Recipes for the Freezer Meals

I have come to realize that when I posted my freezer meals, no recipes for the meals were included! I'm so sorry! So please refer back to this for pictures.

Broccoli Cheddar Chicken

This meal became one of my favorites as an employee at Cracker Barrel. I decided that I needed to figure out the recipe to enjoy it at home.

2 cooked chicken breasts, chopped
2 cups frozen broccoli pieces (I prefer the tops only)
1 can cheddar cheese soup
2 T shredded cheddar cheese
1/4 c crushed butter crackers or bread crumbs
2 tsp parmesan cheese
2 T butter

Preheat oven to 350 degrees.

In an 8 in square dish, add chicken pieces, broccoli, cheddar cheese and soup. Stir to combine.

In a separate bowl, melt butter in microwave. Add crackers/crumbs and parmesan cheese. Toss until moistened.

Bake at 350 degrees for 30-40 minutes or until golden brown.

Variation: Add leftover rice to chicken and broccoli mixture as shown in the picture.

Chicken Enchiladas

Growing up, we had two kinds of enchiladas. They were either chicken or beef. I preferred the beef with red sauce but was told they were too expensive. I grew to love creamy chicken enchiladas.

2 cooked chicken breasts, shredded
1 small can green chilis
1/2 c cooked rice, optional
1 cup plus 3 T shredded cheese of your choice, I prefer Monterrey Jack
7-10 flour tortillas
1 can cream of chicken soup
1 can of green chili enchilada sauce

In a small bowl, combine chicken soup and enchilada sauce. Set aside.

In a medium bowl, stir together chicken, chilis, rice (if desired) and 1 cup cheese. Add 1-2 T of the soup mixture until the chicken mixture sticks together.

Add 1/4 c filling to each tortilla and roll. (I fold in each end first and then roll) Repeat until filling is gone. The amount of tortillas needed will vary based on the amount of the filling used per tortilla.

Pour 1/3 cup of the soup into the bottom of a greased 8 inch square pan. Add enchiladas. Top with remaining soup and sprinkle reserved cheese on top.

You can choose to freeze the meal at this point.

Bake for 30-35 minutes at 350 degrees until hot and bubbly.

Chicken Cordon Bleu Casserole for 2

*adapted from recipe found on Pinterest

Chicken Cordon Bleu has been a family favorite for as long as I can remember. It was always a special treat for dinners. In recent years, the pre-packaged chicken cordon bleu with the ham and cheese inside doesn't taste that great. I found this recipe on Pinterest and then made it my own

2 chicken breasts, fully cooked
2 pkgs “Budding” Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
4 slices Thin Sliced Baby Swiss Cheese

SAUCE:
2 T Butter
2 T Flour
1-¼ c Milk (I Used Whole Milk)
2 T Sour Cream
1 T Fresh Squeezed Lemon Juice
1 T Dijon Honey Mustard
¼ teaspoons White Pepper

TOPPING:
6 T Butter
½ cup Bread Crumbs
2 T Parmesan Cheese

Preheat oven to 350 F. Butter a 9- x 9-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the greased baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, mustard, sour cream and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

Rinse out sauce pot. Melt the butter in the pot. When butter is fully melted, stir in the bread crumbs and Parmesan cheese. Sprinkle over the top of the casserole.

Bake casserole uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

*adapted from recipe found on Pinterest


Please click here for the original recipe.

Supreme Chicken

From Tia's Kitchen

3-4 chicken breasts

1 pkg. dry Italian dressing

1 8oz. pkg. cream cheese

1 can cream of chicken soup

Dried onion and chives

Prepared rice



Lay the defrosted chicken in the pan; sprinkle with dry Italian seasoning.  Mix softened cream cheese with onion and chives.  Add soup.  Spread evenly over chicken.  Back at 350 degrees for 1 hour.  Serve over rice.

Chicken-Filled Dumplings

From Tia's Kitchen 

1 can cream of chicken soup

1 can golden mushroom soup

1 c. water

3 Tbsp. chopped onion

1 ½ c. cooked chicken, cubed

¼ c. celery, minced

2 Tbsp. onion, minced

¼ tsp. pepper

1 can refrigerated country-style biscuits



In large saucepan, combine cream of chicken soup, golden mushroom soup, water, and 3 Tbsp. chopped onion; heat to boiling, reduce heat, and simmer.  In small bowl, combine chicken, celery, onion, pepper; stir to blend.  Separate biscuits and roll each one out until thin. Spoon chicken mixture into the center of each; wrap dough around chicken mixture and pinch to seal.  Place dumplings on top of summering soup; spoon soup over dumplings.  Simmer 15-20 minutes, or until dough in dumplings is cooked.  Serve immediately.  Leftovers can be refrigerated and reheated by simmering 15 minutes or until heated.

Chicken Enchiladas

2 c. cooked chicken, cubed

½ bell pepper, chopped

1 8oz package cream cheese

½ c. salsa

Flour tortillas

1 can Cheddar Cheese Soup

Sour cream



Stir chicken, bell pepper, salsa, and cream cheese in saucepan on low until cream cheese is melted.  Spoon 1/3 c. mixture down center of each tortilla; roll up.  Place, seam side down, in lightly greased baking dish.  Spread Cheddar Cheese soup on top. Cover with foil.  Bake at 350 degrees for 20 minutes or until heated through.  Top with sour cream.

Poppy Seed Chicken

1 can cream of chicken soup
1/2 c sour cream
4 chicken breasts
1 roll Ritz crackers
3/4 cube butter
1 1/3 T poppy seeds

Boil chicken breasts for about 25 minutes.

Mix together soup and sour cream. Spread 1/3 in bottom of 9 x13 pan. Arrange chicken in pan. Spread remaining sauce on top.

Melt butter. Crush crackers. Mix butter, crackers, and poppy seeds. Sprinkle on top of chicken and sauce

Bake at 350 degrees for 30 minutes.

Serve with rice or egg noodles

Chicken Tortilla Soup

Fall is a wonderful time for crock pot soups. I love chicken tortilla soup. My favorite location to eat this soup was actually at an officer's club at Osan AB, South Korea. I had a few favorite recipes for this soup. I combined them to create my own.

Chicken (I usually use chicken breast or tenders)
Note: You can put it in raw and it will cook throughout the day and you can chop it before serving. Another option is to use leftovers from a grocery store roaster chicken.

1 qt stewed tomatoes with all the juice
1/2 c. salsa
1 can black beans
1 can corn, drained
1 c. chicken broth
2 tsp - 1 T. Taco Seasoning
1 c. instant rice

Put full chicken breasts to crock pot. Add tomatoes, salsa, taco seasoning and chicken broth. Cook on low for at least 3 hours. Remove chicken and cut or shred. Put back in crock pot along with the black beans and corn. Cook on low for an additional 1-2 hours. Add the rice about an hour before serving and turn crock pot to high. Please remember that the rice absorbs the liquid. If you think the soup is too runny, you can add more rice.

Serve soup with corn chips, cheese, and sour cream!