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Posts tagged ‘cooked chicken’

Paula Deen’s Chicken Divan

Welcome to Freezer Food Friday! What kind of tasty freezer recipes are you making for your family?  Please share your favorites or a new recipe to try by linking it below.


Paula Deen’s Chicken Divan
Servings: 8
Cook Time: 30-60 min

2 packages frozen chopped broccoli (10-ounces each – optional)
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 cans condensed cream of mushroom soup (10 3/4 ounces each)
1 cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese (grated)
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup Parmesan cheese, freshly grated
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the boxes of broccoli. Open one
end of each box. Microwave on full power for two minutes, until
thawed. Drain the broccoli or spinach and put into a large bowl.
Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream,
cheddar cheese, lemon juice, curry powder, salt and pepper to
taste, and wine. Whisk together to make a sauce. Pour the sauce
over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11-by-7-inch casserole dish or two
9-inch square disposable aluminum foil pans that have been
sprayed with vegetable oil cooking spray. Pat down evenly and
smooth with a spatula. Combine the Parmesan cheese and break
crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casseroles securely with plastic wrap, then
aluminum foil. Place each pan into a plastic freezer bad and
seal. Freeze. Prepare a label with these instructions: Allow
casserole to thaw 24 hours in the refrigerator. When ready to
bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F
for about 40 minutes, until bubbly.

If serving immediately, bake, uncovered in a 350°F oven for about
30 minutes, until bubbly.

* If you add two 10-ounce packages of frozen spinach, squeezed
until all liquid is out, this dish become Chicken Florentine!



Welcome to Freezer Food Friday

Please share a recipe that can be prepared  ahead for later use.

This pot pie can be prepared up to 3 months ahead and frozen for later use.  Wrap in foil and freeze, adding 15 -20 minutes cooking time to frozen pie.


Servings: 8

2 tsp extra-virgin olive oil
1 small yellow onion, chopped (125 ml or 1/2 cup)
3/4 cup uncooked converted white rice
1 tbsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp ground black pepper, or to taste
1 1/2 cups water
14-ounce can artichoke hearts, drained
3 cups diced, cooked chicken
1 cup crumbled feta cheese
2 tbsp chopped fresh oregano
2 tsp grated lemon zest
6 large (35-by-45-cm, or 14-by-18-inch) sheets thawed filo dough
6 tbsp butter, melted

In a medium saucepan over medium, heat the oil. Add the onion and cooked, stirring often, until softened and lightly browned, 3 to 5 minutes.

Add the rice, lemon juice, salt, pepper and water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer the rice until tender and it has absorbed all the liquid, about 15 minutes. Transfer to a large bowl to cool slightly.

Heat the oven to 190 C (375 F).

Gently squeeze any excess liquid from the artichoke hearts, slice thinly and add to the rice. Add the chicken, feta, oregano and lemon zest. Stir to combine thoroughly.

Keeping the sheets of filo dough in a single stack, cut them in half crosswise to make 12 pieces. Cover the pieces with plastic wrap to prevent them from drying as you work.

Brush the bottom of a 23-by-33-cm (9-by-13-inch) baking dish with butter. Brush the top of a piece of filo with butter and set it in the prepared baking dish. Repeat with 5 more pieces of filo. Spread the chicken and rice filling in an even layer over the filo. Top with 6 more pieces of buttered filo.

Bake the pie for 35 to 40 minutes, or until the filo is crisp and golden. Let stand for 5 minutes to cool, then cut into squares to serve.

Freezer Food Friday – Oriental Chicken

Welcome to Freezer Food Friday. Please share a recipe that can be made ahead and frozen for later use on your blog and link it using Mr. Linky below. Thanks for participating




Oriental Chicken


2 tb. Margarine
2 tb. Flour
1 cp. Chicken Broth
1 cp. Water
1 tb. Soy Sauce
1 ts. Garlic Powder
2 cp. Cooked, diced chicken
1/8 ts. Pepper
5 oz cn. Chow Mein noodles ( at serving time )


Melt margarine over low heat. Add flour, and continue to stir over medium heat until bubbly. Add broth, water, soy sauce, garlic powder, chicken and pepper; simmer for 5 minutes. Cool and freeze in a 1 gallon bag.


To prepare for serving, thaw chicken. Heat in a pan until bubbly. Serve over chow mein noodles.


Makes 4 servings.


From: Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg.

Chicken Ole’

Chicken Ole’

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 tablespoons grated onion
11/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups cubed, cooked chicken
1 (7-ounce) jar salsa
1/2 cup grated cheddar cheese

Combine soups, sour cream, onion and 11/2 cups cheese. Place one-third of each of the following in layers in slow cooker; torn tortillas, soup mixture, chicken and salsa. Repeat layers 2 more times. Cover. Cook on low 4 to 5 hours. Do not cook on high. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15 to 30 minutes. Serve with tortilla chips and lettuce.

Yields 8 servings.

