For our first Double Mileage Meal, we'll do something as simple as boil chicken :)
You'll need:
6-8 frozen chicken breasts
1 can cream of chicken soup
8 oz sour cream
2 cups cheese, divided
1 can diced green chilis
4 flour tortillas, soft taco size torn into strips
8 oz sour cream
2 cups cheese, divided
1 can diced green chilis
4 flour tortillas, soft taco size torn into strips
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Bisquick® mix
1/2 cup milk
1 egg
In a large pot, boil 6-8 chicken breast (thawed, not frozen). Place them in a medium saucepan and cover them with water. Bring them to the boil over a high heat then turn the heat down. Simmer the chicken breasts for eight to ten minutes then drain them. After eight minutes, remove one chicken breast and make a slit in it. If it is pink, it needs to cook longer. If it is white, it is done. Allow it to cool a bit, then cube all the chicken
Now you're ready to quickly assemble, cook and enjoy both
2 comments:
Does either the Chicken Pot Pie or the enchiladas freeze well? And if so, when I go to thaw, how would I do that?
They both freeze well.
For the pot pie - I usually keep pre-portioned baggies of the veggies in the freezer, then thaw them and add chicken & soup. If you wanted to fully assemble it ahead, I would make it without the Bisquick mixture and freeze it. Then thaw in the fridge and top with the Bisquick just before baking.
For the enchiladas - just make ahead & freeze (with or without the top layer of cheese). Then thaw in the fridge and add an extra 15 or so minutes to the bake time. You'll just need to make sure they are warmed through in the center.
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