Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

3 lbs of cooked chicken
12oz spaghetti noodles
1 can of rotel tomatoes and chiles
1 small onion, chopped
1 small green pepper, chopped
1/4 stick of butter or margarine
1tbsp Worcestershire sauce
1lb Velveeta cheese
1 can sliced mushrooms, drained (optional)
12-14oz green peas
1 cup chicken broth

cook spaghetti in chicken stock, reserve one cup.
brown onion and green pepper in butter. add cheese, tomatoes and chiles, mushrooms (optional), peas, and the reserved stock plus Worcestershire sauce.
simmer until the cheese melts.
fold in spaghetti and chicken.
freeze!
reheat in the oven on 350 until bubbly (about 1 - 1.5 hours)

White Chicken Chili

This is my own recipe, but I uploaded it to sparkrecipes.com so that I could get the carbohydrate count. My step-son has type 1 diabetes and we dose his insulin based on carb counts. This makes a lot of chili, so I usually make it in the crock pot, then freeze the other half for another day. 

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1755929

Swiss Chicken Casserole

My mother-in-law makes a variation of this recipe, but I got this recipe from allrecipes.com and then made my own variations.

I don't have any children, so my husband and I split this casserole into two 8x8 pans.

My freezer meal group decided that we were going to use the 8x8 Glad OvenWare pans...they are AMAZING! Only $6 for three pans (with lids), they stack wonderfully in the freezer, oven safe, dishwasher safe, microwave safe, and the perfect size for two people to have a few left-overs. Glad also has 9x12 OvenWare pans.

 

Swiss Chicken Casserole

Ingredients

6 skinless, boneless chicken breasts

6 slices swiss cheese

1 can condensed cream of chicken soup

1/4 cup milk

1 package stuffing mix

1/4 cup butter, melted

 

Directions

Arrange chicken in one 9x13 or two 8x8 pans.

Top with swiss cheese slices.

Combine soup and milk. Spoon the mixture over the chicken.

In a bowl toss the butter and stuffing mix to coat--you may need to add 1 Tbs. of water to get all of the stuffing damp.

Freeze.

Once thawed (or right away if you chose not to eat it right away or freeze it after baking) bake at 350 for 50 minutes.

 

*Some people don't like to freeze casseroles with raw chicken--I find that the chicken in this recipe stays more moist if I don't bake it until I'm ready to serve it.

*If I'm wanting to throw together a whole meal in one dish (no vegetable side dishes) I often throw a layer of broccoli or mixed vegetables under the chicken.

Chicken Base

Chicken Pot Pie/Chicken Soup/Chicken and Dumplings Base (I make 4-5 Gallons of this at a time)

Cook chicken in water until done. Cube or shred chicken setting aside to add back in later. Into resulting broth add frozen or fresh chopped veggies of your choice (onions, carrots, corn, green beans, etc.)and cook until boiling. Thicken the sauce to pot pie consistency with either cornstarch or flour paste. Season to taste. I use salt, pepper, thyme, sage, garlic powder. Add chicken back in and mix well. Allow to cool and then bag into freezer bags and label. By using freezer bags they can be stacked neatly after frozen.

To Use: For Chicken and Veggie Soup - add some broth and thin down to your preferred thinness for soups, heat and serve.

For Chicken and Dumplings - add some broth and heat to boiling. Add in your dumplings (either biscuit style or noodle style), cover and cook until done. This takes 15-20 minutes for biscuit style.

For Chicken Pot Pie - Make your crusts, thaw and heat (I use the microwave) the filling until hot throughout. Put into crust, top with another crust and bake at 425 degrees until golden brown.

Brown Rice with Chicken and Broccoli

I thought you might like this recipe from Whole Foods Market at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2891

I add carrots with the onion for an extra veggie!

Brown Rice with Chicken and Broccoli

Serves 4

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they'll cook evenly.

