Chicken Cordon Bleu

This was a meal I did back in October...I think everyone should post their recipes from the beginning.

Chicken Cordon Bleu Casserole
6 chicken breasts cut up
1 1/2 c diced ham
1 1/2 c grated cheddar cheese
1 1/2 c grated or sliced swiss cheese
1 pkg stuffing cooked
salt and pepper

Sauce
1 can cr of chicken
1 pint sour cream
1/2 c milk

Salt and pepper the bottom of a greased 9x13 foil pan. Cover bottom of pan with raw diced chicken and salt and pepper again. Sprinkle cheddar cheese on top of chicken, then add ham, then swiss cheese. Put cooked stuffing on next. Mix up the sauce ingredients together and pour on top of stuffing. Cover, label and freeze. To cook from frozen, thaw overnight in the refrigerator and cook covered on 350 for 45-1 hr.

This is my kids favorite meal! :)

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

3-4 chicken breasts
1 T canola oil
1/2 t poultry seasoning
4 c chopped broccoli
1 1/2 c Alfredo sauce
12 oz fettuccine

Assembly Directions:
Cut chicken breasts into bite size pieces. Heat oil in a large skillet over medium heat. When skillet is hot add the chicken, broccoli, and poultry seasoning. Cook and stir until the meat is no longer pink (8-10 min). Remove from heat and allow to cool. Add Alfredo sauce and mix until combined. Cook fettuccine for 1/2 the time on box. Drain. Add to chicken mixture.
Freezing directions:
Place in freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Preheat oven to 350. Put in a greased 9x13 pan. Cover and cook for 25-30 min until heated through.

Meatball Penne Pasta

Meatball Penne Pasta

40 frozen meatballs (I buy the bag from Costco)
8oz penne pasta
1 c chopped onion
1 c chopped green pepper
2 t canola oil
1 can diced tomatoes
1 16oz can tomato sauce
1 t italian seasoning
1 t minced garlic
1 c mozzarella cheese

2 T apple cider vinegar

3 T sugar

Assembly Directions:
Boil pasta for 1/2 the time on box, the pasta should be firm. Drain and allow to cool. Saute onion and pepper in oil until onions are translucent. Add tomatoes, tomato sauce, Italian seasoning, vinegar, sugar, and garlic. Bring to a boil and cook for 10 minutes. Remove from heat and add meatballs and pasta.
Freezing Directions:
When the meatball mixture is cool, put in freezer bag. Seal, label, and freeze.
Serving Directions:
Thaw. Preheat oven to 350. Spray a 9x13 pan with cooking spray. Add meatball mixture and cheese. Stir to combine. Cover with foil and bake for 25-30 min or until bubbly.

Chicken Enchiladas

1 lb. chicken, cubed and cooked

1 or 2 cans cream of chicken soup (depends on how creamy you want it)

8 oz. sour cream

10 tortillas

3-4 c. cheese

Mix cream of chicken soup and sour cream. Make a line of sauce down the tortilla, then add chicken and cheese. Roll into an enchilada and place in greased 9x13 pan. Repeat for all 10 tortillas. Spread sauce on top of the pan of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes.

Frozen Directions:

Uncover frozen enchiladas and place in oven. Cook at 350 degrees for 30-45 minutes or until cheese is bubbly.

Bowtie Pasta

1 (12 oz.) package bow tie pasta

2 Tbls. olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 tsp. red pepper flakes

1/2 c. diced onion

3 cloves garlic, minced

1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 c. heavy cream

1/2 tsp. salt

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

3. Stir cooked pasta into sauce, and heat through.

Frozen Directions:

Keep covered and cook at 350 degrees for about 30 minutes or until heated through. Season with garlic salt or salt to taste.

Chicketti

2 cups spaghetti, broken into 2" pieces, then partially cooked
1 1/2 cups chicken, cooked and cut up
1 can cream of mushroom soup
1/2 tsp. salt and pepper
1/2 cup chicken broth
1/2 cup chopped green bell pepper
1 3/4 cup grated cheese (1/2 lb.)

Mix all ingredients, except cheese. Top with cheese. Bake at 375 degrees for 30 - 40 minutes.

Almost Ravioli

1 lb ground beef
1 onion, chopped
1 clove garlic, minced
8 oz. bowtie pasta
4 cups spaghetti sauce
1 cup tomato sauce
1/4 tsp. pepper
2 T. sugar
10 oz. pkg. frozen chopped spinach
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup grated parmesan cheese

Brown ground beef with onion and garlic. Cook bowtie pasta in salted water for half the time recommended on package. Combine ground beef, pasta, and all remaining ingredients. Place in a gallon freezer bag. Label and freeze. To serve: Thaw. Place in greased baking dish. Stir. Place dish on a baking sheet. Bake uncovered for 45 min at 350. Top with more parmesan cheese.

