Sheet-Pan Macaroni and Cheese

1 lb uncooked elbow macaroni

1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
3 1/2 cups milk 
4 cups shredded sharp Cheddar cheese (16 oz)

Topping
3 Tablespoons butter, melted
2 cups plain bread crumbs ($0.26/cup)

Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.

While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.

Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.

In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.

Source: Betty Crocker

Chicken Parmesan

• 2 pounds chicken tenderloins
• 2 teaspoons salt, divided
• 3/4 teaspoons freshly ground black pepper, divided
• 1-1/2 cups breadcrumbs
• 3/4 cup plus 2 tablespoons grated Parmesan, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup flour
• 3 large eggs
• Olive oil, for cooking
• 1-1/2 cups pasta sauce
• 6 oz Mozzarella, shredded (about 1-1/2 cups)
• 3 tablespoons fresh chopped basil
• 
  

1. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.
2. In a large shallow bowl, combine the breadcrumbs, 3/4 cup of the Parmesan, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
3. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, breadcrumbs. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the breadcrumb mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
4. Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the pasta sauce to a simmer over low heat. Cover and keep warm.
5. Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
6. Sprinkle the Mozzarella and remaining 2 tablespoons Parmesan over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
7. Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
8. Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
9. Freezer Instructions: The chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

 Source: Modified slightly from the recipe at Once Upon a Chef

Instant Pot Lazy Lasagna

2-3 pounds ground chuck, browned and drained
1 tablespoon olive oil
2 onions, diced
4 cloves garlic, minced
6 cups water
2 (16 ounce) boxes radiatore macaroni or miniature lasagna noodles

2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 cups shredded mozzarella
2 cups cottage cheese


Set the pressure cooker to “saute” until hot. Add the oil and onions. Cook the onions until softened. Stir in the garlic.
Add the water and scrape the bottom of the pan to deglaze and remove any cooked on pieces.
Pour the pasta into the pressure cooker.
In a large bowl, stir together the ground chuck, tomatoes and seasonings. Pour over the pasta Do not stir.
Cover and seal the pressure cooker. Set to “pressure cook” or “manual” for 4 minutes. When the cycle is complete, quickly release the steam.
Stir together to pasta, breaking apart any noodles that have stuck together.
Add the cottage cheese and stir until just mixed through.
Top with cheese and cover until melted.

source: Large Family Table

Caprese Macaroni and Cheese

 1 tablespoon plus 1/2 teaspoon kosher salt

8 ounces conchiglie (shell) pasta

1 tablespoon salted butter

1 tablespoon olive oil, or more if needed

1/4 cup all-purpose flour

2 1/2 cups milk

1 log (4 ounces) fresh goat cheese, coarsely crumbled

6 ounces fresh mozzarella balls

1 ounce parmesan cheese, finely grated

3/4 cup fresh basil, cut in a chiffonade

2 teaspoons lemon zest, finely chopped

1 1/2 cups cherry tomatoes, halved

Freshly ground pepper

Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook according to package directions, stirring once or twice, until al dente. Then drain.

Using the same pot you used to make the pasta, heat the butter and oil over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for 1 to 2 minutes more, until the mixture starts to darken slightly and smells a bit nutty. Turn heat to medium-low. Slowly whisk in the milk and the remaining 1/2 teaspoon salt and cook until the mixture is hot and just beginning to bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon.

Add the cheeses and lemon zest and stir until the sauce is smooth but not runny. It should be similar in texture to cake batter. If it's soupy, continue cooking until it thickens. Add pasta, tomatoes, and basil and stir just until mixed in. Ladle into bowls and top with black pepper. Serve right away.

Vegetarian Lasagna

Red Sauce:
10 lbs diced eggplant
10 lbs diced squash/zucchini
5 lbs diced peppers/onions
1/2 cup diced garlic
2 # 10 cans of diced tomatoes
20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling:
5 lbs cottage cheese
10 eggs
2 cups Parmesan cheese
1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce:
3 sticks butter
3/4 cup flour
12 cups milk
1 cup Parmesan cheese
1 tsp fresh nutmeg
salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers:
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Serves 50 (use 3 full size catering pans)

Source: Cook for a Crowd

Chicken/Vegetable Ratatouille

This is the perfect one-dish dinner when the garden is in full swing. It is a traditional French stew, originating in an area that is present day Nice. It is a delicious dish that can be served hot or cold.

