Chicken Casseroles-Freeze Four Small Meals

We make the equivalent of a nine x eleven casserole dish in four smaller tin pans. We freeze four meals per casserole recipe. You can do this in several ways.

Option 1: (Quick)
2 large cans of cream of chicken soup
Three shredded chicken breasts or a rotisserie chicken shredded
One box of dressing
One can of Veg-All.
Bake Chicken or shred a rotisserie chicken
Spray tin pans with cooking spray of your choice. We use coconut oil spray.
Shred chicken after it cools
Pour in soup (as much as you want in each pan) and drained veggies
Cover with prepared dressing box mix
Bake for 45 minutes at 350 degrees.
Cool, wrap all four tins in aluminum foil and freeze. They stack nicely.
Put in fridge the night before you want to serve and reheat in oven the next day.

Option 2:
Make low sodium chicken soup:
1 and 1/2 cups low sodium chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon parsley
a dash of paprika
1 and 1/2 cups 2% milk or almond milk
1/2 cup flour or almond flour

Boil seasoning, chicken broth, and 1/2 cup milk for two minutes, then mix the other cup of milk and flour together, add to boiling mixture and stir like gravy until it thickens.

Put chicken in cocunut oil sprayed pan, pour in drained veggies and soup, mix well.
Add some whole wheat bread crumbs or prepared dressing mix to the top. Bake 45 minutes at 350 degrees.
Cool, wrap all four tins in aluminum foil and freeze.
Put in fridge the night before you want to serve and reheat in oven the next day.