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I am looking into making freezer meals.  Does anyone have any tried and true good freezer recipes?  Or any helpful hints on how to do this.  I love to cook, just not at 5 or 6pm every night!!

I like to cook extra spaghetti sauce and freeze the leftover. It's always easy to boil noodles, and the sauce thaws out really well.

Whenever I make Lasagna I double the batch and put one in the oven for dinner and the other one in the freezer for later.  I works really well.  I will even cook it frozen, you just have to cook it a little longer.  This also works well with enchiladas and casseroles. 

I also love to triple my spaghetti sauce recipe and freeze the leftovers.  It is wonderful for a quick dinner on nights I don't want to cook! :)

Pretty much any meal can be frozen and re-heated at a later time.  I have gotten together with neighbors on several occasions to make meals in bulk.  We have liked:
Funeral Potatoes
Soups - taco soup, creamy broccoli soup, chicken noodle soup (add noodles later)
Casseroles - chicken & rice, enchiladas, lasagne, stuffed shells (noodles cooked)

Mainly everything needs to be cooked and put in the pan as if you were going to bake it - precook meats and such.  It isn't very hard, just time consuming on the shopping and cooking day - but BOY does it save time on a regular day when you want to cook!

I picked up some great books at the Orem Public library on freezer meals.  Had lots of good information and recipes.  Still haven't had the guts to do the "once a month cooking" but do have a few frozen meals on hand which is nice.  HTH :)

I realize this is a really old thread but I have a whole bunch of freezer meal recipes I got and they are GREAT - I have them typed up in a Word document so if anyone is interested, PM me your email address and I'll send them your way.  They are yum yum yum!

Jen

Thanks!  You have a PM.   :D

I could... but there are about 10 of them.  Do you think that would take up too much room?  I guess I could start a new post and put them in there.  You tell me what to do and I'll do it! Loved your class the other night, Amy.  I learned SO MUCH! Thanks a million!

Go ahead and post them all on here.  If you want to do a separate posting for each, feel free to, but you could just do them all in one. :)

ok, here we go!  These are super yum - enjoy!

Cheesy Chicken Tortellini Bake

1/2 c. finely chopped onion
1 clove garlic, minced
1 t. olive oil
1 jar (16 oz) white Alfredo pasta sauce
1 pkg (20 oz) refrigerated cheese-filled or spinach tortellini
1 1/2 c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves

Heat oil and cook onion and garlic till tender.  Stir in remaining ingredients.  Pour into casserole dish and cover.  Bake in oven at 400 degrees for 25 minutes.  Cool completely and pour into freezer bag.  Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes.  Cool completely and pour into freezer bag.  Squeeze air out of bag and freeze.  Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes.  May top with grated Parmesan Cheese.

Mexican Chicken

2-4 chicken breasts, boneless, skinless
1/2 c. finely chopped onion
2-3 garlic cloves, minced
1 jar (16 oz) mild or medium salsa
1 can (2 oz) sliced black olives
sliced Monterey Jack cheese

Place all ingredients into freezer bag with chicken, except cheese.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered, at 400 degrees for 45 minutes.  Grate cheese onto chicken and bake 10 minutes. 

Pork Baby-Back ribs
2 lbs. Refrigerated pork baby-back ribs
3/4 c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
1/4 t. pepper
onion
Cut long rack of ribs in half, place rack of ribs into freezer bag.  Add all ingredients to bag, except onion.  Coat ribs well, squeeze air out of bag and freeze.  Ribs will marinate while defrosting in refrigerator for 24 hours.  Remove ribs and sauce from bag and place in casserole dish.  Slice onion into rings and place on top of ribs.  Cover and bake at 350 degrees for 1- 1 1/2 hours. 



Mushroom Chicken
2-4 chicken breasts
4 slices bacon
1 can Cream of Mushroom soup
1 c. milk
8 oz carton fresh mushrooms
2-3 cloves garlic, pressed
2 T. lemon juice
2 T. Worcestershire sauce
Parmesan cheese
fresh tomatoes
fresh mozarella cheese

Cook bacon, crumbled, and set aside.   Add all ingredients to bag except cheese.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered at 400 degrees for 45 minutes.  Grate cheese onto chicken after baking and serve.  Slice fresh tomatoes and fresh mozarella cheese on side.

