Saturday, May 15, 2010

Food Storage Meals and Menu Planning - Dinner: Chicken and Potatoes!

Today's Dinner Menu Is:
Chicken and Potatoes!
This recipe was made with all fresh ingredients,
but . . .
Freeze Dried or Dehydrated ingredients and
Bottled Chicken,
are a Great Option for this casserole.
This week's CHALLENGE:
I DARE YOU to replace at least one item with
a Freeze Dried, Dehydrated, or Bottled Item!
Here's the Recipe:
2 cups frozen Southern-Style Hash Brown Potatoes
1 cup Shredded Cheddar Cheese
1 cup Diced Broccoli
2 cups Chopped Cooked Chicken
1/2 cup Chopped Onions
1/2 cup Chopped Red Peppers
1/2 cup Original Barbecue Sauce
You can also:
Sprinkle some crispy bacon over the cheese!
(Super Good . . . but I'm sure you're not surprised,
Bacon usually has that effect on food!)
Preheat oven to 400°F.
Mix potatoes and 1/2 cup of the cheese;
Spoon into 13×9-inch baking dish sprayed with cooking spray.
Top with layers of meat, 1/2 cup of each of the vegetables and the sauce.
Cover with foil.
Bake 40 min. Remove foil; sprinkle casserole with remaining 1/2 cup cheese.
Bake an additional 5 minutes or until cheese is melted.
This is one of the Mix Recipes I will be adding to the
June Month of Mixes!
I'll show you a picture of the casserole
prepared with dried ingredients then . . . You'll be SURPRISED!

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