Guest Author - Brandii Lacey
As summer approaches, families often become very busy with summer activities such as camps and swim teams. Some of these activities have families getting home later than normal, and eating dinner on the go.
Summer is supposed to be relaxed and laid back, but the reality is that kids are often scheduled for activity after activity. Freezer meals are the perfect solution to the summertime dinner rush.
The recipes below were inspired from a recent buy one get one free sale at the grocery store for boneless, skinless, chicken breasts. All of the recipes are designed be cooked now and frozen for later. However, they can just as easily be enjoyed tonight!
Creamy Chicken and Stuffing Casserole Recipe
• 1 can cream of chicken or mushroom soup
• 1 pack of boneless, skinless, chicken breast
• ½ cup white wine
• Stuffing mix
1. Mix cream of chicken soup and wine in bowl.
2. Pour half of the mixture in the pan.
3. Place chicken breasts on top.
4. Pour remaining mixture over chicken.
5. Bake, covered, at 350 degrees for thirty minutes.
Honey Mustard Chicken Recipe
• 1/2 cup Honey
• 2 Tablespoons of Creamy Dijon Mustard
• Diced, cooked chicken
1. Mix ½ cup of honey with two tablespoons of mustard.
2. Pour over chicken.
3. Bake for 30 minutes at 350 degrees.
When you take this out of the freezer, you may want to make another round of the honey mustard sauce to serve on the side.
Sour Cream Chicken Casserole Recipe
• 3 chicken breast, cooked and diced
• 1 can cream of mushroom soup
• 1 cup of sour cream
• ¼ cup of milk
• 4 tablespoons of butter, melted
• 2 cups cracker crumbs (I usually use Ritz, but any will do)
1. Combine the following ingredients in a bowl: chicken, sour cream, soup and milk.
2. Spray casserole dish with a non stick cooking spray.
3. Place chicken mixture into casserole dish.
4. Bake at 350 degrees for 30-35 minutes. Top with cracker crumbs the last ten minutes of baking.
Cooked Diced Chicken
• Leftover chicken breast
• Chicken stock
1. Boil chicken until cooked through.
2. Cut up into small bites.
3. Let cool, and dice into small pieces.
4. Place in freezer safe bags and put in the freezer.
When your next recipe calls for 2 cups of diced cooked chicken, you can just pull out of the freezer.