Thursday, August 25, 2011

Turkey or Chicken Dishes for the Freezer

Roast a small turkey or 2 chickens. Cool and shred the meat into bowls. You should have about 10-12 cups of meat. Or buy a few of those HUGE chicken breast family size packages and roast them all off at once. I personally like dark and white meat mixed, so I choose to roast the whole chicken/turkey. It also saves money to use the whole bird.

Also for growing teens you would probably want to double these recipes.

Chicken Enchilada Casserole
4 cups shredded chicken
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Freeze before baking. Thaw in refrigerator, then cover and bake for 45-50 minutes in preheated oven.


1 cup white rice
1 cup boiling water
2 pkg. frozen broccoli (cook according to pkg directions)
10 oz. cream cheese
2 c. milk
1/2 c. sour cream
dash garlic and onion powder
4 cups shredded chicken
1/2 c. Parmesan cheese

Line a 3 qt. casserole dish with butter. Pour rice into pan. Add boiling water. Chop broccoli and layer on top of rice on bottom of casserole dish.
Mix cream cheese, milk, sour cream and seasonings together. Add shredded chicken. Mix well and layer on top of broccoli.
Sprinkle Parmesan cheese ever top. Bake at 350°F for 30-45 minutes or until bubbly and rice is cooked.
Can freeze. Thaw in refrigerator. Add 1/2 cup milk before reheating at 350 until heated through - about 15 minutes.
Let stand 5-10 minutes before serving.

(This can be varied with frozen spinach or kale.)

For this one - I would mix all of the chicken part without the hot water in a large freezer baggie. When ready to make, thaw in refrigerator. Pour into the slow cooker and add the hot water and then the cornbread topping and continue with the recipe.

Barbecued Chicken and Cornbread Casserole in the Slow Cooker

--2 pound of cooked, or practically cooked chicken, cubed or shredded
--2 small sweet potato, peeled and cut in 1-inch chunks
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--2 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1 can (28 ounce) diced tomatoes
--1/4 cup molasses
--1/4 cup apple cider

cornbread topping:

use a mix (2 boxes of the Jif Cornbread mix are the perfect size)and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp. baking powder

The Directions.

I used a large 7 quart slow cooker for this one.

Grease the inside of your slow cooker with butter or margarine. Or to save calories I often use a brush and olive oil or the "I Can't Believe it's Not Butter Spray". Cut up the chicken and sweet potato, and add to the crock. Add the remaining ingredients. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of apple cider to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours.

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