update on my freezer meals

So last week I made Swiss Chicken as a freezer prep meal for when the baby arrives! I froze each chicken breast on a piece of tinfoil on a pan and then when they were frozen wrapped them up real good. No picture, but they turned out GREAT!

This week I made Chicken Tetrazzini (I think I have spelled this about 5 different ways…. but this is the right way according to dictionary.com). I made three of them in tinfoil lined round cake pans and once they froze I popped them out of the cake pans, wrapped them and stacked them in my freezer.

YAY! Two weeks down and I am on track! Recipes are below:

Swiss Chicken

1 can cream of chicken soup and 1/4 c milk, mix
1/2 stick of margarine, melted
place 3 chicken breasts (I used 4) on a pammed piece of aluminum foil on a cookie sheet. Place slices of swiss cheese on top. Spoon soup mixture over each breast. Sprinkle with 2 c herb stuffing mix (the crumbly kind not the cubes). Drizzle with butter. (I decided to wait and will drizzle with butter once they thaw right before cooking. 
Bake 350, 50 – 60 mn, uncovered.

Chicken Tetrazzini

  • 1 whole chicken, cook and save broth
  • 1/2 c. margarine
  • 1/2 c. plain flour
  • 1/2 c. chicken broth (from what you just boiled)
  • 2 1/2 c. milk
  • 8 oz. velveeta type cheese
  • 1 onion finely chopped
  • green pepper, finely chopped (optional)
  • 8 oz. spaghetti
  • 4 oz. grated cheese (I used cheddar)

Cook noodles in broth from chicken. Drain. Using a large pot melt butter and saute onions and peppers. Add flour to make a paste and slowly add broth until smooth. Add milk and both cheeses. Mix until melted and be careful this is easy to burn! Add chopped chicken and cooked noodles. Pam a 9×13 pan or larger (or split into separate containers for freezing). Top with buttered cracker crumbs (1 sleeve Ritz type crackers and 3/4 stick of butter).

Cook uncovered at 375 for 30 minutes or at 350 for 45 minutes if casserole is cold. If frozen, thaw completely before cooking!