 servings To reheat do not thaw. Place the covered dish into a preheated 300 degree oven. Heat for approximately 40 minutes or until the casserole is completely heated through.

Roasted Chicken in Au Jus Sauce Ingredients: • 3 lb. roasting chicken, cut into serving pieces • 1 envelope dry onion and mushroom soup mix • 2 tbsp olive oil • 1/2 C of boiling water Directions: Set the oven temperature at 425 degrees and heat while preparing the chicken. Place the chicken in a roasting pan or broiler pan without the rack. Place the dry soup mix in small mixing bowl. Add the oil and whisk to combine. Brush the chicken pieces with the soup oil mixture on both sides. Bake, basting occasionally for 40 minutes or until cooked through. Remove the chicken and place on a warmed platter. Add the boiling water to the pan juices. Stir while scraping the bottom of the pan, until the water is well combined with the drippings. Return the chicken to the pan and turn to cover with the sauce on both sides.

Makes 6 servings

To reheat frozen chicken and sauce wrap the chicken pieces tightly in foil. Preheat the oven to 350 degrees. Place the chicken on a baking sheet and place in the oven for approximately 35 minutes or until completely heated through. Place the sauce into a small saucepan over low heat. Stirring often heat for approximately 15 minutes or until completely heated through.

Picnic No Fry Chicken Ingredients: • 1 (12 oz.) can frozen lemonade, thawed • 1 (4 lb.) fryer chicken, cut up • 1/2 C + 2 tbsp flour • 1 1/2 tsp salt • 1/2 tsp pepper • 1 C vegetable oil • 2 tbsp butter, melted Directions: Remove 1/4 C of the frozen lemonade to later for basting. Place the remaining lemonade into a heavy duty large sealable bag. Add the chicken to the bag, seal and turn to coat. Refrigerate for 4 hours turning occasionally. Set the oven temperature at 350 degrees and allow the oven to heat. Remove the chicken from the bag and discard the marinade. Place the flour, salt and pepper into another sealable plastic bag. Add the chicken 2 or 3 pieces at a time and seal the bag. Shake to coat the chicken well and continue until all the chicken is coated. Place the oil in a large skillet over medium heat. Place the coated chicken into the oil and brown on each side for 2 minutes. Place the browned chicken on a rack in a shallow roasting pan. Brush each piece of chicken with the melted butter. Bake 50 minutes, basting with the reserved lemonade concentrate every 15 minutes, or until the chicken juices run clear.

Makes 6 servings

To reheat no need to thaw. Wrap each chicken piece individually in aluminum foil. Place on a baking sheet in a preheated 225 degree oven for approximately 25 minutes or until heated through.

Apricot and Ham Chicken Tenders Ingredients: • 3 C whole wheat bread crumbs • 16 chicken tenders • 16 bamboo skewers soaked in water for 30 minutes • 1/2 C apricot preserves • 8 oz. deli ham, thin sliced and halved Directions: Set the oven at 450 and allow the oven to preheat. Spray a cookie sheet well with a non stick cooking spray. Spread the bread crumbs out on a plate. Thread the chicken onto the bamboo skewers lengthwise. Brush each piece of chicken on all sides with the apricot preserves. Wrap each chicken tender with a piece of ham. Brush again lightly with the apricot preserves. Lay the prepared tender into the bread crumbs and roll until completely covered. Place the chicken onto the prepared cookie sheet. Bake 15 minutes, turning once, or until browned.

Makes 16 servings

To reheat, wrap frozen chicken tightly in foil. Place in a single layer on a cookie sheet. Place in a preheated 225 degree oven for approximately 25 minutes or until heated through.

Crispy Baked Pecan Fingers Ingredients: • 1 C pecan halves • 1 1/2 C baking mix • 1 tsp salt • 1/2 tsp pepper • 1 (18.4 oz.) pkg. of boneless, skinless chicken tenders • 2 large eggs • 1/4 C buttermilk Directions: Set the oven temperature at 350 degrees. Place the pecan halves into the bottom of a baking pan. Bake 10 minutes, stirring occasionally, until the pecans are lightly toasted. Adjust the oven heat to 425 degrees. Place the toasted pecans, baking mix, salt and pepper into a food processor. Process until finely ground. Place a half of cup of the mixture into a shallow bowl and coat the chicken well. Whisk the eggs into the buttermilk until well combined. Dredge the chicken through the buttermilk egg mixture. Roll in the remaining pecan mixture covering well. Lay the chicken in a single layer on a foil lined lightly greased baking sheet. Spray the tops of each chicken piece lightly with a vegetable cooking spray. Bake 25 minutes or until the chicken is golden brown.

Makes 8 servings

To reheat wrap the chicken up individually in aluminum foil. Place on a cookie sheet in a preheated 300 degree oven for approximately 25 minutes or until heated through.

Buffalo Chicken Laced Potatoes Ingredients: • 4 large baking potatoes • 1 C Cheddar cheese, shredded and divided • 3/4 C sour cream • 1/4 C + 1 tbsp buffalo hot sauce, divided • 1 (24 oz.) pkg. chicken breast strips, cut into pieces • 1 tbsp butter • 3/4 tsp chili powder Directions: Allow the oven to heat to 425 degrees. Wrap each potato well with aluminum foil. Bake the potatoes 55 minutes or until tender. When the potatoes have cooled enough to work with, cut them in half. Scoop out the potato and place in a large mixing bowl, being sure to leave the potato shells intact. Add 3/4 C of the cheese, the sour cream and 1 tbsp of the hot sauce to the potato. Mix until all the ingredients are incorporated together well. Spoon the potato mixture back into the potato shells Top each potato with the remaining cheese. Bake 7 minutes or until the cheese on top has melted. Cook the chicken according to package directions. When the chicken is done pour the remaining hot sauce over the chicken. Stir in the butter and chili powder until well combined. Spoon the chicken mixture over the top of each potato just before serving.

Makes 4 servings

To reheat wrap each potato in aluminum foil and place them on a shallow baking sheet. Preheat the oven to 350 degrees and heat for approximately 20 minutes or until heated all the way through.

Hot Pepper Chicken Drumettes Ingredients: • 1/2 C butter, melted • 1/4 C hot pepper sauce • 3 tbsp vinegar • 24 chicken drumettes • 1 (1 oz.) packet ranch salad dressing mix • 1/2 tsp paprika Directions: Set the oven temperature to 350 and allow the oven to heat while preparing the drumettes. Place the melted butter in a mixing bowl. Add the pepper sauce and vinegar and whisk until well combined. Dip the drumettes into the mixture and arrange in a single layer on a baking sheet. Sprinkle the drumettes with the ranch dressing mix. Bake 35 minutes or until browned and juices run clear. Sprinkle with the paprika before serving. Makes 12 servings To reheat there is no need to thaw. Wrap the drumettes in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Chicken Casseroles Now let’s look at another way to cook and freeze chicken dishes. In this section you’ll find plenty of chicken casserole recipes. I love them because they are usually one pot meals. I add a salad or a some sort of a quick bread (like toast or biscuits) and dinner is done. I always have a few of these simple casserole dishes in the freezer. They are perfect after a long day, when you’re sick or when you want to take a meal to a friend or relative in need of some help and a hot meal.

Creamy Baked Lasagna with Chicken Ingredients: • • • • • • • • • • • • • • •

12 lasagna noodles, uncooked 2 tbsp cornstarch 1 (12 oz.) can evaporated milk 2 C of chicken broth 1 (8 oz.) can tomato sauce 1/2 C Parmesan cheese, grated 2 cloves of garlic, minced 2 tsp Dijon style mustard 1/2 tsp dried basil 1/4 tsp ground nutmeg 1/8 tsp cayenne pepper 2 C chicken strips, cooked and chopped 23 cherry tomatoes, sliced thin 1 C of cheddar cheese, shredded 1/4 tsp paprika

Directions: Cook the lasagna noodles according the direction on the package then drain. Place the cornstarch into a saucepan. Add the evaporated milk to the saucepan and whisk until smooth. Whisk the chicken broth and the tomato sauce into the mixture. Add the Parmesan cheese and the garlic and stir to combine. Whisk the mustard into the mixture until well combined. Sprinkle in the basil, nutmeg and cayenne pepper and whisk again. Place the pan over medium high heat and bring to a brisk boil. Stirring constantly boil the mixture for 2 minutes or until the sauce has thickened. Remove the pan from the heat and reserve 1 C of the sauce. Add the chicken and tomatoes to the sauce and stir to combine. Allow the oven temperature to rise to 350 degrees. Spray a 13x9 casserole dish with a non stick cooking spray. Place 4 of the lasagna noodles into the bottom of the prepared pan. Spread 1/2 of the sauce mixture over the noodles then repeat the layers. Layer the remaining lasagna noodles on top and cover with the reserved sauce. Sprinkle the cheddar cheese and paprika over the entire casserole. Cover with foil and bake 45 minutes or until bubbly around the edges. Makes 10 servings To reheat do not thaw. Heat the oven to 350 degrees, cover the casserole with foil and bake approximately 1 hour 15 minutes or until completely heated through.

Double Cheese Chicken Potato Casserole Ingredients: • • • • • • • • •

3 C chicken, cooked and cubed 1 (8 oz.) pkg. Monterey Jack cheese, shredded 1 tsp garlic salt 2 C seasoned stuffing croutons 1 lb. pork sausage, cooked and drained well 2 C potatoes, peeled, diced and cooked 1 (8 oz.) pkg. cheddar cheese, shredded 3 eggs 1 1/2 C of milk

Directions: Bring the oven heat to 325 degrees. Spray a 3 qt. casserole dish with a non stick cooking spray. Place the chicken into the bottom of the prepared casserole dish. Sprinkle the Monterey Jack cheese over the chicken. Sprinkle the garlic salt over the cheese. Spread the stuffing croutons over the entire casserole. Crumble the sausage into the casserole. Layer the potatoes on to the casserole. Sprinkle the cheddar cheese over the entire casserole. Break the 3 eggs into the mixing bowl. Pour the milk into the eggs and beat until well combined. Pour the mixture evenly over the entire casserole. Cover the casserole dish with heavy duty aluminum foil. Bake the casserole for 55 minutes. Remove the foil and continue baking an additional 10 minutes. Let the casserole stand for 10 minutes before serving. Makes 8 servings To reheat do not thaw. Cover the casserole with foil and heat in a preheated 325 degree oven approximately 35 minutes or until completely heated through. Be careful not to overcook or the potatoes will become mushy. Allow the casserole to stand 10 minutes before serving.

Spicy Creamed Chicken Casserole Ingredients: 1. 1/4 C of butter 2. 1 onion, chopped 3. 1 green pepper, chopped 4. 2 large jalapeno peppers, seeded and chopped 5. 1 (10 3/4 oz.) can cream of chicken soup 6. 1 (10 3/4 oz.) can cream of celery soup 7. 1 (12 oz.) can evaporated milk 8. 4 C long grain rice, cooked 9. 4 C of chicken, cooked and cubed 10. 1 (12 oz.) pkg. Colby Monterey Jack cheese, shredded, divided Directions: Place the butter in a skillet positioned over medium heat. When the butter has completely melted add the onion, green pepper and jalapeno peppers stirring to coat with the butter. Cook the vegetables 6 minutes, stirring often, or until they are fork tender. Place both cans of soup into a mixing bowl. Pour in the milk and whisk until the ingredients are completely combined. Add the rice and chicken to the soup mixture and stir well. Stir in the onion mixture until completely combined. Add in 2 C of the cheese and stir again until all the ingredients are incorporated together well. Set the oven temperature to 350 degrees and allow the oven to preheat while finishing the casserole. Spray a 13X9 baking dish with a cooking spray on the bottom and sides. Spread the chicken mixture evenly into the prepared baking dish. Bake the casserole for 25 minutes. Sprinkle the remaining cheese over the top of the entire casserole. Continue baking 10 minutes longer or until the cheese has completely melted.

Makes 8 servings

To reheat do not thaw. Cover the casserole with foil and place in a preheated 350 degree oven for approximately 35 minutes or until the casserole has completely heated through.

Chicken N Cheese Shell Casserole Ingredients: • • • • • • • • • • • • •

1 1/2 C shell pasta, uncooked 2 tbsp flour 1/4 C of water 1 1/4 C of chicken broth 1 (10 3/4 oz.) can condensed cream of chicken soup 1/2 C processed cheese, cubed 1/4 tsp salt 1/4 tsp pepper 1/4 tsp poultry seasoning 1/8 tsp paprika 1 1/2 C chicken, cooked and cubed 3 tbsp dry bread crumbs 1 tbsp butter, melted

Directions: Cook the pasta as directed on the package being sure to drain it well. Place the flour and water in a saucepan and stir until smooth. Stir the broth into the mixture slowly. Place the saucepan over medium heat and bring the mixture to a boil. Stirring constantly, boil the mixture for 2 minutes or until the sauce begins to thicken. Adjust the heat to low and stir in soup and cheese cubes. Add the salt, pepper, poultry seasoning and paprika to the mixture. Stirring constantly cook the mixture 5 minutes or until the cheese has completely melted. Place the oven temperature at 350 and allow the oven to preheat. Grease a 1 1/2 qt. baking dish well. Place the cooked pasta in a bowl. Pour the soup mixture over the pasta and stir gently to coat. Fold the cubed chicken into the mixture. Transfer the mixture to the prepared baking dish. Place the bread crumbs in a bowl and pour the butter over the crumbs. Toss to coat the bread crumbs well. Sprinkle the mixture over the top of the casserole. Bake 30 minutes or until the top is a golden brown. Makes 4 servings To reheat, thaw the casserole in the refrigerator. Place the covered casserole into a preheated 350 degree oven and heat approximately 20 minutes or until completely heated through.

Golden Brunch Casserole Ingredients: • • • • • • • •

6 eggs 2 ½ C milk 2 tbsp fresh parsley, minced 3/4 tsp ground mustard 1/2 tsp salt 10 slices of bread with the crust removed and broken into pieces 2 C chicken, cooked and cubed 1 (8 oz.) block process cheese, cut into strips

Directions: Bring the oven heat temperature up to 325 degrees. Whisk the eggs and milk together in a mixing bowl. Add in the parsley, mustard and salt and whisk to combine. Spray an 11X7 baking dish with a non stick cooking spray. Layer the bread pieces into the bottom of the dish. Spread the chicken over the bread. Lay the cheese over the chicken. Pour the egg mixture over the entire casserole. Bake 55 minutes r until the mixture is set and the top puffs and turns golden.

Makes 6 servings

To reheat it is not necessary to thaw. Cover the casserole and place into a preheated 300 degree oven. Bake approximately 35 minutes or until completely heated through.

Spiced Black Bean Chicken Enchiladas Ingredients: • 2 C chicken, cooked and chopped • 2 tbsp fresh cilantro, chopped • 1 (15 oz.) can black beans, rinsed and drained • 1 (4.5 oz.) can green chilies, chopped • 1 (10 oz.) can enchilada sauce • 8 (6 in.) corn tortillas • 1 1/2 C Colby-Monterey Jack cheese, shredded Directions: Set the oven temperature to 375 degrees and allow the oven to preheat. Spray a 12X8 glass baking dish with a non stick cooking spray. Place the chicken in a mixing bowl. Add the cilantro, beans and chilies and mix until well combined. Spread 2 tbsp of the enchilada sauce over the bottom of the prepared pan. Place four of the tortillas overlapping each other on top of the enchilada sauce. Spoon half of the chicken mixture over the tortillas. Sprinkle with a half of cup of the cheese. Spoon half of the remaining enchilada sauce over the top of the cheese. Layer the remaining tortillas, then the chicken mixture, half cup of the remaining cheese and the remaining enchilada sauce. Cover with foil and bake 32 minutes. Remove the foil and sprinkle the remaining cheese over the entire casserole. Return, uncovered, to the oven and bake 8 minutes longer or until the cheese on top has completely melted. Let stand 10 minutes before serving.