1 Tbsp Canola oil 

3 lb 4 oz Chicken breast, boneless, skinless, raw, ¹⁄2" diced 

4¹⁄4 oz Zucchini, fresh, unpeeled, ¹⁄2" diced 

8¹⁄2 oz Eggplant, fresh, unpeeled, ¹⁄2" diced   

1¹⁄4 cup Onions, fresh, peeled, ¹⁄4" diced 

1 cup Green bell pepper, ¹⁄4" diced 

³⁄4 cup Mushrooms, thinly sliced 

1 tsp Salt, 

3 cup (26 oz.) Tomatoes with juice, garlic, oregano, and basil, canned, diced 

4 cloves Garlic, fresh, minced  

2 tsp Basil leaves, dried  

¹⁄2 tsp Black pepper, ground  

2 tsp Balsamic vinegar   

2 tsp Lemon juice, fresh or bottled  

2 Tbsp Parsley, flat-leaf, chopped 

Heat oil and add chicken and sauté 25–30 minutes, or until lightly browned. 

In another pay saute zucchini, eggplant, onion, green pepper, mushrooms, and salt 5 minutes, until onions are tender. Stir often. Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil. Reduce heat to medium and simmer for 10 minutes, until the juices from tomatoes and vinegar have reduced. Stir frequently.

Remove from heat and stir in lemon juice and parsley. Add chicken to vegetables and stir.

Makes 25 1/2 cup servings. Optionally, serve over pasta.

Chicken Alfredo

2 lb Rotini pasta, whole-grain, dry  

33 oz. cream of chicken soup, condensed (or homemade)

2 cups half and half

1 tsp Ground white or black pepper

½ tsp Garlic powder

8 ½ oz  OR 3 cups Parmesan cheese, grated

3 lb 4 oz cooked diced chicken

Cook pasta according to package directions. DO NOT OVERCOOK. Drain well. 

Pour into steam table pan (12” x 20” x 4”).  

Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.    

Combine noodles and sauce immediately before serving. 

Makes 25 1 cup servings.

Beef Goulash

Goulash is an easy-to-prepare traditional Hungarian stew consisting of meat in a savory tomato sauce. It is a popular dish in many parts of Europe including the Netherlands, Belgium, Switzerland, and Scandinavia

To Make 25 Servings:

4 lb Beef stew meat, raw, lean, cubed ¹⁄2" 

2 lb 13 oz Onion, fresh, peeled, ¹⁄4″ diced

1 Tbsp Garlic, fresh, minced

1 cup Ketchup

¹⁄4 cup Worcestershire sauce

¹⁄4 cup Sugar, brown, unpacked

2¹⁄8 tsp Salt

4 tsp Paprika

4 tsp Mustard, yellow, prepared

1 cup water

¹⁄2 cup Flour, all purpose

2 1bs Egg noodles, whole-grain, uncooked

Place beef, onions, minced garlic, ketchup, Worcestershire sauce, brown sugar, salt, paprika, and mustard into an 8 or 8¹⁄2 qt slow cooker. Cover and cook for 5 hours on high or 10 hours on low. 

To make slurry: Combine water and flour, mix well using a whisk or fork to form a thin paste, known as a slurry. Add the slurry to the slow cooker and cook for 20 minutes or until the goulash has thickened. 

Cook Egg Noodles according to package directions.

Makes 25 servings. Each Serving ¹⁄2 cup goulash over ¹⁄2 cup noodles.

To Make 6 Servings

1 lb beef round, roast or steak, fresh or frozen, lean, ½" cubed 

2⅛ cups onions, fresh, ¼" diced 

2 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¼ cup ketchup 

1 tablespoon Worcestershire sauce 

1 tablespoon brown sugar, unpacked 

½ teaspoon salt

1 teaspoon paprika 

1 teaspoon mustard, yellow, prepared 

¼ cup water, warm 

2 tablespoons flour, all purpose, enriched, unbleached 

2¼ cups whole grain–rich egg noodles, uncooked; or other whole grain–rich  pasta

Place beef, onions, minced garlic, ketchup, Worcestershire sauce, brown sugar, salt, paprika, and mustard into a slow cooker, and stir well. Cover and cook for 3 hours on high or 6 hours on low. Combine warm water and flour; mix well using a whisk or fork to form a thin paste, known as a slurry. Add the slurry to the slow cooker, cover, and cook for 15 minutes or until goulash has thickened.

