Monday: Chicken Tetrazzini (making an extra pan or two for the freezer), Salad
Chicken Tetrazzini
10 oz dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbs. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 10 3/4 oz soup can milk
3 cups cooked -- diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Sauté onions in margarine.
Mix onions and remaining ingredients with spaghetti in a large bowl. Put
mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. (or can microwave or heat on stove) For 2 people makes 5 casseroles.
Tuesday: Porcupine Meatballs, Corn on the Cob, Broccoli Cornbread
Wednesday: Taco Soup and Fritos
Thursday: Wild Rice Chicken (make an extra for the freezer), Layered Salad, Rolls
Wild Rice Chicken
(Freezer Friendly)
1 c. cooked, deboned, diced chicken
8 oz. water chestnuts, sliced, drained
1 c. finely chopped celery
1 c. finely chopped onion
6 ¼ oz. pkg. Uncle Ben's fast-cooking long grain and wild rice
¾ c. mayo (regular or light) used on serving day
1 can cream of mushroom soup, used on serving day
Cook rice. Mix with all ingredients except mayo and soup and freeze. When thawed, place in 11 x 7 inch dish. Stir together mayo and soup. Spread over mixture. Cook covered 325 degrees for 1 hour.
Friday: Pigs in Blankets, Layered Salad
Saturday: Sausage Casserole, Roasted Asparagus, Rolls
Sunday: Crock Pot Cajun Chicken, Noodles, Mixed Vegetables, Rolls
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