To reheat you do not need to thaw. Cover the casserole and place in a preheated 350 degree oven. Heat the casserole approximately 40 minutes or until completely heated through. More cheese may be added to the top of the casserole. Uncover the casserole and sprinkle with the cheese and heat an additional 8 minutes or until the cheese has melted.

Mushroom Rice and Chicken Breasts Ingredients: • • • • • •

1 (10 1/2 oz.) can cream of mushroom soup 1 soup can of milk 3/4 C regular rice, uncooked 1 (4 oz) can mushroom stems and pieces 1 envelope dry onion soup mix, divided 4 chicken breasts, boneless and skinless

Directions: Allow the oven to preheat to 350 degrees. Place the soup in a large bowl. Pour the milk into the soup and whisk to combine. Remove 1/2 C of the soup. In the remaining soup mix together the rice, mushrooms including their liquid and half of the dry onion soup. Spread the mixture into an ungreased 11X7 baking pan. Lay the chicken breasts over the rice mixture in a single layer. Pour the reserved soup over the top of the chicken then sprinkle with the remaining dry onion soup. Cover with foil and bake 55 minutes. Uncover and continue baking 15 minutes or until the juice from the chicken runs clear.

Makes 4 servings

To reheat do not thaw. Place the chicken and rice mixture into a casserole dish. Cover and place in a preheated 325 degree oven for approximately 45 minutes or until completely heated through.

Crunchy Baked Chicken Salad Ingredients: • 3 C chicken, cooked and diced • 1 C celery, chopped fine • 2 tsp onion, chopped • 1/3C water chestnuts • 1 (10 3/4 oz.) can cream of chicken soup • 1 1/2 C rice, cooked • 1 tbsp lemon juice • 1/2 tsp salt • 1/2 tsp pepper • 3/4 C mayonnaise • 1/4 C water • 3 hard boiled eggs, chopped • 2 C crushed potato chips • 3/4 C Cheddar cheese, shredded Directions: Set the oven temperature to 400 degrees and allow the oven to preheat. Grease thoroughly a 9X13 casserole dish. Place the chicken into a mixing bowl. Fold into the chicken the celery, onion and water chestnuts. Add the chicken soup and mix until well combined. Stir in the rice and lemon juice. Sprinkle with the salt and pepper and mix well. Place the mayonnaise in a separate bowl. Pour the water in with the mayonnaise and whisk until smooth. Add the chopped eggs and stir until blended in well. Pour the mayonnaise mixture over the chicken mixture and mix until well combined. Cover the casserole and bake for 30 minutes or until bubbly. Remove the cover and sprinkle the chips over the entire casserole. Top with the shredded cheese. Continue baking 10 minutes or until the cheese has completely melted.

Makes 8 servings

To reheat allow the casserole to thaw partially in the refrigerator. Cover with foil and place in a preheated 325 degree oven for approximately 25 minutes or until heated through.

Wild Rice and Almond Chicken Ingredients: • • • • • • • • • • • •

1/4 C butter 1/3 C of flour 1 1/2 tsp salt 1/4 tsp pepper 1 C chicken broth 1 1/2 C of milk 1 1/2 C wild rice, cooked 2 C of chicken, cooked and cubed 1 (3 oz.) can mushrooms, drained and sliced 1/3 C of green pepper, chopped 2 tbsp pimiento, chopped 1/4 C almonds, slivered

Directions: Allow the oven to heat to 350 degrees. Melt the butter in a saucepan over medium heat. Stir in the flour, salt and pepper. Reduce the heat to low and stirring continuously, cook 3 minutes or until the mixture is smooth and beginning to bubble. Remove the pan from the heat and stir in the chicken broth and milk. Return the pan to the stove over medium heat. Bring the mixture to a boil and stirring constantly, continue to boil for 1 minute. Remove the pan from the heat and stir in the rice. Fold in the chicken, mushrooms, green peppers and pimiento until well combined. Transfer the mixture to an ungreased 13X9 casserole dish. Sprinkle the almond slivers over the entire casserole. Bake the casserole uncovered for 40 minutes.

Makes 8 servings

To reheat do not thaw. Place the covered casserole into a preheated 325 degree oven for approximately 35 minutes or until heated through.

Watercress Chicken with Chicken Sauce Ingredients: • • • • • • • • • • • • •

4 C of chicken, cooked and cubed 1 (3 oz.) can mushrooms, drained 1 (5 oz.) can watercress, drained 2/3 C blanched whole almonds 1 onion, minced 1/4 C of butter 1/4 C of flour 1/2 tsp salt 1/4 tsp pepper 1 C chicken broth 3/4 C of milk 2 tbsp sherry 1/2 tsp paprika

Directions: Set the oven heat to 350 degrees and allow the oven to preheat. Spread half of the chicken into an ungreased 2 qt casserole dish. Cover the chicken with the mushrooms, watercress, almonds and onion. Spread the remaining chicken over the top. Completely melt the butter in a saucepan over low heat. Stir in the flour, salt and pepper and cook, stirring continuously until smooth. Stir in the broth and the milk until well combined. Adjust the heat to medium and bring the mixture to a slight boil. Stirring continuously, gently boil the mixture for 1 minute. Remove the pan from the heat and stir in the sherry until well combined. Pour the sauce over the entire casserole then sprinkle with the paprika. Bake uncovered for 45 minutes or until the sauce bubbles around the edges. Makes 8 servings To reheat partially thaw the casserole in the refrigerator. Heat the oven to 350 and place the casserole, uncovered in the oven for approximately 35 minutes or until completely heated through.

Custard Style Chicken Ingredients: • • • • • • • • • •

3 C of soft bread crumbs 3 C chicken, cooked and chopped 1 C chicken broth 1 C of milk 1 (3 oz.) can mushroom stems and pieces, drained 2 eggs, beaten 1/4 C pimiento chopped 2 tbsp onion, chopped 1 tsp salt 1/4 tsp pepper

Directions: Place the oven temperature at 350 degrees and allow the oven to preheat. Place the bread crumbs into a mixing bowl. Add in the chicken, broth and milk and stir to combine. Fold in the mushrooms well. Add the eggs, pimento and onion and stir until the eggs are completely combined. Sprinkle in the salt and pepper and stir to incorporate into the mixture. Spread the mixture into an ungreased 13X9 baking dish. Fill a slightly large pan with about 1 inch of water. Place the casserole into the pan of water. Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean.

Makes 6 servings

To reheat allow the casserole to thaw slightly in the refrigerator. Place the casserole in a pan of water in a preheated 350 degree oven for approximately 45 minutes or until completely heated through.

Simple Chicken Manicotti Ingredients: • • • • • •

1 (30 oz.) jar spaghetti sauce 1 tsp garlic salt 1 1/2 lbs. chicken tenders 14 manicotti shells, uncooked 1 (2 1/2 oz.) can black olives, drained and sliced 1 (8 oz.) pkg. mozzarella cheese, shredded

Directions: Set the oven temperature to 350 degrees and allow preheating. Spread one third of the spaghetti sauce over the bottom of an ungreased 9X13 pan. Sprinkle the garlic salt over the chicken covering the chicken well. Place the chicken into the uncooked manicotti shells. Place the shells on top of the spaghetti sauce in the pan. Pour the remaining spaghetti sauce over the shells. Lay the olives over the top of the casserole. Sprinkle the cheese over the top of the entire casserole. Bake 1 hour or until the shells are tender.

Makes 6 servings

To reheat when frozen heat the oven to 350 degrees. Place the frozen casserole into a casserole dish and cover with toil. Bake approximately 1 hour or until completely heated through.

Soup Smothered Chicken and Cheese Crescents Ingredients: • • • • •

1 3/4 C chicken, cooked and cubed 3/4 C cheddar cheese, shredded and divided 1 (8 oz.) can refrigerated crescent rolls 1 (10 3/4 oz.) can cream of chicken soup 1 soup can of milk

Directions: Allow the oven to heat to 350 degrees. Place the chicken in a mixing bowl and combine with 1/2 C of the cheddar cheese. Unroll the crescents and separate. Place 1 tbsp of the chicken mixture onto each crescent and roll the crescent over the filling. Place the soup in a saucepan over low heat. Whisk the milk into the soup. Cook the soup about 5 minutes or until heated through. Pour the soup into an ungreased casserole dish. Lay the filled crescents into the soup. Bake 22 minutes. Sprinkle the remaining cheese over the top and continue baking 10 minutes or until the cheese has melted.

Makes 6 servings

To reheat cover the casserole with foil. Place in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

Oven Baked Chicken and Dressing Ingredients: • • • • • • •

1 pkg. stuffing mix 2 tbsp margarine 1/2 onion, diced 1 stalk of celery, sliced thin 2 C chicken, cooked and cubed 1 (10 3/4 oz.) can cream of celery soup 1 (10 3/4 oz.) can cream of chicken soup

Directions: Set the oven temperature at 350 and allow the oven to preheat. Prepare the stuffing mix as directed on the package. Place the margarine in the bottom of a 9X13 pan and place in the preheated oven. Allow the margarine to melt then add the onion and celery stirring to coat with the butter. Place the pan in the oven for about 19 minutes or until the vegetables are tender, stirring a couple of times. Place the chicken into the pan with the vegetables. Add both cans of soup and stir until the ingredients are mixed together well. Spread the prepared stuffing evenly over the top. Bake 30 minutes or until nicely browned on top.

Makes 6 servings

To reheat allow the casserole to partially thaw in the refrigerator. Preheat the oven to 350 degrees. Place four of small dabs of margarine on top of the dish to keep the stuffing moist. Cover the casserole and heat 20 minutes. Remove the cover and continue heating approximately 10 minutes or until completely heated through.

Creamy Chicken and Cracker Casserole Ingredients: • • • • • • •

3 (5 oz.) can chunked white chicken in water, drained 1 (10 3/4 oz.) can cream of chicken soup 1 (8 oz.) container sour cream 1 tbsp poppy seeds 1/4 C water chestnuts, sliced 35 snack crackers, crushed 1/4 C margarine, melted

Directions: Allow the oven temperature to rise to 350 degrees. Place the chicken into a mixing bowl. Add the soup and sour cream and mix until well blended. Add in the poppy seeds and water chestnuts and mix until all the ingredients are incorporated together well. Spray an 11X7 baking pan well with a non stick cooking spray. Spread the chicken mixture evenly into the pan. Place the crackers into a small mixing bowl. Add the melted margarine and toss to coat the crackers well. Sprinkle the crackers over the top of the entire casserole. Bake 30 minutes or until nicely browned on top.

Makes 6 servings

To reheat allow the casserole to partially thaw in the refrigerator. Preheat the oven to 350 degrees. Place 2-3 small pats of butter on top of the casserole to keep the topping from becoming too dry. Cover the casserole and heat 20 minutes. Uncover the casserole and continue to heat approximately 15 minutes or until completely heated through.

Swiss Cheese Chicken and Stuffing Ingredients: • 4 boneless and skinless chicken breasts • 1 (4 oz.) pkg. Swiss cheese, shredded 1 (10 3/4 oz.) can cream of chicken soup • 1/4 C of white wine • 2 C herb stuffing mix • 1 stick of butter, melted Directions: Set the oven temperature to 350 degrees and allow it to heat while preparing the dish. Place the chicken into the bottom of an ungreased 13X9 baking dish. Sprinkle the cheese over the top of the chicken. Whisk together the chicken soup and white wine in a mixing bowl until smooth. Pour the mixture over the chicken and cheese being sure to cover the chicken well. Cover the top of the casserole with the stuffing mix being sure to go to the edges of the pan. Pour the melted butter over the top of the stuffing. Bake 40 minutes or until the chicken is no longer pink and the stuffing has begun to brown slightly.

Makes 6 servings

To reheat partially thaw the casserole in the refrigerator. Preheat the oven to 350 degrees. Dot the top of the casserole with 3-4 small dabs of butter to keep the topping from becoming too hard during reheating. Place the covered casserole in the oven for 20 minutes. Uncover and continue heating approximately 10 minutes or until completely heated through.

Monterey Jack Zucchini Chicken Ingredients: • 3 tbsp butter, divided • 3 small zucchini • 1/4 C green onion, chopped • 1/4 C flour • 1 tbsp chili powder • 1 tsp salt • 4 boneless, skinless chicken breasts • 4 slices Monterey Jack cheese Directions: Bring the temperature of the oven to 350 degrees. Grease a 9X13 glass baking dish on the bottom and up the sides with one tbsp of butter. Shred the zucchini through the large holes of a grater or coarsely grate in a food processor. Squeeze the grated zucchini to remove any excess liquid. Place the zucchini into a mixing bowl. Add the onions and toss to combine well. In a sealable plastic bag gently shake together the flour, chili powder and salt. Add the chicken and shake gently to completely coat. Place the remaining butter into a skillet over medium heat. When the butter has completely melted add the chicken. Brown the chicken for 4 minutes then turn. Continue cooking the chicken an additional 4 minutes. Remove the chicken and place in the bottom of the buttered glass dish. Spread the zucchini mixture over the chicken. Lay the four slices of cheese over the top. Bake for 20 minutes or until the cheese has melted and the chicken is no longer pink the middle.

Makes 6 servings

To reheat there is no need to thaw. Cover the casserole with heavy duty aluminum foil. Preheat the oven to 350 degrees and heat the casserole for approximately 40 minutes or until completely heated through.

Soft Taco Chicken Bake Ingredients: • • • • • • • •

1 tbsp canola oil 1 1/2 lb. chicken breasts 3/4 C of water 1 envelope taco seasoning 1/2 C sour cream 1 (6 in.) pkg. soft tortilla shells 1 (8 oz.) pkg. cheddar cheese, shredded and divided 1/4 jar taco sauce

Directions: Place the oven temperature at 350 degrees and allow the oven to preheat. Place the oil into a skillet over medium heat. Add the chicken and cook 4 minutes or until browned. Turn the chicken and continue cooking 3 minutes or until completely browned. Remove the chicken to drain on paper towel. Allow the chicken to cool enough to handle then shred and place back into the skillet. Add the water to the skillet. Stir in the taco seasoning until well combined. Bring the mixture to a boil and then reduce the heat. Simmer the mixture for 10 minutes. Remove the pan from the heat and stir in the sour cream. Spay a 12X18 baking dish with a non stick cooking spray. Line 4 tortillas into the bottom of the dish. Sprinkle the tortillas with 1/3 of the shredded cheese. Spread the chicken mixture over the cheese. Sprinkle 1/3 of the cheese over the chicken. Lay the remaining tortillas over the top then drizzle with the taco sauce. Bake for 15 minutes. Remove from the oven and sprinkle with the remaining cheese. Return to the oven and bake an additional 8 minutes or until the cheese has melted completely.

Makes 8 servings

To reheat do not thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 35 minutes or until the casserole is heated all the way through.

Beef and Bacon Chicken Bites Ingredients: • 6 boneless and skinless chicken breasts cut into fourths • 1 pkg. chipped beef • 24 slices of bacon • 1 can cream of mushroom soup • 1 C sour cream Directions: Place the oven temperature at 300 degrees. Wrap each piece of chicken with a piece of chipped beef. Wrap one slice of bacon around each piece of chicken and secure with a toothpick. Place the wrapped chicken into a 13X9 casserole dish. Bake 30 minutes. In a mixing bowl combine the soup and sour cream and whisk until smooth. Pour the mixture over the wrapped chicken. Bake for 2 1/2 hours or until the chicken is no longer pink and the juices run clear.

