Poppy Seed Chicken

This is another freezer meal recipe from 30 Day Gourmet. We were rushing to eat before heading out for Ella's kindergarten orientation so I didn't get a good picture of it, but I thought it was really good! I made some white rice and put this on top, but you could also cook up some extra egg noodles...it definitely could use the extra though and it makes the meal go further (we only ate about 1/2 of it).

(1 recipe=8 servings, in my opinion)
Ingredients:
- 5 oz. wide egg noodles
- 2 cans cream of chicken soup (21 oz)
- 1 1/2 c. chicken broth
- 16 oz. fat free sour cream
- 4 c. chicken cooked and cut into small pieces (I used 1 can chicken for each recipe, which is about 2 c.)
- 1/2 stick margarine, melted
- 1 1/2 c. Ritz crackers, crushed
- 2 T. poppy seeds

Assembly Directions:
-Cook noodles slightly less than package directions.
-Mix soup with broth, sour cream and chicken.
-Drain noodles and add to soup mixture.
-Combine crackers, poppy seeds and melted butter in a separate bowl.

Freezing and Cooking Directions:
-Label 2 bags for each person, one for chicken mixture and a small one for cracker topping.
-To serve: Thaw chicken mixture. Spread in 9x13 pan and stir (mixture will separate in freezing). Bake at 350 degrees for 30 minutes. Stir, add topping and bake 15 more minutes or until bubbly.

Serves 8, cost per meal $8.

Chicken Cacciatore

So I didn't get a picture of the actual meal, but I did take a shot of all my Grocery's to make 8 6-serving dishes!

2 lbs. Chicken Breasts, boneless skinless
1 Green Bell Pepper, chopped
1 Onion, chopped
1 can Spaghetti Sauce
1/4 cup red wine
1/2 tsp Basil
1/2 tsp Oregano
*On hand: 12 oz. Spaghetti

Prep Day:
Cut Chicken breasts into quarters. Combine with all ingredients into a gallon-size freezer bag and mush.

Serve: Place Cacciatore, frozen, into a crockpot and cook all day on low. Serve over cooked spaghetti.

Serves 6, Cost per dish $4.98

Chicken Tetrazzini

Kathy got this recipe from Southern Living.



Prep: 20 min., Bake: 35 min.
Yield

Makes 12 servings
Ingredients

* 1 (16-ounce) package vermicelli
* 1/2 cup chicken broth
* 4 cups chopped cooked chicken breast (see recipes on page 166)
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 (10 3/4-ounce) can cream of celery soup
* 1 (8-ounce) container sour cream
* 1 (6-ounce) jar sliced mushrooms, drained
* 1/2 cup (2 ounces) shredded Parmesan cheese
* 1 teaspoon pepper
* 1/2 teaspoon salt
* 2 cups (8 ounces) shredded Cheddar cheese

Preparation

Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.

Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Personal Notes: I suggest adding more spice if you like it. Maybe marinate/season the meat beforehand. I added garlic and italian seasoning spice. Enjoy.