Wednesday, November 28, 2007

Mexican Meatloaf

Serves 4-6

2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning

Combine all ingredients in large bowl; mix well.
Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.

Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.

Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.

Source: Rival CrockPot Slow Cooker Recipes

Pretzel-Crusted Chicken

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels

Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.

Freezer modifications: After assembling, flash freeze individually and place in freezer bags. Thaw and bake as directed, or bake from frozen for 90 minutes.


Mexican Manicotti

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.


Tuesday, November 27, 2007

Enchiladas with Pumpkin Sauce

Serves 4

1/2 roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt
Fresh ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (removed ribs an seeds for less heat, if desired)
1 t chili powder
8 corn tortillas (6 inch)
1/2 cups (6 ounces) grated sharp white cheddar cheese

In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoon salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of a baking dish.

Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.

Pour the remaining sauce on top; sprinkle with the cheese.


Thaw. Bake at 425 degrees for 25 to 30 minutes, until the cheese in golden and the sauce is bubbling. Let cool for 5 minutes before serving.

Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.

Glazed Pork Tenderloin with Pineapple

Serves 4

4 slices (each 1/2 inch thick) fresh pineapple
3 T dark hoisin sauce
2 t grated peeled fresh ginger
1 garlic clove, minced
1 t Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Coarse salt
Fresh ground pepper
Quick Ginger Sauce (below)

Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.

In a small bow, combine the hoisin sauce, ginger, garlic and mustard.

Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture; season with salt and pepper.

Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.

Quick Ginger Sauce:

2 T dark hoisin sauce
2 T pineapple juice
2 t grated peeled fresh ginger
1 t soy sauce
fresh ground pepper

In a small bow, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.

Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.

Cashew Chicken

½ cup catsup
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
3 whole chicken breasts, cut into bite size pieces or 1 package chicken tenders, cut into bite size pieces
¼ cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews
2 cups cooked white rice

Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.

In a bowl, combine cornstarch, sugar, and salt.

Toss the chicken with cornstarch mixture.

Heat a wok or frying pan to a high heat and add cooking oil.

When oil is hot add chicken.

Add gingeroot, garlic and onion.

Stir fry mixture until chicken is cooked through and opaque.

Add bamboo shoots and water chestnuts.

Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.

Cool, bag and freeze.

Save cashews for serving.

Thaw bag in fridge overnight. Reheat over medium heat until just boiling. Add cashews. Serve over rice.

Simple Sailsbury Steak

1 can of mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms

In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)

In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.

Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.

Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.

To COOK: Allow to thaw. Reheat and eat!


Magnificent Casserole Recipe

2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce

1.In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside.
2. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside.
3. Brown ground beef & drain any fat. Add tomato sauce to ground beef.
4. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese.
5. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Recipe from Group Recipes.

December Meals

Beef & Broccoli Calzones (10)
Simple Salisbury Steak with Brown Gravy (6 steaks)
Freezer Mashed Potatoes
Cashew Chicken

Tator Tot Casserole (1 9x13 pan)
Cheesy Chicken Spaghetti
Honey Sesame Pork Chops

Bruschetta Chicken Bake (1 9x13 pan)
Pork Tenderloin with Pineapple
Enchiladas with Pumpkin Sauce

Magnificent Casserole
Parsley Parmesan Chicken (8)

Mexican Meatloaf
Pretzel Crusted Chicken
Mexican Manicotti

Many of the recipes are already posted. We will post the others shortly!

November Exchange Meal Preps

Sorry for posting this late..

Calzones w pepperoni & sausage-2 packs of 5. Thaw & reheat.
15 Bean Soup-1 container. Add water if needed. Thaw & reheat.
Raspberry Chicken-6 breast. Bake at 350 degrees for 45-60 minutes.

Cajun Pork Burger:Each received 3 mild and 6 spicy (Misti-2 mild & 7 spicy) Cook until no longer pink. Plus each receive a bag of special sauce for burgers. Add 1/4 c mayo.
Crockpot Beef Tips-Thaw. Crockpot on low for 6-10 hours or high for 4 hours. Add bag one & two to crockpot. Stir in bag 3 during the last hour.
Baked Chicken with Butter & Cream-Bake for 30 minutes uncovered at 350 degrees. Add butter-re butter at cream time-add powdered milk with 1 1/2 cup water pour over after 30 mins. Pour around the chicken.

Green Chili Pork Stew: 1 container. Thaw and reheat.
Hot Colby Ham Sandwiches: Thaw. Bake at 350 degrees for 30 minute/until cheese is melted.
Maple Roasted Chicken with Sweet Potatoes-1 9x13 pan. Thaw and bake at 400 degrees for 15 minutes.

