Shopping List: Chicken, 5 pounds frozen chicken breasts (about 10 cups diced chicken)
1 cup 2% milk
2 1/2 cups chopped onion
3 cups shredded cheddar cheese
1 1/2 cups diced celery
8 French rolls
4 cups chicken broth
1/4 cup cilantro leaves
2 cloves garlic
10 to 12 potatoes
1 1/2 pounds mushrooms
2 eggs
Non-pershible, canned or frozen
1 cup corn kernels
1 cup frozen petite peas
Tortilla chips
42 ounces diced tomatoes
1/2 cup mayonnaise
2 3/4 cup uncooked rice
creamy peanut butter
1 bottle BBQ sauce
1 cup flour
Seasonings and spices
curry powder
lemon juice
salt and pepper
ground cumin
cinnamon
thyme
white pepper
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 Enchilada Casserole (6 servings) Layer 3 cups diced cooked chicken, 1 cup corn kernels, 1 chopped onion and 28 ounces diced tomatoes. Freeze. On cooking day, thaw, top with tortilla chips. Cover with foil and bake 45 minutes at 350. Uncover and sprinkle with cheese. Bake another 10 minutes.
#2 Chicken Firecrackers (8 servings) Combine 2 cups diced cooked chicken, 1 cup diced celery, 1/4 cup toasted slivered almonds, 1 T diced onion, 1/2 cup mayonnaise, 1 t sale, 1/8 t pepper, 1/4 pound grated cheddar cheese. Cut “V” shaped opening in tops of 8 French rolls, scoop out center and fill with chicken mixture, replace tops. Wrap each in foil with twisted ends. Freeze. To serve, thaw and heat in 325 oven for 30 minutes
#3 Chicken & Mushroom Crepes (4 servings) Crepes: In blender combine 1 cup milk, 3/4 cup flour, 2 eggs and 1/8t salt and process until smooth; let stand for 15 to 20 minutes. Lightly spray an 8 inch nonstick skillet with nonstick cooking spray and heat. Pour 1/8 of patter into skillet and quickly swirl batter so that iti covers entire bottom of pan; cook over medium-high heat until edges and underside are dry. Carefully turn crepe over; cook other side briefly just to dry, about 30 seconds. Slide crepe onto a plate and let cool. Repeat process 7 more times.
To freeze: stack cooled crepes, using 2 sheets of wax paper between each to separate; store in zip-lock freezer bag.
Filling: In 2 qt sauce pan, saute 1/2 c onion in margarine until softened, add 1 cup sliced mushrooms and saute for 3 mintues; add 3 T flour and cook, stirring constantly, for 3 minutes longer. Remove pan from heat and gradually stir in 1 1/2 cups chicken broth, return to heat and bring to boil. Reduce heat and let simmer for 5 minutes. Add 1 cup chicken, 1/2 t salt, 1/2 t thyme, and 1/4 t white pepper and simmer 3 minutes longer; stir in 1 cup peas and cook until tender, about 3 more minutes. Let cool and divide into freezer bags.
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