Chicken Parmesan

1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce ***
3/4 C. shredded mozzarella cheese

To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, and then roll in bread crumb mixture to evenly coat.

Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.

Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.

To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.

***I substituted spaghetti sauce for the tomato sauce and included pasta for you to serve it on.

Chicken Tortilla Casserole

Chicken Tortilla Casserole
By Maranda Carlile

1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese

Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.

To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.