In 2008 I compiled recipes for a make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Chicken Master Mix and the recipes for how it can be used. Click on Ground Beef Master Mix to access those recipes.
Chicken Mix
Yield: Makes about 6 pints (12 cups)
Use the original preparation method outlined below or the crock pot method, depending on your preference.
Original Preparation Method: Combine all ingredients in a large kettle or Dutch oven with 4 quarts cold water. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove (discard bones and skin as needed), and cut into bite-sized chunks. Put chicken into six 1-pint (2 cup) freezer containers, leaving 1/2” space at top. Pour skimmed chicken broth into six more 1-pint containers with 1/2” space at top. Seal and label containers with contents and date. Freeze. Use within 3 months. This method also yields about 6 pints of chicken broth along with the chicken.
Recipe adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).
Crock Pot Preparation Method: Wrap 2 or 3 chicken breasts in a foil packet; divide seasonings among packets. Stack several packets alternately in the crock pot and add about 1 cup of water. Set on low for the day or on high for about 4 hours.” Follow instructions above for freezing cooked chicken.
These crock pot cooking instructions appeared in a Reflector Chronicle interview with Joan Taylor in October 2007.
Possible Uses for Chicken Mix : Thaw prepared chicken and add to a sauce for pasta, make into chicken salad, use in a casserole, or in the recipes that follow.
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Chicken Burgers
Yield: 8 burgers
From “Make-A-Mix Cookery” by Karine Elaison, Nevada
Aharward, & Madeline Westover (HP Books, 1978).
Ingredients
2 cups Chicken Mix, thawed
1 cup barbecue sauce
8 hamburger buns
Combine Chicken Mix and barbecue sauce in a medium
saucepan. Cook over medium heat about 10 minutes,
until heated through. Serve over hamburger buns.
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Chicken Casserole
Yield: 6 serving
Ingredients
1/3 cup Casserole Sauce Mix (powdered) *
1 1/4 cups water
2 cups Chicken Mix, thawed
1 (10 oz.) package frozen vegetables (peas, carrot & peas blend,
broccoli, etc.)
1 cup grated cheddar or American cheese
Preheat oven to 350°.
Combine 1/3 cup Casserole Sauce Mix with water in saucepan.
Cook and stir until thickened. Butter or spray a 9”x13” baking
dish and layer with Chicken Mix, frozen vegetables, and grated
cheese. Bake in preheated oven for 30 minutes.
Serve over cooked rice (see Chicken-Flavored Rice recipe) or
cooked spaghetti.
*1 (10 3/4 oz.) undiluted can cream of chicken (or other
flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).
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Chicken Enchiladas
Yield: 12 enchiladas
Ingredients
2/3 cup Casserole Sauce Mix (powdered) *
2 1/2 cups water
2 cups Chicken Mix, thawed
1 cup sour cream
8 oz. shredded cheese, American or cheddar
12 flour tortillas
Preheat oven to 350°. Butter or spray 9” x 13” baking dish.
Combine 2/3 cup Casserole Sauce Mix with water in saucepan.
Cook and stir until thickened then add the sour cream & half the cheese. Remove about 1/3 of this mixture to a bowl; add the Chicken Mix to the remaining 2/3 of the mixture. Divide the creamy chicken mixture among tortillas; roll up each and place in prepared baking dish. Spread the reserved sour cream-cheese mixture over the tortillas. Top with remaining cheese. Cover with foil and bake in preheated oven for 45 minutes or until hot and bubbly.
*1 (10 3/4 oz.) undiluted can cream of chicken (or other
flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).
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Huntington Chicken
Yield: 6 to 8 servings
This recipe is the one used by the USD 435 cooks; it has been adapted
to use the prepared Chicken Mix.
Ingredients
2 cups chicken broth (homemade, canned or use
bouillon cubes or granules to make broth)
4 tablespoons (1/4 cup) all-purpose flour
2 cups Chicken Mix
1 cup (before cooking) shell macaroni -- cook in
salted water according to package directions
1/4 pound cheese, shredded (about 1 1/4 cups)
-- use American or other cheese of your preference
2 cups bread crumbs (process bread slices in the food
processor to make bread crumbs)
1 tablespoons butter or margarine
Preheat oven to 325°. Grease or spray a 9” x 9” baking dish.
Place flour in a saucepan; gradually add chicken broth and whisk to thicken as mixture is cooked over low heat. In a large bowl, combine and mix: Chicken Mix & macaroni, cheese & thickened broth. Put in prepared pan. In a skillet brown bread crumbs in melted butter; spread on top of chicken mixture. Bake in preheated oven for about 30 minutes until hot and bubbly.
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Broccoli & Chicken Crock Pot Soup
Yield: 6 to 8 servings
Ingredients
1/4 cup (1/2 stick) butter or margarine
3 celery ribs, minced2 tablespoons minced onion
1/4 cup all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
10 oz. box of frozen broccoli or use mixed vegetables
Milk -- about 1 cup (or use more milk & less chicken broth)
Velveeta® cheese, cubed – 1 1/2 to 2 cups or to taste
Melt butter in large pot on medium heat. Add minced celery and onions and sauté. Stir in flour and cook several minutes. Add chicken broth and cook until slightly thickened.
At this point, mixture may be added to a crock pot along with Chicken Mix and remaining ingredients; set on low and cook at least 3 hours.
Or, to continue on range top: Add remaining ingredients and simmer for at least 15 to 20 minutes or longer.
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