Makes 12 servings

To reheat there is no need to thaw. Place the chicken in a casserole dish. Cover the dish and place in a 225 degree oven for approximately 50 minutes or until completely heated through. A little water can be added to the bottom of the dish if the bites begin to dry before heated through.

Cheesy Spaghetti with Chicken and Mushrooms Ingredients: • 1/4 C margarine • 1/4 C onion, chopped • 1 C celery, chopped • 1 C mushroom stems and pieces • 2 tbsp flour • 2 C of chicken broth • 1 tbsp lemon juice • 1 tsp salt • 1/4 tsp pepper • 3 C chicken breasts, cubed • 1 (10 3/4 oz.) can cream of chicken soup • 1 (8 oz.) box of spaghetti, cooked according to pkg. directions and drained • 1 C Cheddar cheese, shredded Directions: Set the oven temperature to 350 degrees and allow the oven to heat. Place the margarine into a skillet over medium heat. Allow the margarine to melt then add the onion, celery and mushrooms. Sauté for 5 minutes or until the vegetables are tender. Stir the flour into the mixture until smooth. Pour the broth into the skillet and stirring continuously; cook about 5 minutes or until thick. Add the lemon juice, salt and pepper and stir to combine well. Remove the mixture from the heat source. Fold the chicken into the mixture. Stir in the soup until well combined. Place the cooked spaghetti into a large mixing bowl. Stir the chicken mixture into the spaghetti until well combined. Spread the mixture into an ungreased 13X9 rectangular baking dish. Bake 30 minutes. Sprinkle the cheese over the top of the entire casserole and continue baking an additional 10 minutes or until the cheese has completely melted. Makes 8 servings To reheat do not thaw or the spaghetti will be rubbery. Cover the casserole with aluminum foil. Preheat the oven to 350 degrees and heat the casserole for approximately 35 minutes or until completely heated through. More cheese may be added during the last 5 minutes of reheating. Remove the foil if more cheese is added and heat until the cheese has completely melted.

Breaded Italian Chicken with Wine Sauce Ingredients: • 1/2 C dry bread crumbs • 1 tsp dry basil • 1 tsp oregano • 1/2 tsp garlic powder • 1 tsp parsley flakes • 2/3 C margarine, melted • 4 boneless skinless chicken breasts • 1/4 C white wine • 1 small sweet onion, chopped

Directions: Allow the oven to preheat to 375 degrees. Place the bread crumbs into a mixing bowl. Add the basil, oregano, garlic powder and parsley and toss until well combined. Dip each piece of chicken into the melted butter. Roll the dipped chicken through the bread crumbs coating well. Place the chicken into an ungreased shallow baking pan. Bake 30 minutes or until the chicken has turned a light brown. Stir the wine and onion into the remaining melted margarine. Pour the mixture over the top of the chicken pieces. Continue baking 20 minutes or until the chicken is no longer pink in the middle.

Makes 4 servings

To reheat allow the chicken to partially thaw in the refrigerator. Set the oven temperature to 350 degrees and preheat. Cover the casserole and heat approximately 40 minutes or until the chicken has completely heated through.

Chicken with Homemade Dressing and Gravy Ingredients: 1 small stewing chicken 8 slices of white bread 8 slices of rye bread 2 eggs, beaten 1/2 tsp sage Reserved chicken broth 1/2 C of milk 1 tbsp flour Directions: Place the chicken into a Dutch oven and cover with water. Place the pan over high heat and bring the water to a rapid boil. Reduce the heat to medium, cover the pan and cook the chicken 2 hours or until cooked through completely. Remove the chicken from the pan, allow it to cool to room temperature then shred the meat from the bones. Strain the broth from the chicken and reserve the broth. Set the oven temperature to 375 degrees and allow it to heat while making the dressing and gravy. Tear the bread into small pieces into a mixing bowl. Remove 1 C of the broth from the reserved broth. Pour the remaining broth over the bread in the mixing bowl. Add the 2 eggs then using a long wooden spoon mix until the bread is completely coated in the broth and eggs. Drain any excess broth from the bread mixture. Place the reserved 1 C of broth into a saucepan. Stir the milk into the broth. Place the pan over medium heat. Sprinkle the flour into the mixture and stirring constantly cook 5 minutes or until the sauce has thickened into a nice smooth gravy. Place the chicken into an ungreased 9X13 baking dish. Spread the dressing evenly over the top of the chicken being sure to go the edges of the dish. Pour the gravy over the top of the dressing. Bake 40 minutes or until the top is golden brown. Makes 8 servings To reheat cover the casserole tightly with foil. Place in a preheated 350 degree oven for 35 minutes. Remove the foil and heat approximately 10 more minutes or until completely heated through.

Chicken with Chinese Noodles and Mixed Vegetables Ingredients: 1 can Chinese noodles 3 C chicken, cooked and diced 1 (4 oz.) can mushroom stems and pieces, drained well 1 1/2 C frozen mixed vegetables, thawed 1 can water chestnuts, sliced and drained 1 (10 3/4 oz.) can cream of mushroom soup 1 (10 3/4 oz.) can cream of chicken soup Directions: Preset the oven temperature to 350 degrees. Spray a 9X13 pan with a non stick cooking spray. Spread 1/3 of the noodles into the bottom of the prepared pan. Place the chicken in a large mixing bowl. Add the mushrooms and mixed vegetables. Fold in the water chest nuts. Place both cans of soup into the mixture and blend until all the ingredients are coated well. Spread one half of the mixture over the layer of noodles. Sprinkle another third of the noodles over the chicken mixture. Spread the remaining chicken mixture over that. Sprinkle the top with the remaining Chinese noodles. Bake uncovered for 30 minutes or until bubbly around the edges.

Makes 6 servings

To reheat allow the casserole to thaw about half way in the refrigerator. Preheat the oven to 350 degrees, dot the top of the casserole with 2 or 3 small pats of butter then cover with foil. Place the casserole in the oven for 20 minutes. Remove the foil and continue to heat approximately 15 minutes or until completely heated through.

Baked Cashew Topped Chicken Ingredients: • 1 C celery, sliced thin • 1/4 C onion, chopped • 1 tbsp water • 3 C chicken beast, cooked and cubed • 1 ½ C frozen sweet peas • 1/4 C salted cashews, chopped • 1/4 C chicken broth • 1 (10 3/4 oz.) can of cream of chicken soup • 1 (2 oz.) jar pimientos, drained • 1/4 C chow mien noodles • 1/4 C salted cashew halves Directions: Allow the oven to heat to 350 degrees. Spray a 1 1/2 qt. saucepan with a non stick cooking spray and place over medium high heat until hot. Add the celery, onion and the 1 tbsp of water to the heated pan. Cover the pan and cook the vegetables for 3 minutes or until crisp tender, stirring occasionally. Remove the pan from the heat and stir in the chicken. Add the peas and chopped cashews and stir until well combined. Pour the broth into the pan and fold in the soup. Add in the pimentos and stir until completely combined. Transfer to a casserole dish that has been sprayed with a non stick cooking spray. Bake 35 minutes. Remove and sprinkle the top with the noodles and cashew halves. Return to the oven for 5 minutes or until the topping is warm.

Makes 4 servings

To reheat do not thaw. Cover the casserole with foil. Place in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

Baked Broccoli and Chicken Noodles Ingredients: • • • • •

1 (5.5 oz.) pkg. Romanoff noodles 1 (10 1/2 oz.) can cream of celery soup 2 C chicken, cooked and cubed 1 (10 oz.) pkg. frozen broccoli, chopped and thawed 1/2 C ripe olives, sliced

Directions: Allow the oven to heat to 350 degrees. Prepare the noodles as directed on the package using 3/4 C of milk. Stir the soup into the cooked noodles. Fold in the chicken, broccoli and olives. Spread the mixture into an ungreased 2 qt. casserole dish. Cover the dish with foil and bake 30 minutes or until the broccoli is fork tender.

Makes 4 servings

To reheat do now thaw. Place in a casserole dish and cover with foil. Preheat the oven to 350 degrees and heat the casserole for approximately 35 minutes or until heated through, stirring occasionally.

Broiled Chicken This is a section of broiled chicken recipes. This is a healthy way to cook chicken and these recipes are easily frozen and then reheated later. I hope your family will enjoy these dishes as much as mine has.

Broiled Hoisin and Sesame Chicken Ingredients: • • • • • •

4 chicken breast halves, boneless and skinless 1/2 C hoisin sauce 1 tbsp sesame oil 1 tbsp tomato paste 1/2 tsp ground ginger 2 garlic cloves, chopped fine

Directions: Turn the oven setting to broil. Lay the chicken pieces on a broiler rack pan. Place hoisin sauce and sesame oil into a small mixing bowl and whisk to combine. Add the tomato paste and ginger and whisk again until well blended. Add the garlic and stir well. Baste the chicken with the sauce on both sides. Broil 6 inches from the heat for 7 minutes or until the tops are browned. Turn and baste again. Broil 5 minutes longer or until the chicken is not longer pink in the center of thickest part.

Makes 4 servings

To reheat you do not need to thaw. Place the chicken in a 9X13 baking pan. Place in a 350 degree oven for approximately 30 minutes or until the chicken has heated through.

Raspberry Jam Glazed Chicken Breasts Ingredients: • 6 chicken breast halves, boneless and skinless • 2/3 C raspberry jam • 1/4 C red wine vinegar • 2 tbsp fresh cilantro, chopped • 1/2 tsp pepper Directions: Place the chicken into a shallow glass pan. Whisk together the jam and vinegar. Add the cilantro and pepper and whisk again to combine well. Remove 1/4 C of the mixture and reserve in a small bowl in the refrigerator. Pour the remaining mixture over the chicken in the pan. Turn the chicken to make sure it is completely covered. Cover the pan and place in the refrigerator for 1 hour. Turn the oven to the broiler setting and allow it to heat. Remove the reserved jam mixture and allow it to come to room temperature. Remove the chicken from the marinade and discard. Place the chicken on the boiler pan rack. Baste with the reserved jam mixture. Broil 6 inches from the heat for 7 minutes. Turn the chicken and baste again. Broil an additional 7 minutes or until the chicken is cooked through.

Makes 6 servings

To reheat wrap the frozen chicken in aluminum foil and place on a baking sheet. Heat in a preheated 350 degree oven for approximately 30 minutes or until the chicken is heated through.

Catalina Broiled Chicken Ingredients: • 1/2 C prepared ranch dressing • 2 tbsp Catalina dressing * • 6 boneless skinless chicken breast halves Directions: Turn the on the broiler and allow it to heat. Whisk the two dressings together until well combined. Brush the chicken on both sides with the dressing mixture. Place the chicken on a broiler pan rack. Broil 6 inches from the heat for 20 minutes, brushing often with the dressing and turning once during broiling time. The chicken is done when the juice runs clear when poked with a fork.

Makes 6 servings

To reheat frozen chicken, wrap tightly in foil and place on a baking sheet. Reheat in a preheated 350 degree oven for approximately 30 minutes or until heated through. *To make your own Catalina Dressing visit: http://www.hillbillyhousewife.com/catalina.htm

Broiled Chicken with Sunflower Oil

Ingredients: • • • • • • • • •

3 tbsp sunflower oil 3 tbsp plain yogurt 2 tbsp cold water 1 small onion, peeled and grated 1 clove of garlic, crushed 2 tsp ground ginger 1 tsp ground turmeric 1 tsp hot curry powder 4 chicken breasts, boneless and skinless

Directions: Place the oil and yogurt into a mixing bowl. Add the cold water and whisk until well combined. Stir in the onion and garlic. Sprinkle the ginger, turmeric and curry powder into the mixture and blend all the ingredients together well. Add the chicken to the mixture and turn to coat well. Cover the bowl with plastic wrap and refrigerate at least 8 to 24 hours. Preheat the broiler. Place the chicken on the rack of the broiler pan. Broil the chicken 4 inches from the heat for 6 minutes. Turn the chicken and continue broiling an additional 4 minutes or until the juice runs clear when the chicken is poked with a fork.

Makes 4 servings

To reheat wrap the chicken tightly in aluminum foil. Place the chicken on a baking sheet in a preheated 350 degree oven for approximately 35 minutes or until the chicken is heated through.

Lemon Broiled Chicken Thighs Ingredients: • • • • • •

2 tbsp olive oil 1 lemon, sliced into 8 slices 1/2 tsp finely grated lemon zest 8 chicken thighs 1 tsp salt 1/2 tsp pepper

Directions: Reheat the broiler and lightly oil a shallow baking pan. Arrange the lemon slices 2 inches apart in the bottom of the pan. Sprinkle the chicken thighs evenly with the salt and pepper. Arrange the chicken, skin side down, over the lemon slices. Place the lemon zest over the top of the chicken. Broil 4 inches from the heat for 25 minutes, turning once half way through the cooling time, until the chicken is no longer pink in the middle.

Makes 8 servings

To reheat discard the lemon before freezing. New lemon slices can be added for a more pungent lemon flavor but are not necessary. Wrap the chicken in foil and place in a preheated 350 degree oven for approximately 30 minutes or until heated through. If using new lemon slices place them in the foil, lay the chicken on the lemon slice then wrap.

Grilled Chicken We love to grill in the summer time. I love it because it doesn’t heat up my kitchen on those days when the air conditioner is doing all it can to keep the house at least somewhat cool. But there’s another reason why I like grilled food … my husband does most of the work for those dinners. And since it doesn’t make much difference if you grill 4 chicken breasts or 8, I usually have him fix the dishes below in double batches and freeze half of it to be enjoyed later. Depending on the size of your grill you could even triple the recipe or more.

Marinade Basted Grilled Chicken Ingredients: • • • • • • • •

1 C of sugar 1 C of water 1 C of soy sauce 1/4 C of pineapple juice 1/4 C of vegetable oil 1 tsp garlic powder 1 tsp ground ginger 8 chicken breast halves, boneless and skinless

Directions: Place the sugar into a mixing bowl. Pour the water, soy sauce and pineapple juice into the bowl and whisk until the sugar is dissolved. Add the oil and whisk to combine. Sprinkle in the garlic powder and ginger and whisk again until all the ingredients are incorporated together well. Remove 3/4 C of the marinade and place in a covered bowl in the refrigerator to use for basting. Place the chicken into a large sealable bag. Pour the marinade over the chicken and seal the bag. Turn the bag to coat the chicken pieces well with the marinade. Chill for at least 4 hour or up to 8 hours. Remove the chicken from the bag and discard the marinade. Heat the grill to medium heat. Baste the chicken with the reserved marinade. Place the chicken on the heated grill and grill 3 minutes. Turn and grill an additional 3 minutes. Baste the chicken again and continue grilling 3 minutes. Turn the chicken and baste again. Grill an additional 3 minutes or until the juice runs clear.

Makes 8 servings

To reheat, thaw the chicken in the refrigerator. Wrap in the chicken in foil and place in a preheated 350 degree oven for approximately 20 minutes or until the chicken is heated through.

Saucy Grilled BBQ Chicken Ingredients: • • • • • • • • • • • •

I large onion, chopped 2/3 C of butter, melted 6 tbsp cider vinegar 2 tsp Worcestershire sauce 4 tsp sugar 1 tbsp chili powder 2 tsp salt 1 1/2 tsp pepper 1 1/2 tsp ground mustard 1/2 tsp hot pepper sauce 2 cloves of garlic, minced 6 bone in chicken breasts, with the skin removed

Directions: Place the onions into a large mixing bowl. Add the butter, vinegar and Worcestershire sauce to the onions. Sprinkle in the sugar, chili powder, salt, pepper and ground mustard. Add the hot pepper sauce and garlic and whisk the ingredients together well. Remove 1/3 C of the sauce and place in the refrigerator to baste the chicken while grilling. Pour the remaining sauce into a sealable plastic bag. Add the chicken to the bag, seal and turn to coat the chicken well. Chill for at least 1 hour or up to 4 hours. Heat the grill to medium heat. Remove the chicken and place on a platter being sure to discard the marinade. Grill the chicken over indirect heat in a covered grill for 20 minutes basting twice. Turn the chicken and baste again. Cover and continue grilling for 20 minutes, basting once, or until the chicken juices run clear. Makes 6 servings To reheat wrap the chicken tightly in foil. Place in a preheated 350 degree oven approximately 35 minutes if frozen or approximately 18 minutes if thawed or until the chicken is completely heated through.

Citrus Chicken on the Grill Ingredients: 1/2 frozen orange juice concentrate, thawed 1/4 C vegetable oil 1/4 C lemon juice 2 tbsp orange peel, grated 1/2 tsp salt 1 garlic clove, minced 6 chicken breasts, skinless and boneless Directions: Place the orange juice, vegetable oil and lemon juice in a heavy duty sealable plastic bag. Add the orange peel, salt and garlic. Seal and shake gently to combine. Remove 1/4 C of the marinade and reserve in the refrigerator. Add the chicken to the bag, seal and turn to coat the chicken. Refrigerate, turning occasionally, for 3 hours. Remove the reserved marinade and allow it come to room temperature. Allow the grill to heat to medium temperature. Remove the chicken from the marinade and discard the marinade. Brush one side of the chicken with the reserved marinade. Place the chicken on the grill and cover. Cook 18 minutes, brushing with marinade occasionally and turning once until the chicken is no longer pink in the center.

Makes 6 servings

To reheat frozen chicken, wrap in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 30 minutes or until the chicken is completely heated through.

Grilled Garlic Chicken Legs Ingredients: • • • • •

2 tbsp olive oil 1/4 tsp salt 1/8 tsp cayenne pepper 1 garlic clove, chopped fine 8 chicken legs

Directions: Allow the grill to heat to medium temperature. Whisk together the oil, salt, pepper and garlic until well combined. Brush the chicken legs with mixture being sure to completely coat. Place the chicken on the grill and cover the grill. Grill 30 minutes, turning 3 times during grilling or until the chicken is cooked through and juice run clear.

Makes 4 servings

To reheat after freezing, wrap the legs in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 25 minutes or until heated through.

Grilled Chicken and Mexican Salsa Ingredients: • • • • • • • • • • •

1/4 C orange juice 2 tbsp olive oil 2 garlic cloves, minced 1 tsp salt, divided 4 boneless and skinless chicken breasts 8 ripe Roma tomatoes 2 jalapeno peppers, seeded 2 small red onions, halved 2 tbsp lime juice Zest of 1 orange 1/4 C cilantro, chopped

Directions: Place the grill on the medium temperature. Place the orange juice, oil, garlic and 1/2 tsp salt into a heavy sealable plastic bag. Seal and gently shake to incorporate the flavors together. Add the chicken, seal and turn to coat the chicken with the marinade. Let the chicken rest in the marinade 15 minutes turning often. Place the tomatoes, peppers and onion on a grill rack. Grill 5 minutes or until charred being sure to turn about 1 1/2 minutes during cooking time. Remove the vegetables and set aside. Place the chicken on the grill and grill for 15 minutes, turning once, or until the chicken juices run clear when pricked with a fork. Chop the grilled vegetables and place into a serving bowl. Sprinkle the remaining salt over the chopped vegetables. Add the lime juice and orange zest and stir to coat the vegetables well. Sprinkle the cilantro over the top of the salsa. Remove the chicken to a serving platter. Spread the salsa over the top of the chicken just before serving. Makes 4 servings To reheat wrap the chicken breasts in aluminum foil. Place on a baking sheet in a preheated 350 degree oven. Heat the chicken for approximately 30 minutes or until completely heated through. To reheat salsa, place in a microwave safe bowl with 1/8 tsp of water. Heat on high for 30 second intervals or until the salsa is as hot as you like stirring after each interval

Southern Slow Grilled Chicken Ingredients: • • • • • •

1 C cider vinegar 1/2 C vegetable oil 6 tsp Worcestershire sauce 4 tsp hot pepper sauce 2 tsp salt 10 bone in chicken breast halves

Directions: Place the vinegar into a mixing bowl. Add the vegetable oil and whisk to combine. Whisk in the Worcestershire sauce and hot pepper sauce until well combined. Add the salt and whisk again to incorporate into the marinade. Pour 1 C of the marinade into a sealable heavy plastic bag. Reserve the remaining marinade to baste the chicken while grilling. Place the chicken into the bag, seal and coat. Refrigerate at least 4 hours. Coat the grill rack with a nonstick cooking spray. Heat the grill to medium heat. Remove the chicken from the marinade and discard the marinade. Place the chicken bone side down over indirect heat and close the lid. Grill 20 minutes, turn and continue grilling 30 minutes or until the juices run clear. Be sure to baste the chicken with the reserved marinade every 15 minutes or so during grilling.

Makes 10 servings

To reheat the chicken wrap individual chicken pieces tightly in foil. Place in a preheated 225 degree oven for approximately 30 minutes or until the chicken is heated through.

Sweet and Hot Mustard Chicken Bites Ingredients: • • • • • • •

2 boneless, skinless chicken breasts cut into 24 pieces 8 slices of bacon cut into thirds 1/2 C orange marmalade 1/4 C of soy sauce 3 tbsp Dijon style mustard 3/4 tsp ground ginger 1/4 tsp garlic powder

Directions: Wrap each chicken piece with a piece of the bacon and secure with a toothpick. Place the orange marmalade into a large bowl. Add the soy sauce and mustard and whisk to combine. Sprinkle in the ginger and the garlic powder and whisk again until well incorporated. Reserve one quarter cup of the mustard mixture and place covered in the refrigerator. Add the chicken to the bowl and toss to coat with the mustard mixture. Cover and refrigerate 2 hours, being sure to stir occasionally. Remove the chicken pieces and discard the mustard mixture. Heat the grill to medium high heat. Place the chicken pieces on the heated grill. Grill 5 minutes, turn and continue grilling for 4 minutes longer or until the chicken is not longer pink. Place the grilled chicken into the reserved mustard mixture and toss to coat.

Makes 12 servings

To reheat wrap the chicken bites in aluminum foil. Place on a cookie sheet in a preheated 300 degree oven and heat for approximately 25 minutes or until heated through.

Zesty Spiced Chicken Breasts Ingredients: • • • • • •

1 (1.06 oz.) package Zesty Herb Marinade 1 tsp orange peel, grated 1/4 C of orange juice 1/4 C of vegetable oil 1/4 C of water 8 boneless and skinless chicken breasts

Directions: Place the marinade into a mixing bowl. Add the orange peel to the marinade. Whisk in the juice, oil and water until well combined. Place the mixture into a heavy duty sealable plastic bag. Add the chicken and turn to coat. Chill for 15 minutes, being sure to turn a couple of times to keep chicken coated. Remove the chicken from the marinade and discard the marinade. Heat the grill to medium high heat. Place the chicken on the heated grill. Cover the grill and cook the chicken 8 minutes per side or until the juice runs clear.

Makes 8 servings

To reheat this chicken, wrap it tightly in aluminum foil. Place the wrapped chicken in a shallow pan. Heat the chicken in a 300 degree preheated oven for approximately 30 minutes or until heated all the way through.

Skillet Chicken Your skillet is a very versatile tool when it comes to cooking chicken. I like it because there are so many different chicken dishes that use this method and they are usually faster than the baked chicken dishes. Get out a large skillet and cook up a double batch of any of the recipes below. Enjoy half for dinner and freeze the other half for next week (or next month for that matter). If you are really ambitious, you can pick two recipes and cook them in two different skillets at the same time.

Marmalade Glazed Chicken Breasts Ingredients: • • • • • • • •

6 chicken breast halves, boneless and skinless 1 1/2 tsp lemon pepper, divided 1 tsp salt 2 tbsp olive oil 2 tbsp butter 1 tsp garlic powder 1 large onion, sliced thin 6 tbsp orange marmalade

Directions: Flatten the chicken breasts to 1/4 inch thick. Sprinkle one tsp of the lemon pepper and all the salt over the chicken on both sides then set aside. Pour the oil into a large skillet positioned over medium heat. Add the butter to the oil and allow the butter to completely melt. Sprinkle the garlic powder and remaining lemon pepper into the butter mixture and stir to combine. Add the onion slices, stirring to coat with the butter mixture. Cook the onions 6 minutes or until tender. Remove the onions and set aside keeping them warm. Place the chicken into the same skillet over medium heat. Cook the chicken on each side 3 minutes or until nicely browned. Spread the marmalade over the browned chicken. Return the onions to the skillet and reduce the heat to low. Cover the skillet and cook 5 minutes or until the marmalade has melted and the chicken juices run clear. Makes 6 servings To reheat, thaw the chicken in the refrigerator. Place just enough water in a skillet to cover the bottom only. Place the chicken in the skillet and position the skillet over low heat. Cover the skillet and cook approximately 20 minutes or until completely heated through.

Garlic Chicken with Sautéed Vegetables Ingredients: • • • • • • • • • • • •

1/4 C canola oil 1/2 C of flour 1 tsp garlic powder 3 lb. broiler chicken, cut up 2 C onion, sliced thin 1/2 C green pepper, chopped 2 garlic cloves, minced 1 (16 oz.) can tomatoes, drained 1 (3 oz.) can mushrooms, drained and sliced 1 (8 oz.) can tomato sauce 1 tsp salt 1/4 tsp oregano

Directions: Place the canola oil in a skillet over medium heat. While the oil heats place the flour and garlic powder into a bowl and toss to combine. Cover the chicken pieces well with the flour mixture. Place the chicken in the heated oil and cook 15 minutes, turning once, or until the chicken has browned on both sides. Remove the chicken from the pan, drain on paper towel then set aside. Place the onion, green pepper and garlic into the skillet. Stirring often sauté the vegetables in the oil for 7 minutes or until they are tender. Stir the tomatoes and mushrooms into the vegetables. Pour the tomato sauce over the vegetables and stir to coat. Sprinkle in the salt and oregano and stir again to combine. Return the chicken to the skillet and cover with the sauce. Adjust the heat to low, cover the skillet and simmer for 40 minutes or until the chicken is fork tender. Makes 6 servings To reheat allow the chicken to thaw in the refrigerator. Place a scant amount of water in the bottom of a skillet. Add the chicken and cover the skillet. On low heat cook the chicken approximately 25 minutes or until completely heated through.

Creamy Tomato Puree Chicken Ingredients: • • • • • • • • •

1/4 C canola oil 1/2 C flour 3 tsp of salt, divided 1 tsp + 1 tbsp of paprika, divided 1/2 tsp pepper, divided 3 lb. fryer chicken, cut up 2 onions, chopped fine 1 (10 1/2 oz.) tomato puree 1/2 C sour cream

Directions: Place the oil into a large skillet positioned over medium heat. Toss together the flour, 1 tsp salt, 1 tsp paprika and 1/4 tsp of pepper together in a shallow bowl. Cover the chicken pieces completely with the flour mixture. Brown the chicken in the oil for 12 minutes, turning once, or until completely browned on all sides. Remove the chicken and drain on paper towel. Add the onion to the skillet and stirring often sauté the onion in the drippings for 5 minutes or until tender. Stir in the tomato puree until well combined. Sprinkle in the remaining salt, paprika and pepper. Return the chicken to the skillet and cover with the tomato mixture. Cover the skillet, reduce the heat to low and simmer the chicken for 30 minutes or until the chicken is tender and cooked through. Remove the chicken to a warmed platter. Stir the sour cream into the mixture until well blended. Stirring continuously cook 5 minutes or until warmed through. Pour the sauce over the chicken just before serving. Makes 4 servings To reheat do not thaw. Place the frozen chicken into a large baking dish and cover tightly with foil. Place in a preheated 325 degree oven for approximately 50 minutes or until completely heated through.

Chicken and Spicy Bean Skillet Chili Ingredients: • • • • •

2 tbsp canola oil 4 chicken breasts, boneless and skinless cut into pieces 1 (14 1/2 oz.) can salsa style chunky tomatoes, do not drain 1 (15 oz.) can spicy chili beans 1/2 C Cheddar cheese, shredded

Directions: Pour the canola oil into a skillet positioned over medium high heat. Add the chicken pieces to the heated oil. Cook 5 minutes, stirring often, until the chicken is light brown. Add the tomatoes with the juice to the skillet. Add the spicy chili beans to the mixture and stir until all the ingredients are combined together well. Reduce the heat to medium low and cook 10 minutes or until the chicken is completely cooked through. Sprinkle the cheese over the top and continue cooking 3 additional minutes or until the cheese is just beginning to melt.

Makes 4 servings

To reheat there is no need to thaw. Place the frozen chili into a saucepan over low heat. Stirring often cook the chili for approximately 25 minutes or until completely heated through.

Chicken and Stewed Tomato Skillet Ingredients: • • • • •

2 tbsp canola oil 4 chicken breasts, skinless and boneless 1 (14 1/2 oz.) can Italian style stewed tomatoes, with juice 1/2 C ripe olives, sliced 1 tsp grated lemon peel

Directions: Place the oil in a skillet over medium high heat and allow the oil to heat but not smoke. Add the chicken to the hot oil and cook 5 minutes or until browned, turning once. Pour the tomatoes and the juice over the chicken. Add in the olives and lemon peel and stir to combine. Turn the heat to low, cover the pan and simmer 22 minutes or until the chicken is no longer pink in the middle.

Makes 4 servings

To reheat frozen chicken you do not need to thaw. Place the mixture into a skillet over low heat. Cover and cook approximately 35 minutes or until the chicken is heated through.

Chicken in Onion Laced Mustard Sauce Ingredients: • • • • • • •

2 tbsp butter 4 skinless and boneless chicken breasts 1 onion, chopped fine 2 tbsp apple juice 1 C heavy whipping cream 2 tbsp fresh parsley, chopped 2 tbsp Dijon mustard

Directions: Melt the butter in a large skillet over medium heat. Add the chicken and cook turning once 18 minutes or until the chicken is no longer pink in the middle. Remove the chicken and keep on a warmed platter. Add the onion and apple juice to the skillet. Bring the mixture to a boil then reduce the heat to low. Stir in the whipping cream until well combined. Sprinkle the parsley into the mixture. Fold in the mustard and cook 5 minutes, stirring often. Place the chicken back into the skillet and cover with the sauce. Continue cooking 8 minutes or until heated through.

Makes 4 servings

To reheat allow the chicken to thaw at room temperature for 15 minutes. Place the chicken into a skillet placed over medium heat. Cover and cook 15 minutes or until completely thawed. Adjust the heat to low and continue to simmer covered for approximately 20 minutes or until heated through.

Summer Chicken in Picante Sauce Ingredients: • • • • • • • •

2 tbsp lime juice 2 tsp chili powder 4 chicken breasts, boneless and skinless cut into strips 2 tbsp vegetable oil, divided 1 small zucchini, sliced very thin 1 small yellow summer squash, sliced very thin 1/3 C picante sauce 2 tbsp fresh cilantro, chopped

Directions: Place the lime juice in a medium glass bowl. Add the chili powder and whisk until well combined. Stir the strips of chicken into the sauce. Cover and refrigerate 1 hour. Place 1 tbsp of the oil into a large skillet over high heat. Add the chicken and stir fry for 6 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside. Add the remaining oil to the skillet. Place the zucchini and squash into the skillet. Sauté for 4 minutes or just until the vegetables are crisp tender. Stir the chicken back in with the vegetables. Add the picante sauce and stir until well combined. Cook an additional 5 minutes or until the sauce is heated through. Sprinkle with the cilantro just before serving.

