Cream Cheese Chicken

I LOVE this recipe.  It smells amazing as it cooks and it's easy to put together!

Cream Cheese Chicken

1 .7 oz. envelope of Italian dressing mix

1/2 c. butter

2 lbs. boneless, skinless chicken breast

1 10.75 oz. can of cream of chicken soup (reduced fat is good!)

1 8 oz. package of reduced fat or fat free cream cheese

Turn slow cooker to HIGH (this does fit in a smaller crockpot).  Place butter in bottom of crockpot.  While waiting for butter to melt, cut chicken into 1" cubes.  When butter has melted, add the envelope of Italian seasoning and stir until well mixed.  Then add chicken to crockpot and stir well.  Cover and cook on high 2 hours.  At the end of the 2 hours, combine cream of chicken soup and cream cheese in bowl then add chicken.  Stir until smooth and creamy.

To Freeze: Cool completely and place in bags or containers to freeze in serving sizes appropriate for your family.

To Serve: Thaw overnight in fridge.  Reheat in saucepan.  Serve over noodles, rice or baked potatoes.

Chicken Taco Rice

This recipe was originally from the 30 Day Gourmet website but I changed it a bit to suit our family's likes.  We've used it as a main dish for dinner, as a snack with tortilla chips or rolled in a wheat tortilla for a quick lunch. It's an easy recipe to put together on cooking day, too! 

Chicken Taco Rice

2 c. cooked, shredded chicken

3 c. chicken broth

1 (8 oz) can tomato sauce

1 package of Taco Seasoning OR 2 T. of this recipe for Taco Seasoning

1 onion, diced

1 1/2 c. brown rice, uncooked

Mix everything in large saucepan.  Bring to a boil. Cover, reduce heat and simmer until rice is done (approx 45-50 minutes).  Remove from heat and let stand 5 minutes.  Fluff with a fork.

To Freeze: Cool mixture then place in bags or containers in sizes appropriate to your family.

To Serve: Thaw overnight in fridge.  Then reheat in saucepan with a little bit of water or place in greased baking dish and bake at 350F for 20 minutes or until warmed through.  Sprinkle with cheese.  Serve by itself, with tortilla chips or roll up in soft tortilla shells.

Optional: I often add 1 can of kidney beans or black beans (drained & rinsed) to the rice before reheating.

Chicken Pot Pie

This is yet another yummy recipe from Taste of Home that I changed a bit to our liking & ease of making on a big cooking day.  This recipe does make TWO pies and they are delicious.   You definitely have to plan ahead on the cooking time when it's coming from the freezer.  I will often just freeze and sauce and then on the serving day, I'll use pie dough from my breadmaker or simply warm the sauce & serve over biscuits.

Chicken Pot Pie

1 c. butter, cubed

2/3 c. chopped onion

1 c. all-purpose flour

1 3/4 tsp. salt

1 tsp. dried thyme

3/4 tsp. pepper

3 c. chicken broth

1 1/2 c. milk

4 c. cubed chicken

1 package of refrigerated diced potatoes

1 pkg. frozen mixed veggies (carrot, green bean, corn & pea mix)

pastry for 2 double curst pies (9 inches) = 2 packages

In large skillet, saute onion in butter until tender.  Stir in ghte flour, salt, thyme and pepper until blended.  Gradually stir in broth and milk.  Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat and add chicken, potates and mixed vegetables.

Line two 9" pie plates with bottom pastry; trim even with edge.  Fill pastry shells with chicken mixtures.  Roll out remaining pastry to fit top of pies.  Cut slits in top.  Plase over fill; trim, seal and flute edges.

To Freeze Pies: Cover each with 1 layer of saran wrap and foil, then place in freezer. 

To Freeze Chicken Mixture:  Divide into freezer bags or containers for your family size meals and freeze.

To Serve Pies: Shield frozen pie crust edges with foil; place on a baking sheet.  Bake at 425F for 30 minutes.  Reduce heat to 350F; bake 70-80 minutes longer or until crust is golden brown.

To Serve Chicken Mixture: Thaw overnight in fridge.  Heat in saucepan.  Then place in pie plate lined with pie dough and bake 425F for 35-40 minutes or serve over biscuits.

Crescent Chicken Bundles

This is a recipe from Taste of Home that I changed a bit.  These are really good for a quick dinner served with a side salad or veggies!

Crescent Chicken Bundles

1 (8 oz)  package of cream cheese

2 T. butter, melted

2 T. milk

2 T. minced chives

salt/pepper to taste

4 c. cubed cooked chicken

2 tubes (8 oz. each) crescent roll dough

Mix cream cheese, butter, milk, chives, salt & pepper together.  Then add chicken and stir until combined.

Unroll crescent dough and separate into 8 rectangles (2 crescent rolls together).  Press perforations together.  Spoon approx. 1/2 c. chicken mixture in the center of each rectangle. Fold the sides up and seal.

To Freeze: Place bundles on cutting board or on wax paper on top of a cookie sheet and freeze until firm.  Then place bundles in bag or in container in freezer.

To Serve:  Thaw in fridge overnight.  Bake at 350F for 20-25 minutes until golden brown.

Sausage, Egg & Tater Casserole

This is a recipe I adjusted a few years ago and decided to see if it would freeze well a few months ago.  It did and we enjoy having it as a "breakfast dinner" on a weeknight like Wednesday when we're running out of the house just after dinner time.

1 lb. breakfast sausage, cooked & crumbled

1/2-3/4 c. chopped green/red peppers & onions (cook with sausage)

3 c. shredded cheddar cheese

4 eggs

1 1/2 c. milk

2 lbs. tater tots - used on serving day

Whisk together the eggs and milk with salt/pepper to taste.  Layer in greased 9x13 pan (or 2 8x8s): sausage with peppers & onions, cheese, then egg mixture.  Tater tots remain in their original package in the freezer until serving day.

To Freeze: Cover with 1 layer of plastic wrap and 1 layer of foil.

To Serve: Thaw casserole overnight in fridge.  Top with frozen tater tots.  Bake 40-45 minutes at 375F or until eggs are set and tater tots are golden. 

Oreo Balls

These are great to keep in the freezer around the holidays (well, anytime of the year, really) but you can use the colored candy melts in red/green to make them festive. ;o)  Enjoy!

1 package Oreo cookies, crushed

1 - 8 oz. package of cream cheese, softened

1 package white almond bark

1 package dark almond bark (optional)

Blend the crushed Oreos and cream cheese together with a mixer.  Roll into walnut-size balls and chill 1 hour.  Melt 3/4 of the package of the white almond bark and dip each ball into it.  Set on  wax paper to harden (15 minutes).  Melt 1/4 package of dark bark, drizzle over white Oreo balls.

To Freeze: Layer balls in freezer container.

To Serve: Remove from freezer just several minutes prior to serving.

Buffalo Chicken Dip

This recipe is tweaked from one on 30 Day Gourmet's website.  It's a fun appetizer that my husband loves!

2-3 chicken breasts cooked & shredded (or 2 cans chunk chicken)

3/4 c. - 1 c. hot sauce

2 - 8 oz. packages of cream cheese

1 c. Bleu Cheese salad dressing

1 1/2 c. shredded cheddar cheese

Combine chicken and hot sauce in saucepan.  Add cream cheese and dressing; stir until melted.  Add shredded cheese and stir well. 

To Freeze:  Cool completely.  Package in freezer containers or freezer bags.

To Serve:  Thaw and reheat in saucepan.  Serve with tortilla chips, crackers, celery, etc.