BBQ Chicken
2-4 chicken breasts
1/3 c brown sugar
1 c. mild salsa
1 c. ketchup
1 T. Worcestershire sauce

Place all ingredients into freezer bag.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered at 400 degrees for 45 minutes. 

Lemon Greek Chicken
2-4 chicken breasts
2 lemons
3 cloves of garlic, pressed
1 red bell pepper, cut into 1? wedges
1 red onion, cut into 1? wedges
1/4 c. olive oil
2 t. dried oregano leaves
3/4 t. salt
1/2 t. pepper
8 oz. Fresh mushrooms
8 petite red potatoes (about 12 oz)

Zest and juice one lemon.  Slice second lemon.  Add all ingredients to freezer bag, except potatoes.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and veggies from bag and place in casserole dish.  Add potatoes.  Bake uncovered at 400 degrees for 45 minutes.


Tater Tot casserole
1 lb. Lean ground beef
1/2 c. chopped onion
1 can Cream of Mushroom soup
1/2 c. milk
1/2 t. salt
1/8 t. pepper
Cheddar cheese
1 bag frozen tator tots

Chop onion using Food chopper.  Brown ground beef and onion.  Add ingredients except cheese and frozen tator tots and stir well.  Place mixture into freezer bag, squeeze air out of bag and freeze.  Defrost beef mixture in refrigerator for 24 hours.  Place beef mixture in casserole dish and top with frozen tator tots.  Grate cheese over casserole and bake at 350 degrees for 30 minutes.

Chicken Tetrazzini
16 oz. Spaghetti
1/2 stick butter
1 small onion
1 green bell pepper
3 c. cooked chicken
8 oz. Fresh mushrooms
2 cans Cream of Mushroom soup
3 c. milk
2 c. Monterey Jack cheese
salt and pepper to taste
Parmesan cheese

Break spaghetti in half and cook as directed.  Chop onion and pepper, cube chicken.  Melt butter and cook onion and bell pepper until tender.  Toss all ingredients, except Parmesan cheese.  Place mixture into 2 freezer bags, squeeze air out of bags and freeze.  Defrost casserole in refrigerator overnight prior to baking.  Place in casserole dish, covered at 350 degrees for 45 minutes until bubbly.  Grate parmesan cheese over casserole. 

Make-Ahead Seasoned Ground Beef
2 lbs lean ground beef
1/2 c. chopped onion
1 clove garlic, pressed
1/2 t. salt
1/8 t. pepper
16 oz. Tomato sauce

Chop onion and press garlic.  Brown beef, onion, and garlic.  Stir in remaining ingredients.  Cool completely and divide beef mixture into two freezer bags.  Squeeze air out of bags and freeze.  Use in the following two recipes:




Taco Topped Potatoes
1 bag Make Ahead Seasoned Ground Beef
4 large baking potatoes
1/4 c. water
2 t. chili powder
1/2 t. ground cumin
Cheddar cheese
optional toppings: chopped tomatoes, sliced olives, sour cream, chives
Defrost beef in refrigerator overnight.  Microwave potatoes for 20-22 minutes, rotating and turning potatoes after 12 minutes.  Grate cheese and set aside.  Combine beef, water, and spices and microwave for 5 minutes, stirring after 2 minutes.  Split potatoes and top with meat, grated cheese, and desired toppings. 

Sloppy Joe's Pocket Sandwhiches
1 bag Make Ahead Seasoned Ground Beef
1 T. brown sugar
2 t. prepared mustard
2 T. ketchup
2 pita pocket rounds, cut in half
4 slices American cheese, cut diagnolly in half.

Defrost beef in refrigerator overnight.  Combine sugar, mustard, ketchup and beef.  Microwave 4-5 minutes, stirring after 2 minutes.  Slice pita pockets, wrap in plastic wrap, and microwave for 30 seconds to soften.  Slice cheese and place into pockets, fill with beef. 

