Wednesday, December 23, 2009

Easy Freezer Meal

Gah, I promised a food post every week and then morning sickness struck with a vengeance. I am resorting to a lot of freezer meals and M is making a lot of frozen pizzas and getting takeout. Takeout is the bain of our budget existence. Of course, I haven't been doing as much grocery shopping lately, but it doesn't even out. Trust me. I don't even want to think about what we've spent this month on convenience food and Christmas combined. We will really have to tighten up the reins in January. Hopefully, I will feel better then, which will make it easier.

I did want to share this recipe, however. Whenever I make it, I double it and freeze one. It freezes and reheats incredibly well. . . in fact, I think it might taste better when heated the second time. Because it is all pre-cooked, it is just a matter of thawing and reheating (you could even microwave it in a pinch). I usually serve this with a green veggie (even though it already has corn in it) and a salad or fruit. It has been a hit with both M and Will. It isn't my "favorite" meal, but it is filling and economical, and, most importantly, easy.

Cheesy Chicken and Corn Bake
(this is a single recipe, I usually double)

1 pkg yellow rice
1/2 stick butter or margarine
1 can cream of chicken soup
1/2 c. sour cream
2 cups cooked chicken
1 can whole kernel corn, drained
1 1/2 c. shredded cheddar cheese

1. Prepare rice according to package directions.
2. Add cooked rice with all other ingredients (reserving 1/2 c. shredded cheddar cheese) and stir until well-blended.
3. Pour into 13 x 9 baking dish and top with remaining cheddar cheese.
4. Bake at 350 degrees for 30 minutes, until bubbly.

If you are going to freeze it, do so before the baking step. The day you want to serve it, just put it in the oven as you are preheating and then add about 20 to 30 minutes to baking time.

* I have used canned chicken before and it works well.
** I usually use frozen corn.
*** I have used shredded monteray jack cheese or a blend of cheddar.



Nancy Jones said...

Sounds yummy! What kind of yellow rice do you use and how big is the package? I think the only kind of yellow rice I've seen in my Fred Meyer is Vigo brand.

Hope you are feeling better soon!

Nancy in Redmond, WA

Beth said...

I love your recipes ~ thank you! We had the crock pot chicken recipe w/salsa, corn & black beans a few weeks ago, and LOVED it - so much that I made it again the following week ;)

Hope you are feeling better soon, and I'm continuing to pray!

Merry Christmas, Katie & family!

Katie said...

Oh, sorry, I use the 5 oz size. I have used Vigo, or there is also one by Mahatma. It's just the little foil package (though I have also seen Zatarrain's in a box, but that's double the price).

And I am glad you like the crock pot black bean chicken, that's been one that I have made a lot, too.

Merry Christmas!

peesticksandstones said...

This recipe looks great! I love these one-dishy kinda things that make several nights' worth and freeze well, etc. Fretting over meal planning/cooking seems so corny and crazily old-schooly housewife to me yet it is a tremendous constant challenge for me, and I am always thrilled to find new things that work.

Hope you're able to get through the morning sickness okay. It was so brutal for me, and at the time I was also doing some advertising stuff at work that involved various food product clients -- stuff that made me gag my buns off to look at, yet I'd have to go in and present these glistening food ads and act all excited! At least THAT is behind me for right now...

HereWeGoAJen said...

That sounds good! I'll have to add this one to my list. We could have used it tonight. I was too exhausted to cook and I ended up eating potato chips and chocolates for dinner.