Chicken Parisienne

This was my contribution to January's freezer cooking session.  Super easy to make, and love that it's a "dump" meal, meaning that you dump all ingredients in a bag, freeze, thaw, and into the crock pot it goes!  This recipe came from the Don't Panic---Dinner's in the Freezer cookbook (by:  Martinez, Howell, and Garcia).


INGREDIENTS:
*1/2 cup white wine
*1 can cream of mushroom soup, 10oz (used reduced-fat)
*1/2 cup mushrooms, sliced
*1/4 cup flour
*1 cup sour cream (used reduced-fat)
*6 boned chicken breasts (used 2 pounds boneless skinless chicken breasts)
Serving Day:
*Salt, pepper, and paprika

DIRECTIONS:
1.)  Mix wine, soup, and mushrooms together.  In a separate bowl, stir flour and sour cream together, then add to soup mixture.  Place mixture together with chicken in freezer bag, mix together.  Freeze, using freezer bag method.

2)  Serving Day:  Thaw overnight in fridge.  Place mixture from bag into crock pot.  Sprinkle salt, pepper, and paprika over top.  Cover, cook on low for 6 to 8 hours.  Serve with pasta or potatoes.

Annie's Jalapeno Popper Dip

I wish I had a picture to post, but this stuff didn't last long in our house!  It was amazing!  I could've eaten the whole dish myself...hehehe.  It goes great with pita chips, veggies, and tortilla chip scoops.  I found this on Annie's Eats.  She is my hero.


INGREDIENTS:
2 (8 oz.) packages cream cheese, softened (used reduced-fat)
1 cup mayonnaise (used light)
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray


DIRECTIONS:
1.  Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a greased (I used Pam cooking spray) baking dish (approximately 9 x 9-inches, I used 8x8).
2.  In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.