But I forgot to mention the 3 gallons of beautiful chicken broth at got out of it as well!
(vacuum sealed and in the freezer now, of course)
The first recipe I used the Mountain-o-Chicken in was my King Ranch Casserole.
Here are three of the 5 I made today,
a pesky chicken pot pie got in the photo too...
thats a recipe for tomorrow.
I flash froze them.
Then sealed em right on up...
If you are careful you can find casserole dishes that will fit in your vacuum sealer bags.
I made a few smaller ones to send with Worker #1 while he is staying with his Uncle and working in Houston this summer..
poor boy has to get some home cooked foods!
See how well it sealed? there is no air inside the package at all..
thus no freezer burn!
I LOVE it!!!
This is the one I cooked for dinner..
Cheesy, mildly spicy, comfort food!
Dana's King Ranch Casserole
1 cup onion, diced
1 cup Green Bell pepper diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
1 lb cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chilies
1 small can sliced black olives (optional)
1 clove garlic, minced
2 tablespoons chili powder
12 corn tortillas, torn in strips (the Man of my dreams prefers flour tortillas)
**saute onion, bell peppers, garlic and celery until tender-crisp.
**Add soups, tomatoes, chiles, and spices.
**Line bottom of 9x13 pan with tortilla strips
**Spread half of chicken over tortillas and top with sauce, then half of cheese.
Cover with another layer of tortillas, chicken, sauce and cheese. (think lasagna layering!)
Bake at 350 degrees for 30 minutes until bubbly.
I like to serve it with sour cream. & chips. Enjoy!
If frozen, thaw in fridge then cook as directed.