Fabulous Freezer Chicken: 10 drumstick. Thaw. Crockpot. Or make coating-recipe on website.
Steak with Blue Cheese: 1 bag of steak and ziplock bag of blue cheese butter. Thaw and grill. Top with blue cheese butter.
Fall Harvest Pasta-Thaw. Serve with pasta.
Blue Cheese Pasta-Thaw. Serve with pasta.

Grandma's Secret- 1 9x13 pan. Bake 350 degree. Bake for 30 minutes if thawed or 1 1/2 hours if frozen.
Weeknight Enchiladas-1 9x13 pan. Thaw and bake at 350 degrees for 1 hour.
Cheesy Chicken & Noodles-Thaw. Place in pan. Bake for 45 to 60 minutes at 350 degrees.

Friday, November 23, 2007

The Rating Scale

My family is known for their poor critique abilities when it comes to freezer cooking recipes. I would hear quite often after asking 'what do you think?' to get the feedback of my family on a meal. I typically got back 'not bad.' Flat monotone - no evidence of like or dislike...

so what is a cook supposed to do with that?

I got tired of my poor feedback and thought maybe the problem is in how I ask them to respond. I really respect their opinion in this matter - since they have to eat it, like it or not - but I let them answer with an open ended question. I really want to hear their honest answers, the problem is that I live with a bunch of non-talkers (except Quinten - we can talk together for hours!).

The solution? I instituted a rating system. A simple 1 to 10 scale.

1 being - don't you dare feed me this dogfood again - wait don't even feed this to the dog!
5 being - this is OK, my life will go on with or without this dish - it's 'not bad.'
10 being - for adults we would say 'just as good as s*x, my life would be incomplete without it!' for kids we would say 'just as good as my favorite toy or the Disney Channel.'

There are a few recipes that hit 10 (Loaded Baked Potato Soup & Sweet & Sour Kielbasa). But most hit above a 5 and I can tell if a recipe hits above 7.5 then it's a keeper. It's especially a keeper if the hubby and the kids rate it the same. Tonight we had the Maple Roasted Chicken with Sweet Potatoes and it got a score of 9's across the table! We all liked something different about the recipe. I couldn't get enough of the onions, Cole loved the chicken, Rebekah loved the Sweet Potatoes & Larry loved it all.

So if you want a good feel for a meal without all the complaining or whining..try the number system. I know I have been surprised more than once just how much my family enjoyed a meal!

Keep cooking,

Tina aka queenbusick

Monday, November 19, 2007

Maple-Roasted Chicken with Sweet Potatoes

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Yield: 4 servings

To use frozen casserole: thaw in refrigerator and finish cooking at 400° F. It may be helpful to baste the potatoes with the juice in the bottom of the pan.

Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.

CALORIES 625.18 (49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg

From Real Simple, DECEMBER 2005

Green Chili Pork Stew

2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.

Yield: 8 servings.

Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.


Hot Colby Ham Sandwiches

1/2 cup butter, melted
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese

In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.

Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.

Yield: 8 servings.


Wednesday, November 14, 2007

Grandma's Secret

This recipe is known in the freezer world as the ''Crowd Pleaser Casserole" or "Feed the Crowd Casserole" but as you know us - we've changed the name and kicked it up a notch!

The name was changed in honor of Janet's grandmother who introduced her to freezer cooking at a young age. Grandma always had this casserole ready to go for when someone came over. After Janet was married, she asked her Grandma about it and learned the art of the freezer!

Here is her scrapbook page capturing this memory:

Click the image to read the story in her own words.

On to the recipe:
1 1/2 lb ground beef
1 c chopped onions
12 oz frozen corn
1 can cream of mushroom soup
1 can cream of celery soup
2 c macaroni noodles
1 c cheddar cheese

Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Brown beef with onions set aside. In 9x13 aluminum freezer pan, mix ingredients except cheese. Season casserole with parsley, celery salt, season all and pepper to taste. Sprinkle cheese on top. Cover with foil and freeze!

To cook: Thaw and cook covered until bubbly at 350.

Parsley Parmesan Chicken

This is a tried and true recipe for our group now! I made this once and all the gals called to ask for another bag!!! I think we found this in Kraft foods or it was in Jen's fabulous magic binder of recipes. So I am now taking this recipe on a post-it and making it official!

10 lb Chicken Leg Quarters (I substituted boneless skinless chicken breasts)
1 1/2 bottles of Italian salad dressing
2 1/2 c shredded Parmesan cheese
1 2/3 c dry bread crumbs (seasoned italian crumbs are my fave)
1/2 c parsley flakes
2 1/2 T paprika
S & P

Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
Place in ziploc and freeze.

