Chicken & Rice Burritos (Serves 4)

This is another recipe from here (great website!)

4 Whole Wheat Tortillas
1 Cup Healthy Refried Beans
2 Cups Roast Chicken, chopped
1 Cup Spanish Rice (or any rice you love)
1/2 Cup Salsa
1 Cup Monterrey Jack Cheese or Mexican Blend Cheese

Heat tortillas over a gas flame or in a microwave covered with a moist paper towel for 10 seconds.

Spread 1/4 of refried beans on each tortilla.

Cover the beans with 1/2 cup chicken, 1/4 cup rice, salsa and 1/4 cup cheese.

Fold in the sides of the tortilla and roll into a burrito.

Cover tightly and freeze.

To prepare, completely thaw in fridge. Heat in a 350d oven until warm, about 30 minutes.

Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)

We found this recipe at this amazing website

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

Preheat oven to 400 degrees.

Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).

Drain the pasta and set aside.

In a small heavy bottomed saucepan melt 2 Tbsp of the butter.

Whisk in the flour and salt and cook for 2 minutes.

Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .

Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.

Pour the cheese sauce and chicken over the pasta and stir to combine.

In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.

Grease mini muffin cups.

Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.

Cool in muffin cups, remove and serve, or...

*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.

Crazy Chicken

1 cup French dressing
1 can whole berry cranberry sauce
1 packet onion soup mix

Combine all of the ingredients and pour over chicken. Bake at 350d for 20 - 30 minutes, depending on how much and what kind of chicken you use. Serve over rice.

Chicken Parmigiana

NOTE: The instructions below are for 3 complete entrees (4 servings each). This recipe is from the book Fix, Freeze, Feast.

12 Boneless, skinless chicken breasts
1 cup Flour
4 Eggs, lightly beaten
2 cups Dry bread crumbs
12 slices Mozzarella cheese
6 cups Red sauce (we make our own, but you can use store-bought pasta sauce)

Lay out three shallow dishes. Put the flour in one, the eggs in one, and the bread crumbs in the 3rd. Slightly flatten the chicken (we pounded with a meat pounder thingie). Take each piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Place each piece of chicken on a cookie sheet.

Place cookie sheet(s) in the freezer for 1-hour to flash-freeze chicken.

Put 2 cups of red sauce in to each of 3 quart-sized freezer bags, and seal. Divide the cheese into 3 portions of 4 slices each, and wrap in plastic wrap. Divide frozen chicken evenly among 1-gallon freezer bags. Place on bag of sauce and one packet of cheese into each bag of chicken. Seal and freeze.

To serve, thaw completely. Preheat oven to 375d. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.

Country Chicken Pot Pie

NOTE: The below recipe is for (6) pot pies. This recipe is from the book The Freezer Cooking Manual.

3 cups Chopped onions
3 cups Chopped celery
3 cups Chopped Carrots
1 cup Butter, melted
1 1/2 cups Flour
6 cups Chicken broth
3 cups Evaporated milk
12 cups Chicken; cooked and chopped
3 cups Frozen peas, thawed
1 1/2 T Salt
1 T Pepper
12 Refrigerated pie crusts

Saute onions, celery and carrots in butter in a large skillet over medium heat. Add flour and stir until smooth. Cook 1 minutes, stirring constantly. Add chicken broth and evaporated milk. Cook until thickened and bubble, stirring occasionally. Stir in chicken, peas, salt and pepper.

Divide filling between 6 pie crusts. Top with remaining crusts, wrap well and freeze.

To serve: Thaw completely and bake at 350d for 30 minutes uncovered. Place foil over top and bake an additional 30 minutes. Let stand for 10 minutes before serving.

Chicken Tetrazzini

NOTE: The following makes (3) recipes. Recipe taken from an awesome book called The Freezer Cooking Manual

126 oz Canned Cream of Chicken soup
1/4 cup Lemon juice
1 1/2 cup Diced green pepper
12 cups Dry spaghetti, broken into pieces
12 cups Cooked, diced chicken
3 cups Grated Parmesan cheese

Combine soup and lemon juice. Saute or steam the green pepper and add to the sauce. Break spaghetti into pieces and boil in salted water for 1/2 the recommended time. Drain spaghetti. Mix spaghetti and chicken into sauce.

Pour into casserole dishes, wrap well and freeze.

To serve: Thaw completely. Sprinkle 1 cup of Parmesan cheese on the top and bake at 350d for 45 - 60 minutes or until thoroughly heated.

Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 tsp black pepper
1 roasting chicken, large
1 cup onion, chopped

In a small bowl, combine all of the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure that it is evenly distributed and down deep into the skin. Place in ziplock bag and freeze.

To prepare, allow chicken to thaw. Stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250d for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.

Easy Ranch Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup ranch dressing (we used Hidden Valley)
1/4 cup melted butter

Lightly grease a 9 x 13 baking dish. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, seasoned slat, black pepper and garlic powder.

Dip the chicken into the ranch dressing to coat both sides. Coat in the breadcrumb mixture. Please in a single-layer into the baking dish. Lightly drizzle the melted butter over each breast.

Cover well and freeze. To prepare, let thaw. Cook (uncovered) for 35 minutes or until the chicken is cooked.

BBQ Chicken Calzones or Pizza

3 cups shredded cooked chicken breasts
1/2 small onion, chopped
2/3 cup bbq sauce (we used Famous Dave's)
4 slices bacon
2 T chopped fresh cilantro
1 cup shredded mozz cheese
1 (10-oz) can refrigerated pizza dough

Preheat oven to 400d. Fry bacon, remove from pan. Add the onion and shredded chicken to the hot bacon grease. Fry over medium heat until onion is tender. Stir in 1/3 cup BBQ sauce, and then mix in the cooked bacon.

If making calzones, roll the pizza crust out onto a greased cookie sheet. Press to an even thickness, and then cut in half. Divide the chicken mixture between the 2 pieces of dough, spreading on only 1/2 of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in 1/2. Each serving is 1/2 a calzone.

If making pizza, roll out pizza dough and spread remaining BBQ sauce on the pizza. Add the topping, and then top with the cheese. Bake at 425d or until the cheese is melted and the crust is cooked. There is enough topping in this recipe for 2 pizzas.

Orange and Peanut Chicken

1/3 cup orange juice
1/4 cup peanut butter
1/2 tsp ginger, minced
6 chicken breasts
1 1/4 cup salted peanuts, chopped

Mix juice and peanut butter, and then stir in ginger. Dip chicken in mixture and then coat with peanuts.

Seal well and freeze. To prepare, thaw in refrigerator, and then bake at 350 degrees for 25-35 minutes (turning once) until chicken is done.

Creamy Italiano Chicken

4 chicken breasts
1 packet dry Italian dressing mix
1/4 cup water
8 oz cream cheese, softened
10 oz cream of chicken soup

Place chicken in a crock pot. Combine dressing and water and pour over chicken. Cook on low for 3 hours. Combine cheese and soup and add to chicken mixture and cook on low for an additional hour.

This recipe is best cooked before being frozen. Once the chicken has cooled, cover and seal well, and place in freezer. To prepare, thaw and warm. This is great served over rice.

Chinese Chicken Lettuce Wraps

1 head iceberg lettuce (to be used when serving)
130 g egg noodles, Chinese style (or chow mein noodles)
2 T vegetable oil
2 chicken breasts, chopped into bite-sized pieces
1/2 tsp garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick
2 T soy sauce
1/2 tsp brown sugar
5 T hoisin sauce, use more if desired
1 T chili sauce (adjust to taste)
2 scallions, slivered

Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingerss as you add so that the noodles are not clumpy. Cook for 5 -10 minutes depending on the level of crispness you desire (NOTE: If you are freezing this dish, noodles are not cooked until you are ready to thaw and serve).

Heat 1 tsp of oil in wok or skillet, and add garlic (do not let garlic burn). Add chicken, stir fry until no longer pink. Add onions, peppers, chestnuts, and mushrooms. Fry for about 1 minute.

Meanwhile, combine soy sauce and sugar - mix until sugar is dissolved. Add the soy sauce mixture to the pan. Fry for about 2 minutes. Add the hoisin sauce and chili paste. Add scallions.

After it has cooled, place mixture in freezer-safe container, cover well, and freeze. To prepare, thaw in refrigerator. Prepare the noodles as described above. Heat chicken mixture until warm. Serve the chicken mixture over the noodles in a lettuce leaf.

Candlelight Chicken

Dried beef pieces
1 pt sour cream
1 can cream of mushroom soup
6 chicken breasts
6 slices of bacon

Mix sour cream and soup, and spread on bottom of pan. Mix in dried beef pieces. Slightly cook bacon, and wrap bacon around chicken and secure with toothpicks.

Bake at 375 degrees for 1 hour.

Chicken a la King

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 4 entrees.

