here is one for a Chicken Fajita Casserole
2 large boneless, skinless breasts
1 Uncle Ben's Red Beans & Rice mix
4 oz sliced black olives-drain and cut in half
4 oz green chilies
14 oz chicken broth-heat to boil stage
14 oz finely diced tomatoes
1 c Monterey Jack
2 c coarsely crushed tortilla chips-the lime flavored is great
Preheat oven 350*. Wash breasts, pat dry and pound thin. Cut each breast into 6 equal strips. Put rice mix without the seasoning pack in the bottom of a sprayed 13x9. Top with olives and chilies. Top this layer with with lightly seasoned breasts. Mix hot broth and seasoning mix in a bowl with a whisk. Add the tomatoes. Pour on chicken and cover with foil. Bake 45 minutes. Remove foil and add cheese and chips. Bake 5 more minutes. **If you think you might have leftovers with this, you can half it in 2-8x8 pan and cook 30 minutes. Cool completely, wrap well and freeze one. Omit the cheese and chips to the one going in the freezer-thaw completely, cook the remaining time and add cheese and chips. Bake 5 min more
--- On Mon, 3/28/11, carrkm0527 <carrkm0527@aol.com> wrote:
From: carrkm0527 <carrkm0527@aol.com>
Subject: [frozen-assets] chicken casseroles
To: frozen-assets@yahoogroups.com
Date: Monday, March 28, 2011, 3:10 PM
I am looking for ideas for freezer-friendly chicken casseroles that do NOT use cream of anything soups. The 4 we already rotate are
1. chicken enchilada casserole
2. chicken & swiss casserole
3. chicken & stuffing
4. chicken pot pie
If anyone has any other tried & true chicken casserole recipes, I'd love to have them!
Thanks!!! Karen in SEVA
[Non-text portions of this message have been removed]
Tupperware(R) Online Catalog
Same great products - online convenience!
http://my2.tupperware.com/tup-html/D/debihough-product.html
-------------------------------------------
Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
-------------------------------------------
**** snip (remove) Yahoo footers below when replying*****
-------------------------------------------
No comments:
Post a Comment