Chicken Tater Bake
Source: Taste of Home Magazine
  
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 
1/2 cup 2% milk 
1/4 cup butter, cubed 
3 cups cubed cooked chicken 
1 package (16 ounces) frozen peas and carrots, thawed 
1-1/2 cups (6 ounces) shredded cheddar cheese, divided 
1 package (32 ounces) frozen Tater Tots

In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. 

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each).

Just had this tonight and it was so good. Tasted similar to a chicken pot pie but had Tater Tots as the crust. It was so good! Definitely one of my top favorite freezer meals. The 6 servings were very very small...like my daughter ate her portion and it was not enough for her. So, realistically it serves 4 unless you have lots of other sides. We just had a salad and fruit.  Maybe next time I will add cubed ham and mixed vegetables instead of just the peas and carrots. 

Cream Cheese Chicken
Source: Pam - Once A Month Mom
 
2 pounds boneless, skinless, chicken breast
1 can (10.75 ounces) cream of chicken soup
8 ounces cream cheese
1 packet dry Italian dressing mix


Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.

Freezing Directions:

Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.


This one is Super Duper Easy! Few Ingredients and very few steps....and smelling it cook in the Crock Pot is torture through out the day but so worth it when it is time for dinner.

Salsa Chicken
Source: Caitlyn S. - BYU 175th Married Student Ward Cookbook

4 Boneless Skinless Chicken Breasts - I prefer them to start out frozen in the crockpot.
1 C. Salsa
1 pkg (or 4tsp) Taco Seasoning
1 can Cream of Chicken Soup
1/2 C. Sour Cream (optional)
1 C. Shredded Cheese (optional)

I might even suggest and try putting a can of corn or frozen corn in with it next time.

Crockpot:
Add Chicken, taco seasoning, soup, and salsa (and possibly corn) in Crockpot.
Cook on High 3-4 hours or Low 6-8 hours.
Remove from heat and stir in sour cream and cheese.
Serve over rice.

Oven:
Preheat oven to 375degrees.
Chicken will need to be thawed out.
Sprinkle taco seasoning on both sides of the chicken.
Place in greased 9x13 dish.
Pour soup and salsa (and possibly corn) over all.
Bake 25-35 min or until chicken thoroughly cooked.
Sprinkle with cheese and bake another 3-5 min, or until cheese melted.
Top with sour cream if desired.
Serve over rice.

I have only made this in the crockpot. I love coming home to a yummy-smelling house after work...with little time being spent in the kitchen,

If you know of any awesome crockpot recipes, please email them to me. I would love more!

NikDawnaBerry{at}gmail{dot}com