Back in the day when I first started reporting for a living I would spend a couple hours on a Sunday afternoon cooking two weeks worth of meals. I would turn on the stereo and dance in the hot kitchen while I made 10 casseroles to stuff in the freezer.
Back then I was driving 90 minutes one way to work and had no time to cook. I had not time to sleep, or breathe or do anything else! Compaired to having a baby that was a breeze! Just kidding.... sort of.
Anywhoo- I have started freezer cooking again, but my new version is, make one for now, save one for later.
Tonight we are having a chicken, corn, brocoli casserole. So, I just made extra. (This is a great way so stretch chicken leftovers, by the way.)
I have also put a beef and penne bake (will post that recipe later)...
...and baked oatmeal in my feezer this week.
What about you?
What you'll need:
1 chicken breasts or 2 cups shredded chicken
1 to 2 pkgs. frozen broccoli
12 ounces cream of chicken soup (homemade recipe here.) (One can will do also. Girl, you don't have time to make soup!)
6 oz. grated cheese (any type)
4 cups cooked rice
1 bag corn
Preheat oven to 350-
Cook chicken until tender. Cut up chicken.
In a greased pan combine rice, chicken, veggies and soup. Mix it all together. Sprinkle top with cheese and bake 30 minutes. No, you don't have to thaw the veggies.