Cook noodles according to package directions.Do not overcook. Drain well.  

Makes 6 servings. Each serving is ½ cup goulash over ¼ cup of cooked noodles.

Spaghetti and Meat Sauce

5 lb 8 oz Raw ground beef 

3 lb Raw ground pork

1 cup  Fresh onions, chopped

1 cup Fresh green bell peppers, diced 

1 Tbsp + 1¹⁄2 tsp Garlic powder

1¹⁄2 tsp Ground black pepper

1 Tbsp Salt

5 lb OR 3 qt (about 1 No. 10 can)  Canned tomato puree

1 qt beef broth

2 cups Water

 ¹⁄4 cup  Dried parsley

2 Tbsp Dried basil

2 Tbsp Dried oregano

1 Tbsp Dried marjoram

1¹⁄2 tsp Dried thyme

1 lb 4 oz Fresh carrots, shredded

3 lb 2 oz spaghetti noodles (whole wheat or regular), dry, broken into thirds

Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.  Drain meat. Return to stock pot.

Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.  

Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally

Set aside beef/pork mixture.

Heat water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 

Combine pasta and beef/pork mixture in stock pot. Stir. Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. You will need to use 2 pans. Makes 50- 8 fl oz (1 cup) servings.

LEMON CHICKEN & ASPARAGUS PASTA

2 boneless , skinless chicken breasts
1 Tbsp olive oil
Salt
Freshly ground black pepper
2 Tbsp Butter
4 cloves garlic
2 Cups chicken broth
2 Cups Milk
1 lb.F egg noodles (or pasta of your choice)
1 lb Asparagus, trimmed and cut into 1 inch pieces
1/2 Cup Shredded Parmesan cheese
Juice and zest of 1 lemon

Heat olive oil over medium-high heat in a large saute pan.
Add chicken, season with salt and pepper, and let cook for about 5-6 minutes per side, allowing the chicken to cook through and turn golden brown.
Transfer chicken to a plate and tent with foil, allowing to rest for 10 minutes for slicing.
Melt butter in the same saute pan and saute garlic until fragrant then add broth, milk and salt to taste.

Stir to scrape up browned pieces on bottom of pan.
Bring to a boil then add pasta, cover and simmer for length of time indicated on pasta packaging. (8-11 minutes depending on variety of pasta)
Place asparagus on top of pasta and allow to cook for 3-4 minutes until slightly tender.
Stir in parmesan cheese, lemon juice, lemon zest and stir in well.
Mix chicken into the pasta and sauce. Allow to simmer if desired to allow sauce to thicken further.

Source: Great Recipes

Quick Pot Macaroni and Cheese

1 pound dried macaroni
4 cups of water
4 tablespoons of butter
1/2 tablespoon of Dijon mustard
1 tablespoon of kosher salt
2 dashes hot sauce such as Frank's Red Hot Sauce (use whatever you have on hand)
1 12 oz can of evaporated milk (or 1.5 cups whole milk)
12 oz sharp cheddar cheese shredded and 4 oz mozzarella shredded or 1 lb. mixed cheese (use whatever you have on hand)

In the stainless steel insert of the Instant/Quick Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
Lock Instant/Quick Pot lid in place and close vent.
Use manual mode to set Instant/Quick Pot to High Pressure for 4 minutes.
Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.


Once Instant/Quick Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. IMPORTANT - if any liquid comes out of the pressure release valve use wooden utensil or pot holder to close the valve. Wait a minute and try to release pressure again. The keep warm mode should not be on to prevent overcooking the pasta.


Once Instant/Quick Pot has released all the pressure, turn lid to open, keeping lid angled away from you to prevent steam burns.
Stir in evaporated milk, followed by shredded cheese by the handful.
Continue stirring until cheese in completely melted.
Serve immediately, or switch warm setting back on to keep warm.

source: Number 2 Pencil

Slow Cooker Vegetarian Chili Mac

Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.
Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.
Serve topped with remaining cheese and green onions.

