Remember all those meals I made throughout the month of June? Well, we've eaten almost all of them! Some were excellent, others just okay. I thought I'd share some of my faves. These work very well for making ahead of time and freezing. Or, of course, you can make them the day of, too!
Chicken
and Wild Rice
1 box wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
Mix together rice with seasoning packet, both
cans of soup, and water. Stir in mushrooms. Pour in to 8X8 freezer
dish. Top with 6 chicken pieces and sprinkle with slivered almonds.
Cooking
Instructions: Thaw and
bake uncovered at 350 for 1 hour until chicken juices run clear and rice is
tender.
These next
two recipes are ones my mom made often, as I was growing up.
Chicken
Pot Pie
2 cans cream
of potato soup
1 16oz bag
frozen mixed veggies
2 cups
cooked, shredded chicken*
1/2 cup milk
1/2 tsp
thyme
1/2 tsp
pepper
1 egg,
slightly beaten
1 pie crust,
double (Hy-Vee or Pilsbury refrigerated)
Combine
first six ingredients. Spoon into pie crust. Cover with top crust.
Crimp edges to seal. Slit top crust, brush with egg.
Cooking Instructions: Bake at 375 for 40 minutes. Cool 10
minutes before serving.
Beef
Enchiladas
1 pound hamburger
Shredded Mexican cheese
Velveeta
Chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce
Tortilla shells
Cook hamburger. Add onion and Velveeta.
Combine soups and enchilada sauce. Place heaping spoonful of meat on
shell, wrap, and place seam-side down in 9x13 pan. Spoon soup mixture
over top. Top with cheese.
Cooking
Instructions: Bake at
350 for 25 minutes. Top with lettuce, tomato, black olives, sour cream,
cheese, and other favorite toppings if you wish!
This last one I got from the Queso Blanco
Velveeta box.
White
Cheese Chicken Enchiladas
1 pound boneless, skinless chicken breasts -
cooked and shredded*
2 (12 oz) cans green enchilada sauce
6 oz Queso Blanco Velveeta, cut into 1/2-inch
cubes
12 tortillas
Combine
chicken, 1/2 cup enchilada sauce, and half the Velveeta. Pour 1/2 cup of
remaining sauce on bottom of greased 9x13 baking dish. Spoon 1/4 cup
chicken mixture down center of each tortilla. Roll and place seam-side
down in baking dish. Top with remaining sauce and Velveeta.
Cooking Instructions: Bake at 375 for 20 minutes, or until
enchiladas are heated through and Velveeta is melted.

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