Once you have your chicken prepped you’re ready to make up your meals. I usually gather the recipes and order them by what I want to make the most or what we’re low on. Then I just go down the line until I run out of chicken. You can decide on exact quantities ahead but I find that marinades and coatings tend to get wasted if I’m not flexible.
This is my version of Herbed Chicken. The original recipe came from Once-A-Month Cooking. I am usually a little leary to post recipes out of books but most of these are already all over the web. I like this one because all you do is dump it in a pan and put it in the oven. It does take awhile to cook but I like that too because it gives me time to do other things when I get home.
- 1 can cream of chicken soup
- Generous dash lemon juice (1-2 tablespoons)
- Dash salt
- Chicken breasts, halved
- You’ll also need freezer bags or freezable containers
Combine all ingredients except chicken in a medium bowl. Feel free to add other herbs you like. You can make 2 gallon freezer bags or 3 quart bags with one batch of soup mixture. I usually make up 3 quart bags with 3 or 4 pieces of chicken each. That’s enough for a meal for the two of us. Divvy up your chicken however it will work for your family.
Spoon the mixture over the chicken. Press the air out of the bags and seal. Squish the bags and chicken to spread the mixture around. Press the bags flat. Label them clearly with black permanent marker:
Pour entire mixture in to a greased pan and bake for approximately 45 minutes or until cooked through.
Lay the bags flat in your freezer. Once they freeze solid you can stack them in the door or whatnot. Move them to the counter or fridge in the morning and they’ll be thawed enough to go right in the oven when you get home. Enjoy!