Cheddar Chicken Bake

Another one of my OAMC (once a month cooking) recipes. I've stated previously they are all tried and true and wonderful. When I made them for my friend to stock her freezer for when she brought home her newborn son, this was her family favorite. The original recipe called for turkery but I changed it to chicken.

Cheddar Chicken Bake

Photo from: Taste of Home

Adapted from: Taste of Home

2 cups water

2 cups chicken broth

4 teaspoons dried minced onion

2 cups uncooked long grain rice

4 cups cubed cooked chicken

2 cups frozen peas, thawed

2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted

2 cups milk

1 teaspoon salt

2 cups finely crushed butter-flavored crackers (about 60 crackers)

6 tablespoons butter, melted

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with chicken and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).

Shared with : Julies Eats & Treats

 

Crescent Chicken Bundles

This is another of my OAMC (once a month cooking) recipes. The recipe is doubled so you make one for now and freeze one for later. As stated earlier, I have tried all of these recipes and they are all great! I've also made them all for a great friend when she had her last child so she could stock her freezer for some speedy meals for when she brought home her newborn son.

Crescent Chicken Bundles

Photo from: Taste of Home

2 packages (3 ounces each) cream cheese, softened

4 tablespoons butter, melted, divided

2 tablespoons minced chives

2 tablespoons whole milk

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken

2 tubes (8 ounces each) refrigerated crescent rolls

1 cup crushed seasoned

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown.

To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings.

Shared with:  Julie's Eats and Treats

Sausage Spaghetti Pie

I am going to post several recipes of mine that are Once A Month Cooking (OAMC) recipes.The recipes are doubled so you cook one for now and save one for late!. I have tried all of these and they freeze very well and taste just as great after being frozen. This says a lot because I am not a left over girl, not at all! When a great friend of mine had her last baby I made all of these for her so she could stock her freezer and have them for when her son was born. They loved them so much that she asked for the recipes.

The first is Sausage Spaghetti Pie. I have a recipe for baked spaghetti that is excellent. I find this just as excellent with the added benefit of having an extra I can freeze!

Sausage Spaghetti Pie

Photo from: Taste of Home

1 package (1 pound) spaghetti

4 eggs, lightly beaten

2/3 cup grated Parmesan cheese

1 cup chopped onion

1/4 cup butter, cubed

2 cups (16 ounces) sour cream

2 teaspoons Italian seasoning

2 pounds bulk pork sausage

2 cups water

1 can (12 ounces) tomato paste

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.

To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 3 pies, 18 servings, 6 per pie.

Adapted from: Taste of Home