Easy Fast and Cheap: Chicken Mushroom Bake

Wednesday, May 4, 2011

Chicken Mushroom Bake

1.5 lbs chicken tenders
1 envelope Lipton Garlic Mushroom Soup mix
1 can (14 oz) diced tomatoes
1 Tbsp olive or vegetable oil
1/2 cup shredded cheese (Monterey Jack or Mozzarella)
fresh mushrooms

1) Place all ingredients except cheese in baking pan
2) Bake at 375 for 25 min
3) Add cheese, bake 2 min

3 comments:

NicoletteMay 16, 2011 at 3:42 PM
So glad this one was labeled because the mushrooms really threw me off when I pulled it out of the freezer. LOL it looked like something that should have been on the inside of the bird. (Sorry, I am not trying to be mean... I thought it was really funny because as soon as I read the label I was good to go)
It is in the oven now and smells awesome!
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The Good LifeMay 27, 2011 at 9:13 AM
This was SO good! I added a little Italian seasoning and paired it with Brown butter and Mizithra cheese. It tasted like something I would order at Spaghetti Factory!
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Noel LeavittJune 1, 2011 at 3:49 PM
This was yummy!
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Freezer Cooking Tips From Freezer Friendz

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=11 oz. cooked ground beef=2 1/2- 3cups

3lb. raw ground beef=2 lbs. cooked ground beef = 7 1/2- 9cups
Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx