Chicken Pockets

1 8 oz. Pkg. cream cheese (softened)
1/4 Cup chopped green onions
3 Cups chicken pieces
1 Can cream of chicken soup
Bread Crumbs
2 Cans Refrigerator crescent rolls

Combine chicken, cream cheese, and onions. Pinch together two rolls and a spoonful of chicken mixture. Seal edges tightly. Brush with melted margarine and roll in bread crumbs. Put into bag and freeze.

When thawed, bake at 350 degrees for 30 minutes (until golden brown). Heat cream of chicken soup and enough milk for desired consistency for gravy. Pour gravy over each roll.

Sweet and Sour Chicken

3 Cups chicken pieces
1/2 Cup cider vinegar
1/4 Cup ketchup
1/2 Cup brown sugar
2 TBSP cornstarch
1 1/2 Cup chopped green pepper
1 20 oz. drained pineapple tidbits

In about 2 tsp. vegetable oil, saute green pepper until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, and cornstarch. Add to green peppers and bring mixture to a boil. Stir until thickened. Remove from heat and stir in pineapple and chicken. Bag and freeze. When thawed, heat through and serve over rice. This is also yummy served with fresh tomatoes.

Chicken Enchiladas

2 Cans cream of chicken soup
1 pint low-fat sour cream
(Mix together to form sauce)

Mix together with 1/2 cup sauce to form filling:
2 Cups chicken pieces
2 4 0z. cans mushrooms (drained)
1 4 oz. can green chilies (drained)
1 Cup chopped onion (sauteed)
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

10 Flour tortillas
1 1/2 cups grated cheddar cheese

Spread the tortillas with filling. Roll up and place in a freezer bag. Pour the remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9 x 13 pan and bake at 450 degrees for about 15 minutes or until heated through. Do not cover.

Chicken Divan

1 Pkg. 16 oz frozen chopped broccoli
3 Cups chicken pieces
1 Can cream of chicken soup
1/2 Cup grated Cheddar Cheese
1/2 Cup Mayonnaise
1 tsp lemon juice
1/4 tsp Curry
1 4 oz. Can mushrooms (drained)
1 Can French Fried Onions

Combine all ingredients except French Fried Onions. Pour into bag and freeze. When thawed, bake at 350 degrees for 50 minutes. Top with French Fried Onions an bake an additional 5 minutes. Do not cover.

Mexican Chicken

4 Cups chicken pieces
1/2 Cup Cheddar Cheese
1 Cup Monterrey Jack cheese
1 4 oz. Can green chilies
1 Cup chopped onion
1/4 tsp. Chili powder
1/4 tsp Oregano
1 Dozen corn tortillas
1 Can cream of chicken soup
1 Cup chicken broth

Combine green chilies, onion, chili powder, oregano, soup, and chicken broth. In freezer bag, layer 4 tortillas (spread out as much as possible). On top of this spread 1/2 of the above mixture, 2 Cups chicken pieces, and 1/2 of the cheeses. Repeat starting with the tortillas and ending with the cheese. When thawed, bake at 375 degrees for 40-45 minutes.