I have to bring a meal to a church event. I need to make something that can be reheated and still taste ok. I also want to use throw away baking pan. I can always resort to a lasagna, but i have a feeling a alot of other people will do that. (plus my kids arent crazy about that) Any ideas?
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Share a Meal Help
- Thread starter agedurkin
- Start date
This is what I always take:
Yummy Chicken with Rice
1 1/2 uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soutp
1 can small mushrooms with juice
6 boneless skinless chicken half breast cut into large pieces
Mix first five ingrediants except and place on the bottom of an oven proof dish. Place chicken on top of the mixture and push the chicken into the rice. Spread butter, lightly, on the chicken and lightly dash with paparika. Cook at 350 degress 1 hour or until rice is cooked.
Yummy Chicken with Rice
1 1/2 uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soutp
1 can small mushrooms with juice
6 boneless skinless chicken half breast cut into large pieces
Mix first five ingrediants except and place on the bottom of an oven proof dish. Place chicken on top of the mixture and push the chicken into the rice. Spread butter, lightly, on the chicken and lightly dash with paparika. Cook at 350 degress 1 hour or until rice is cooked.
What about Baked ZITI.????
Barbequed chiken legs
Quick and easy. Buy barbeque sauce. Buy chiken legs, or if you have time buy chiken quarters and cut them up. Coat the chiken legs in barbeque sauce and cook them in the oven at 350 untill done. Say about 1 1/2 hours.
You can cut into one to make sure it is done. The legs in the sauce are good cold or you can reheat them. Do not try this with brest meat. It will dry out.
Or you can dip chiken legs in olive oil, sprinkle with thyme or Italian seasoning, salt pepper and bake.
Quick and easy. Buy barbeque sauce. Buy chiken legs, or if you have time buy chiken quarters and cut them up. Coat the chiken legs in barbeque sauce and cook them in the oven at 350 untill done. Say about 1 1/2 hours.
You can cut into one to make sure it is done. The legs in the sauce are good cold or you can reheat them. Do not try this with brest meat. It will dry out.
Or you can dip chiken legs in olive oil, sprinkle with thyme or Italian seasoning, salt pepper and bake.
Last edited:
the "Chicken thing" recipe
I've made this for years. You can make it ahead, dump it in a throwaway foil pan with some tinfoil on top, reheat it there. Similar to the other recipe posted, but the salad dressing really zips it up - I use Miracle Whip instead of mayonnaise. I don't use quite as much soup, maybe about two thirds of a can of each. This makes enough to feed four (really hungry) to six (with vegees, etc.), probably eight to 10 if it's pot luck sort of thing.
I call it the chicken thing receipe because it's my son's favourite and when he's wanting some real food he'll call and ask me to make "the chicken thing".
Chicken Casserole
2 cups chicken, cooked and cubed
1 cup chopped celery
1 cup chopped toasted slivered almonds
2 cups cooked rice
1 cup mayonnaise
2 Tbsp. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper to taste
juice of 1 lemon (2 Tbsp.)
2 tsp. chicken bouillon powder (or 2 chicken bouillon cubes) dissolved in 1/2 cup water
Crushed potato chips or toasted slivered almonds to garnish.
Combine all ingredients and place in a casserole dish. Cover with crushed potato chips and bake at 350 F. for 45 minutes of until heated through. Serves 8
I've made this for years. You can make it ahead, dump it in a throwaway foil pan with some tinfoil on top, reheat it there. Similar to the other recipe posted, but the salad dressing really zips it up - I use Miracle Whip instead of mayonnaise. I don't use quite as much soup, maybe about two thirds of a can of each. This makes enough to feed four (really hungry) to six (with vegees, etc.), probably eight to 10 if it's pot luck sort of thing.
I call it the chicken thing receipe because it's my son's favourite and when he's wanting some real food he'll call and ask me to make "the chicken thing".
