Chicken Pot Pie

From The Buy Guide

3 cups  shredded chicken breats
1 pie crust
1/3 cup butter
1/3 cup chopped onion (I use less)
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 cups frozen peas and carrots
1 cup frozen corn
1 tsp dill
1 tsp sage

Heat oven to 425
Melt butter in sauce pan, add onion.  Cook until tender.  Add flour, salt, pepper.  Stir in broth and milk - cooking and stirring until bubbly & thick. 
Add chicken & veggies & seasoning.  Spoon into pie crust.  Bake for 30-40 minutes.
(also great to make & freeze before baking)

Baked Macaroni and Cheese

Our newspaper had these 4 freezable meals in Tuesday's food section. I was surprised to read the ingredients and find that my kids would actually like all of these! The recipes make 4 dishes of 6 servings each.

3 pounds elbow macaroni Olive oil, for the macaroni 3 pounds bulk mild Italian sausage 11/2 cups unsalted butter (3 sticks; divided) 6 cloves garlic, minced 1 tablespoon dry mustard 3/4 teaspoon cayenne pepper 1 cup plus 2 tablespoons all-purpose flour 101/2 cups low-fat milk (1/2 gallon plus 21/2 cups) 51/4 cups low-sodium chicken broth (1 quart, plus 11/4 cups) 3 pounds colby cheese, shredded (about 10 cups) 2 pounds extra-sharp cheddar cheese, shredded (about 8 cups) Salt and freshly ground black pepper Tabasco sauce, to taste 3 cups fresh bread crumbs (about 12 slices sandwich bread), torn or whirled in a food processor 3 10-ounce packages frozen peas Directions: This makes a huge amount of cheese sauce, and it can take a long time for that much sauce to thicken up. To make it easier, try dividing the amounts in half and making two separate batches. If you have two large pots and are good at multitasking, you can cook them at the same time. To prep in advance: In two or three batches, depending on your pot size, cook macaroni in boiling salted water until almost tender but still firm to the bite. Drain. Put in a large bowl or pot. Toss with a tablespoon or so of olive oil to prevent sticking. Cool, cover and refrigerate up to one day. Cook sausage in large skillet over medium-high heat, in batches if necessary; drain fat. Cool and refrigerate up to one day. In a pot that will hold at least 1 gallon or in batches, melt 2 sticks plus 2 tablespoons butter over medium heat. Stir in the garlic, mustard and cayenne. Cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer and cook, whisking often, until the mixture is slightly thickened and coats the back of a spoon, about 10 minutes. Off the heat, whisk the colby and cheddar cheeses into the sauce until completely melted. Season with salt, pepper and Tabasco to taste. Cool and refrigerate up to two days. Melt remaining 6 tablespoons butter and toss with the bread crumbs; set aside. Combine the cooked macaroni and sausage with the cheese sauce. (Use a very large bowl or stockpot or divide the ingredients in half and do it in batches.) Stir in the peas. Pour the mixture into four 9-by-13-inch foil baking pans. Sprinkle the top with the buttered bread crumbs. Cover with foil and label with the contents and heating instructions. Freeze or refrigerate until ready to cook. To serve: If frozen, thaw macaroni in the refrigerator overnight. When you're ready to serve, preheat oven to 400 degrees. Leave foil on for first 10 minutes, then remove foil and bake 15 to 20 minutes more or until hot and bubbly in the center and top is golden brown. Let cool for 10 minutes before serving. Number Of Servings:Makes four 6-serving portions I made this yesterday. My family loved it. It easily made 6- 10x13 pans. I love the fresh torn bread on top, I used french bread. Thanks for posting!!      Sarajane Luper

Chicken Stuffing Casserole

My favorite freezer meal - Sarajane Luper

3 ¼ c Mrs.Cubbisons herb seasoned stuffing 4 chicken breasts, steamed and cubed (4 cups) 1 can cream of celery soup 1 can cream of chicken soup 1 cup sour cream 1 can chicken broth ¼ c butter cut in cubes over top 1 TB. Parsley flakes 1 cup chopped celery Directions: Place chicken on bottom of greased 9x13 pan. Mix together soups, sour cream, and chopped celery. Spread over chicken. Put stuffing on top of this mixture. Sprinkle parsley flakes and butter on the top and pour the chicken broth over all. Once frozen, thaw for 2 hours. Bake at 400 degrees for 50 minutes covered and 35-40 minutes uncovered. Serve with rice or with a salad.

Rigatoni

Freezes good! Sarajane Luper

8 oz. Rigatoni 1 lb. Ground beef 15 oz. Tomato sauce 2 tsp. Garlic salt 2 tsp. Sugar ¼ tsp. Pepper ½ tsp. Dried basil ½ tsp. Dried oregano ¼ tsp. Garlic powder 8 oz. Cream cheese 8 oz. Sour cream 1 bunch green onion (optional) 8 oz. Shredded mozzarella cheese Directions: Cook rigatoni. (Dont cook rigatoni if you are going to freeze this) Brown ground beef, drain. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat and gently simmer uncovered for 15 minutes. Combine cream cheese, 2/3 of the mozzarella cheese and sour cream. Stir green onion into cheese mixture. In greased 9X13 pan, layer cooked rigatoni, cream cheese mixture, meat sauce and remaining mozzarella cheese. Bake 50 minutes (or until bubbly) in 350 oven. (30 minutes with foil covering pan, then another 10-15 uncovered. Let stand 10 minutes before serving. Number Of Servings:8-10

Turkey Tetrazzini

Great dinner, also freezes well! Sarajane Luper

Makes 8 servings Lion House Cookbook 8 ounces spaghetti, broken in pieces 5 tablespoons butter or margarine 6 tablespoons flour 3 cups chicken broth or turkey broth 1 cup light cream 1 teaspoon salt Black pepper 1 cup frech or canned mushrooms, including liquid 5 tablespoons minced green bell peppers 3 cups cooked turkeys or chicken, cubed. 1/2 cup grated parmesan cheese 1/2 cup shredded cheddar cheese Directions: Cook spaghetti in boiling salted water until just tender (do not overcook, in fact undercook if you are going to freeze it). Melt butter, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, cooked spaghetti, mushrooms, green peppers and cooked turkey. Turn into individual baking dishes or into 2 to 3 quart flat casserole. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. (you can prepare this and freeze it prior to baking) Another option is to add red peppers and sauted onions. Number Of Servings:8-10

Manicotti

This makes too much for our family so we freeze the
second 9x13 pan for another dinner before we cook it.
Melissa Chandler

35 jumbo shells or 2 boxes manicotti 1 lb. hamburger 1 lb. Jimmy Dean mild sausage 1 egg 1 c. cottage cheese 2 c. mozzarella cheese salt and pepper parsley spaghetti sauce Directions: Cook pasta according to directions. Brown hamburger and sausage and drain. Mix the rest of the ingredients together. Add the meat to the cheese mixture. Stuff noodles. (If filling manicotti shells, put mixture in sealed plastic bag and cut corner of bag to squeeze mixture into shells). Pour spaghetti sauce over top (covered). Sprinkle top with additional Mozzarella. Bake at 350 for 30 minutes. If cooking frozen, increase cooking time to 60 minutes.