Saucy Parmesan Chicken

4 boneless, skinless chicken breast halves
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese

Place all ingredients in a large resealable freezer-weight plastic bag; seal.
Turn bag to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

To cook now: Refrigerate 30 min. to marinate. Preheat oven to 425F. Remove chicken from marinade. Arrange on foil-covered baking sheet. Bake 20 minutes or until cooked through.

To cook later: Freeze up to 3 months. Remove from bag & place on baking sheet (foil lined). Preheat oven to 350F. Bake 1 hour or until cooked through.

REALLY good when served w/buttered egg noodles...

Jambalaya Casserole

1 large onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1/3 cup butter
1 lb. smoked sausage (or any flavor you prefer) cut into 1/2" slices
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tsp. ea. salt & pepper
3 cups chicken broth
2 cups uncooked long grain rice

ADD AFTER THAWED: 1 fresh tomato, 1/3 cup green onions, 1/2 cup fresh parsley

in a large skillet, saute onions, peppers, celery & garlic in butter til tender. Place in a very large bowl; stir in remaining ingredients.
transfer to a greased shallow baking dish. cover & freeze.
thaw in refrigerator. when ready to cook, stir in fresh ingredients then cover w/foil & bake at 375F for 40-50 minutes, or until rice is tender.

Freezer Alfredo Fettucine

8 oz. cream cheese, cut into bits
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. fettucine
spices to taste

cook & drain pasta. in a large saucepan combine cream cheese, parmesan, butter & milk, stirring constantly until smooth. add any spices you choose. Toss pasta lightly w/sauce, coating well.
Freezes very well.

Chicken & Stuffing Casserole

4 skinless, boneless chicken breasts, cut into bite sized pieces
3 tbsp. olive oil
1 can cream of chicken soup
3 garlic cloves, minced
1 tsp. ground paprika
1/2 tsp. grill seasoning
16 oz. sour cream
1 can chicken broth
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. stuffing mix
1/4 cup melted butter
1 cup mixed frozen veggies, thawed & drained.

Season chicken w/salt & pepper. in a skillet, saute the chicken in the oil w/the onions until browned. Add garlic & saute for 1 more minute. Add pepper, stirring well to blend. At this point sprinkle on all the seasonings & blend well. In a large mixing bowl, mix together the sour cream, 1 cup of the broth & soup, add skillet contents.
(Taste & adjust seasonings)
Blend well. Pour mixture into a 2 qt. casserole dish (or 13x9" pan). mix together stuffing mix, veggies, butter & remaining broth from can used above. Spread stuffing evenly over & freeze. Thaw in refrigerator. Bake for 45 minutes at 350F.

Baked Ziti (can be frozen)

1 lb. dry ziti
1 onion, chopped
1 lb. ground beef/ground turkey
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 cup sour cream
6 oz. shredded mozzerella cheese
2 tbsp. grated parmesan cheese

Cook ziti until al dente-about 8 minutes, drain.
In a large skillet, brown onion & ground beef over med. heat. Add spaghetti sauce & simmer 15 minutes.
Butter a 13x9" baking dish. Layer as follows:
1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzerella cheese & remaining sauce mixture. Top w/grated parmesan.
Freeze with cover of plastic wrap, then foil. Thaw in refrigerator. Cook at 350F for 30 minutes or until cheeses are melted.

Creamy Chicken Enchiladas

1 large onion, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 oz. cream cheese, cubed
2 tbsp. butter
1 pkg. flour tortillas
1 large can green enchilada sauce
8 oz. shredded monterey jack cheese
salt to taste

In a wide frying pan over med. heat, cook onions in butter for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, peppers & cream cheese. Stir gently to blend & season with salt. pour a little green sauce on the bottom of a 13x9"baking pan. spoon about 1/3 cup of filling down the center of each tortilla & roll. Set enchiladas, seam side down, in baking pan. Continue until pan is full. Cover w/remaining sauce & top w/cheese. Freeze. Thaw in refrigerator, cook in 375F oven for 15 minutes covered & 15 minutes uncovered.