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1 box Uncle Ben’s Long Grain and Wild Rice 3 cups cooked chicken; cut into cubes 6 slices deli Swiss cheese 2 – 4 oz cans of mushrooms 2 cans cream of chicken soup ½ cup white wine 2 cups herbed seasoned stuffing ½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
6 English muffins 4 eggs 6 slices cheese Butter or margarine Ham, bacon, or breakfast sausage Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
Cheesy Chicken Casserole Supper Swap recipe October 2008
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
Creamy Chicken Casserole 6-8 chicken breasts 1 box stove top stuffing sm carton sour cream 1 can cream of chicken soup sliced swiss cheese Salt, pepper & flour chicken breasts - lightly brown in small amount of oil. Mix stove top stuffing with water and butter according to directions on box (do not cook) Mix sour cream with cream of chicken
2 lbs. cooked chicken (cubed) 8 oz. swiss cheese 8 oz. cubed ham 1 (10.75 ounce) can condensed cream of chicken soup 1 cup of milk 3/4 tsp. Better than bouillon or chicken bouillon granules 4 tbsp. butter (melted) Diced french bread
Cook chicken and dice into cubes. Dice ham and cheese.
Coat a 9x13 pan (or 2-8x8's) with cooking spray.
Place chicken cubes, swiss cheese and ham in the pan. Stir together the can of soup, 1 cup of milk plus bouillon and pour on top of the meat/cheese mixture.
Dice approximately 8-10 pieces of french bread into crouton sized pieces. Combine bread pieces with the melted butter and pour on top of the casserole. Adjust to your liking!
Cover with aluminum foil for approximately 30 minutes until brown and bubbly.
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s) 2. brown hamburger(drain grease if desired) 3. mix hamburger, sour cream and taco seasoning in a mixing bowl 4. pour into pan 5. sprinkle cheese over meat mixture 6. Sprinkle crushed chips over cheese
Serving day instructions 1. Thaw 2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
1 lb ground beef ½ tsp salt ½ cup chopped onion 15 oz can tomato sauce 8 oz cottage cheese 1 tbsp poppy seeds 1 cup plain low-fat yogurt 8 oz light cream cheese ¼ tsp pepper 8 oz linguine ¼ cup Parmesan cheese
To Serve: Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
40 jumbo pasta shells (12 oz box) 32 oz cottage cheese 16 oz mozzarella cheese, shredded 3/4 cup grated parmesan cheese 3 eggs 3/4 t. oregano 1/2 tsp salt 1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
1 cup olive oil 3/4 cup fresh lemon juice 1/4 cup fresh garlic 2 tbsp dried mint 2 tbsp dried oregano 2 tbsp black pepper 1 tbsp salt 10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces 24 pitas 12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate. Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce: 1 1/2 lbs cream cheese, softened 4 cups natural plain yogurt 1/4 cup fresh lemon juice 2 tsp fresh garlic 1 tbsp dried dill 2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
1 package (16 ounces) frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick� mix 1/2 cup milk 1 egg
1 Heat oven to 400�F. Mix vegetables, chicken and soup in ungreased 2-quart casserole. 2 Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. 3 Bake 30 minutes or until golden brown.
For freezer cooking purposes, will make the chicken mixture and place in a freezer bag and then freeze. On serving day, you will make the Bisquick topping and pour it on top and then bake it.
1 pkg angel hair pasta (16 oz) 1 1/2 lbs ground beef 1 jar spaghetti sauce 2 cans tomato sauce 1 can cream of mushroom soup 1 cup sour cream 2 cups shredded Colby-Monterrey Jack cheese
Cook pasta according to package directions. In a large skillet, brown burger. Drain. Stir in tomato sauce and spaghetti sauce. Remove from heat. Drain pasta. Combine the soup and sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mix, and cheese. Repeat layers. Cover and freeze.
Serving Day: Thaw. Bake at 350 covered for 55-65 minutes or until cheese is melted.
12 comments:
Chicken Swiss Casserole
Lori Toso
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 – 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Breakfast Sandwiches
6 English muffins
4 eggs
6 slices cheese
Butter or margarine
Ham, bacon, or breakfast sausage
Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
Cheesy Chicken Casserole
Supper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Creamy Chicken Casserole
6-8 chicken breasts
1 box stove top stuffing
sm carton sour cream
1 can cream of chicken soup
sliced swiss cheese
Salt, pepper & flour chicken breasts - lightly brown in small amount of oil. Mix stove top stuffing with water and butter according to directions on box (do not cook) Mix sour cream with cream of chicken
Chicken Cordon Bleu Casserole:
2 lbs. cooked chicken (cubed)
8 oz. swiss cheese
8 oz. cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup of milk
3/4 tsp. Better than bouillon or chicken bouillon granules
4 tbsp. butter (melted)
Diced french bread
Cook chicken and dice into cubes. Dice ham and cheese.
Coat a 9x13 pan (or 2-8x8's) with cooking spray.
Place chicken cubes, swiss cheese and ham in the pan. Stir together the can of soup, 1 cup of milk plus bouillon and pour on top of the meat/cheese mixture.
Dice approximately 8-10 pieces of french bread into crouton sized pieces. Combine bread pieces with the melted butter and pour on top of the casserole. Adjust to your liking!
Cover with aluminum foil for approximately 30 minutes until brown and bubbly.
Anna's Taco Bake
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
Doritos, crushed
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s)
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Poppy Beef
1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 tbsp poppy seeds
1 cup plain low-fat yogurt
8 oz light cream cheese
¼ tsp pepper
8 oz linguine
¼ cup Parmesan cheese
Sauté the beef with salt and onion in a large skillet on medium heat until the beff is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in a gallon bags taped together.
To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
Cheese-filled shells:
40 jumbo pasta shells (12 oz box)
32 oz cottage cheese
16 oz mozzarella cheese, shredded
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 tsp salt
1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
Oven stew:
2 lb sirloin cut into strips
2 med. potatoes cubed
4 carrots
4 stalks celery, sliced
1/2 onion chopped
1 can mushrooms, drained
1/2 green pepper chopped
2 cans golden mushroom soup
In a 9x13 pan layer meat, potatoes, and veggies. Pour soup over the layers. Cover with foil and bake w/o opening oven or foil. Bake @ 325 for 3 hours.
Chicken Gyros:
*Makes 6 meals (24 servings). Please adjust accordingly!
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup fresh garlic
2 tbsp dried mint
2 tbsp dried oregano
2 tbsp black pepper
1 tbsp salt
10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
24 pitas
12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.
Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce:
1 1/2 lbs cream cheese, softened
4 cups natural plain yogurt
1/4 cup fresh lemon juice
2 tsp fresh garlic
1 tbsp dried dill
2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
chicken Pot Pie: by Betty Crocker
1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick� mix
1/2 cup milk
1 egg
1 Heat oven to 400�F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2 Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3 Bake 30 minutes or until golden brown.
For freezer cooking purposes, will make the chicken mixture and place in a freezer bag and then freeze. On serving day, you will make the Bisquick topping and pour it on top and then bake it.
Cheesy Spaghetti Casserole:
1 pkg angel hair pasta (16 oz)
1 1/2 lbs ground beef
1 jar spaghetti sauce
2 cans tomato sauce
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded Colby-Monterrey Jack cheese
Cook pasta according to package directions. In a large skillet, brown burger. Drain. Stir in tomato sauce and spaghetti sauce. Remove from heat.
Drain pasta. Combine the soup and sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mix, and cheese. Repeat layers. Cover and freeze.
Serving Day:
Thaw. Bake at 350 covered for 55-65 minutes or until cheese is melted.
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