Creamy Chicken & Potato Casserole

• 1 2 pound package frozen hash brown potatoes
• 1 can cream of chicken soup
• 1 cup milk
• 1 pint sour cream
• 4 T. melted butter
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup shredded cheddar cheese
• 4 cups cooked chicken or turkey, shredded or cubed

Combine all ingredients in a large bowl and mix well.  Place in a large 9x13 greased baking dish.  Bake at 350 degrees, uncovered, for about 1 hour.

To freeze:  Freeze in 9x13 foil pan or in a large freezer bag.  

To serve:  Thaw in fridge.  Bake as directed above.

Chicken Mexican

• 4 whole chicken breasts, cooked, boned and cut up
• 12 corn tortillas, cut in strips
• 3/4 lb. cheddar cheese, grated
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup milk
• 1 4 oz. can green chili salsa
• 1 cup chopped onion

Combine soups, milk, salsa, and onion.  Layer 1/2 of tortilla strips in greased 9x13 baking dish.  Next layer with 1/2 of chicken then a layer of 1/2 of sauce.  Repeat layers.  Top with grated cheese.  Bake, covered with foil at 325 degrees for 45 minutes.  Remove foil and bake another 15 minutes.

To freeze:  Freeze in 9x13 foil pans.

To serve: Defrost in fridge.  Bake as directed above.

Cranberry Chicken

• 1 can whole cranberry sauce
• 1 8 ounce bottle French dressing
• 1 package dry onion soup mix
• 4-6 boneless, skinless chicken breasts

Mix all together (except chicken).  Put chicken in large freezer bag and pour sauce over it.  Freeze.

To serve: Defrost in fridge.  Put into pan and bake for 45-60 minutes at 350 (or until chicken is done).  I serve this with rice.