Chicken Florentine Casserole from Lydia

1 teaspoon Oil
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled

Heat oil in large skillet on medium heat.  Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish.  Cover with heavy duty aluminum foil. Place bacon in ziplock bag.


Freezer Instructions:  Place bag of bacon on top of dish.  Cover again with foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake at 375 degrees for 25 minutes covered.  Uncover and sprinkle bacon over.  Cook for an additional 10 minutes or heated through.  

Teriyaki Marinade from Lydia

 (can be used with any meat – we tried Pork)
1/3 Cup Water
1/3 Cup Brown Sugar
1/3 Cup Soy Sauce
1 teaspoon Crushed Garlic
½ teaspoon Ground Cinnamon

When freezing, place meat of choice in ziplock bag.  Place all ingredients in bag and mix together.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill meat as desired, basting with left over marinade.