Makes 4 servings

To reheat after freezing, partially thaw in the refrigerator. Place the chicken into a skillet place over medium heat. When the sauce begins to bubble adjust the heat to low and cook approximately 20 minutes or until completely heated through.

Skillet Style Chicken and Noodles Ingredients: • • • • • • • •

2 bacon slices, cut into pieces 4 skinless boneless chicken breasts cut into 3/4 inch pieces 1 (12 oz.) jar of chicken gravy 1 (14 1/2 oz.) can chicken broth 1 tbsp paprika 1 green bell pepper, sliced 2 C wide egg noodles, uncooked 1/2 C of sour cream

Directions: Place the bacon in a skillet positioned over medium heat. Cook the bacon 8 minutes or until crisp. Remove all but 1 tbsp of the bacon drippings from the skillet. Add the chicken to the skillet. Cook 5 minutes, stirring often, or until the chicken has browned completely. Pour the gravy and the broth into the skillet and stir to combine. Stir in the bell pepper. Heat the mixture over high heat until it begins to boil. Add in the noodles to the skillet. Return the mixture to a brisk boil then reduce the heat to medium. Cover the skillet and cook 10 minutes, stirring occasionally, until the noodles are tender. Remove the skillet from the heat and stir in the sour cream until well combined.

Makes 4 servings

To reheat the frozen chicken, partially thaw in the refrigerator. Place in a saucepan over low heat and stirring often cook until completely thawed. Adjust the heat to medium and continue cooking approximately 15 minutes or until it is completely heated through.

Italian Beans and Chicken Ingredients: • • • • • • •

1 tbsp olive oil 1 tsp dried basil 1 garlic clove, chopped fine 2 C chicken, cooked and diced 1/2 C oil packed sun dried tomatoes, drained and chopped 1/4 C ripe olives, sliced 2 (15 oz.) cans great northern beans, rinsed and drained

Directions: Place the oil in a skillet positioned over medium heat. Once the oil is hot add the basil and garlic. Cook 3 minutes being sure to stir frequently. Stir the chicken into the mixture. Add the tomatoes and olives and blend in well. Dump the beans into the skillet and stir to combine. Cook 18 minutes, stirring frequently, or until completely heated through.

Makes 4 servings

To reheat there is no need to thaw. Place the mixture into a saucepan over low heat and cook until thawed. Adjust the heat to medium low and continue cooking, stirring frequently, for approximately 20 minutes or until heated through.

Thirty Minute Chicken Cassoulet Ingredients: • • • • • • •

4 chicken breast halves, cut into pieces 1/2 lb. Polish sausage, fully cooked and cut into slices 1 (15 oz.) can great northern beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 (14 1/2 oz.) can chunky tomatoes with olive oil, garlic and spices, with juice 1 tbsp brown sugar, packed 4 green onions, sliced

Directions: Spray a large skillet with a non stick cooking spray and place over medium high heat. Add the chicken and cook 5 minutes or until brown, stirring occasionally. Stir the sausage into the skillet with the browned chicken. Add both types of beans to the skillet. Fold the tomatoes into the mixture. Sprinkle the brown sugar over the mixture and stir to combine. Reduce the heat to medium low and cover the skillet. Cook 10 minutes or until the chicken is not longer pink, stirring occasionally. Stir the onions into the mixture. Continue cooking 4 minutes or until the onions are crisp tender.

Makes 4 servings

To reheat when frozen allow to thaw completely in the refrigerator. Place in a skillet over low heat. Stirring often cook approximately 20 minutes or until completely heated through.

Cajun Rub Fried Chicken Ingredients: • • • • • • •

1 tbsp olive oil 2 tsp dried oregano 2 tsp sweet paprika 1/2 tsp ground ginger 1/2 tsp black pepper 1/4 tsp cayenne pepper 4 boneless skinless chicken breast halves

Directions: Place the oil into a mixing bowl. Add the oregano, paprika, ginger, and both peppers and whisk until well combined. Rub the mixture into the chicken breasts on both sides. Place a skillet over high heat and allow it to heat up. Place the chicken smooth side down into the skillet. Cook 2 minutes or until just beginning to blacken. Turn the chicken and reduce the heat to medium. Continue frying 5 minutes or until the juice runs clear.

Makes 4 servings

To reheat wrap frozen chicken in aluminum foil. Place the chicken on a baking sheet. Preheat the oven to 350 degrees and reheat the chicken for approximately 30 minutes or until heated through.

Chicken in Tomatillo Jalapeno Sauce Ingredients: • • • • • • • • • •

3 lb. tomatillos remove husks core and cut into 1 inch cubes 4 garlic cloves, peeled 1 jalapeno chili pepper, seeds removed 1 C chicken broth 2 tbsp fresh cilantro, chopped 1 tbsp sugar 1 tsp salt 1/2 tsp pepper 2 tbsp of vegetable oil 4 chicken breast halves, boneless and skinless and cut into 1 inch pieces

Directions: Place the tomatillos, garlic, jalapeno pepper and chicken broth into a food processor fitted with a steel blade. Puree the mixture until it becomes smooth. Pour the pureed mixture into a saucepan positioned over medium high heat. Add in the cilantro and sugar and stir to combine. Bring the mixture to a steady boil then reduce the heat to low. Simmer for 15 minutes being sure to stir often. Stir in the salt and pepper well then remove the pan from the heat. Place the oil into a skillet over medium high heat. Add the chicken to the oil and cook 2 minutes or until the chicken turns opaque. Pour the sauce into the skillet with the chicken and stir to coat the chicken well. Bring the mixture to a boil then reduce the heat to low. Simmer the mixture for 8 minutes or until the chicken is no longer pink.

Makes 6 servings

To reheat it is not necessary to thaw. Place the mixture into a saucepan placed over low heat. Stirring often slowly cook the mixture for approximately 40 minutes or until completely heated through.

Hungarian Skillet Chicken Ingredients: • 4 boneless and skinless chicken breasts • 1 (1 lb.) ham steak • 1/2 C olive oil, divided • 2 onions, peeled and sliced • 6 garlic cloves, peeled and minced • 2 red bell peppers, seeds remove and sliced • 2 tbsp Hungarian paprika* • 1/2 tsp dried thyme • 1 1/2 C chicken broth • 1/4 C of dry sherry • 1 (14.5 oz.) can tomatoes, diced with juice • 1/8 tsp red pepper flakes • 1 tsp salt • 1/4 tsp pepper *regular paprika can be used if Hungarian paprika cannot be found Directions: Place the chicken breasts between two sheets of plastic wrap and pound to 1/2 inch even thickness. Trim any fat from the ham steak and cut into 2 inch X 1/2 inch strips Place 1/4 C of olive oil into a skillet positioned over medium high heat. Place the ham, onions, garlic and bell peppers into the skillet. Stirring often, cook for 3 minutes or until the onions turn translucent. Stir in the paprika and thyme and cook 1 minute stirring constantly. Add the broth, sherry, tomatoes and red pepper flakes to the skillet. Stir in the salt and pepper until well combined. Bring the mixture to a steady boil, reduce the heat to medium and simmer for 20 minutes. Place the remaining oil into a separate skillet. Place the chicken into the skillet and cook for 2 minutes. Turn and cook an additional 2 minutes or until the chicken becomes opaque. Remove the chicken and place into the skillet with the sauce. Adjust the heat to medium high and bring the mixture to a second boil. Reduce the heat to medium and simmer 7 minutes or until the chicken is not longer pink in the middle. Makes 6 servings No need in thawing when reheating this frozen dish. Place in a skillet over low heat. Stirring often cook approximately 35 minutes or until the dish is completely heated through.

Tomato and Basil Chicken Parmesan Ingredients: • • • • •

1 1/2 C tomato and basil pasta sauce 1/4 C Parmesan cheese, grated and divided 1 tbsp olive oil 6 chicken breasts, boneless and skinless 1 1/2 C mozzarella cheese, shredded

Directions: Place the pasta sauce into a mixing bowl. Stir 3 tbsp of the Parmesan cheese into the pasta sauce. Place the oil in a large skillet over medium heat. Add the chicken breasts and cook 6 minutes. Turn and cook an additional 4 minutes or until browned. Pour the pasta sauce over the browned chicken. Cover the skillet and cook for 10 minutes or until the chicken is cooked through. Turn off the heat. Place the mozzarella cheese over the top of the chicken mixture. Sprinkle on the remaining Parmesan cheese. Cover the skillet and let stand 10 minutes or until the cheese melts.

Makes 6 servings

To reheat partially thaw in the refrigerator. Place the chicken into a skillet with a tbsp of water. Place the skillet over low heat and slow cook the chicken until it is completely thawed. Adjust the heat to medium and continue cooking approximately 20 minutes or until the chicken is cooked through.

Skillet Chicken Vegetables with Rice Ingredients: • 2 tbsp olive oil • 4 boneless skinless chicken breasts • 2 celery ribs, chopped • 4 green onions, sliced thin • 1/2 C sweet red pepper, chopped • 1/2 C sweet yellow pepper, chopped • 2 C frozen green beans, thawed • 1 (4.5 oz.) jar of mushrooms, drained and sliced • 1 (14 1/2 oz.) can chicken broth • 1/4 C of water • 3 garlic cloves, minced • 1/2 tsp salt • 1//4 tsp lemon pepper • 1/8 tsp garlic powder • 1/8 tsp pepper • 2 C uncooked white instant rice Directions: Place the oil in a large skillet over medium heat. When the oil is hot but not smoking add the chicken breasts. Brown 4 minutes then turn. Continue to cook an additional 4 minutes or until nicely browned. Add the celery, onions and both types of sweet peppers. Continue cooking 5 minutes or until the vegetables are crisp tender. Stir in the green beans and mushrooms. Cook 8 minutes or until the juice from the chicken runs clear. Pour the broth and water into the skillet. Sprinkle the salt, lemon pepper, garlic and pepper into the mixture and stir to combine. Bring the mixture to a steady boil. Stir the rice into the mixture. Cover the skillet and remove it from the heat. Let stand 5 minutes or until the rice is tender then fluff the rice with a fork. Makes 4 servings To reheat, thaw partially in the refrigerator. Place 1 tbsp of water in the bottom of a skillet and place over low heat. Add the chicken mixture and cook until completely thawed, stirring often. Adjust the heat to medium and continue heating, stirring frequently approximately 20 minutes or until completely heated through.

Chicken and Italian Sausage Sauté Ingredients: • • • • • • • • • • •

2 tbsp canola oil 4 potatoes, peeled and cut into pieces 1 lb. Italian sausage, cut into pieces 3 chicken breasts, boneless and skinless cut into pieces 1 green pepper, diced 1 sweet red pepper, diced 1 onion, diced 1/2 C of water 1 tsp dried oregano 3/4 tsp salt 1/4 tsp pepper

Directions: Pour the oil into a large skillet positioned over medium heat. Add the potatoes and sausage to the skillet and cook 18 minutes or until nicely browned. Add the chicken, peppers and onions to the skillet and sauté for 15 minutes. When the chicken has browned pour the water into the skillet. Sprinkle in the oregano, salt and pepper and stir to incorporate. Cover the skillet and reduce the heat to low. Simmer 15 minutes or until the vegetables are fork tender.

Makes 6 servings

To reheat, do not thaw or the potatoes will become mushy. Place the frozen chicken into a saucepan over low heat. Stirring often, cook until the mixture has completely thawed. If necessary add 1 tbsp of water to the pan and up the heat to medium. Continue heat for approximately 20 minutes or until completely heated through, stirring occasionally.

Peppered Chicken Skillet Ingredients: • • • • • • • • • • • • • • •

1/4 C vegetable oil 1 1/2 lbs. boneless skinless chicken breasts, sliced 1 C onion, chopped 1 C long grain white rice, uncooked 1 (28 oz.) can stewed tomatoes, drain and reserve liquid 1/2 C soy sauce 1 tbsp chicken bouillon granules 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp salt 2 green peppers cut into pieces 1 (8 oz.) can mushroom stems and pieces, drained 1 (8 oz.) can water chestnuts, drained 2 tbsp cornstarch 2 tbsp water

Directions: Place the oil into a Dutch oven placed over medium heat. Add the chicken and onion to the oil. Sauté for 15 minutes or until the chicken is cooked through and juices run clear. Add the rice to the pan and cook, stirring constantly, for 1 minute. Add enough water to the reserved stewed tomato juice to make 2 1/4 C of liquid. Pour the liquid into the pan and stir to combine. Add the soy sauce and bouillon granules and stir to incorporate. Stir in the garlic powder, cayenne pepper and salt until well combined. Bring the mixture to a brisk boil. Reduce the heat, cover the pan and simmer for 15 minutes. Add the green peppers and the stewed tomatoes to the pan. Cover and continue to simmer 5 minutes. Stir in the mushroom and water chestnuts and cook, uncovered an additional 8 minutes. Place the cornstarch into a small mixing bowl. Add the water and whisk until smooth. Add the mixture to the pan. Cook, stirring constantly, for 1 minute or until the sauce becomes thick and bubbly. Makes 6 servings To reheat, place the frozen mixture into a Dutch oven with 1 tbsp of water. Heat the chicken on low, stirring frequently until thawed. Adjust the heat to medium and continue heating approximately 20 minutes or until completely heated through.

Chicken with Spicy Fruit Glaze Ingredients: • • • • • • • •

1 1/4 C unsweetened pineapple juice 1/4 C dried cranberries 2 garlic cloves, m minced 1/4 tsp red pepper flakes 4 boneless and skinless chicken breast halves 1/4 C strawberry jam 1 tsp cornstarch 2 green onions, sliced thin

Directions: Pour the pineapple juice into a large skillet and place over medium heat. Add the cranberries and garlic. Stir in the red pepper flakes then bring the mixture to a brisk boil. When the mixture boils add the chicken. Reduce the heat to low, cover the skillet and cook 15 minutes or until the chicken juice runs clear. Remove the chicken from the skillet and place on a warmed platter. Adjust the heat to medium and bring the mixture back to a brisk boil. Boil the liquid for 6 minutes or until it has reduced to about 1 cup. Place the jam into a small mixing bowl. Add the cornstarch and whisk until well blended. Add the jam mixture to the skillet, bring to a boil and stirring constantly cook 1 minute. Spoon the glaze over the chicken and sprinkle with the green onions.

Makes 4 servings

To reheat place partially thawed chicken into a skillet over low heat. Cook the chicken for approximately 30 minutes or until completely heated through. If the sauce is too thick add 1 tsp of jam and stir until blended in well.

Corn on the Cob Chicken Dinner Ingredients: • • • • • • • • • •

1/2 C butter, divided 3 garlic cloves, minced and divided 8 chicken thigh and leg pieces 1/4 C of water 3 ears of fresh corn, cleaned and cut into thirds 2 tsp dried tarragon, divided 1/2 tsp salt 1/4 tsp pepper 2 zucchini, sliced 2 tomatoes, seeded and cut into chunks

Directions: Place 2 tbsp of butter into a Dutch oven over medium heat. When the butter melts add 2 of the garlic cloves and sauté for 2 minutes. Add the chicken to the pan and cook 4 minutes on each side or until nicely brown. Reduce the heat to low and pour the water into the pan. Add the corn then sprinkle with 1 tsp of tarragon, the salt and pepper. Cover and simmer for 25 minutes or until the chicken is tender. Melt the remaining butter in a saucepan over low heat. Add the remaining garlic and tarragon and stir to mix into the butter. Cook 3 minutes, stirring occasionally then remove from heat. Layer the zucchini then the tomatoes over the chicken mixture. Drizzle the butter over the top. Cover and cook an additional 5 minutes,

Makes 8 servings

To reheat, fully thaw in the refrigerator. Place the chicken into a Dutch oven with 2 tbsp of water. Heat the chicken over low heat for 15 minutes. Adjust the heat to medium and continue cooking approximately 15 minutes or until heated.

