Chicken Tetrazzinni

Chicken Tetrazzini (Freezer Meal)

(serves 4-6)

2 cups spaghetti, cooked and drained

2 cups chicken, cooked and diced

1 can cream soup

½ cup onion, chopped

¼ cup green pepper (or any color you pick)

1 cups chicken broth

1 ½ cup Cheddar cheese, grated

Sauté onions and peppers in a little oil. Mix with the rest of the ingredients Cook and put in freezer bag and freeze flat.

When ready to use, thaw and place in 9x13 pan and bake at 350 degrees for 20-30 minutes until heated through. (You may sprinkle additional cheese.)

**This recipe may be doubled and split it into 3 freezer bags **

Barbecued Chicken (Freezer & Crockpot Meal)

Lately, I have been asked for a few of my recipes. Here is one of my favorite because I freeze it, thaw it, and then cook it in the crockpot. Enjoy...

Barbecued Chicken for Buns (Crockpot & freezer meal)

6 cubed boneless, skinless chicken breast halves

2 cups chopped celery

1 cup chopped onions

1 cup chopped green bell peppers

4 tablespoons butter

2 cups ketchup

2 cups water

2 tablespoons brown sugar

¼ cup white vinegar

2 teaspoons dry mustard

1 teaspoon salt

24 sandwich buns

In large bowl, stir together all the ingredients excepts for the sandwich buns. Pour into a labeled 1 gallon bag and freeze. Slip the buns into 2 more 1 gallon freezer bags and attach to the chicken bag.

To serve, thaw the barbecued chicken and the rolls. Pour the chicken into a slow cooker, cover, and cook on low for about 6 to 8 hours. Stir the chicken until it shreds. Pile the shredded chicken in the rolls and serve.

NOTE: This may be frozen as two or three entrees instead of one large one.

Serves 16 to 20