I am getting together with two friends on Saturday to put together several different freezer meals. I don't do this very often with friends, but am looking forward to the fun and fellowship that being together offers. To cut down on confusion, I offered to do all the grocery shopping and then we will just split everything 3 ways.
Here's what we are making: (click on the title to go to recipe)
Parmesan Chicken Sticks
Chicken Enchilada Casserole* recipe below
The snack cracker recipe makes a huge batch. So I bought two bags of oyster crackers (12 oz. each) and already mixed them up. Even though the recipe calls for 20 oz of crackers, the extra 4 ounces don't seem to make any difference. My daughter Marissa said, "We need those extra 4 ounces--these are GOOD! I divided the crackers 3 ways and hopefully my kids won't eat our part all today. :)
For the lasagna, we are going to make 9 pans (9x9) size.
For Parmesan Chicken Sticks, we are going to make 3 bags (2.5 pounds each).
And for the Chicken Enchilada Casserole we are going to make 6 round (9 inch diameter) pans.
Chicken Enchilada Casserole:
For 6 pans
12 flour tortillas (10 in. size)
9 cups chicken, cooked and diced
126 ounces of cream chicken soup, undiluted*
3 c. shredded cheddar cheese
1. Place 1/2 c. soup in the bottom of each 9-inch pan. Spread to moisten the bottom.
2. Tear tortillas into strips. Place a layer of tortillas on the bottom of each pan.
3. Layer chicken (a little less than 1/2 cup).
4. Pour 1/2 c. of soup over the chicken.
5. Repeat the layers, ending with soup.
6. Sprinkle cheese over the top.
1. Wrap tightly with freezer paper, foil or place in 2-gallon zip lock bag.
2. Label with cooking directions:
To serve: thaw and bake at 350 degrees for 20-30 minutes. To bake from frozen stage, add 10-15 minutes extra baking time.
* I don't use that much soup. I use about 1 1/2 cups for each pan, so for 6 pans it would be about 72 ounces. I also use half homemade white sauce and half cream chicken soup. Here is a recipe for white sauce. This is a way to save money and sodium!
I've already cooked all the ground beef/turkey (I used half and half). I'm thinking that we may have left over meat which we will freeze and use for chili or spaghetti.
Next, I am going to cook and chop the chicken for the casserole. Having the meat cooked will help tremendously.
Back to the kitchen!