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Discussion Starter #1
Ok, long story short... our deep freezer door did not shut all the way last night so we had some issues today. :yikes: Thankfully the meat in there was all the way in the back and was still a solid block when I discovered this today. The chicken however, was starting to thaw. So I cooked it up... now I have a LOT of shredded chicken and some baked chicken breasts.
Need some ideas! We are not too picky here, so pretty much anything goes!:bigglass:

Thanks!
 

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Throw it back in the freezer in meal sized portions. Make sure you label it well.
I second this!! You can even cut up the pieces of chicken breast that you don't think you'll be able to eat in the next couple of days, and freeze that, too. Then you can defrost and throw it in a cheesy pasta bake, enchiladas, pasta salad, casserole, or soup... or make chicken salad... YUM!
 

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Discussion Starter #4
I do have it all in the freezer... I just was looking for some recipes to use it up! :)
I don't think I was clear on that :)

Thanks!
 

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can i just say i know where you are coming from my freezer started defrosting last aug i had so much from in there it was soooooooooo upsetting thank god you did not loose any thing .all the stuff i had to put in the rubbish it was so much of a waste i had to ran out and buy a chest freezer lol
 

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My kids love baked pasta with shredded chicken in it.

Just mix cooked ziti with a 28 oz can of crushed tomatos, a cup of cream (I've tried milk -- it just doesn't work right), and as much mozzarella cheese as you like (or have on hand). Then put it in a big casserole dish and bake it at 400 for 20 minutes.

You might use the baked chicken breasts to make sandwiches... maybe not the most frugal way to use it, but I've been craving a chicken sandwich with bacon and honeymustard dressing all day. :)
 

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like everyone else said, chicken salad, I put cashews and red grapes in mine YUM
fajitas
stir fry
wraps
just added to tossed salads
I've put shredded chicken in mac and cheese it's YUM
 

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This is DH's favorite recipe



RITZ CHICKEN CASSEROLE

6 chicken breasts
2 cans cream of chicken soup
1 tube Ritz crackers
8 oz. sour cream with onion
1 tsp. celery seed
1 1/2 stick butter

Boil breast until tender; remove skin and bones and cut into small pieces. Spread in buttered casserole. Crush crackers and add celery seed. Spread over soup. Melt butter and pour over all evenly. Bake 20 to 30 minutes at 350 degrees until hot and bubbly. Hint: This is a very rich dish - lower calorie butter or imitation sour cream may be substituted without altering flavor.


I have used boiled and baked chicken before.
 
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