Chicken Casserole
2 cups chicken, cooked and cubed
1 cup chopped celery
1 cup chopped toasted slivered almonds
2 cups cooked rice
1 cup mayonnaise
2 Tbsp. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper to taste
juice of 1 lemon (2 Tbsp.)
2 tsp. chicken bouillon powder (or 2 chicken bouillon cubes) dissolved in 1/2 cup water
Crushed potato chips or toasted slivered almonds to garnish.
Combine all ingredients and place in a casserole dish. Cover with crushed potato chips and bake at 350 F. for 45 minutes of until heated through. Serves 8
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I love to make chicken pot pie. I usually make the 10" pie crusts, but you can use the 9" too.
Pie crusts, bottom and top
2 cups cooked chicken (I use 4 boneless skinless breasts, then boil and cut up)
2 cans Campbell's cream of potato soup
1 can Vegall
1/2 cup milk
1/2 or 1 tsp thyme
1/8 tsp pepper
Additions: extra steamed veggies like peas, corn, carrots, boiled red potatoes
Mix everything up. Pour into prepared pie crust. Cover with other pie crust, fold over, pinch to seal. Cut slits. Bake 350-375 1 hour or until crust looks done.
Pie crusts, bottom and top
2 cups cooked chicken (I use 4 boneless skinless breasts, then boil and cut up)
2 cans Campbell's cream of potato soup
1 can Vegall
1/2 cup milk
1/2 or 1 tsp thyme
1/8 tsp pepper
Additions: extra steamed veggies like peas, corn, carrots, boiled red potatoes
Mix everything up. Pour into prepared pie crust. Cover with other pie crust, fold over, pinch to seal. Cut slits. Bake 350-375 1 hour or until crust looks done.
DeniseM
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Baked Ravioli
This is so good and so easy! :whoopie:
3.5 lb. good quality frozen ravioli (any type)
1-2 jars spaghetti sauce (I have an easy recipe to make my own)
1 c. grated cheese (I like an Italian blend)
1 t. Italian seasoning
Spray large disposable pan with Pam.
Spread frozen ravioli in the pan.
Cover with your favorite spaghetti sauce - make sure all ravioli are under sauce, but don't use more sauce than you need to cover ravioli.
Bake 45 min at 350 - if foil pan is very full, place a foil covered cookie sheet underneath pan. It will stablize the pan also.
Toss Italian seasoning with cheese, sprinkle on top, and bake 15 min. more or until cheese is lightly browned.
I like these raviolis from Costo, and cheese for the top is included:
Pasta Prima, Spinach & Mozzarella Ravioli with Italian Herb Cheese Packet.
3 lb. 8 oz. frozen weight
This is so good and so easy! :whoopie:
3.5 lb. good quality frozen ravioli (any type)
1-2 jars spaghetti sauce (I have an easy recipe to make my own)
1 c. grated cheese (I like an Italian blend)
1 t. Italian seasoning
Spray large disposable pan with Pam.
Spread frozen ravioli in the pan.
Cover with your favorite spaghetti sauce - make sure all ravioli are under sauce, but don't use more sauce than you need to cover ravioli.
Bake 45 min at 350 - if foil pan is very full, place a foil covered cookie sheet underneath pan. It will stablize the pan also.
Toss Italian seasoning with cheese, sprinkle on top, and bake 15 min. more or until cheese is lightly browned.
I like these raviolis from Costo, and cheese for the top is included:
Pasta Prima, Spinach & Mozzarella Ravioli with Italian Herb Cheese Packet.
3 lb. 8 oz. frozen weight
Glynda
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Brewster Green (two weeks).
Casseroles
GRATER TATER CASSEROLE
1 bag frozen Ore Ida Southern Style Hash Browns
1 can Cream of Potato soup
1 can Cream of Mushroom soup
1 onion, chopped
1 can sliced mushrooms
1 16 ounce package sliced ham, cut into cubes
12-ounce package grated sharp cheddar cheese, save some for top
16-ounce sour cream
Thaw potatoes completely. Combine all in large bowl, top with some cheese. Bake for 45 minutes to 1 hour at 350º. Freezes well.
