Chicken Pot Pie from Susanne

2 Cans Cream of Potato Soup

1 Can Veg-all, drained OR 15oz Mixed Vegetables (extra can be used if desired)

2 Cups Cooked Chicken, diced (extra can be used if desired)

½ Cup Milk

¼ teaspoon Pepper

2 – 9” Frozen Pie Crusts


Place one pie crust in bottom of pie pan.

Combine Soup, Veg-all, Chicken, Milk and Pepper and spoon into prepared pie crust.

Cover with top crust, crimp edges to seal, slit top crust.


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

Cooking Instructions: Thaw. Bake at 375 degrees for 40 minutes, or until golden brown. Cool 10 minutes before serving.

Cheese Stuffed Manicotti from Rochelle

8 Manicotti Shells

1 teaspoon Garlic, chopped

1 ½ Cups Mozzarella Cheese, shredded

½ teaspoon Salt

15oz Spaghetti Sauce

½ teaspoon Dried Oregano

1/3 Cup Parmesan Cheese, grated

1lb Ground Beef

8oz ricotta Cheese

¼ Cup Mayo


Cook Manicotti Shells in salted water the least amount of time recommended on box. Drain and rinse with cold water to avoid sticking.

Brown Ground Beef and Garlic, drain.

Add Ricotta Cheese, 1C Mozzarella Cheese, Salt, and Mayo with Beef until melted together and creamy.

Stuff shells with Meat mixture.

Mix Oregano and Spaghetti Sauce.

Pour about ¼ Cup Sauce in bottom of greased casserole dish. Place Stuffed Manicotti in dish. If there is any Meat mixture left spread over top of shells. Pour remaining Sauce over top and sprinkle with ½ C Mozzarella Cheese and Parmesan Cheese.


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

Cooking Instructions: Thaw. Bake at 350 degrees for 15 minutes covered. Uncover for an additional 10 minutes.

Sweet and Sour Chicken from Heather

4-6 Chicken Breasts (sauce will make enough for up to 10 chicken breasts)

12oz Pineapple Juice

6oz Sweet and Sour Sauce

2oz Soy Sauce


Place all ingredients in large ziplock bag. Mix well.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Cook on the grill. Turn often to prevent burning due to sugar content.

Cheesy Chicken Spaghetti from Lydia

2 Cups Chicken, cooked and diced/shredded

8oz Spaghetti Noodles, cooked

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

½ Stick Butter, melted

2 Cups Mozzarella Cheese

2 Cups Cheddar Cheese


Mix all ingredients together but only half of the Cheeses (1 Cup of each).

Spread into greased 9x13.

Save 1 Cup of each cheese for cooking.


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

Cooking Instructions: Thaw. Bake at 350 degrees for 1 hour, covered. Remove cover and top with remaining cheeses. Bake an additional 5 minutes.

Old English Chicken from Mindy

4-6 Boneless, Skinless Chicken Breasts OR 8-12 Chicken Tenders

1 Jar Kraft Old English Cheese Spread

1 Can Cream of Chicken Soup

Cheez-It’s


Mix Soup and Old English Cheese in small bowl.

Crush Cheez-It’s in large plastic bag. Place Chicken in bag and mix together.

Place Chicken mixture in 9x13 dish. Pour soup mixture on top of chicken, cover with remaining Cheez-It’s.


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

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