Aloha Pork Chops
4-6 boneless pork chops (thick)
1/2 green bell pepper, chopped
1/2 cup dry onion
1 can (20 oz) crushed pineapple, drained
1 bottle (18 oz) honey-mustard BBQ sauce

Place pork chops in greased crock pot.  Sprinkle pepper and onion over chops.  Spread pineapple over top.  Pour BBQ sauce over all.  Cook on low 6-8 hours of High 3-4 hours.  Cut meat in pieces and serve over rice.  If making a meal to freeze, put all ingredients in larger freezer bag.  Freeze.

Orange Teriyaki Chicken Breasts
1/4 cup soy sauce
3 T. dehydrated onion
2 cloves minced garlic
1 T. oil
1/2 tsp ground pepper
1/2 tsp. Ground ginger
1/2 tsp hot sauce
6 oz. Orange juice concentrate
6 chicken breasts

Combine all ingredients, add chicken breasts.  Marinate.  Grill or bake for 35-40 minutes at 375 degrees.  If making freezer meal, place all in freezer bag and freeze.  Best if grilled.
Maple-Teriyaki Salmon Fillets
1/3 cup apple juice
1/3 cup maple syrup
3 T. soy sauce
2 T. Finely chopped onion or dry onion
2 garlic cloves, minced
4 salmon fillets (about 2 lbs)
In a bowl, combine the first five ingredients.  Stir.  Place salmon in freezer bag.  Pour marinade into bag and freeze.  When ready to use, thaw, broil salmon 4 inches from the heat for 5 min.  Baste with marinade.  Broil 10 min. longer or until fish flakes easily with a fork, basting frequently.  Can be grilled on tin foil. 

oh good, that wasn't so bad! If anyone has any questions, let me know!

okay, I know this may seem like a dumb question, but someone earlier said to prepare the meal as if you were going to bake it but freeze it instead.  My question is - what do you freeze it in?  Say you make lasagna, do you freeze it in your casserole dish or are you using those tinfoil casserole one time dish things you can get at WalMart?  If you're using a ziplock bag, how to you keep the layers??  TIA!

I use freezer bags for my pasta sauces and soups, and the disposable foil pans for my caseroles.  I have also frozen casseroles in glass pans, but just don't have that many.  Just make sure that if you are using glass, you completely thaw it before baking. :)

I definitely would not freeze something like lasagna in a freezer bag, because it has to look nice (the layers) but things like chicken and toppings are great because you just put it all in the freezer bag and then when its thawed, dump into a casserole dish and bake it. 

These recipes are great because very few require anything except pulling out frozen meat, putting it into a freezer bag (while still frozen), dumping in the things that make the sauce, all into the freezer bag, freeze it and then thaw it out when you are ready to use.  I can make a weeks worth of these recipes to freeze in about 20 minutes -and my kids and my husband love them! 

 :wav: I've been wanting to try Make ahead Meals for the longest time!!  This has given me the motivation to do it!! Thanks! :headbang:

It was just brought my attention that some of the measurements have a ? instead of the measurements - those are half and three fourth measurements - so... I can still email it to anyone that wants them - let me know!

If you're making casserole/lasagna/enchilada type dishes, Glad makes some really neat ovenware that comes with lids.  They're perfect because you can take your dish right from the freezer and pop it in the oven.  And even better..they're reusable.

(http://glad.com/cms_images/prodshot_ovenware.jpg)

Jen- You can actually modify your original post.  Go in and edit them if you would like.  ;)

ok, it is now edited. if anyone notices any measurements I missed, let me know and I will go in and correct the amounts.

Someone I know just told me a cool way to freeze meals.  You put saran wrap or other plastic wrap on the bottom of an oven proof casserole dish or whatever you would normally bake your item in.  Go ahead and prepare it like you were going to bake it right then, only put it in the freezer in the casserole dish.  After it is frozen, take it out of the dish with the handy, dandy plastic wrap and put it into a storage bag (size appropriate of course) and then replace in the freezer in the bag.

