Friday, Oct 19, 2018

Parmesan Chicken and Rice Bake featured on

Freezer Meals with Jenny Stanger Recipe Video

Jenny Stanger’s solution for the 5 p.m. ‘What’s for dinner?’ panic is to spend two hours, every two weeks, preparing two recipes, with each recipe large enough to make three family-size dinners. Planning ahead and freezing meals can simplify family life. Listen up busy moms!

Watch the how to video at

Most people don’t really hate cooking — they just hate the pressure and all the work of coming up with something for dinner every night of the week. You can build up a good supply of dinners in your freezer this way. Jenny says: “On the nights you feel like cooking, you can. But when you don’t feel like it, use those ‘frozen assets’ in the freezer. Along with more family time, freezer meals also help you save $200-$300 a month. Freezer meals save you time, money and sanity.”


Whole chicken 2 Pound
Broccoli 2 Pound ((frozen bags usually cost less))
Cooked rice 5 Cup (16 Tbs) (leftovers)
Cream of chicken soup 4 Can (10oz)
Sour cream 16 Ounce
Onion flakes 1 Tablespoon (or 1/2 onion chopped)
Ritz crackers 200 Gram, crushed (2 packets)
Butter 4 Tablespoon
Garlic salt 4 Teaspoon
Parsley 4 Teaspoon
Parmesan cheese 3⁄4 Cup (16 Tbs)


1. Steam broccoli in microwave for 6 minutes, cube chicken (if chicken is uncooked, place in microwave for 6 minutes.)
2. Mix sauce together in a large bowl. Add rice, steamed broccoli and cooked chicken.
3. Spread mixture in bottom of each 9 x 13 aluminium foil pans.
4. Mix together topping in a ziptop bag and poor over the top of both casseroles. Wrap casseroles in plastic wrap and label (350 degrees for 30 minutes, or 1 hour frozen and freeze.

5.To serve: Bake a frozen casserole at 350 degrees for 1 hour OR defrost casserole 24 hours in the refrigerator. pre-heat oven to 350 degrees and then cook for 30 minutes, or until warmed all the way through.

6. Serve warm with a healthy tossed green salad or with steamed green beans or asparagus.

Nutrition Facts

Serving size


Calories 883 kcalKcal from Fat 459 kcal

% Daily Value*

Total Fat 51 g79.1%

Saturated Fat 20.5 g102.7%

Trans Fat 0.3 g

Cholesterol 148.4 mg49.5%

Sodium 2283.6 mg95.1%

Total Carbohydrates 69 g22.9%

Dietary Fiber 4.1 g16.4%

Sugars 7.5 g

Protein 37 g73.8%

Vitamin A 37.7% Vitamin C 180.6%

Calcium 31.1% Iron 35.9%

*Based on a 2000 Calorie diet

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