To make this a freezer to crock pot meal:
Place all ingredients except for broth, pasta and cheese in a heavy duty zip-top bag. Squeeze out as much air as possible and seal. Freeze for up to 3 months.
When you are ready to cook, thaw and transfer bag contents to your slow cooker. Add the broth (you can pour some of the broth into the empty bag to get all of the spices, etc. out) and cook as directed above.


Calories: 428kcal | Carbohydrates: 64g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 738mg | Potassium: 996mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1955IU | Vitamin C: 39.9mg | Calcium: 335mg | Iron: 6.1mg
Nutrition information is an estimate.

Chicken Patty Parmesan

Serve with Garlic or French bread and green salad.

1 lb. spaghetti noodles
1 (24 oz.) can Pasta sauce
8 frozen chicken patties
1 cup shredded mozzarella
1 cup Parmesan cheese

Cook spaghetti as directed on the package. Mix cooked pasta with half the can of pasta sauce, and put them in an 9 x 12 inch casserole dish. Cook chicken patties in the microwave. Layer microwave-cooked chicken patties over spaghetti in dish, drizzle over with the remaining half a can of pasta sauce. Top with shredded mozzarella and Parmesan cheeses.

Spaghetti Carbonara

3 oz. bacon Crumbles
2 cloves garlic
2 Tab. Olive oil
16 oz. spaghetti
3 large eggs
3/4 cup grated Parmesan
Freshly cracked pepper
Salt to taste
A pinch or two of parsley flakes (optional)

Cook spaghetti according to package directions. Reserve one cup of the starchy pasta cooking water.
Meanwhile, in a skillet saute two cloves of garlic in two Tablespoons olive oil for about one minute or until fragrant and softened, then turn off the heat.
In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper.
Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the garlic. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet.
Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. Continue to stir the hot pasta in the egg mixture until a creamy sauce forms. Add the remaining Parmesan, a little more freshly cracked pepper, and the bacon bits, and toss again. If the pasta becomes too thick or dry, add a splash more of the reserved pasta water.
Finally, taste the pasta and adjust the salt, Parmesan, or pepper if needed. Top with a pinch or two of parsley.

Serves 4
Approximate cost: $5.00

Two Timin' Pasta

16 oz. Pasta
15 oz. Alfredo sauce
24oz. Marinara sauce
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl. Add the Mozzarella and stir to combine.  Then toss in the pasta and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded Parmesan cheese and bake for another 5 minutes.

source: pearls-handcuffshappyhour.blogspot.com

Haluski

1 head cabbage
2 onions
1/2 stick butter
1/2 package Anne's Flat Dumplings or 1 package Egg Noodles

Drop strips of dumplings into a pot of boiling salted water. Cook for 5-7 minutes.
Strain and set aside.

Slice the onions and cabbage.
Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. 
Place in pot with cabbage mixture. Mix well. Enjoy.

Total Cost $3.41 recipe / $0.57 serving
Source: Shore Savings with Patti

Penne Alfredo with Basil and Sun Dried Tomato

16 oz. Penne Pasta
2 Tbsp Olive Oil
2 cups Heavy Cream
3 Tbsp Unsalted Butter
1 cup Parmesan, grated (plus extra to serve)
1 cup Sundried Tomato, chopped
1 1/2 tsp Garlic, minced
1/4 cup minced Basil* (plus extra to serve)
Salt and Black Pepper, to taste

Cook pasta in a pot of boiling water until al dente.

Add olive oil to a pan along with the garlic and sun dried tomatoes and saute for a minute or two. Add your butter and stir until melted.

Stir in your cream and allow to simmer on a low/medium heat. When it just starts to thicken add in Parmesan, basil and seasoning to taste.

Once the sauce has fully thickened add your pasta and toss until coated. Simmer for a few minutes to soak up the sauce.

Serve with and extra sprinkle of parmesan and fresh chopped basil.

*When I don't have fresh, I have used Basil in the squeeze tube found in the produce section.