Chicken in Fruited Sauce Ingredients: • • • • • • • • • • •

4 tbsp butter, divided 4 chicken breasts halves, boneless and skinless 2 tbsp onion, chopped fine 1 tsp cornstarch 1/3 C pineapple juice 1/4 C lemon juice 1 tsp lemon peel, grated 1 tsp soy sauce 1/4 tsp dried thyme 1 (15 1/4 oz.) can peach halves, drained 1 C pineapple tidbits, drained

Directions: Place 2 tbsp of the butter into a skillet over medium heat. When the butter has completely melted add the chicken. Brown the chicken for 4 minutes then turn and continue browning an additional 3 minutes. Transfer the chicken to a microwave safe shallow bowl. Cover the bowl and microwave the chicken on high for 4 minutes or until the juices run clear. Place the remaining butter into the skillet. Add the onions when the butter has melted and sauté for 6 minutes or until tender. Place the cornstarch into a small mixing bowl. Stir the pineapple juice into the cornstarch until the mixture is smooth. Add the lemon juice and lemon peel. Stir the soy sauce into the juice mixture. Place the thyme in the bowl and whisk to incorporate into the other ingredients. Pour the mixture into the skillet with the onions. Bring the mixture to a boil and stirring continuously cook 2 minutes or until the sauce has thickened. Place the peaches and pineapple tidbits in with the chicken. Baste the chicken and fruit with the sauce. Cover the bowl and place in the microwave on high for 1 minute or until the sauce is bubbling. Makes 4 servings To reheat place the chicken with the sauce and fruit into a baking dish and cover with aluminum foil. Place in a preheated 225 degree oven for approximately 18 minutes or until the chicken is completely heated through.

Creamy Pecan Chicken Ingredients: • • • • • • • • • • •

2 tbsp butter 1/2 C celery, chopped 2 tsp chicken bouillon granules 4 tbsp flour 1 tsp salt 1/4 tsp poultry seasoning 3 C of milk 3 C chicken, cooked and cubed 3 tbsp pimientos, diced 3 tsp lemon juice 1 C pecans, chopped

Directions: Place the butter in a saucepan over medium heat. When the butter has melted stir in the celery. Sauté the celery 5 minutes or until it becomes fork tender. Stir the chicken bouillon granules into the butter until completely dissolved. Add the flour, salt and poultry seasoning to the pan and stir until well combined. Slowly pour the milk into the saucepan, stirring constantly, until the mixture becomes smooth. Bring the mixture to a slow boil. Cook, stirring continuously, for 2 minutes or until the sauce has thickened to your liking. Fold in the chicken and pimentos. Add the lemon juice and stir until combined well. Stir the pecans in well. Continue cooking for 8 minutes or until completely heated through.

Makes 6 servings

To reheat, place in a saucepan over low heat. Stirring often cook approximately 20 minutes or until completely heated through.

Poached Chicken with Tarragon and Mushrooms Ingredients: • 2 tbsp olive oil • 4 tbsp butter, divided • 4 chicken breasts, boneless and skinless • 6 shallots, chopped • 2 carrots, sliced • 1 C dry white wine • 2 tsp dried tarragon • 1/2 t dried chervil • 1/2 tsp salt • 1/8 tsp pepper • 1 C light cream • 1 egg yolk • 1 tbsp flour • 1/4 lb. mushrooms, sliced thin Directions: Place the oil and 2 tbsp of the butter into a Dutch oven over medium heat. Add the chicken breasts and sauté, turning once, for 7 minutes or until all sides have browned. Remove the chicken, drain on paper towel and set aside. Add the shallots and carrots to the Dutch oven. Sauté the vegetables for 5 minutes or until browned. Pour the wine into the mixture. Sprinkle in the tarragon, chervil, salt and pepper and stir to combine. Return the chicken to the Dutch oven. Bring the mixture to a steady boil then reduce the heat to low. Cover the pan and poach the chicken in the wine for 30 minutes. Remove the chicken to a heated serving platter to keep warm. Discard the vegetables but keep the drippings in the pan. Place the cream into a small bowl. Whisk in the egg yolk and flour to until well combined. Stir in the mixture into the drippings in the Dutch oven. Bring the mixture just to a boil, stirring constantly. If the mixture seems to thick more wine can be added to help thin it to desired consistency. Place the remaining butter into a small skillet over medium heat. Add the mushrooms and sauté for 5 minutes or until tender. Place the mushrooms over the chicken breasts. Pour the sauce over the top covering the chicken well. Makes 6 servings To reheat place the chicken into a large baking dish. Cover and heat in a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Creamy French Green Beans and Chicken Ingredients: • • • • •

3 C frozen French style green beans 1 (10 3/4 oz.) can cream of chicken soup 2 (5 oz.) cans chunked chicken 1/2 C sour cream 1 tsp paprika

Directions: Place the green beans into a saucepan over medium heat. Stir in the soup and chicken until well combined. Bring the mixture to a steady boil, stirring occasionally. Remove the pan from the heat. Fold in the sour cream until smooth and creamy. Sprinkle with the paprika just before serving. Makes 4 servings To reheat partially thaw in the refrigerator. Pour just enough milk into a saucepan to cover the bottom of the pan. Add the chicken mixture and stir well. Place over low heat and cook approximately 15 minutes or until the mixture is completely heated through.

Curried Chicken with Red Apples Ingredients: • • • • • • •

2 tbsp butter 1 tsp curry powder 1 onion, chopped 2 C chicken, cooked and chopped 1 small red apple, unpeeled and coarsely chopped 1 (10 3/4 oz.) can cream of chicken soup 1 soup can of milk

Directions: Place the butter in a 3 qt. saucepan over medium heat. Allow the butter to melt completely then stir in the curry powder. Stir the onions into the mixture. Cook, stirring often, for 5 minutes or until the onion is tender. Stir the chicken into the mixture. Add the apples and stir until well combined. Fold in the soup and milk and stir until all the ingredients are incorporated together well. Cook, stirring occasionally for 12 minutes or until hot.

Makes 4 servings

To reheat, place the frozen chicken mixture into a large saucepan with 2 tbsp of milk. Place the pan over low heat until the chicken has thawed stirring occasionally. Adjust the heat to medium and continue to cook approximately 20 minutes or until the mixture is heated through being sure to stir often.

Fried Chicken There’s nothing more southern than fried chicken. Here are a couple of fried (deep or panfried) chicken recipes that also freeze well. Enjoy!

Chicken Wings with Hawaiian Dipping Sauce Ingredients: • • • • • • • • • •

1 C of flour 1 1/2 tsp salt 1/2 tsp pepper 4 lbs. chicken wings Oil for deep frying 1/3 C of sugar 1/4 C of soy sauce 1 garlic clove, minced 1 green onion, thinly sliced 1 jalapeno pepper, seeded and chopped fine

Directions: Place the flour, salt and pepper into a plastic sealable bag. Seal the bag and shake to combine the ingredients. Add the wings in small batches and shake to coat with the flour. Place the oil in the deep fryer and heat to 350 degrees. Fry the wings in small batches about 9 minutes or until the chicken juice runs clear. Drain well on paper towels. In a small bowl combine the sugar and soy sauce. Add the garlic, onion and jalapeno pepper and stir until incorporated together well.

Makes 16 servings

To reheat wrap the individual wings in aluminum foil. Preheat the oven to 225 degrees and place the wrapped wings on a baking sheet. Heat the wings in the oven for 25 minutes or until completely heated through. Place the dip in the refrigerator until completely thawed. Once thawed, the dip can be warmed slightly in the microwave for 15 seconds being sure to stir before serving.

Sesame Dill Chicken Breasts Ingredients: • • • • • • •

1/2 C dry bread crumbs 1/4 C sesame seeds 1/2 tsp dill week 1/4 tsp salt 3/4 C lemon yogurt 4 chicken breasts, boneless and skinless 1/4 C canola oil

Directions: Place the bread crumbs, sesame seeds and dill weed in a shallow bowl and toss to combine. Sprinkle the salt into the mixture and toss again. Place the yogurt in another shallow bowl. Dip the chicken breasts into the yogurt shaking off any excess. Cover the chicken breasts with the bread crumb mixture. Place the oil into a large skillet over medium heat. When the oil is hot but not smoking add the chicken to the skillet. Cook 6 minutes, or until nicely browned then turn. Cook an additional 5 minutes or until the juice from the chicken runs clear.

Makes 4 servings

To reheat do not thaw. Wrap the chicken individually in heavy duty aluminum foil. Place the chicken on a cookie sheet. Heat the chicken in a preheated 225 degree oven for approximately 25 minutes or until heated completely through.

Crockpot Chicken Now let’s look at another way to cook and freeze chicken dishes. In this section you’ll find plenty of chicken recipes for the crockpot. Add everything to your slowcooker in the morning, go about your day and when you get home there’s a nice hot meal waiting for you. Let it cool and then freeze it for later use, or eat it right away.

Barbecue Chicken Crock Pot Style Ingredients: • • • • • • • •

1 lb. fryer chicken, cut up and skin removed 1 (10 3/4 oz.) can condensed tomato soup 3/4 C vinegar 1 tbsp Worcestershire sauce 3 tbsp brown sugar 3/4 C onion, chopped 1/2 tsp salt 1/4 tsp dried basil

Directions: Place the chicken into the bottom of the crock pot. In a mixing bowl whisk together the tomato soup, vinegar and Worcestershire sauce. Add the brown sugar and stir until the sugar has dissolved. Fold in the onion being sure it is well combined in the sauce. Sprinkle the salt and basil into the mixture and stir to combine. Pour the mixture over the chicken in the crock pot being sure all the chicken pieces are covered. Cover the crock pot and cook on low 7 hours or until the chicken is cooked through.

Makes 6 servings

To reheat place the chicken and sauce into a casserole dish. Cover with foil and heat the chicken and sauce in a preheated 350 degree oven approximately 30 minutes or until heated through.

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Oregano and Basil Chicken Ingredients: • • • • • • •

6 boneless, skinless chicken breasts 3/4 tsp salt 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp pepper 2 bay leaves 2 (16 oz.) cans tomatoes, diced with juice

Directions: Place the chicken into the bottom of a slow cooker. Sprinkle the salt, oregano, basil and pepper over the chicken being sure to cover all pieces. Place the bay leaves on top of the seasoned chicken. Pour the tomatoes and their juice into the slow cooker. Cover and cook on low 6 hours. Discard the bay leaves just before serving.

Makes 6 servings

To reheat place the chicken in a casserole dish. Cover the dish and heat in a preheated 350 degree oven for approximately 30 minutes or until heated through.

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Mandarin Orange Onion Chicken Ingredients: • • • • • • •

4 chicken breasts, skinless and boneless 1 onion, sliced thing 1/4 C orange juice concentrate 1 tsp poultry seasoning 1 tsp salt 1 (11 oz.) can mandarin oranges, drained but reserve 3 tbsp of juice 2 tbsp flour

Directions: Lay the chicken breasts into a crock pot. Place the onion and orange juice concentrate into a bowl. Add in the poultry seasoning and salt and stir to combine. Pour over the chicken in the crock pot. Cover and cook on low 5 hours. Remove the chicken from the crock pot and place on a warmed platter. Reserve the juice the chicken was cooked in. Place the 3 tbsp of the mandarin orange juice into a saucepan over medium heat. Stir in the flour until the mixture is smooth. Add the reserved cooking juices and bring the mixture to a boil. Stirring continuously cook 2 minutes or until the sauce thickens. Remove from the heat and fold in the mandarin orange segments. Pour the mixture over the chicken before serving.

Makes 4 servings

To reheat frozen chicken, place it in a baking dish and cover with foil. Place the dish in a preheated 350 degree oven for approximately 40 minutes or until the chicken is heated through.

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Cranberry Apple Slow Cooked Chicken Ingredients: • • • • •

6 boneless, skinless chicken breast halves 1 C of frozen cranberries 1 green apple, peeled, cored and sliced 1 C unsweetened apple cider 1 tbsp brown sugar

Directions: Place the chicken breasts into the slow cooker. Add the cranberries then the apple slices to the chicken. Pour the cider into a mixing bowl. Whisk the brown sugar into the cider until dissolved. Pour over the chicken and fruit. Cover and cook on low 6 hours or until the chicken is cooked through.

Makes 6 servings

To reheat partially thaw in the refrigerator. Place in a casserole dish and cover with foil. Place the dish in a preheated 300 degree oven for approximately 45 minutes or until heated through.

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Sweet Potato Chicken Thighs Ingredients: • • • • •

6 medium sweet potatoes, peeled and quartered 1 small onion, cut into thin wedges 2 1/2 lbs. skinless chicken thighs 3/4 C of honey mustard salad dressing 1/2 tsp dried rosemary

Directions: Place the sweet potatoes and onions in a slow cooker. Lay the chicken thighs over the vegetables. Place the salad dressing in a bowl. Stir the rosemary into the dressing. Pour over the chicken and vegetables. Cover and cook on low 8 hours or until the chicken has cooked through and the vegetables are tender. Transfer the chicken and vegetables to a warm platter. Whisk the sauce until smooth. Pour the sauce over the chicken before serving.

Makes 6 servings

To reheat allow the chicken to thaw partially in the refrigerator. Place the chicken in a casserole dish. Place in a preheated 300 degree oven and heat for approximately 30 minutes or until hot being sure to stir the sauce occasionally.

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Slow Cooked Chicken Jambalaya Ingredients: • • • • • •

1 (16 oz.) pkg. frozen pepper stir-fry vegetables 4 chicken breasts, boneless and skinless, cut into strips 2 C of water 8 oz. smoked turkey sausage, cut into ½ inch pieces 1 (14.5 oz.) can tomatoes with jalapeno peppers, diced with juice 1 (8 oz.) pkg. jambalaya rice mix

Directions: Dump the vegetables into the bottom of a slow cooker. Place the chicken and sausage on top of the vegetables. Pour the water over the meat and vegetables. Add the tomatoes and the seasoning packet from the rice mix. Stir gently to incorporate the seasoning. Cover the slow cooker and cook on low for 5 hours. Stir in the rice and turn the slow cooker temperature to high. Recover and cook 45 minutes or until the rice has absorbed the liquid and is tender.

Makes 6 servings

To reheat do not thaw. Place the frozen chicken in a saucepan. Place the saucepan over low heat and stirring often, cook until the chicken has completely thawed. If liquid needs to be added put 2 tbsp of water in the pan and stir to incorporate. Continue heating on low for approximately 20 minutes or until completely heated through.

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Creamy Paprika and Chive Chicken Ingredients: • • • • • • • • •

1 1/4 lb. boneless and skinless chicken thighs cut into pieces 1 1/2 C carrots, sliced 1 onion, halved and sliced 1 green bell pepper, chopped 3 tsp paprika 1/2 tsp peppered season salt 1 (10 3/4 oz.) can cream of chicken soup 1 C frozen sweet peas, thawed 1/2 C sour cream with chives

Directions: Place the chicken, carrots, onion and bell pepper into the crock pot. Sprinkle in the paprika and season salt. Stir the soup into the mixture until well combined. Cover and cook on the low setting for 7 hours. Stir the peas into the mixture. Add the sour cream and stir until well combined. Cover and continue cooking on low for 12 minutes or until completely heated through.

