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I usually fix a couple of casseroles on the weekend to have in the fridge for quick and easy suppers during the week.
I buy a whole chicken on sale. It can be frozen. I put the chicken in the Crockpot and cook with water, and whatever vegetables I have that are starting to look a little worse for wear. I always try to get an onion in there. Sometimes I put it in overnight on low to cook the chicken and make the broth. If you don't want to do this, you could probably use a store bought already fixed chicken, but it's more expensive and you'll have to buy broth.
I make a chicken and dressing casserole. I use half of the meat of the chicken and mix it with my favorite dressing or stuffing. I cut up celery and add spices to it and then add broth until the stuffing is very moist. You can bake covered for 30-35 minutes right then at 400 or if you have it in the fridge, I usually bake it covered from 35-45 minutes at 400. It's good heated up for lunch afterwards.
With the other half of the chicken I cook some pasta, elbow macaroni, bow ties, penne, whatever I have. I put the chicken in the drained pasta, add a little cheese (again, whatever I have and this is just to flavor it, not make it a cheesy dish), add broth. If I have some leftover vegetables that are already cooked, I add them. You want the dish to be fairly moist, but not soupy. You bake until it is heated through since everything is already cooked. I bake it covered to keep the moisture in. I get two meals out a chicken.
Or you can do chicken stew with half a chicken and broth. You can either cook or roast vegetables of your choice -- I usually roast carrots, celery, onions, and potatoes with some olive oil. Put with the chicken that is shredded and quite a bit of broth to make it very soupy. Add a small can of tomato sauce. And if you want, add a little pasta of your choice and simmer until everything is heated and the pasta is cooked. I often have it in the fridge to heat up on a busy night.
I buy a whole chicken on sale. It can be frozen. I put the chicken in the Crockpot and cook with water, and whatever vegetables I have that are starting to look a little worse for wear. I always try to get an onion in there. Sometimes I put it in overnight on low to cook the chicken and make the broth. If you don't want to do this, you could probably use a store bought already fixed chicken, but it's more expensive and you'll have to buy broth.
I make a chicken and dressing casserole. I use half of the meat of the chicken and mix it with my favorite dressing or stuffing. I cut up celery and add spices to it and then add broth until the stuffing is very moist. You can bake covered for 30-35 minutes right then at 400 or if you have it in the fridge, I usually bake it covered from 35-45 minutes at 400. It's good heated up for lunch afterwards.
With the other half of the chicken I cook some pasta, elbow macaroni, bow ties, penne, whatever I have. I put the chicken in the drained pasta, add a little cheese (again, whatever I have and this is just to flavor it, not make it a cheesy dish), add broth. If I have some leftover vegetables that are already cooked, I add them. You want the dish to be fairly moist, but not soupy. You bake until it is heated through since everything is already cooked. I bake it covered to keep the moisture in. I get two meals out a chicken.
Or you can do chicken stew with half a chicken and broth. You can either cook or roast vegetables of your choice -- I usually roast carrots, celery, onions, and potatoes with some olive oil. Put with the chicken that is shredded and quite a bit of broth to make it very soupy. Add a small can of tomato sauce. And if you want, add a little pasta of your choice and simmer until everything is heated and the pasta is cooked. I often have it in the fridge to heat up on a busy night.
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