Chicken Recipes
Taste and convenience! When you pre-cook chicken and pack it in your freezer, you’ve got a headstart on putting together these family-friendly dishes. They all freeze well.
Wild Rice Chicken
Ingredients:
1 cup cooked, deboned, diced chicken
8 oz sliced water chestnuts, drained
1 cup finely chopped celery
1 cup finely chopped onion
6.25 oz package Uncle Ben’s fast-cooking long-grain and wild rice
3/4 cup mayonnaise (regular or light), used on serving day
10.75 oz cream of mushroom soup, undiluted, used on serving day
Directions:
Cook rice according to package directions. Mix together all ingredients, except mayo and soup, and freeze. When thawed, place mixture in 11 x 7 baking dish. Stir together mayo and undiluted soup. Spread the mixture over the top. Bake covered at 325 for one hour.
Sweet and Sour Chicken
Ingredients:
1 cup sugar
3 tbsp cornstarch
* 1/2 cup vinegar
* juice from 8 oz can pineapple chunks
* 1/4 cup soy sauce
* 1/2 tsp salt
* 1 clove garlic, minced
* 1/2 tsp ginger
3 cups cooked, deboned, diced chicken
4 oz can sliced mushrooms, drained
8 oz water chestnuts, drained
1 cup coarsely chopped celery
1 cup coarsely chopped onion
8 oz pineapple chunks (reserve juice)
Directions:
In a saucepan, combine sugar and cornstarch, then add the (*) ingredients. Bring to a boil and simmer, stirring, until thickened. Pour in freezer container with chicken, fruit, and vegetables, and freeze. When thawed, bake, uncovered, for 45 minutes at 350.
Make-Ahead Chimichangas
Ingredients:
1 lb cooked beef, pork, or chicken
16 oz salsa
16 oz refried beans
4 oz diced green chili peppers (optional)
1.5 oz envelope taco seasoning mix
16 8-inch flour tortillas
16 oz Monterey Jack cheese cut into
16 5 x 1/2″ sticks
cooking oil (optional)
Directions:
Using two forks, shred cooked meat or chicken (about 3 cups). In a large skillet, combine meat or chicken, salsa, beans, undrained chili peppers, and taco mix. Cook and stir over medium heat till heated through. In another skillet, heat tortillas one at a time over medium-low heat about 30 seconds per side. For each chimi, place 1/3 cup meat mixture atop a tortilla near one edge. Top with a cheese stick. Fold over sides, then fold up, starting with cheese side. Wrap each in foil, then group in Ziploc freezer bags, seal, label with date, and freeze for up to 6 months.
To prepare, bake in 350 oven about 50 minutes, or, thaw and bake about 30 minutes. Remove foil and bake 10 minutes more.
How many do these recipes serve? Thanks.