Baked Ziti Freezer Meal, Large Family Style

12 cups spaghetti sauce
3 lbs. ziti or penne pasta
2 (24 oz) containers cottage or ricotta cheese
1 1/2 cups grated parmesan cheese
3 eggs slightly beaten
1 1 /2 lbs. shredded mozzarella cheese

Cook pasta as package directs, drain and set aside.
In very large mixing bowl, stir together, cottage (or ricotta) cheese, parmesan cheese, and beaten eggs.
Stir in half the spaghetti sauce until well mixed.  (reserve the other 1/2 for a later step)
Stir in 1/2 the cheese and then all of the pasta, tossing gently to coat.

Divide the pasta/sauce mixture evenly between the 2-4 pans.
Pour the remaining 1/2 of the spaghetti sauce evenly over the ziti mixture.
Sprinkle remaining mozzarella cheese on top.

To Make ahead and freeze: Place the pans each in a 1 1/2-2 Gallon Freezer bag, label and freeze.

To Bake: Pull the pasta from freezer the night before and let thaw. Remove plastic bag.  Bake  at 375 degrees for 20-30 minutes or until hot and bubbly.

Source: The Frugal Pantry

Chicken Mozzarella Bake, Large Family Style

This recipe makes FIVE 9×11 pans.  Because we serve this recipe over noodles one pan seems to feed our large family.

12 lbs of frozen boneless/skinless chicken breast cooked and sliced into thin strips
4 quarts (32-oz) spaghetti sauce
5 lbs of shredded mozzarella cheese
5 2-2 1/2 gallon plastic bags

For each pan, layer each 9×11 pan with 4 cups of precooked sliced chicken.
Pour 3 cups of your favorite pasta sauce on top of the 4 cups of chicken
Sprinkle 3 cups of shredded mozzarella cheese as the next layer.
Repeat layers once to make a “double layer.”
Top with remaining shredded mozzarella cheese.
For immediate meal bake at 350 degrees for up to 30 minutes.

FREEZER MEAL STORAGE DIRECTIONS
Allow your meals to cool completely before placing in the freezer.
Wrap each 9×11 pan with a layer of foil.
Label the top of each plastic bag with recipe name and date.
Slip each 9×13 pan in a labeled plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FREEZER COOKING DIRECTIONS
Set the desired pans of Double Layer Chicken Mozzarella Bake out in the refrigerator the evening before you’d like to serve them.

Preheat your oven to 350F.
Remove plastic bag.
Place in preheated oven for 1 hour or until heated through and hot and bubbly.

Source: Large Family Table

Chicken Parmesan Freezer Meals, Large Family Style.

12 pounds boneless/skinless chicken breasts

8 cups seasoned bread crumbs

6 egg

1 1/2 cup milk 

128 oz (4 32-oz jars) your favorite pasta sauce

1 lb Parmesan cheese

4 lbs of shredded mozzarella cheese

Oil for frying

Five 9x11 pans

4-5 2-2 1/2 gallon plastic freezer bags

Aluminum foil

Permanent msrker

Pre-heat your oven to 350 degrees.

Bread

In the bottom of each of 5 9x11 pans, spread a thin layer of sauce and set aside. Mix the egg and milk in a bowl. Add the bread crumbs and Parmesan cheese to a second bowl and mix thoroughly. 

Cook Chicken

Fry 

Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.)  Brown all the pieces of chicken and then add the chicken to the baking pans.

Or, Bake

Alternatively, you can place the chicken on a baking sheet and bake for 25 minutes instead of frying. 

Whether you fried or baked the breaded chicken, pour the rest of the sauce over each piece of chicken. Cover each pan with foil. 

For immediate meal bake at 350 for 20 minutes. 

After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.

Serve over spaghetti.

For the rest of the freezer meals,
allow your meals to cool completely before placing in the freezer.
Label the top of each plastic bag with recipe name and date.
Slip each foil covered 9×11 pan in a labeled plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FREEZER COOKING DIRECTIONS
Set the desired pans of Double Layer Chicken Mozzarella Bake out in the refrigerator the evening before you’d like to serve them.

Preheat your oven to 350F.
Remove plastic bag.
Place in preheated oven for 1 hour or until heated through and hot and bubbly.