Frozen Mamas: Slow Cooker Chicken Stroganoff

Wednesday, February 27, 2013

Slow Cooker Chicken Stroganoff

INGREDIENTS:

6 skinless, boneless chicken breast

halves - cubed

3 tablespoons margarine

1- (.7 ounce) packages dry Italian

-style salad dressing mix

1- (8 ounce) packages cream cheese

1- (10.75 ounce) cans condensed

cream of chicken soup

DIRECTIONS:.

1.	Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.	Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Printed from Allrecipes.com 2/27/201

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Freezing Tips

Use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of the food.

Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing. Solids such as meats and baked goods should be wrapped tightly in foil before you bag them.

To avoid mushy, blown-out pasta, undercook it, boiling it for just 3 minutes: it will finish cooking in the oven.

To cool pasta quickly yet retain its starches (which helps stabilize the sauce), spread it on a baking sheet instead of rinsing.

The freezer can dry out any dish. To keep macaroni and cheese creamy, compensate by making a soupy sauce.

Wednesday, February 27, 2013

Slow Cooker Chicken Stroganoff

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