When you get ready to take the dish out to bake, you can put it right into the pan that was used to freeze it originally, and bake it (sans plastic wrap, of course).  HTH's someone... I wondered why I hadn't thought of that myself.  (Sorry is someone already posted this; however, I didn't see it)

Do you think you should Pam the plastic wrap first?

I made a bunch of freezer meals just before I had my last baby.  It was SO handy to just take something out of the freezer and pop it in the oven.  I would sometimes take 3 or 4 things out of the freezer at a time and put them in the fridge to thaw, and then pull one out and put it on the counter an hour or 2 before I baked it.  I made pasta sauce, lasagna, enchilada casseroles, funeral potatoes etc.  It was easy enough that even my husband could "make" dinner! :D

Good idea, as well!  Since I haven't tried it yet, I'm sure I would have had a disaster on my hands if you hadn't mentioned that, lol...  :D

Thanks for the recipes! I look forward to trying them. I also wanted to share a concept I have done. I got it from a book called "Cooking Among Friends" by Mary Tennant and Becki Visser.

In it's most simple form I would compare it to a cookie exchange, where you independently make 10 dozen cookies, get together with friends and swap so you each go home with 10 different kinds of cookies. Well, it's the same, but with freezer dinners. We had a group of five people. We each made five of two separate dinners and then swapped, so for cooking two meals in bulk, you get 10!

http://www.cookingamongfriends.com/

Here is one of my favorite freezer meals. I made it in our freezer cooking group and they said, "make it every month!" Even the kids love it. I get a few tray packs of chicken thighs and drumsticks and make up several bags to freeze. Take time to trim the chicken first.

Title: Teriyaki Chicken

Description:
A great meal to feed company as you can prepare in advance and you aren't running around when your guests arrive. Also an easy freezer meal.

Ingredients:
Chicken drumsticks and thighs
2 cups low sodium soy sauce
2 cups brown sugar
2 cloves minced garlic
1/4 cup lemon juice

Directions:
Mix last 4 ingredients in saucepan and heat until sugar is dissolved. Pour over chicken and bake at 350 for 1.5 - 2 hours. Serve over rice.

This is even better if you cool the sauce, pour all over chicken and marinate in a bag or pan for several hours before baking.

Also can be frozen. Pour cooled sauce over raw chicken in a freezer bag and freeze.

Number Of Servings:Lots 10-12

Preparation Time: 20 minutes

When you go to cook the Teriyaki Chicken, does it need to be completely thawed first?  I'm guessing that it might be nice to thaw overnight, so that the chicken can marinate, but also wondering if you wanted to do it last minute how long it would need to cook if it was still frozen (or maybe it doesn't turn out as well).

Thanks for the idea.

Yes, I would take the bag out of the freezer two days before cooking so it can defrost one day and marinate the next. It is good without marinating too, but gets better and better when it can marinate.

Make sure you pour the sauce over your rice! Yummm.

I love all these recipes.  I just started making freezer meals myself and am searching for more so this is great.  I have added a freezer recipe that I recently tried out.  It was delicious.

Easy Meat Lasagna with Hearty Tomato-Meat Sauce
If you can?t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute ? pound ground beef and ? pound sweet Italian sausage, casing removed, for the meatloaf mixture.

Planning Ahead:  Assemble the casserole as directed in step 4, but do not bake.  Wrap the dish tightly with plastic wrap and refrigerate for up to 3 days or freeze, tightly wrapped with an additional layer of foil, for up to 2 months.  (If frozen, thaw in the refrigerator for at least 24 hours.)

To Bake:  Allow the lasagna to sit at room temperature for about 1 hour.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Remove the plastic wrap and wrap the dish tightly with foil that has been sprayed with nonstick cooking spray.  Bake for 25 minutes, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes longer.  Cool for 10 minutes before serving.

