Rice Crispy Chicken from Katie

¼ Cup Butter, melted

1 ½ Cups Crispy Rice Cereal, coarsely crushed

2 Tablespoons All-Purpose Flour

2 teaspoons Salt-Free Seasoning Blend

1lb Boneless, Skinless Chicken Breast Tenders


Place Butter in shallow bowl. In separate shallow bowl, mix the crushed Cereal, Flour, and Seasoning Blend.

Dip Chicken tenders in the butter, then press in the cereal mixture to evenly coat.

Arrange in greased 9x13 dish. Drizzle with any remaining butter/cereal.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 400 degrees for 25 minutes, or until chicken juices run clear.

Bubble-Up Pizza from Rochelle

2 Cans Buttermilk Biscuits

2 Jars (14oz) Pizza Sauce

Pizza Toppings (pepperoni, mushrooms, sausage, etc)

1lb Ground Hamburg, browned and drained 3 Cups Mozzarella Cheese (reserve 1 Cup) 2 Tablespoons Brown Sugar


Cut Biscuits into quarters. Add jars of Pizza Sauce, Toppings, Hamburg, 2 cups Cheese, and Brown Sugar. Mix well.

Place in greased 9x13 dish. Top with remaining 1 cup Cheese.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 40-45 minutes. (If you prefer a softer cheese, bake covered for portion of the time)

Pioneer Women Chicken Spaghetti from Lydia

This is a one of a kind recipe that owes credit to The Pioneer Woman! We could share what we did but the website has a much more detailed take on it – pictures included! Here is a simple version – which is also at the bottom of the website page:

2 Cups Chicken, cooked

3 Cups Dry Spaghetti, Broken Into Two Inch Pieces

2 Cans Cream Of Mushroom Soup

2 Cups Grated Sharp Cheddar Cheese

¼ Cup Green Pepper, finely diced

¼ Cup Onion, finely diced

1 jar (4oz) Diced Pimentos, Drained

2 Cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (or slightly more) Cayenne Pepper

Salt And Pepper, to taste

1 Cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 45 minutes. Top with Cheese. Bake uncovered until cheese is melted.

Porcupine Balls from Lisa

1 ½ lbs Ground Beef

½ Cup Rice, uncooked

1 teaspoon Salt

1/8 teaspoon Pepper

1 Small Onion, finely chopped

1 Can Tomato Soup


Mix all ingredients minus soup, form into balls (makes about 10-12). Place in shallow pan and cover with Tomato Soup.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 1 hour 15 minutes.

Beef Stroganoff from Katie

½ Onion, chopped

1lb Beef Stew Meat, cubed

1 Cup Water

2 Tablespoons Soy Sauce

2 Tablespoons Worcestershire Sauce

½ teaspoon Garlic Powder

½ teaspoon Ground Black Pepper

½ (.75oz) packet Dry Brown Gravy Mix

Small Can Mushrooms, optional Noodles


Combine all ingredients in ziplock bag.


Freezer Instructions: Double bag with a freezer bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in crock pot on high for 4-5 hours OR low for 5-6 hours. Serve over cooked noodles.

Tatertot Casserole from Rochelle

1lb Ground Hamburg, cooked and drained 1 Can Corn 1 Can Cream of Mushroom Soup Sliced Cheese (American suggested) Tatertots Combine Hamburg, Corn, and Soup; mix well. Place in baking dish.

Layer cheese on top of meat mixture then top with a layer of Tatertots.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 40 minutes.

Swiss Chicken from Susanne

3-4 Chicken Breasts, cooked

Swiss Cheese, sliced – enough to cover chicken

1 Can Cream of Chicken Soup

1 Cup Bread Crumbs (Pepperidge Farm – blue bag) ½ Butter, melted

Bacon Crumbs, optional


Place Chicken in casserole dish. Layer Cheese, then Soup on top. Mix Butter and Bread Crumbs. Layer over Soup. Sprinkle with Bacon.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 350 degrees 30 for minutes.

Chicken Casserole from Heather

3 Eggs

1 Can Chicken Noodle Soup

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

½ Cup Butter, melted

10 Slices White Bread, cubed

3 Cups Chicken, cubed

¾ Cup Cheese, shredded

1 Small Can Mushrooms


Beat Eggs, Add Soups and Butter. Add Bread and Chicken, mix, then add Cheese and Mushrooms.

Pour into greased 9x13 dish.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 300 degrees for 1.5 hours.

BBQ Chicken Packets from Mindy

The following is needed for EACH packet – make as many as you want/need 1 Small Boneless Skinless Chicken Breast Half (1/4lb)

1 Pineapple Ring

1 Green Pepper Ring

1 Tablespoon Barbecue Sauce


Place Chicken in center of large sheet heavy-duty foil. Top with remaining ingredients.

Fold foil to make a packet, leaving room for heat circulation inside.


Freezer Instructions: Packets can be placed on a plate and covered with foil to avoid freezer burn, but keep flat.

Cooking Instructions: Thaw. Heat grill to medium heat. Grill 15 minutes or until chicken is done (165 degrees). Cut slits in foil to release steam before opening packet.