Makes 6 servings

To reheat allow the chicken to partially thaw in the refrigerator. Place the chicken into a saucepan over low heat. Stirring often cook until the chicken has completely thawed. Once thawed up the heat to medium and stirring occasionally, heat the chicken for approximately 15 minutes or until completely heated through. If the chicken seems to be a little dry add 1 tbsp of milk to the saucepan.

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Slow Cooked Hunter's Stew with Chicken Ingredients: • • • • • • •

3 chicken breasts, boneless and skinless cut into pieces 1 carrot, sliced 1 green bell pepper, diced 1 onion, sliced thin 1 (15 oz.) can garbanzo beans, drained 1 (14 oz.) jar pasta sauce 1 (8 oz.) can mushroom stems and pieces, drained

Directions: Place the chicken, carrot, peppers and onion into the slow cooker. Add the beans and pasta sauce and stir to combine. Mix the mushrooms into the mixture well. Cover and cook on low for 7 hours or until the vegetables are fork tender.

Makes 6 servings

To reheat, place the stew in a saucepan over low heat, stirring frequently. Once the stew has thawed add 1 tbsp of water to the pan. Heat the stew over medium heat for approximately 20 minutes or until heated through being sure to stir often.

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Chicken Soup Chicken soup is pure comfort food. There’s no better way to recover from a hard day at work or a case of the sniffles than curling up with a nice bowl of homemade chicken soup. With these freezer soup recipes, you can grab a cup of soup out and heat it up with almost no effort at all… and these dishes taste much better than anything from a can that you bought at the supermarket.

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Lemon Chicken Vegetable Soup with Orzo Ingredients: • • • • • • • • • •

3 (14.5 oz.) can chicken broth 4 boneless skinless chicken breasts cut into cubes 1 C of orzo pasta 2 large carrots, peeled and sliced 2 celery ribs, trimmed and sliced 2 large eggs 2 large egg yolk 1/4 C lemon juice 1 tsp salt 1/4 tsp pepper

Directions: Pour the broth into a large saucepan placed over high heat. Add the chicken, orzo, carrots and celery. Bring the broth to a steady boil. Adjust the heat to low and cover the pan. Simmer the soup for 18 minutes or until the orzo is tender. Whisk together the eggs, egg yolks and lemon juice in a bowl. When the orzo is tender remove the pan from the heat source and stir for 1 minute. Be sure the soup is no longer bubbling if it is continue to stir until it has stopped or the eggs will curdle when added to the soup. Stir in the egg mixture, cover the pan and allow the soup to sit for 5 minutes to thicken. Sprinkle in the salt and pepper and stir to combine just before serving.

Makes 8 servings

To reheat place the frozen soup in a saucepan over low heat. Stirring frequently and not allowing the soup to boil, heat approximately 30 minutes or until heated through.

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Velvety Chicken Vegetable Soup Ingredients: • • • • • • •

1/2 stick of butter 1/4 C flour 1 (12 oz.) can evaporated milk 1 (16 oz.) pkg. frozen mixed vegetables, prepared as directed on package 2 boneless skinless chicken breasts, cooked and cubed 1 (14.5 oz) can chicken broth 1/4 tsp onion salt

Directions: Place the butter in a saucepan over medium heat. When the butter has melted stir in the flour until smooth. Gradually pour in the milk, stirring constantly. Cook the mixture stirring constantly until the mixture comes to a boil. Add the vegetables and chicken and stir to combine. Pour the chicken broth into the pan and stir. Sprinkle in the onion salt. Reduce the heat to low and simmer 30 minutes or until the soup is completely heated through.

Makes 6 servings

To reheat you do not have to thaw. Place the soup in a sauce pan over low heat. Stirring often, heat the soup until completely thawed. Adjust the heat to medium and stirring often simmer the soup approximately 20 minutes or until heated through.

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Noodles Chicken and Veggie Soup Ingredients: • • • • •

4 C of chicken broth 3 medium carrots, peeled and chopped 2 ribs of celery, chopped 1 chicken breast, cooked and cubed 1/2 C of uncooked noodles

Directions: Pour the chicken broth into a crock pot. Add the carrots and celery into the broth. Cover the crock pot and cook on low for 2 hours. Add in the chicken and noodles. Cover and continue to cook on low for 1 1/2 hours or until the noodles and vegetables are tender.

Makes 4 servings

To reheat there is no need to thaw. Place the frozen soup in a saucepan over low heat. Stirring often cook the soup until completely thawed. Raise the heat to medium and continue cooking approximately 15 minutes or until the soup is heated through.

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Boiled Chicken and Barley Supper Ingredients: • • • • • • • • • • • •

3 tbsp vegetable oil 2 (3 lb.) fryer chickens, cut up and skin removed 8 C of chicken broth 1 C brown rice, uncooked 1/2 C pearl barley 1 onion, chopped 2 bay leaves 1/2 tsp dried basil 2 tsp salt 1/4 tsp pepper 8 carrots cut into pieces 2 celery ribs, cut into pieces

Directions: Place the oil into an 8 qt. kettle over medium heat. Add the chicken and cook 12 minutes, stirring often, until the chicken is browned. Remove the chicken and set aside to drain. Drain the grease from the kettle and return to the stove. Pour the broth into the kettle. Add the rice, barley, onion and bay leaves to the broth. Sprinkle in the basil, salt and pepper and stir to combine. Bring the mixture to a brisk boil then reduce the heat to low. Place the chicken back into the kettle, cover the kettle and simmer 45 minutes. Adjust the heat to medium and bring the mixture to a gentle boil. Add in the carrots and celery. Continue cooking over medium heat 30 minutes or until the vegetables, rice and barley are tender. Remove the bay leaves before serving. Makes 8 servings To reheat it is not necessary to thaw. Place the soup into a large saucepan over low heat. Heat the soup, stirring often, until completely thawed. Up the heat to medium and continue heating, stirring occasionally, for approximately 30 minutes or until heated through.

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Chicken Salad Make up a batch or two of these chicken salads and stick them in the freezer. Then just pull them out and defrost when you need a cool lunch or dinner, or take them to a potluck.

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Honey Mustard Chicken Macaroni Salad Ingredients: • • • • • • • • •

1 lb. elbow macaroni, cooked, drained and chilled 1 C of chicken, cooked and cubed 1 C broccoli florets 1/2 C radishes, sliced 1/2 C onion, diced 1/2 C celery, diced 1/2 tsp pepper 1/2 C pecans, chopped 1/2 (8 oz.) bottle honey Dijon mustard dressing

Directions: Place the macaroni into a large mixing bowl. Fold in the cubed chicken. Add the broccoli, radishes, onion and celery and mix to combine well. Sprinkle with the pepper and stir to combine. Sprinkle the pecans over the top of the salad. Fold in the dressing until the salad is completely coated.

Makes 8 servings

Just remove the frozen salad from the freezer and allow it to thaw in the refrigerator.

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Southwestern Spiced Chicken Salad Ingredients: • • • • • •

2 C of deli potato salad 3 C chicken, cooked and cubed 2 (11 oz.) cans corn with red and green peppers, drained 2/3 C ranch style dressing with tomato, onion and spicy peppers 1 tbsp green chilies, chopped 1/8 tsp ground cumin

Direction: Place the prepared potato salad into a large mixing bowl. Fold the chicken in with the potato salad. Add both cans of corn and stir to combine. Pour the dressing over the mixture and stir until all the ingredients are covered. Add in the green chilies and cumin and stir until incorporated in well.

Makes 6 servings

To use frozen salad place in the refrigerator approximately 4 hours or until completely thawed. Be sure to stir the salad before serving to incorporate the flavors together.

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Chicken Pie and Popover This recipe collection just wouldn’t be complete without some chicken pot pie and popover recipes. Both of these freeze and reheat really well and they are such great comfort food. I’m sure they will quickly become family favorites.

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Chicken and More Potluck Pie Ingredients: • • • • • • • • • •

2 (9 in.) pie crusts 2 tbsp butter 1 tsp salt 1/4 tsp pepper 1 (10 1/2 oz.) can cream of celery soup 1/2 soup can of milk 2 C of chicken, cooked and cubed 1 (10 oz.) pkg. frozen peas and carrots, thawed 1 (8 oz.) jar small pearl onions, drained 1 (3 oz.) can mushrooms pieces and stems, drained

Directions: Set the oven temperature to 425 degrees and allow the oven to heat while preparing the pie. Fit one pie crust into a 9 inch pie plate. Roll the remaining pie crust into a rectangle and cut 12 equal strips 1/2 inch wide. Place the butter into a saucepan over low heat. When the butter has melted stir in the flour, salt and pepper. Stirring constantly cook the mixture 3 minutes or until smooth and bubbly. Stir in the soup and milk and bring the mixture to just boiling. Stirring constantly cook the mixture 1 minute. Remove the pan from the heat and fold in the chicken, peas and carrots, onions and mushrooms until well combined. Spread the mixture into the pie crust in the pie plate. Place 7 strips of the remaining crust over the top of the pie. Arrange the remaining strips in a crisscross pattern to form a lattice top. Trim off any excess edges on the crust and seal the crust. Cover the edges of the pie with aluminum foil to keep the crust from burning. Bake 20 minutes then remove the foil and continue baking 35 minutes or until golden brown. Makes 6 servings To reheat, thaw the pie at room temperature for 15 minutes. Heat the oven to 350 degrees and reheat the pie for approximately 30 minutes or until warmed through.

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Chutney Chicken Popovers Ingredients: • • • • • •

1/3 C of raisins 1/3 C sour cream 1/4 C mango chutney 1 1/4 tsp curry powder 1 (5 oz.) can chunked chicken, drained 1 (15 oz.) pkg. refrigerated pie crust

Directions: Heat the oven to 400 degrees. Allow the pie crust to set at room temperature for 15 minutes. Place the raisins and sour cream together in a large mixing bowl. Stir in the chutney until all the ingredients are combined together well. Sprinkle in the curry powder. Fold the chicken into the mixture well. Cut out seven 3 1/2 inch circles from both crusts. Place a tablespoon of the chicken mixture in the center of each pie crust. Brush the edge of each circle with a small amount of water. Fold the crust over the filling and seal the edges with a fork. Place the popovers on an ungreased cookie sheet. Bake 20 minutes or until a light brown.

Makes 14 popovers

To reheat do not thaw. Place on a cookie sheet in a 350 degree oven for approximately 18 minutes or until hot.

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Printable Labels

Baked Mozzarella Chicken Rolls Date _________

Baked Chicken in Pineapple Sauce Date _________

Quantity ____

To reheat wrap tightly in aluminum foil. Place the rolls in a preheated 225 degree oven for approximately 30 minutes or until completely heated through.

Sweet and Sour Marinated Baked Chicken Date _________

Oriental Baked Fried Chicken Date _________

Quantity ____ Quantity ____ Do not thaw. Wrap each piece of chicken tightly in foil. Preheat the oven to 325 degrees. Place the wrapped chicken on a baking sheet. Heat the chicken for approximately 35 minutes or until completely heated through.

Lemon Honey Chicken Thighs Date _________

To reheat wrap the chicken in aluminum foil and place in a 225 degree oven for approximately 30 minutes or until heated through.

Baked Chicken in Apple Juice Date _________ Quantity ____

Quantity ____ To reheat wrap the chicken in aluminum foil. Heat in a preheated 325 degree oven for approximately 30 minutes or until the chicken is heated completely through.

To reheat you do not have to thaw. Place the chicken into a baking dish along with the sauce. Cover the dish with foil and heat in a 350 degree oven for approximately 40 minutes or until completely heated through.

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Sherry Baked Chicken with Fruit

Spicy Taco Drumsticks

Date _________

Quantity ____

To reheat place the chicken and sauce into a baking dish and cover tightly with foil. Place in a 350 degree preheated oven for approximately 35 minutes or until the chicken is heated through.

Ranch Crispy Baked Chicken Date _________

Mustard and Parmesan Baked Chicken Date _________

Quantity ____ Quantity ____ To reheat allow the chicken to thaw in the refrigerator. Wrap in aluminum foil and place in a preheated 225 degree oven for approximately 25 minutes or until hot.

Crunchy Gingered Orange Chicken Date _________ Quantity ____ To reheat frozen chicken do not thaw. Set the oven to 225 degrees. Wrap the chicken tightly in aluminum foil and place on a cookie sheet. Heat approximately 30 minutes or until the chicken is warm all the way through.

To reheat wrap the chicken tightly in foil. Place in a 225 degree oven for approximately 30 minutes or until the chicken is heated through.

Marinated Apricot Ginger Chicken Breasts Date _________ Quantity ____ Thaw the chicken in the refrigerator. Place the chicken in an 8X8 baking dish. Heat the chicken in a preheated 375 degrees for approximately 20 minutes or until completely heated through.

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Italian Chicken and Cheese Rollups Date _________

Picnic No Fry Chicken Date _________

Quantity ____

To reheat place the frozen turkey rolls on a baking sheet. In a preheated 375 degree oven heat the rolls for approximately 50 minutes or until completely heated through.

To reheat no need to thaw. Wrap each chicken piece individually in aluminum foil. Place on a baking sheet in a preheated 225 degree oven for approximately 25 minutes or until heated through.

Chicken and Asparagus Oven Style Date _____ Quantity ____

Apricot and Ham Chicken Tenders Date _________ Quantity ____

To reheat do not thaw. Place the covered dish into a preheated 300 degree oven. Heat for approximately 40 minutes or until the casserole is completely heated through.

Roasted Chicken in Au Jus Sauce Date ________

To reheat, wrap frozen chicken tightly in foil. Place in a single layer on a cookie sheet. Place in a preheated 225 degree oven for approximately 25 minutes or until heated through.

Crispy Baked Pecan Fingers Date _________

Quantity ____ Quantity ____ To reheat frozen chicken and sauce wrap the chicken pieces tightly in foil. Preheat the oven to 350 degrees. Place the chicken on a baking sheet and place in the oven for approximately 35 minutes or until completely heated through. Place the sauce into a small saucepan over low heat. Stirring often heat for approximately 15 minutes or until completely heated through.

To reheat wrap the chicken up individually in aluminum foil. Place on a cookie sheet in a preheated 300 degree oven for approximately 25 minutes or until heated through.

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Buffalo Chicken Laced Potatoes Date _____

Double Cheese Chicken Potato Casserole Date ________

Quantity ____ Quantity ____ To reheat wrap each potato in aluminum foil and place them on a shallow baking sheet. Preheat the oven to 350 degrees and heat for approximately 20 minutes or until heated all the way through.

Do not thaw. Cover the casserole with foil and heat in a preheated 325 degree oven approximately 35 minutes or until completely heated through. Be careful not to overcook or the potatoes will become mushy. Allow the casserole to stand 10 minutes before serving.

Hot Pepper Chicken Drumettes Date _________ Quantity ____ To reheat there is no need to thaw. Wrap the drumettes in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Spicy Creamed Chicken Casserole Date _________ Quantity ____ To reheat do not thaw. Cover the casserole with foil and place in a preheated 350 degree oven for approximately 35 minutes or until the casserole has completely heated through.

Creamy Baked Lasagna with Chicken Date _________ Quantity ____ To reheat do not thaw. Heat the oven to 350 degrees, cover the casserole with foil and bake approximately 1 hour 15 minutes or until completely heated through.

Chicken N Cheese Shell Casserole Date _________ Quantity ____ To reheat, thaw the casserole in the refrigerator. Place the covered casserole into a preheated 350 degree oven and heat approximately 20 minutes or until completely heated through.