TOMATO-MEAT SAUCE
1 Tbs olive oil
1 med onion, chopped fine
6 med garlic cloves, minced or pressed through garlic press
1 lb. meatloaf mix or 1/3 lb. each ground beef chuck, ground veal, and ground pork
1/2 tsp salt
1/2 tsp ground black pepper
1/4 C. heavy cream
1 (28 oz.) can tomato puree
1 (28 oz.) can diced tomatoes, drained

RICOTTA, MOZARELLA, AND PASTA LAYERS
15 oz. whole-milk or part-skim ricotta cheese (about 2 cups)
2 1/2 oz. Parmesan cheese, grated (about 1 ? C.)
1/2 C. chopped fresh basil leaves
1/2 tsp. salt
1/2 tsp ground black pepper
12 no boil (also called oven ready) lasagna noodles from one 8 or 9 oz. pkg
1 lb. whole-milk mozzarella cheese, shredded (about 5 1/3 C.)

1.   Adjust oven rack to the middle position and heat the oven to 375 degrees.
2.   FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring occasionally, until softened by not browned, about 2 min.  Add the garlic and cook until fragrant, about 30 sec.  Add the ground meats, salt, and pepper; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 min.  Add the cream; bring to a simmer and cook, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 min.  Add the tomato puree and drained tomatoes; bring to a slow simmer and cook until the flavors are blended, about 3 min; set the sauce aside.
3.   FOR THE LAYERS:  Mix the ricotta, 1 C. of the Parmesan, the basil, egg, salt, and pepper together in a med. Bowl until well combined and creamy; set aside.
4.   Smear the entire bottom of a 9x13 in. baking dish (or a shallow casserole dish of similar size) with 1/4 C. of the meat sauce (avoiding large chunks of meat).  Place 3 of the noodles in the baking dish to create the first layer.  Drop 3 Tbs. of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the back of a measuring spoon.  Sprinkle evenly with 1 1/3 C. of the mozzarella.  Spoon 1 1/2 C. of the meat sauce evenly over the cheese.  Repeat the layering of the noodles, ricotta, mozzarella, and sauce two more times.  Place the 3 remaining noodles on top of the sauce, then spread the remaining sauce over the noodles, sprinkle with the remaining 1 1/3 C mozzarella, and then with the remaining 1/4 C. Parmesan.
5.   Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna.  Bake for 15 min, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling about 25 min. longer.  Cool for 10 min. before serving.

Hmmmm... some of the measurements didn't go through I'll try it again.

Easy Meat Lasagna with Hearty Tomato-Meat Sauce
If you can't find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casing removed, for the meatloaf mixture.

Planning Ahead:  Assemble the casserole as directed in step 4, but do not bake.  Wrap the dish tightly with plastic wrap and refrigerate for up to 3 days or freeze, tightly wrapped with an additional layer of foil, for up to 2 months.  (If frozen, thaw in the refrigerator for at least 24 hours.)
To Bake:  Allow the lasagna to sit at room temperature for about 1 hour.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Remove the plastic wrap and wrap the dish tightly with foil that has been sprayed with nonstick cooking spray.  Bake for 25 minutes, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes longer.  Cool for 10 minutes before serving.

TOMATO-MEAT SAUCE
1 Tbs olive oil
1 med onion, chopped fine
6 med garlic cloves, minced or pressed through garlic press
1 lb. meatloaf mix or 1/3 lb. each ground beef chuck, ground veal, and ground pork
1/2 tsp salt
1/2 tsp ground black pepper
1/4 C. heavy cream
1 (28 oz.) can tomato puree
1 (28 oz.) can diced tomatoes, drained

RICOTTA, MOZARELLA, AND PASTA LAYERS
15 oz. whole-milk or part-skim ricotta cheese (about 2 cups)
2 1/2 oz. Parmesan cheese, grated (about 1 ? C.)
1/2 C. chopped fresh basil leaves
1/2 tsp. salt
1/2 tsp ground black pepper
12 no boil (also called oven ready) lasagna noodles from one 8 or 9 oz. pkg
1 lb. whole-milk mozzarella cheese, shredded (about 5 1/3 C.)

