Two weeks ago today, which seems like forever-ago, I was rushing to South Carolina to be with my Mom and Dad, during what we thought were my Mom's final hours on this earth. Apparently, her work here is not done!
Currently, I am at home, but planning to head back to South Carolina in the near future. This time I know what's coming, so, I am working hard to prepare some meals to put in the freezer for my family.
I found some bone-in chicken breasts on sale "Buy One Get One Free" at my local grocery store earlier this week, so I have been filling the freezer with some family-friendly chicken casseroles.
First, I made this easy version of a classic recipe:
Chicken Pot Pie
It turned out better than ever, and we quickly devoured one pan, and I froze the other one.
Today, I made this super delicious-looking casserole:
Pioneer Woman's Creamy Chicken Spaghetti Casserole
I'll probably bake one pan tomorrow night, and I put the other pan in the freezer.
And then I made two pans of Chicken Enchiladas -- one for tonight and one for the freezer. This family favorite is worth sharing, as it is easy to make, freezes well, and is well-liked.
2 cups shredded chicken, divided
2 cups shredded Mexican 4-cheese or Cheddar-Jack
3/4 cup sour cream
1 small can Rotel tomatoes with chilies
1 package 8-inch tortillas
1 10-ounce can Enchilada sauce
Stir together 1 cup shredded cheese, chicken, sour cream and tomatoes with chilies. Spoon chicken mixture down center of each tortilla and roll up. Arrange seam-side down in a lightly greased 9x13 inch pan. Pour enchilada sauce over top and sprinkle with remaining cheese. Bake for 20 or 30 minutes at 350 degrees F, or until heated through. Garnish with cilantro and chopped green onions, if desired.
Now I need to find some ground beef on sale! :)
What are your favorite recipes for freezing?
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