2 whole chickens (4 - 5 lbs each)
1 cup (2 sticks) butter
1 lb fresh white mushrooms, cleaned and sliced
1 cup all-purpose flour
6 cups half-and-half
3 cups water
2 T chicken bouillon granules
1 tsp black pepper
4 green bell peppers, cut into pieces

Roast both chickens. Cool and pull meat from bones. Cut chicken into bite-sized pieces. Divide chicken evenly among 4 1-gallon freezer bags.

Melt butter in a large saucepan over medium heat. Add mishrooms, cook, stirring until soft. Add flour, cook, stirring for 2 minutes. Mixture will be lumpy. Gradually add half-and-half, then water, stirring constantly until sauce thickens. Whisk to make a smooth sauce. Stir in bouillon and black pepper. Cool sauce.

Divide cooled sauce evenly over the chicken. Divide bell peppers evenly among the bags of chicken. Seal and freeze.

To prepare: Thaw one entree in refrigerator. Simmer the chicken and sauce in a large skillet over medium heat until warmed through.

Cashew Chicken Stir-Fry

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

6 lbs boneless, skinless chicken thighs
3/4 cup soy sauce
1/3 cup red wine or cooking sherry
1 T fish sauce
3 tsp minced garlic
2 1/4 tsp minced ginger
1 1/2 tsp crushed red pepper flakes
3 cups unsalted cashews

Cut chicken into bite-sized pieces. Divide chicken evenly among 3 1-gallon freezer bags. Combine the soy sauce, wine, and fish sauce in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp garlic, 3/4 tsp ginger, and 1/2 tsp crushed red pepper. Seal bags.

Put 1 cup cashew into each of 3 sandwich bags, and seal. Place a bag of chicken and a bag of cashews into each of 3 1-gallon bags. Seal and freeze.

To prepare: Completely thaw one entree. Heat sesame oil in a large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20 - 25 minutes. Remove chicken from the pan. Add fresh stir-fry vegetables and stir fry until tender-crisp. Sprinke with cashews and serve.

Sweet Asian Chicken

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken breasts
1 cup packed brown sugar
1 cup soy sauce
1/4 cup lime juice
1/2 tsp curry powder
3 T minced garlic
2 1/4 tsp crushed red pepper flakes

Divide chicken breasts into 3 1-gallon freezer bags. Combing the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken. Measure 1 T minced garlic and 3/4 tsp crushed red pepper into each bag. Seal and freeze.

To prepare: Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning frequently with the marinade, for 30 minutes, or until cooked through. Do not baste chicken during last 5 minutes of cooking. Discard remaining marinade.

Chicken-Broccoli Bake

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken half-breasts
1/2 cup (1 stick) of butter
1 lb fresh white mushrooms, cleaned & sliced
3/4 cup all-purpose flour
1 T chicken boullion granules
1 T curry powder
3/4 tsp black pepper
2 cups water
4 cups milk
2 T lemon juice
6 cups broccoli pieces
6 cups shredded Cheddar cheese (about 1 1/2 lbs)
1 1/2 cups dry bread crumbs

Rinse chicken and cut into bite-sized pieces. Cook in a large skillet until no longer pink. Remove from heat and cool. Divide cooled chicken evenly among three unlabled 1-gallon freezer bags.

While chicken cools, melt butter in large saucepan. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Cook, stirring for about 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk, cook stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.

Divide cooled sauce evenly over the chicken. Measure 2 cups broccoli pieces into each bag of chicken and sauce. Seal bags.

Measure 2 cups cheese and 1/2 cup breadcrumbs into three 1-quart freezer bags and seal.

Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into a labeled 1-gallon bag. Seal and freeze.

To cook one entree: Thaw in refrigerator. Preheat oven to 350 degrees. Place chicken and broccoli mixture in a baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, for 35 - 40 minutes, or until the sauce is bubbling and the cheese is melted.

Bruschetta and Cheese Stuffed Chicken

1 can Italian-style diced tomatoes, undrained
1 1/4 cup shredded Mozzarella cheese
1/4 cup shredded fresh basil
1 pkg Stove Top stuffing for chicken
8 small chicken breasts
1/3 cup Italian dressing

Mix tomatoes, 1/2 cup cheese, stuffing and basil in medium bowl. Pound chicken with mallet until 1/4 inch thick. Place sides down and spread chicken with stuffing mixture. Tightly roll chicken and place seams down in baking dish. Drizzle with dressing.

To cook immediately, preheat oven to 350 degrees and bake for 40 minutes, or until chicken is done. Sprinkle with remaining cheese and bake until melted.

To freeze, cover tightly and freeze. To cook, thaw completely in refrigerator. Preheat oven to 350 degrees and bake for 40 minutes, or until chicken is done.