1.   Adjust oven rack to the middle position and heat the oven to 375 degrees.
2.   FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring occasionally, until softened by not browned, about 2 min.  Add the garlic and cook until fragrant, about 30 sec.  Add the ground meats, salt, and pepper; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 min.  Add the cream; bring to a simmer and cook, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 min.  Add the tomato puree and drained tomatoes; bring to a slow simmer and cook until the flavors are blended, about 3 min; set the sauce aside.
3.   FOR THE LAYERS:  Mix the ricotta, 1 C. of the Parmesan, the basil, egg, salt, and pepper together in a med. Bowl until well combined and creamy; set aside.
4.   Smear the entire bottom of a 9x13 in. baking dish (or a shallow casserole dish of similar size) with 1/4 C. of the meat sauce (avoiding large chunks of meat).  Place 3 of the noodles in the baking dish to create the first layer.  Drop 3 Tbs. of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the back of a measuring spoon.  Sprinkle evenly with 1 1/3 C. of the mozzarella.  Spoon 1 1/2 C. of the meat sauce evenly over the cheese.  Repeat the layering of the noodles, ricotta, mozzarella, and sauce two more times.  Place the 3 remaining noodles on top of the sauce, then spread the remaining sauce over the noodles, sprinkle with the remaining 1 1/3 C mozzarella, and then with the remaining 1/4 C. Parmesan.
5.   Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna.  Bake for 15 min, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling about 25 min. longer.  Cool for 10 min. before serving.

You can go into your post to edit it by clicking edit.  Looks yummy!

Oh, when I freeze my lasagna, after I bake it, it comes out a little watery.  Does anyone else have the same problem?  It still tastes great, jut is watery. :-\

Using no-boil or oven ready lasagna noodles may help with that because they rely primarily on the liquid in the sauce to rehydrate and soften.

Here is another one that my family enjoys.

Chicken Pot Pie
Serves 6 to 8

Mushrooms can be saut?ed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

PLANNING AHEAD:  you can make the filling up to 3 days ahead of time and store it in an airtight container in the refrigerator.  It may also be frozen for up to 3 months.  Before topping the filling, it must be reheated to simmer in a sauce pan or in the microwave, as a cold filling will turn the topping gummy.

1 recipe Pie-dough topping or buttermilk-biscuit topping.  I use the Pillsbury rolled refrigerated Pie crusts
1 1/2 lbs. boneless, skinless chicken breasts and/or thighs
2 C. low-sodium chicken broth
1 1/2 Tbs. vegetable oil
1 med-large onion, chopped fine
3 med. Carrots, peeled and cut crosswise ? in. thick
2 sm. Celery ribs, cut crosswise ? in. thick
Salt and ground black pepper
4 Tbs. unsalted butter
1/2 C. all-purpose flour
1 1/2 C. whole milk
1/2 tsp. dry sherry
1 C. frozen green peas
3 Tbs. minced fresh parsley leaves

1.   Make pie-dough or biscuit topping & refrigerate until ready to use.
2.   Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.   Put the chicken & broth in a sm. Dutch oven or stockpot over medium heat.  Cover and bring to a simmer; simmer until the chicken is just done, 8 to 10 min.  Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3.   Increase the heat to medium-high; heat the oil in the now-empty pan.  Add the onion, carrots, and celery; saut? until just tender, about 5 min.  Season to taste with salt and pepper.  While the vegetables are saut?ing, shred the meat into bite-size pieces.  Transfer the cooked vegetables to a bowl with the chicken; set aside.
4.   Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 min.  Whisk in the reserved chicken broth, the milk, and accumulated chicken juices, and thyme.  Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 min.  Season to taste with salt and pepper; stir in the sherry.
5.   Pour the sauce over the chicken mixture; stir to combine.  Stir in the peas and parsley.  Adjust the seasonings.  Pour the mixture into a 9x13 in baking dish (or a deep dish pie plate to be able to fit a Pillsbury pie crust over it) or six 12-ounce oven proof dishes (for individual sizes).  Top with the pie-dough or biscuit topping; bake until the topping is golden brown and the filling is bubbly, 30 min for a large pie and 20 to 25 min for smaller pies.  Allow to cool for 5 to 10 minutes before serving.

