Wild Rice Chicken

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

• 2 packages (16 ounces each) frozen French-style green beans, thawed

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

• 2 cans (8 ounces each) sliced water chestnuts, drained

• 2/3 cup chopped onion

• 2 jars (4 ounces each) sliced pimientos, drained

• 1 cup mayonnaise

• 1/2 cup 2% milk

• 1 teaspoon pepper

• 6 cups cubed cooked chicken

• 1 cup slivered almonds, divided

Directions

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.Yield: 2 casseroles (6-8 servings each).

Buffalo Chicken Sweet Potato Skins Casserole

		Ingredient
20.00	oz	boneless, skinless chicken breasts, cut into small pieces
1	medium	onions, chopped
3	teaspoons	garlic, minced
1 1/2	cups	red bell pepper, diced
0.75	cup	buffalo wing sauce
2.	tbsp	Worcestershire sauce
1 1/3	cups	sweet potatoes, sliced into 1/4" rounds
4	oz	crumbled gorgonzola cheese
1/2	cup	green onions, thinly sliced
		salt and pepper to taste
Directions:
Combine the chicken, yellow onion, garlic, red bell pepper, buffalo wing sauce, and Worcestershire sauce in a slow cooker. Cook on low 6 hours or until tender. Or 30 minutes in a Paper chef Deep Covered Baker (that is what I do)Remove chicken from cooker and shred with a fork in the sauce. Preheat oven to 425°F. Line a baking sheet with parchment paper, and arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray, and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Cook for about 25-30 minutes or until nicely caramelized. Remove from oven and cool. Spoon buffalo chicken filling onto the potato slices, then top with crumbled gorgonzola and sliced green onions.  To freeze: Cool, and place on a freezer-safe dish. Flash freeze 2 hours, then remove from freezer and wrap each potato skin in plastic wrap. Place all potato skins in indicated number of gallon-size freezer bag(s). Label and freeze. To serve: bake at 350 for until warm

Bleu Chicken freezer Recipe

8 chicken breast
salt pepper
oil
2 pints sour cream
1lb crumbled bleu cheese
4 cloves garlic

season chicken with salt and pepper brown in skillet with oil over medium
in bowl combine remaining ingredients.
divide chicken in two freezer containers
pour 1/2 over each.
Cool and Freeze

To Cook
defrost and pack in oven bake 350. 45 minutes.

Creole Ragu

2 onions

1 green pepper

3 ribs celery

4 cloves of garlic

Tomato paste

1 can chicken stock

1  Knor Vegetable stock pot

3 links Italian sausage

1 pkg Mushrooms

2 tbsp Cajun seasons

1 tsp Garlic power

1 tsp Oregano

1 pint Sour cream
1 can dice tomatoes 

Sauté trinity and garlic in oil

Add butter to create a roux

Thin with stock

Add stock pot

Add tomatoes and spices

Simmer for 20 minutes. While that simmers cook sausage

Add mushrooms and sliced sausage

Let cool and finish with sour cream.

Serve over Rice.

Freeze mix in zip-lock bag.