Chicken and Wild Rice Casserole ~Bags To Dishes~
Ingredients
• 1 box Long Grain Wild Rice Mix (I use Uncle Ben's, which is currently 6oz))
• 10 or 12 ounce can of chicken (whichever you find first)
• 15 ounce can green beans
• 10 ounce can cream of mushroom soup (fat free is fine)
• 1 teaspoon onion powder, optional
• ó cup sliced almonds
Instructions
Assemble all canned goods in a large zipper seal bag along with a printed copy of
these instructions. If using onion powder, measure out into a zipper seal bag and
include that with canned goods.
1
To make:
1 Drain chicken and beans. Cook rice according to package directions in pot big enough to
mix casserole up in (no sense in dirtying up more dishes!).
2 Once rice is cooked, stir in all other ingredients until well combined. Spoon into pie plate
or casserole dish.
3 Bake at 350 for 20-30 minutes, or until heated through and bubbly. Serve warm.
Taco Soup – Bags To Dishes
Ingredients
• 1 pound ground beef (frozen, dehydrated, or substitute 1 can black
beans that have been rinsed)
• 1 tablespoon onion powder
• 2 cans kidney beans
• 1 can corn
• 15 ounce can Ro-Tel
• 15 ounce can Tomato Sauce
• 3 Tablespoons Taco Seasoning Mix (or 1 packet)
• 3 Tablespoons Ranch Dressing Mix (or 1 packet)
• 1+1/2 cups water
Instructions
To assemble: Measure out all spices and seasonings and place in
small zipper seal bag. Place bag in 2 gallon zipper seal bag along
with all other ingredients, except water. Include printed copy of this
recipe.
1
To make:
1 Open all cans but do not drain, with the exception of black beans, if
using. Black beans should be drained and rinsed. Dump all ingredients
into a medium pot. Stir.
2 Bring just to a boil over medium high heat and then reduce to low and
simmer 5-10 minutes.
Serve warm, as is or with toppings of your choice such as cheese,
sour cream, tortilla chips, salsa, avocado, etc. (We just usually serve
it as it is)
Chicken Enchilada Pie ~Bags To Dishes~
Ingredients
• 5 - 8 inch flour tortillas (label with this recipe title and store in freezer)
• 2 - 10 ounce cans Enchilada sauce (I suggest mild, it is still a little spicy)
• 15 ounce can black beans
• 15 ounce can whole kernel corn
• 10-12 ounce can chicken
• 2 cups shredded cheddar cheese (label with this recipe title and put in the
freezer)
Instructions
Assemble all canned goods in a large zipper seal bag along with a printed
copy of these instructions. Measure out cheese into a zipper seal bag and
label with this recipe title. Place in freezer along with tortillas until ready
to make the meal.
1
To make
1 Drain corn and chicken. Drain and rinse black beans.
2 Lightly grease an 8 inch round cake pan with cooking spray. Stir together
1+1/2 cans of Enchilada sauce and chicken, breaking up the chicken into
smaller pieces as you do so.
3 Place one flour tortilla in bottom of pan. Spread with . chicken enchilada
sauce. Top with . black beans, . corn, and . cheese. Cover with another
flour tortilla. Repeat this process with three more tortillas. Place final tortilla
on top and pour remaining enchilada sauce over it, spreading to cover. Top
with remaining cheese.
4 Bake, uncovered, at 350 for 35-40 minutes, or until bubbly. Allow to sit for a
few minutes before cutting and serving.
*One of the things about groceries nowadays that keeps us hopping is
that manufacturers keep changing the sizes of cans in order to cut costs.
If your can of vegetables, sauce, or chicken is an ounce or two (or three)
off, don't sweat it. It'll still work out just fine in this recipe.
Ma’s Rice and Veggie Bake ~Bags To Dishes~
Ingredients
• 10 ounce Package Yellow Saffron Rice (the size that makes 5, 1 cup
servings)
• 10-12 ounce can of chicken (whichever size you have)
• 10 ounce can Cheddar Soup
• 4 ounce can evaporated milk
• 14 ounce can mixed veggies
• ó teaspoon garlic powder
• salt and pepper to taste
• 1 cup shredded cheddar for topping, optional
Instructions
To assemble bag meal: Place rice package along cans of chicken,
milk, soup, and veggies in a large 2 gallon zipper seal bag along with
a copy of this recipe.
1
To make:
1 Cook rice according to package directions. Drain chicken and veggies.
2 Stir all ingredients into warm, cooked rice. Spoon into greased 8x8
casserole dish.
3 Bake at 350 for 20 minutes. Top with cheese, if desired, and bake
another 5 minutes more. Serve warm.
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