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Golden Brunch Casserole Date _________

Crunchy Baked Chicken Salad Date _________

Quantity ____

To reheat it is not necessary to thaw. Cover the casserole and place into a preheated 300 degree oven. Bake approximately 35 minutes or until completely heated through.

To reheat allow the casserole to thaw partially in the refrigerator. Cover with foil and place in a preheated 325 degree oven for approximately 25 minutes or until heated through.

Spiced Black Bean Chicken Enchiladas Date _________

Wild Rice and Almond Chicken Date _________

Quantity ____

To reheat you do not need to thaw. Cover the casserole and place in a preheated 350 degree oven. Heat the casserole approximately 40 minutes or until completely heated through. Uncover the casserole and sprinkle with the cheese and heat an additional 8 minutes or until the cheese has melted.

To reheat do not thaw. Place the covered casserole into a preheated 325 degree oven for approximately 35 minutes or until heated through.

Mushroom Rice and Chicken Breasts Date _________

Quantity ____

Quantity ____ To reheat do not thaw. Place the chicken and rice mixture into a casserole dish. Cover and place in a preheated 325 degree oven for approximately 45 minutes or until completely heated through.

Watercress Chicken with Chicken Sauce Date _________

To reheat partially thaw the casserole in the refrigerator. Heat the oven to 350 and place the casserole, uncovered in the oven for approximately 35 minutes or until completely heated through.

Custard Style Chicken Date _________

Oven Baked Chicken and Dressing Date _________

Quantity ____

Simple Chicken Manicotti Date _________ Quantity ____ To reheat when frozen heat the oven to 350 degrees. Place the frozen casserole into a casserole dish and cover with toil. Bake approximately 1 hour or until completely heated through.

Soup Smothered Chicken and Cheese Crescents Date _________ Quantity ____ To reheat cover the casserole with foil. Place in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

Creamy Chicken and Cracker Casserole Date _________ Quantity ____ Partially thaw in the refrigerator. Preheat the oven to 350 degrees. Place 2-3 small pats of butter on top of the casserole. Cover the casserole and heat 20 minutes. Uncover the casserole and continue to heat approximately 15 minutes or until completely heated through.

Swiss Cheese Chicken and Stuffing Date _________ Quantity ____ Partially thaw the casserole in the refrigerator. Preheat the oven to 350 degrees. Dot the top of the casserole with 3-4 small dabs of butter. Place the covered casserole in the oven for 20 minutes. Uncover and continue heating approximately 10 minutes or until completely heated through.

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Monterey Jack Zucchini Chicken Date _________

Cheesy Spaghetti with Chicken and Mushrooms Date _________

Quantity ____ Quantity ____ To reheat there is no need to thaw. Cover the casserole with heavy duty aluminum foil. Preheat the oven to 350 degrees and heat the casserole for approximately 40 minutes or until completely heated through.

Soft Taco Chicken Bake Date _________

To reheat do not thaw or the spaghetti will be rubbery. Cover the casserole with aluminum foil. Preheat the oven to 350 degrees and heat the casserole for approximately 35 minutes or until completely heated through. More cheese may be added during the last 5 minutes of reheating. Remove the foil if more cheese is added and heat until the cheese has completely melted.

Quantity ____ To reheat do not thaw. Cover the casserole and place in a preheated 350 degree oven for approximately 35 minutes or until the casserole is heated all the way through.

Beef and Bacon Chicken Bites Date _________

Chicken and Asparagus Oven Style Date _________ Quantity ____ To reheat do not thaw. Place the covered dish into a preheated 300 degree oven. Heat for approximately 40 minutes or until the casserole is completely heated through.

Quantity ____ To reheat there is no need to thaw. Place the chicken in a casserole dish. Cover the dish and place in a 225 degree oven for approximately 50 minutes or until completely heated through. A little water can be added to the bottom of the dish if the bites begin to dry before heated through.

Breaded Italian Chicken with Wine Sauce Date _________ Quantity ____ To reheat allow the chicken to partially thaw in the refrigerator. Set the oven temperature to 350 degrees and preheat. Cover the casserole and heat approximately 40 minutes or until the chicken has completely heated through.

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Chicken with Homemade Dressing and Gravy Date _________

Baked Broccoli and Chicken Noodles Date _________ Quantity ____

Quantity ____ To reheat cover the casserole tightly with foil. Place in a preheated 350 degree oven for 35 minutes. Remove the foil and heat approximately 10 more minutes or until completely heated through.

Chicken with Chinese Noodles and Mixed Vegetables Date _________ Quantity ____ To reheat allow the casserole to thaw about half way in the refrigerator. Preheat the oven to 350 degrees, dot the top of the casserole with 2 or 3 small pats of butter then cover with foil. Place the casserole in the oven for 20 minutes. Remove the foil and continue to heat approximately 15 minutes or until completely heated through.

Broiled Hoisin and Sesame Chicken Date _________ Quantity ____ To reheat wrap the frozen chicken in aluminum foil and place on a baking sheet. Heat in a preheated 350 degree oven for approximately 30 minutes or until the chicken is heated through.

Catalina Broiled Chicken Date _________ Quantity ____

Baked Cashew Topped Chicken Date _________ Quantity ____ To reheat do not thaw. Cover the casserole with foil. Place in a preheated 350 degree oven for approximately 35 minutes or until completely heated through.

To reheat frozen chicken, wrap tightly in foil and place on a baking sheet. Reheat in a preheated 350 degree oven for approximately 30 minutes or until heated through.

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Broiled Chicken with Sunflower Oil Date _________

Saucy Grilled BBQ Chicken Date _________

Quantity ____

To reheat wrap the chicken tightly in aluminum foil. Place the chicken on a baking sheet in a preheated 350 degree oven for approximately 35 minutes or until the chicken is heated through.

To reheat wrap the chicken tightly in foil. Place in a preheated 350 degree oven approximately 35 minutes if frozen or approximately 18 minutes if thawed or until the chicken is completely heated through.

Citrus Chicken on the Grill Date _________ Lemon Broiled Chicken Thighs Date _________ Quantity ____ Wrap the chicken in foil and place in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Marinade Basted Grilled Chicken Date _________

Quantity ____ To reheat frozen chicken, wrap in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 30 minutes or until the chicken is completely heated through.

Grilled Garlic Chicken Legs Date _________ Quantity ____

Quantity ____ To reheat, thaw the chicken in the refrigerator. Wrap in the chicken in foil and place in a preheated 350 degree oven for approximately 20 minutes or until the chicken is heated through.

To reheat after freezing, wrap the legs in aluminum foil. Place on a baking sheet in a preheated 350 degree oven for approximately 25 minutes or until heated through.

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Grilled Chicken and Mexican Salsa

Zesty Spiced Chicken Breasts Date _________

Date _________ Quantity ____ Quantity ____ Wrap the chicken breasts in aluminum foil. Place on a baking sheet in a preheated 350 degree oven. Heat the chicken for approximately 30 minutes or until completely heated through. To reheat salsa, place in a microwave safe bowl with 1/8 tsp of water. Heat on high for 30 second intervals or until the salsa is as hot as you like.

Marmalade Glazed Chicken Breasts Date _________ Quantity ____

Southern Slow Grilled Chicken Date _________ Quantity ____ To reheat the chicken wrap individual chicken pieces tightly in foil. Place in a preheated 225 degree oven for approximately 30 minutes or until the chicken is heated through.

To reheat, thaw the chicken in the refrigerator. Place just enough water in a skillet to cover the bottom only. Place the chicken in the skillet and position the skillet over low heat. Cover the skillet and cook approximately 20 minutes or until completely heated through.

Garlic Chicken with Sautéed Vegetables Date _________ Sweet and Hot Mustard Chicken Bites Date _________ Quantity ____ To reheat wrap the chicken bites in aluminum foil. Place on a cookie sheet in a preheated 300 degree oven and heat for approximately 25 minutes or until heated through.

Quantity ____ To reheat allow the chicken to thaw in the refrigerator. Place a scant amount of water in the bottom of a skillet. Add the chicken and cover the skillet. On low heat cook the chicken approximately 25 minutes or until completely heated through.

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Creamy Tomato Puree Chicken Date _________

Chicken in Onion Laced Mustard Sauce Date _________

Quantity ____

To reheat do not thaw. Place the frozen chicken into a large baking dish and cover tightly with foil. Place in a preheated 325 degree oven for approximately 50 minutes or until completely heated through.

Chicken and Spicy Bean Skillet Chili Date _____ Quantity ____ To reheat there is no need to thaw. Place the frozen chili into a saucepan over low heat. Stirring often cook the chili for approximately 25 minutes or until completely heated through.

Chicken and Stewed Tomato Skillet Date ________

Summer Chicken in Picante Sauce Date _________ Quantity ____ To reheat after freezing, partially thaw in the refrigerator. Place the chicken into a skillet place over medium heat. When the sauce begins to bubble adjust the heat to low and cook approximately 20 minutes or until completely heated through.

Quantity ____ To reheat frozen chicken you do not need to thaw. Place the mixture into a skillet over low heat. Cover and cook approximately 35 minutes or until the chicken is heated through.

Skillet Style Chicken and Noodles Date _________ Quantity ____ To reheat the frozen chicken, partially thaw in the refrigerator. Place in a saucepan over low heat and stirring often cook until completely thawed. Adjust the heat to medium and continue cooking approximately 15 minutes or until it is completely heated through.

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Italian Beans and Chicken Date _____

Chicken in Tomatillo Jalapeno Sauce Date ________

Quantity ____

To reheat it is not necessary to thaw. Place the mixture into a saucepan placed over low heat. Stirring often slowly cook the mixture for approximately 40 minutes or until completely heated through.

Thirty Minute Chicken Cassoulet Date _________

Hungarian Skillet Chicken Date _________ Quantity ____

Quantity ____ To reheat when frozen allow to thaw completely in the refrigerator. Place in a skillet over low heat. Stirring often cook approximately 20 minutes or until completely heated through.

Cajun Rub Fried Chicken Date _________

No need in thawing when reheating this frozen dish. Place in a skillet over low heat. Stirring often cook approximately 35 minutes or until the dish is completely heated through.

Tomato and Basil Chicken Parmesan Date _________ Quantity ____

Quantity ____ To reheat wrap frozen chicken in aluminum foil. Place the chicken on a baking sheet. Preheat the oven to 350 degrees and reheat the chicken for approximately 30 minutes or until heated through.

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Skillet Chicken Vegetables with Rice Date _________ Quantity ____

Chicken with Spicy Fruit Glaze Date _________

To reheat, thaw partially in the refrigerator. Place 1 tbsp of water in the bottom of a skillet and place over low heat. Add the chicken mixture and cook until completely thawed, stirring often. Adjust the heat to medium and continue heating, stirring frequently approximately 20 minutes or until completely heated through.

Quantity ____

Chicken and Italian Sausage SautĂŠ Date _________

Corn on the Cob Chicken Dinner Date _________

Quantity ____

Chicken in Fruited Sauce Date _________ Peppered Chicken Skillet Date _________ Quantity ____ To reheat, place the frozen mixture into a Dutch oven with 1 tbsp of water. Heat the chicken on low, stirring frequently until thawed. Adjust the heat to medium and continue heating approximately 20 minutes or until completely heated through.

Quantity ____ To reheat place the chicken with the sauce and fruit into a baking dish and cover with aluminum foil. Place in a preheated 225 degree oven for approximately 18 minutes or until the chicken is completely heated through.

Creamy Pecan Chicken Date _________

Curried Chicken with Red Apples Date _________

Quantity ____

To reheat, place in a saucepan over low heat. Stirring often cook approximately 20 minutes or until completely heated through.

Poached Chicken with Tarragon and Mushrooms Date _________ Quantity ____ To reheat place the chicken into a large baking dish. Cover and heat in a preheated 350 degree oven for approximately 40 minutes or until completely heated through.

Creamy French Green Beans and Chicken Date _________ Quantity ____ To reheat partially thaw in the refrigerator. Pour just enough milk into a saucepan to cover the bottom of the pan. Add the chicken mixture and stir well. Place over low heat and cook approximately 15 minutes or until the mixture is completely heated through.

Chicken Wings with Hawaiian Dipping Sauce Date _________ Quantity ____ To reheat wrap the individual wings in aluminum foil. Preheat the oven to 225 degrees and place the wrapped wings on a baking sheet. Heat the wings in the oven for 25 minutes or until completely heated through. Place the dip in the refrigerator until completely thawed. Once thawed, the dip can be warmed slightly in the microwave for 15 seconds being sure to stir before serving.

Sesame Dill Chicken Breasts Date _________ Quantity ____ To reheat do not thaw. Wrap the chicken individually in heavy duty aluminum foil. Place the chicken on a cookie sheet. Heat the chicken in a preheated 225 degree oven for approximately 25 minutes or until heated completely through.

Barbecue Chicken Crock Pot Style Date _________

Cranberry Apple Slow Cooked Chicken Date _________

Quantity ____

To reheat place the chicken and sauce into a casserole dish. Cover with foil and heat the chicken and sauce in a preheated 350 degree oven approximately 30 minutes or until heated through.

To reheat partially thaw in the refrigerator. Place in a casserole dish and cover with foil. Place the dish in a preheated 300 degree oven for approximately 45 minutes or until heated through.

Oregano and Basil Chicken Date _________

Sweet Potato Chicken Thighs Date _________

Quantity ____

To reheat place the chicken in a casserole dish. Cover the dish and heat in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Mandarin Orange Onion Chicken Date _________

Slow Cooked Chicken Jambalaya Date _________

Quantity ____ Quantity ____ To reheat frozen chicken, place it in a baking dish and cover with foil. Place the dish in a preheated 350 degree oven for approximately 40 minutes or until the chicken is heated through.

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Creamy Paprika and Chive Chicken Date _________

Velvety Chicken Vegetable Soup Date _________

Quantity ____

Slow Cooked Hunter's Stew with Chicken Date _________ Quantity ____ To reheat, place the stew in a saucepan over low heat, stirring frequently. Once the stew has thawed add 1 tbsp of water to the pan. Heat the stew over medium heat for approximately 20 minutes or until heated through being sure to stir often.

Lemon Chicken Vegetable Soup with Orzo Date _________ Quantity ____ To reheat place the frozen soup in a saucepan over low heat. Stirring frequently and not allowing the soup to boil, heat approximately 30 minutes or until heated through.

Noodles Chicken and Veggie Soup Date _________ Quantity ____ To reheat there is no need to thaw. Place the frozen soup in a saucepan over low heat. Stirring often cook the soup until completely thawed. Raise the heat to medium and continue cooking approximately 15 minutes or until the soup is heated through.

Boiled Chicken and Barley Supper Date _________ Quantity ____ To reheat it is not necessary to thaw. Place the soup into a large saucepan over low heat. Heat the soup, stirring often, until completely thawed. Up the heat to medium and continue heating, stirring occasionally, for approximately 30 minutes or until heated through.

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Honey Mustard Chicken Macaroni Salad Date _________

Chutney Chicken Popovers Date _________

Quantity ____

Just remove the frozen salad from the freezer and allow it to thaw in the refrigerator.

To reheat do not thaw. Place on a cookie sheet in a 350 degree oven for approximately 18 minutes or until hot.

Southwestern Spiced Chicken Salad Date _________ Quantity ____ To use frozen salad place in the refrigerator approximately 4 hours or until completely thawed. Be sure to stir the salad before serving to incorporate the flavors together.

Chicken and More Potluck Pie Date _________ Quantity ____ To reheat, thaw the pie at room temperature for 15 minutes. Heat the oven to 350 degrees and reheat the pie for approximately 30 minutes or until warmed through.

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