Top Tips For Freezing Your Casseroles


Welcome to Freezer Food Friday! I hope you are finding this a helpful meme. I know people stop by to look, but it would be nice to see some more participants. Don’t be afraid to join us! We can all help each other out.

Share a  tried and true recipe or a new to you recipe that can be prepared ahead and frozen for later use. Link your post at Mr.Linky below.

 Top Tips For Freezing Your Casseroles

By Jim Coleman And Candace Hagan | Philadelphia Daily News


If you have elderly relatives or even friends with family concerns who do not do a good job of eating balanced, complete meals, you may want to supply them with casseroles to keep in the freezer. But knowing which foods take well to freezing can be tricky. The good news is that you can successfully freeze almost all casseroles, as long as you remember these tips:
Freeze in small portions
(Which you would be doing anyway for two people.) Not only does the food cool down faster before freezing, it also thaws faster and doesn’t need to cook as long.   

If you are going to use it for either thawing or cooking, make sure to use “microwave-safe” plastic wrap for storing the casserole.

Airtight wrap: To make sure you have an edible casserole when you pull it out of the freezer, you must wrap it extremely well. Freezer burn and dehydration only happen because food items haven’t been wrapped airtight.
Keep it fresh:


Make sure you label and date the casserole before freezing it so there’s no question what it is or how long you’ve kept it. I suggest eating frozen prepared foods within six months.
Go light on the seasoning:
Pepper, garlic, celery, green peppers and some herbs become stronger when frozen and can even become bitter. It’s wiser to add additional seasonings before serving.   


There is no rule of thumb about how long frozen casseroles take to cook. (The cooking directions for the recipe here is for a fresh-prepared or thawed casserole.)


If a casserole is going directly from the freezer into the oven, double the cooking time, give or take 25 percent. For instance, if a recipe says cook 30 minutes, plan to bake it from the frozen state for an hour, checking it after 45 minutes and being prepared for it to take up to an hour and 15 minutes.
My last suggestion is, when making any casserole for a relative or friend, double the recipe. Freeze half for them, and then serve half to your own family.


2 cups uncooked elbow macaroni


5 tablespoons butter, divided

1/4 cup all-purpose flour

1/4 cup fine-chopped scallions

Kosher salt and fresh-ground black pepper, to taste
1/2 teaspoon dried mustard
1/2 teaspoon dried sage

1/2 teaspoon dried thyme

2 1/2 cups milk

1 (10-ounce) package frozen chopped broccoli, cooked and drained (about 1 1/2 cups)

2 cups cubed cooked turkey

1 cup shredded sharp cheddar cheese

1/2 cup dry bread crumbs

 Preheat oven to 350 degrees. Cook macaroni in boiling water to cover according to package directions; drain and set aside. In a medium saucepan, melt 4 tablespoons butter over low heat. Add flour, scallions, salt, pepper, mustard, sage and thyme; stir until well blended.

Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, 3 minutes until mixture is thickened and bubbly. Stir in broccoli, macaroni, turkey and cheese. Transfer mixture to a 2-quart casserole. Combine bread crumbs with 1 tablespoon melted butter. Sprinkle on top of casserole and bake 30 minutes until golden brown.

Makes 6 servings.

Per serving: 591 calories, 45 percent calories from fat, 30 grams total fat, 16 grams saturated fat, 112 milligrams cholesterol, 44 grams carbohydrates, 4 grams total fiber, 6 grams total sugars, 40 grams net carbs, grams protein, 35 milligrams sodium.

Slow Chicken Hash

I got this recipe from the Recipe du Jour email letter. Sign up for it by sending an e-mail to .



I don’t have a grinder, so I will chop everything and go from there…



Slow Chicken Hash


3 Cups Cooked Chicken, chopped

2 Small Onions, chopped

2 Small Potatoes, chopped

3 Carrots, chopped

2 Eggs

1 tsp Salt

3 Tbs Fresh Parsley, chopped (or 3 tsp Dried Parsley)

1/2 tsp Poultry Seasoning or Dried Sage

1 Jar (12 oz) Chicken Gravy


Put chicken, onion, potato and carrot through a food grinder.  Combine with the rest of the ingredients and mix well.  Transfer to a greased crock-pot.  Pack firmly.


Cover and cook on Low for 8 to 10 hours. 

Pico de Gallo Tortilla Soup

Pico de Gallo Tortilla Soup

Published: May 1, 2008
Recipe is from Pace.

Serves 4.

1 (16-oz.) jar Pace Pico de Gallo Salsa
2 cups canned chicken broth
1 large zucchini, diced (about 2 cups)
1 cup diced, cooked chicken
2 tbls. chopped fresh cilantro
3 (6-inch) corn or flour tortillas, cut into thin strips

1. Heat salsa, broth, zucchini and chicken in a 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until zucchini is tender.

2. Stir cilantro and tortilla strips into saucepan.

Tip: To cut tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.

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