Cordon Bleu Bake from Stefanie

1 box Stuffing

1 Stick Butter, melted

4-6 Boneless, Skinless Chicken Breasts

¼ Cup Water

1 Can Cream of Chicken Soup

Ham (lunch meat style)

Swiss Cheese, sliced

Mix butter and stuffing in a bowl.  

Mix water and cream of chicken soup.

Place some of the stuffing mix in bottom of 9x13 pan.  Place chicken on top, then cover with soup mixture, then ham and cheese.  Top with remaining stuffing mixture.

Freezer Instructions:  Use heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 325 degrees for an hour, covered.  Uncover and bake an additional 15 minutes.

Crock Pot White Chicken Chili from Mindy

1 ¼ lb Boneless, Skinless Chicken 

(2) 15oz cans Great Northern Beans

15oz can White Corn

1 Package Taco Seasoning

4oz can Chopped Green Chilies

1 Can Cream of Chicken Soup

14oz can Chicken Broth

Mix all ingredients in large zip-lock bag. 

 Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place soup in crock pot.  Cook on low for 6 hours.  Top with sour cream, green onion, and monteray jack cheese when serving.

Taco Soup from Katie

1lb Ground Beef

Taco Seasoning

1 Tablespoon Sugar

1 Can Kidney Beans, drained

1 Can Corn, drained

1 Can Diced Tomatoes w/ Green Chilies

1qt Tomato Juice

Brown hamburger and mix in taco seasoning and sugar.  Let cool and place in ziplock bag.  Mix in all other ingredients.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place in crockpot.  Cook on low for several hours.  Top with cheese, sour cream, etc or serve with tortilla chips.