VARIATIONS

SPRING VEGETABLES
Follow the recipe replacing the celery with 1 lb. thin asparagus stalks that have been trimmed and cut into 1-in. pieces.  Add the asparagus with the peas in step 5.

WILD MUSHROOMS   
The soaking liquid used to rehydrate dried porcini mushrooms replaces some of the broth used to poach the chicken and then to enrich the sauce
Follow the recipe, soaking 1 oz. dried porcini mushrooms in 2 C. warm tap water until softened, about 20 min.  lift the mushrooms from the liquid, strain the liquid, and reserve 1 C.  Use the soaking liquid in place of 1 C. of the chicken broth.  Proceed with the recipe, cooking the rehydrated porcini and 12 oz. sliced white button mushrooms with the vegetables in step 2.  Finish as directed.

CORN AND BACON
This southern variation with corn and bacon works especially well with the biscuit topping.
Follow the recipe replacing the oil with 1/4 lb. (about 4 slices) bacon, cut crosswise into 1/2  in-wide strips.  Cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 6 min.  Remove the bacon from the pan with a slotted spoon and drain it on paper towels.  Cook the vegetables in the bacon fat.  Add the drained bacon to the bowl with the chicken and cooked vegetables.  Proceed with the recipe replacing the peas with 2 C. fresh or frozen corn.

yum yum! thanks for the recipes! I've been looking for some new ones likes the ones you posted!

Jen

I split a box of chicken with my sister and with only 2 adults and 2 young chicklets I wasn't sure how I was going to use it all just right!  I just made 6 freezer meals, (4 for me and 2 for a pregnant sick friend) in under an hour!  YIPPEE!  Thank you for the inspiration on this thread for actually doing what I have been wanting to do since my first preganacy.  I can't wait to try them out.  Here is one recipe I found on cooking among friends and made:

Cranberry chicken

8oz catalina dressing
1 pkg dry onion soup mix
1 lb can cranberry sauce (calls for whole cranberry but the jellied kind would work too)
4 boneless skinless chicken breasts

Mix together the sauce ingredients. Place chicken breasts in pan (or freezer bag as this book calls for). Add the sauce over the top.  Freeze. 

Directions:
Thaw completely. Bake uncovered at 350* for 1-1 1/2 hours.

Oh, and here is another from my lovely grandma.  She gave this to me a few years ago and my kids really like it.  

Chicken Spaghetti

3-4 Boneless chiken breasts or chicken pieces
1/2 C margarine or butter
1 small bell pepper, diced
1/2 onion, small dice
1/2 C celery, diced
1 can cream of chicken soup
1 can milk
9 0z spaghetti
1 lb Veleveeta

Boil chicken breasts until cooked through and dice.  Set broth aside to use later but keep warm.  In a small saucepan add margarine, bell pepper, onion, and celery.  Saute until tender.  Add cream of chicken soup and one can of milk.  Stir to combine and take off heat.  Meanwhile bring pot of broth to a boil and add spaghetti noodles.  Cook until al dente, and drain.  In a large bowl combine cooked spaghetti noodles, velveeta, chicken, and soup mixture.  Stir well and add salt and pepper to your liking.  If you need more liquid add a bit of broth in small amounts.  Pour into greased casserole dish and bake (or freeze at this point) 350 degrees for about 35-40 minutes.

Thanks for all the recipes Jen. They look yummy! Now I just need some room in my fridge. (It's pretty full from the Macey's chicken sale.) Also I don't know where else to put this but I need to thank Stea also for the heads up on the RC Willey mirror sale. I bought a $250.00 mirror for $50.00. Thanks for your help Stea although I don't like your cat picture you have great info! Thanks :toothy4:

I also got in on the RCWilley deal.  Thanks so much Stea!!!  I do have to agree, the cat picture once scared my daughter.  It must be the big cross eyes :love4:! haha

I don't know if it's the eyes so much as the fly on it's nose.  :love1:

LOL!  It was the mood I was in that day.  And you are welcome. :D