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Directions and recipes for a chicken caserole.?

I have chicken breast in the freezer that I need to get rid of. It’s about 1-1.5 months old, does chicken even go bad if it’s frozen? If you know of a link to a good chicken recipe please share.

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5 Responses to “Directions and recipes for a chicken caserole.?”

  1. HuggyBear said:

    Well you can always do the easy one off of the label from Campbell’s cream of mushroom soup.
    http://www.karenscountrykitchen.com/recipes/chicken_recipes/chicken_casserole_recipes.htm

  2. Pix said:

    Chicken Casserole Supreme

    4 skinless, boneless chick breasts
    1 can cr. of mushroom soup
    3 T. olive oil
    3 garlic cloves, pressed
    salt and pepper to taste
    16 oz. sour cream
    1 c. chicken broth (Superior Touch)
    1 c. sliced fresh mushrooms
    1/2 large onion, chopped
    8 oz. herb-seasoned stuffing mix
    1/4 c. melted butter
    10 oz. frozen broccoli spears, thawed and drained

    Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.

  3. Owlwings said:

    The time limits given for frozen foods are to maintain flavor and texture. It is still safe to eat frozen foods that have been stored longer.

    Chicken (pieces): 9 months (stored at or below 0 deg C).

    One of my favorite recipe places is the BBC website.

    http://www.bbc.co.uk/food/

  4. lou said:

    go to allrecipes.com

  5. mcmc said:

    CHICKEN TORTILLA CASSEROLE

    3 cups cubed chicken
    3/4 cup chicken broth
    3 tbsp flour
    1/4 cup butter
    2 1/2 tbsp onions (chopped)
    1 1/2 cup milk
    1 1/2 oz jalepeno peppers
    1 tsp salt
    1 doz. tortillas, pulled into pieces, or taco chips
    1/2 cup shredded cheese (preferably sharp)
    1 1/2 cup chopped stewed/canned tomatoes

    Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
    In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.

    Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.

    Serves 6-8




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