GRATER TATER CASSEROLE
1 bag frozen Ore Ida Southern Style Hash Browns
1 can Cream of Potato soup
1 can Cream of Mushroom soup
1 onion, chopped
1 can sliced mushrooms
1 16 ounce package sliced ham, cut into cubes
12-ounce package grated sharp cheddar cheese, save some for top
16-ounce sour cream
Thaw potatoes completely. Combine all in large bowl, top with some cheese. Bake for 45 minutes to 1 hour at 350º. Freezes well.
sun starved Gayle
TUG Member
Asian Style Chicken Pasta Salad
What about a main dish style salad that won't need heating? Here is my old stand-by potluck dish. I have never brought it anywhere without someone asking me for the recipe. Not that I'm that great of a cook, it's just a great recipe!
ASIAN STYLE CHICKEN PASTA SALAD
1 16 oz pkg. spaghetti
3 Tablespoons soy sauce
3 Tablespoons sesame oil
1 Tablespoon rice vinegar
1 Tablespoon sugar
2 TEASPOONS hot chili oil
2 Tablespoons vegetable oil
3 boneless skinless chicken breasts
1 cup salted cashews, coarsely chopped
1/2 cup sliced green onions
1/4 cup toasted sesame seeds
Cook spaghetti al dente, drain and chill. Mix soy, sesame oil, vinegar, sugar and chili oil. Pour over pasta and chill three hours. Cook chicken (micro, grill, bake, whatever). Cut in to strips, chill. Toss chicken with spaghetti. Garnish with green onions, sesame seeds and cashews. Gets better with age!
I usually double this recipe.
Enjoy!
Gayle
What about a main dish style salad that won't need heating? Here is my old stand-by potluck dish. I have never brought it anywhere without someone asking me for the recipe. Not that I'm that great of a cook, it's just a great recipe!
ASIAN STYLE CHICKEN PASTA SALAD
1 16 oz pkg. spaghetti
3 Tablespoons soy sauce
3 Tablespoons sesame oil
1 Tablespoon rice vinegar
1 Tablespoon sugar
2 TEASPOONS hot chili oil
2 Tablespoons vegetable oil
3 boneless skinless chicken breasts
1 cup salted cashews, coarsely chopped
1/2 cup sliced green onions
1/4 cup toasted sesame seeds
Cook spaghetti al dente, drain and chill. Mix soy, sesame oil, vinegar, sugar and chili oil. Pour over pasta and chill three hours. Cook chicken (micro, grill, bake, whatever). Cut in to strips, chill. Toss chicken with spaghetti. Garnish with green onions, sesame seeds and cashews. Gets better with age!
I usually double this recipe.
Enjoy!
Gayle
Mmm, I shouldn't have read this thread when I'm hungry. Glynda, I've made a similar recipe - it's delicious even if it's deadly whether you're doing low fat or low carb - thankfully I'm doing neither these days.
Gayle, your recipe has been printed and will be tried soon. Sounds delicious. Would you find hot chili oil in a regular grocery store? Would it be in with the oils or in more with ethnic foods?
Bev
Gayle, your recipe has been printed and will be tried soon. Sounds delicious. Would you find hot chili oil in a regular grocery store? Would it be in with the oils or in more with ethnic foods?
Bev
sun starved Gayle
TUG Member
Hi Bev,
I buy my hot chili oil at Trader Joe's (don't know if you have those in BC) or in the asian section of the supermarket. A little goes a long way, it is hot! Glad you thought the recipe was worth trying!
Regards,
Gayle
I buy my hot chili oil at Trader Joe's (don't know if you have those in BC) or in the asian section of the supermarket. A little goes a long way, it is hot! Glad you thought the recipe was worth trying!
Regards,
Gayle