Here are a few I found in our archives. I've made each one more times than I can count, so they are very tried and true.
Chicken Pie
1 - 8oz block cream cheese
2 Tbsp butter
3 chopped green onions
4 Tbsp milk
Salt & pepper to taste
3-4 chicken breasts, boiled & diced
1/2 pkg. FROZEN "hash brown" cubed potatoes (so you need 1 pound)
1/2 pkg. FROZEN petite peas (if you don't like peas, don't use 'em!)
1 pkg. Pillsbury Refrigerated Pie Crusts
Preheat oven to 350. In a large glass bowl, melt cream cheese & butter together in microwave. Add salt, pepper, onions & milk. Stir till smooth.
Add chicken, frozen potatoes & frozen peas. Mix well.
Pour into crust & add top crust. Crimp edges & vent with knife.
Bake 35-45 min. till crust is golden.
You can also include frozen carrots, corn, or whatever suits you.
This can be served alone, or topped with any of the following favorites:
Apple Sauce (kids love this, as do I)
Sour Cream (mom & I love this one)
Tabasco! (h & son #1 think all food needs Tabasco)
ALSO - filling can be made in bulk and frozen in pie-sized portions in gallon sized freezer bags. Just defrost & dump into a pie shell for a quick dinner.
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This next recipe is one of my favorites -
it's easy to make, and tastes wonderful
(After mixing, separate into 2-3 portions,
depending on your family's size. Cook one,
and Freeze the other two in Ziploc Freezer
Bags for another day. On cooking day,
thaw and cook)
Chicken Scampi
Minced garlic to equal 16 cloves of garlic
2 Tbsp chopped fresh parsley
½ c. + 2Tbsp lemon juice
1¼ c. chardonnay
1½ c. EVOO
2½ tsp salt
1 Tbsp + 2 tsp garlic powder
½ c. dried oregano
1¼ c. chili sauce- I use "HOMADE" brand - I think it tastes best
10 boneless, skinless chicken breasts, cut into 1" pieces
Combine all ingreds.
Oven method: Bake @ 450 for 25-40 min, till chicken is done..
Crockpot method: Cook on low for 8 hours
Serve over angelhair pasta.
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Chicken Breasts in Phyllo
1½ c cream cheese
1 c. chopped green onion
1/3 c. lemon juice
2 cloves minced garlic
2 tsp dried tarragon
12 chicken breast halves (boned & skinned)
salt & pepper to taste
1½ c. butter, melted
24 sheets phyllo dough
1/3 c. parmesan cheese (freshly grated)
Cooking day instructions:
Combine first five ingredients to make sauce. Lightly sprinkle chicken breasts with salt & pepper. Place 2 sheets of phyllo on working surface. Quickly brush each sheet w/ melted butter (about 2 tsp). Spread about 1½ T. of sauce on each side of chicken. Place breast in one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over and roll breast up in the sheet to form a package.
Place in an ungreased baking dish. Repeat with remaining chicken breasts and phyllo sheets. Brush packets with remaining butter and sprinkle with parmesan cheese. Freeze by method below:
- Line your baking dish with aluminum foil first and then with a layer of plastic wrap (make sure that both are large enough to cover the bottom, sides and top of the dish). Fill the dish with your prepared meal. Seal the plastic wrap, removing as much air as possible. Then seal the outer aluminum foil layer. With the packaged meal still in the pan, place it in the freezer. Once the item has been flash frozen, slip the meal out of the pan and into a freezer bag.
Serving Day instructions:
Thaw completely before baking. Bake @ 375 degrees for 45-50 minutes, or until golden. Serve immediately.
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