Chicken Chowder Chicken Tetrazzini Chicken Enchiladas Chicken Pot Pie Chicken Rice/Broccoli/Cheese Casserole
Fresh 5 pounds frozen chicken breasts 1/2 pound carrots 5 stalks celery 6 onions 2 cloves garlic 5 cups chicken broth 4 bacon slices 1 1/2 cups diced potatoes 1/2 cup half and half 3 3/4 cups grated cheese - Jack or Cheddar or mix of two 8 ounces Velveeta, light 9 Tbs. margarine 2 3/4 cups milk 1 1/2 cup sour cream 16 8” round flour tortillas 1 cup sliced mushrooms
Canned or Frozen 1/2 cup whole-kernel corn 16 oz dry spaghetti 1 10 3/4oz can cream of mushroom soup 5 10 3/40z can cream of chicken soup 2 cans diced tomatoes 1 large jar salsa (optional) 10 oz. mixed veggies 20 ounces frozen broccoli 1 1/3 cup baking mix 1 cup uncooked brown rice
Seasonings and spices salt and pepper Pinch ground mace 1 taco seasoning packet 1 bay leaf 1/2 teaspoon basil 1/2 teaspoon curry powder
To cook chicken: Place frozen chicken breasts in large pan, just barely cover with water. Add 1/2 pound carrots, cut into pieces, 2 onions, 2-3 stalks celery, and 2 T chicken bouillon. Bring to boil, reduce heat and simmer 20-30 minutes. Allow to cool. Remove chicken and dice. Remove veggies and puree and return to broth. #1 Chicken Chowder (5-6 servings) Sauté 4 slices bacon until mostly cooked. Add 1 onion, finely chopped, sauté 5 minutes or until softened. Add 2 stalks celery, 1 1/2 cups diced potatoes, 1/2 cup corn and 1 1/2 cups broth. Bring to boil, reduce heat. Cover; simmer 15 minutes. Add 1 cup cooked, diced chicken, cook 5 minutes longer. Season with salt, pepper, and mace. Cool. To Freeze: Pour cooled chowder into a zip-lock bag. Thaw overnight in refrigerator. Place chowder in saucepan over medium heat. Bring to boil, stirring occasionally. Simmer 5 minutes. Stir in 1/2 cup half and half; heat but do not boil. Serve with bread.
#2 Chicken Tetrazzini (8 servings) Cook 16 ounces spaghetti as directed until al dente; drain. Sauté 1 1/2 cups diced onions in 3 T margarine. Mix onions and 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 soup can milk, 3 cups grated Monterey or Cheddar cheese, 3 cups cooked diced chicken with spaghetti in a large bowl. Put mixture in baggies and freeze. To prepare for serving, thaw Tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes.
#3 Chicken Enchiladas (14 to 16 servings) Melt 1 T butter in skillet, add 1 onion, finely diced, and cook until tender, add 3 cups cooked diced chicken, 1 can diced tomatoes, drained, (or 1 jar salsa) and taco seasoning packet. In small bowl mix together 1 1/2 cup sour cream and 2 can cream of chicken soup. Add small amount of soup mixture to chicken, you want to make the chicken mixture nice and moist. Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll tightly. Spread a little of soup mix on bottom of pan. Put tortillas in and spread remaining soup mix on top. Sprinkle with cheese. Freeze. To serve, thaw and bake at 350 for 25 minutes. (Note: you can roll the chicken mixture in the tortillas and freeze and mix 1/2 cup sour cream and 1 can cream of chicken soup for each 6 enchiladas you prepare on cooking day.)
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