Nutrition

Per serving (about 18oz/516g-wt.): 370 calories (90 from fat), 9g total fat, 1.5g saturated fat, 50mg cholesterol, 190mg sodium, 45g total carbohydrate (6g dietary fiber, 3g sugar), 25g protein

Ingredients

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Directions

Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

Slow Cooker Balsamic Chicken

This is adapted from skinnyms.com. 

 

Slow Cooker Balsamic Chicken

 

Ingredients

• 4-6 boneless, skinless, chicken breasts (about 40 ounces)
• 2 14.5 oz can diced tomatoes, undrained
• 1 medium onion thinly sliced (Not chopped)
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Directions
Place chicken in a gallon-size ziploc.  Put onion on top.  In a quart-size ziploc, place dried herbs, garlic cloves, vinegar and tomatoes.  Put quart-size ziploc inside gallon ziploc.  Place in freezer.
The day before you want to cook, place in refrigerator to thaw.  On the day you want to cook, pour the olive oil on bottom of slow cooker.  Add chicken breasts and onion.  Sprinkle with salt and pepper.  Dump contents of quart-size ziploc on top.
Cook on high 4 hours, serve over angel hair pasta or whole wheat egg noodles.

Chicken Casserole Supreme

Chicken Casserole Supreme

4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)**
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained

**A little different this time: I added 1/2 c. golden raisins and 1 chopped apple to the broth and let it all simmer for about 8 min. before adding to the stuffing mix. Yum!!!

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.

Creamy Chicken Enchiladas

CREAMY CHICKEN ENCHILADAS
Servings: 6 

2 large onions -- thinly sliced
2 cups cooked chicken -- chopped
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375
degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes
approximately 12 enchiladas.

Chicken Pot Pie

http://abearinthekitchen.blogspot.com/2009/12/chicken-pot-pies-freezer-meal.html

Chicken Tetrazzini

Chicken Tetrazzini

Prep Time: 35 min Cook Time: 1 hr 0 min

Makes 3 8x8 pans

Ingredients

Olive oil

1 pound white mushrooms, sliced

1 large onion, finely chopped

4 cloves garlic, minced

3 teaspoons chopped fresh thyme leaves or 1 teaspoon dried

1/2 cup (1 stick) butter

1/2 cup all-purpose flour

4 cups cubed, cooked chicken (4 large breasts, ¾ lb)

2 teaspoon salt

1  teaspoon freshly ground black pepper

3 cups chicken broth

3 cups milk, half and half, or heavy cream

¼ teaspoon ground nutmeg

16 oz spaghetti, cooked al dente

1-1½  cups grated Parmesan

Instructions

1. Preheat the oven to 400 degrees F. Grease 3 8x8 baking pans or use foil.

2. Add olive oil to large sauté pan and sauté mushrooms over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.

3. Add the onion, garlic, and thyme, and sauté until the onion is translucent, about 8 minutes. Transfer the mushroom and onion mixture to a bowl.

4. Melt butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes.

5. Whisk in the broth, dairy, nutmeg, salt, and pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

6. Mix cubed chicken and mushroom/onions into the sauce.  Add the spaghetti.  Toss until the sauce coats the pasta and the mixture is well blended.

7. Spread pasta mixture into 3 8x8 pans (make sure top is reasonably smooth with spatula/spoon) and top evenly with grated Parmesan.

8. Bake 1 pan at 400 degrees for 25-30 minutes (if warm) or 35-45 minutes (if refrigerated) until cheese is brown and sauce is bubbly.  Freeze other 2 pans and thaw in refrigerator 1 day before cooking.

Chicken Parmesan

http://www.ducksinarowblog.com/2010/02/freezer-meal-recipes.html

Chicken Manicotti

http://www.tasteofhome.com/recipes/Chicken-Manicotti

Chicken Enchiladas

http://sweetelder.blogspot.com/2009/11/chicken-enchiladas.html