Chicken Stack Ups Oamc Recipes

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Prepare sour cream sauce mix according to package directions using the 1 1/3 cups milk. Combine 1/2 cup of the sour cream sauce, the chicken, and green pepper; set mixture aside.
• Sift together flour and baking soda. Combine egg and remaining sour cream sauce. Stir flour mixture into egg mixture.
• Bake batter on hot griddle, using about 2 Tbs mixture for each pancake.
• Place half of the pancakes in a 15 1/2 X 10 1/2 X 1" baking pan.
• Spread each with 1/2 cup chicken mixture.
• Top with remaining pancakes.
• Cover tightly and freeze.
• To serve:.
• Bake frozen stack-ups, covered at 350F for 40 minutes. Prepare cheese sauce mix according to directions. (This is where I would use my own cheese sauce).
• Spoon over pancakes.
• Top with diced cranberry sauce.

Steps:

• Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
• Freeze chicken in marinade in a 1-gallon bag.
• To serve:.
• Thaw.
• Pour chicken and marinade into a baking dish.
• Bake in a preheated 350º oven for 35 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.

Steps:

• Flatten chicken to 1/2" thickness.
• Spread 3 tablespoons cream cheese over each chicken piece.
• Dot with butter and sprinkle with salt; roll up.
• Wrap each with a bacon strip.
• Place, seam side down, in a greased pan.
• Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
• If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
• To cook from frozen state, thaw before cooking and follow directions above.

Steps:

• Shred chicken. Set out dishes containing above ingredients. Beginning with the rice, let guests begin stacking up ingredients. Rice, chicken, etc. Cover with chicken broth.

Steps:

• Mix barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
• Add chicken.
• Freeze.
• When ready to serve thaw in fridge.
• Cook in oven or grill.
• In oven, place in pan sprayed with Pam.
• Cook at 350 for about 30 minutes.
• Baste with marinade during cooking.

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.