To cook: thaw & bake at 350 uncovered for 30 minutes or until done.

Freezer Mashed Potatoes


5 lbs potatoes, peeled and quartered
8 oz cream cheese, at room temperature
1 cup sour cream
Salt to taste
1/4 tsp pepper
2 tbsp butter

1. Cook the potatoes in boiling salted water until tender - Drain well.

2. Mash the potatoes until smooth. Add the cream cheese, sour cream, salt and pepper. Beat until smooth and fluffy.

3. Place potatoes in a greased casserole, dot with butter, cover and heat at 350 for 45 minutes, or until heated thru.
OR: Place potatoes in a freezer proof dish such as aluminium pie plates, allow to cool and cover.

4. Freeze.

5. Can be thawed in oven, or remove from pie plate and microwave.


Tuesday, November 13, 2007

Marinated Steak with Blue Cheese Butter

4 1- inch thick boneless ribeye steaks
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/4 cup crumbled blue cheese
1 Tbsp heavy cream

Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small ziplock bags.Attach to bags with steaks, seal, label, and freeze.To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, When steaks are cooked, place on serving plate and top each with the blue cheese butter. Cover steaks and let stand 5-6 min. before serving.Serves 4-6.

Source: Missouri Gourmet Girls @

Fabulous Freezer Drumsticks

The coating mix listing in this recipe is enough for 12 drumsticks, and the marinade ingredients in this recipe is for two bags of drumsticks (12 in each bag). For the next batch of drumsticks you will have to prepare another recipe of coating mix. When you are ready to make a bag of drumsticks, place them in the fridge overnight to thaw. If desired, increase the drumsticks to 48, double the amount of oil and soy sauce, an use 1 more onion, keep the garlic still at 1/4 cup, and make 4 bags of these to freeze, just remember to marinate overnight before placing in the freezer.... trust me kids of all ages love these, they are delicious!

24 chicken drumsticks, divided
2 small onions, chopped
1/4 cup chopped fresh garlic
3/4 cup vegetable oil
1/4 cup soy sauce
1/2 teaspoon cayenne

3 cups fresh breadcrumbs
3 tablespoons mustard
1/4 cup dry white wine (can use chicken broth in place of wine)
salt and black pepper

1. To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.

2. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
3. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag.
Seal the bags, then turn to coat the drumsticks in the marinade.

4. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).

5. When ready to cook 12 drumsticks, set oven to 375 degrees.

6. Prepare a foil-lined baking sheet.

7. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.

8. Place the drumsticks in a large bowl.

9. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.

10. Sprinkle the drumsticks with salt and pepper.

11. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).

12. Place on prepared baking sheet.

13. Bake for 35 minutes.

14. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.


Tuesday, November 6, 2007

Beef and Broccoli Calzone

1 lb. Ground beef, browned until crumbly and drained
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 c. shredded mozzarella cheese
½ c. chopped onion
¾ c. sour cream
¼ tsp. Salt
¼ tsp. Garlic powder
½ tsp. Italian seasoning
1 loaf frozen bread dough, thawed

To FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9”x13” rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.

To COOK: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 degree oven until golden. Slice and serve.


November Exchange

Here is what we are making for our November Exchange:

Fall Harvest Pasta (Pumpkin & Sausage Pasta-recipe posted in post for Oct Exchange)
Blue Cheese Pasta
Blue Cheese Steaks
Ziplock Chicken (all legs)

Weeknight Enchiladas
Cheesy Chicken & Noodles
Grandma's Secret
Mashed Potatoes

Sirloin Tips
Cajun Pork Burgers
Cream & Butter Chicken

Calzones with Sausage & Pepperoni
Raspberry Chicken (8 breast)
15 Bean Soup with Ham

Green Chili Pork Stew
Maple-Roasted Chicken with Sweet Potatoes (6 thighs)
Hot Colby Ham Sandwiches (12 Sandwiches)

Sunday, November 4, 2007

Baked Chicken in Butter & Cream Sauce

Baked Chicken in Butter & Cream Sauce

1/2 c flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 frying chicken (I use chicken thighs)
1/4 c butter
1 1/2 c hot water
1/2 c nonfat dry milk powder

Dip chicken into water, then coat chicken with mixture of flour and seasonings. Recipe suggest putting the skin side down in the pan (I cook skin side up, it gets crunchy). Dot chicken with butter, and then bake at 350 for 30 minutes. Mix water & milk powder and pour around chicken. Bake 1 1/4 hours more or until chicken is tender.

I always add another dab of butter ontop of the chicken when I pour the milk gets super crunchy then!