Easy Spaghetti Pie

Grease a 9x13 pan and layer (in order):

2 1/2 cups cooked spaghetti noodles
2 well beaten eggs
Parmesan cheese to taste
1 pint cottage cheese
1 jar spaghetti sauce
1 lb. cooked and drained hamburger (or turkey) with 1 diced onion
1 cup (at least) grated cheese

Cover with foil and bake at 350 for approx. 30 minutes.

Cheese-Filled Jumbo Shells

Ingredients:
30 - 35 Jumbo pasta shells (a 12 oz. box has about 35 - 40 shells)
24 - 26 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup parmesan cheese
2 eggs
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
28 oz. spaghetti sauce

Directions:
Cook shells in boiling salted water about half of recommended time. Drain and let cool on wax paper. Meanwhile, combine rest of ingredients except spaghetti sauce. Fill each shell with about 2 T. filling. Pour half a cup of sauce in bottom of 9x13 baking dish. Arrange shells on top, then pour remaining sauce over. Bake at 350 until cheese has melted. (If frozen, about an hour)

Bruschetta Chicken

1 can (14.5 oz) diced tomatoes, undrained
1 pkg. Stuffing Mix for Chicken
3/4 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened, set aside.
Place chicken in bottom of 13x9-inch baking dish, sprinkle with basil and cheese. TOP with stuffing. Bake 30 min. or until chicken is done.
　

Chicken Potato Casserole

Ingredients:
• 10 oz. can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1 cup frozen peppers and onions, thawed
• 1-1/2 cups crushed potato chips

Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator.
Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Swiss Chicken

10-12 Chicken Tenders
2 cans Cream of Chicken Soup
1 can Milk
8 slices of Swiss Cheese
1/2 box of Stuffing

Place chicken in bottom of 9x13 pan. Place swiss cheese on top. Spoon sauce on top of chicken and cheese. Sprinkle stuffing on top. Bake at 350 for 1 1/2 hours, or until chicken is cooked through.

Cheesy Ham and Potatoes

1 24oz. bag frozen shredded hash browns
1/2 C. minced onion
2 cans cream of celery soup
1 8oz. package cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/4 t. pepper


Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.


To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Simply Lasagna

12 lasagna noodles
2 c. cottage cheese
1 egg, slightly beaten
1 T. dried chopped parsley
2 T. Parmesan cheese
1 C. Mozzarella cheese, shredded
1 1/2 C. Monterey Jack cheese, shredded
3-4 C. Spaghetti sauce


Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan. Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Level and freeze.


To Serve: Thaw. Bake covered for 45-60 min. @ 375 degrees. Uncover, top with more Mozzarella cheese and bake an additional 5 min. or until cheese is melted.

Cream Cheese Chicken

1- .7oz. envelope Italian dressing mix
1/2 C. butter
2 lbs. boneless skinless chicken breast
1 can cream of chicken soup
1- 8 oz. package cream cheese


Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.


To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Ziti Pepperoni Casserole

1 (16 ounce) box ziti pasta, cooked and drained
1 (32 ounce) jar spaghetti sauce
1/2 lb mozzarella cheese, grated (or more)
1/2 lb cheddar cheese, grated (or more)
1/2 lb pepperoni, chopped
1 lb cottage cheese


Set aside some of the cheeses for topping the casserole.

Mix remaining ingredients in a large bowl. Spoon into a 13x9 baking dish. Top with remaining cheese.

Bake at 375º for 40 minutes or until lightly browned on top.

To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Shepherd's Pie

3 extra large peeled potatoes cooked, mash with sour cream, butter, salt & pepper
1 lb. ground beef (cooked with chopped onions and minced garlic) drain
2 cups corn
2 cups green beans
1 can diced tomatoes
1 15 oz can tomato sauce
2 Tbsp. Worcestershire sauce
2 cups grated cheese
salt & pepper to taste

In a large bowl combine cooked ground beef, tomatoes, tomato sauce, corn, green beans, Worcestershire sauce. Sprinkle salt and pepper over the mixture. Put mixture in a 9x13 pan. Spoon mashed potatoes evenly over the top. Next top with grated cheese. Cover with foil and freeze. To serve; thaw and bake covered 350 degrees for 45 min. Uncover the last 5 minutes.

Meatball Stroganoff

36 frozen meatballs
1/2 cup minced onion
2 cans cream of mushroom soup
1 can mushrooms, drained
1/2 tsp. garlic salt
1 8 oz pkg cream cheese

Combine all ingredients in a freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on low 6-8 hrs. Spoon over hot noodles.