|A triple batch almost overflowed my big pot!|
We love, love, love, love, LOVE this recipe. It has awesome flavor and is a great freezer meal! A triple batch gives us 4 meals, so I froze 3 and one is for tonight!
While that was simmering, I threw together a batch of Cheesy Italian Chicken. I got this recipe and meal from our friend Christian last year after Lydia was born. It is yummy...and super quick to throw together! I didn't even use a bowl, but threw the ingredients into the freezer bag, let the air out, and mixed it up.
Here is the recipe:
Cheesy Italian Chicken
(FYI: This can just be thrown into the crock pot or put in a freezer bag for a later date! Also, I like chicken tenders for this recipe)
4-6 boneless, skinless chicken breasts, I used 1.25 pounds of tenders.
2 cans of cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs (make sure they are the seasoned Italian ones!)
2 cups Monterey Jack Cheese
Mix all ingredients together in freezer bag. Seal well and freeze. As always please make sure you use a good quality freezer bag to insure quality freezing.
Thaw completely in the fridge before putting in your slow cooker.
Cook in slow cooker for 6-8 hours. Stir often so the cheese doesn't stick to the bottom/sides.
Serve over rice or noodles.
You may want to add a dash of milk to thin the sauce, after it has been cooked some and you see how thick it is.
I haven't actually had this over noodles, I usually just serve it over brown rice! I hope you have some more tasty meals to add to your freezer tonight!
Other Freezer Cooking posts can be found at the links below
Tater Tot Casserole
All American Meatloaf and Salisbury Steak
Freezer Cooking Plan and Update
linking up with Domestically Divine at Far Above Rubies, Growing Home, Comfy in the Kitchen's Fellowship Fridays, Women Living Well, Titus2sdays at TimeWarpWife, Womanly Ways Wednesdays, and Raising Homemakers, and At The Well