Post by admin on Feb 8, 2011 10:37:58 GMT -5
Sandi Jo sent posted this on one of my groups. She got it from a Creative Homemaking Newsletter she receives.
$7 Bag of Frozen Chicken Breasts = 3 Easy Meals
by Kristl Story
If you're not cooking with frozen chicken breasts, you're missing
out on some frugalicious and fast dinners!
You'll love frozen chicken breasts because they are a frugal
shopper's delight! For some wonderful reason, frozen chicken
breasts are frequently on sale, and you don't have to worry about
them expiring right away!
You'll love frozen chicken breasts when you discover how easy
they are to prepare. Did you know that you can prepare perfectly
shredded chicken by putting them in your crock pot with 1/2 cup
water on low for about 6 hours and then use 2 forks to shred?
You'll love frozen chicken breasts because there's no trimming or
stinky parts to deal with, and when you're a vegetarian mom
cooking for a family of carnivores - this is really important!
You'll love frozen chicken breasts even more when you try these
three easy meals that can all be made from one 4-lb. bag!
King Ranch Chicken - A Texas Favorite!
3 frozen chicken breasts
3 cups cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can rotel tomatoes
1 small onion chopped or 3/4 cup frozen chopped onion if you
want to save time & money!
1 green bell chopped or 1 cup frozen chopped green bell pepper
if you want to save time & money!
12 white corn tortillas
Cook chicken in crock pot and shred (see directions above).
Mix together cream of mushroom soup, cream of chicken soup,
chicken broth and rotel tomatoes. In a lightly greased 9 x 13
casserole dish, layer half the chicken, 6 tortillas, half the
onion, half the green bell pepper, 1 cup of cheese and half of
the soup mixture.
Repeat the layers and top with the last cup of cheese.
Bake uncovered at 350 for 40 minutes or until bubbly.
Let cool 10 minutes before serving.
Easy Chicken Enchiladas - Another Texas Favorite!
3 frozen chicken breasts or 1 rotisserie chicken, shredded
16 oz. sour cream
8 oz. package of cream cheese
3/4 cup of picante sauce
3 cups mexican cheese blend, shredded
1 large can of red enchilada sauce
20 fajita size flour tortillas
optional: green onions and sliced black olives for garnish
Cook chicken in a crock pot and shred (see directions above) OR
shred a rotisserie chicken.
Mix together shredded chicken, sour cream, cream cheese, picante
sauce and 1 cup of cheese.
Pour half of the enchilada sauce in the bottom of a 9 x 13 pan.
Put about 1/4 cup of the chicken mixture in the center of a
tortilla, roll and place seam side down in the pan. Continue
rolling the enchiladas and place closely to each other to fill
the pan.
Top with the remaining enchilada sauce and 2 cups of cheese.
Bake uncovered at 350 for 25 minutes or until bubbly.
Let cool 10 minutes before serving. When serving, top with sliced
green onions and sliced black olives if desired.
Chicken and Wild Rice Casserole
3 frozen chicken breasts
1 6-oz. package long grain and wild rice mix (like Uncle Ben's or
the store brand)
8 oz. package fresh sliced mushrooms
2/3 cup Good Seasons Italian dressing
8 oz. sour cream
Cook chicken in a crock pot and shred (see directions above).
Cook rice according to package directions.
Mix together chicken, rice, mushrooms, Italian dressing and sour
cream. Pour into a lightly greased 9 x 13 casserole dish.
Bake at 350 for 20 minutes or until bubbly.
Simplify your cooking and join the frozen chicken breast
revolution! Of course if you absolutely prefer fresh chicken
breasts, feel free to substitute fresh! Enjoy these frugalicious
and fast recipes!
$7 Bag of Frozen Chicken Breasts = 3 Easy Meals
by Kristl Story
If you're not cooking with frozen chicken breasts, you're missing
out on some frugalicious and fast dinners!
You'll love frozen chicken breasts because they are a frugal
shopper's delight! For some wonderful reason, frozen chicken
breasts are frequently on sale, and you don't have to worry about
them expiring right away!
You'll love frozen chicken breasts when you discover how easy
they are to prepare. Did you know that you can prepare perfectly
shredded chicken by putting them in your crock pot with 1/2 cup
water on low for about 6 hours and then use 2 forks to shred?
You'll love frozen chicken breasts because there's no trimming or
stinky parts to deal with, and when you're a vegetarian mom
cooking for a family of carnivores - this is really important!
You'll love frozen chicken breasts even more when you try these
three easy meals that can all be made from one 4-lb. bag!
King Ranch Chicken - A Texas Favorite!
3 frozen chicken breasts
3 cups cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can rotel tomatoes
1 small onion chopped or 3/4 cup frozen chopped onion if you
want to save time & money!
1 green bell chopped or 1 cup frozen chopped green bell pepper
if you want to save time & money!
12 white corn tortillas
Cook chicken in crock pot and shred (see directions above).
Mix together cream of mushroom soup, cream of chicken soup,
chicken broth and rotel tomatoes. In a lightly greased 9 x 13
casserole dish, layer half the chicken, 6 tortillas, half the
onion, half the green bell pepper, 1 cup of cheese and half of
the soup mixture.
Repeat the layers and top with the last cup of cheese.
Bake uncovered at 350 for 40 minutes or until bubbly.
Let cool 10 minutes before serving.
Easy Chicken Enchiladas - Another Texas Favorite!
3 frozen chicken breasts or 1 rotisserie chicken, shredded
16 oz. sour cream
8 oz. package of cream cheese
3/4 cup of picante sauce
3 cups mexican cheese blend, shredded
1 large can of red enchilada sauce
20 fajita size flour tortillas
optional: green onions and sliced black olives for garnish
Cook chicken in a crock pot and shred (see directions above) OR
shred a rotisserie chicken.
Mix together shredded chicken, sour cream, cream cheese, picante
sauce and 1 cup of cheese.
Pour half of the enchilada sauce in the bottom of a 9 x 13 pan.
Put about 1/4 cup of the chicken mixture in the center of a
tortilla, roll and place seam side down in the pan. Continue
rolling the enchiladas and place closely to each other to fill
the pan.
Top with the remaining enchilada sauce and 2 cups of cheese.
Bake uncovered at 350 for 25 minutes or until bubbly.
Let cool 10 minutes before serving. When serving, top with sliced
green onions and sliced black olives if desired.
Chicken and Wild Rice Casserole
3 frozen chicken breasts
1 6-oz. package long grain and wild rice mix (like Uncle Ben's or
the store brand)
8 oz. package fresh sliced mushrooms
2/3 cup Good Seasons Italian dressing
8 oz. sour cream
Cook chicken in a crock pot and shred (see directions above).
Cook rice according to package directions.
Mix together chicken, rice, mushrooms, Italian dressing and sour
cream. Pour into a lightly greased 9 x 13 casserole dish.
Bake at 350 for 20 minutes or until bubbly.
Simplify your cooking and join the frozen chicken breast
revolution! Of course if you absolutely prefer fresh chicken
breasts, feel free to substitute fresh! Enjoy these frugalicious
and fast recipes!