The September Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

September 2001

Quick Chicken Casserole

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Servings:	6	12	18	24	30	36
Ingredients:
Chicken breasts; boneless, skinless	8	16	24	32	40	48
Bread; cubed	6 slices	12 slices	18 slices	24 slices	30 slices	36 slices
Chicken noodle soup	21 oz.	42 oz.	63 oz.	84 oz.	105 oz.	126 oz.
Cream of mushroom soup	10.5 oz.	21 oz.	31.5 oz.	42 oz.	52.5 oz.	63 oz.
Onion	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Eggs	2	4	6	8	10	12
Margarine/Butter	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Corn flakes; crushed	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:

For each recipe, combine soups, onion and eggs. Stir in bread cubes.

Freezing and Cooking Directions:

Option 1: For each recipe, put soup, egg and bread mixture into a one gallon freezer bag. Put 8 chicken breasts into another one gallon freezer bag and crushed corn flakes into a one quart freezer bag. Put all three bags into a 2 gallon freezer bag. Label and freeze.

Option 2: For each recipe, pour soup, egg and bread mixture into a 9x13 baking dish. Cover with 8 chicken breasts. Melt butter/margarine and pour over casserole. Top with corn flakes. Wrap in freezer paper, foil or place baking dish in 2 gallon freezer bag. Label and freeze.

To serve:

Option 1: Thaw freezer bags. Pour soup, egg and bread mixture into a 9x13 baking dish. Cover with chicken breasts. Melt butter/margarine and pour over casserole. Top with corn flakes. Bake at 350º for 1 hour.

Option 2: Thaw casserole. Bake at 350º for 1 hour. To bake frozen casserole, allow 1 1/2 hours.

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