Does anyone know any good recipes for chicken that can be frozen for 3 months?

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http://www.once-a-month-cookingworld.com…Does anyone know any good recipes for chicken that can be frozen for 3 months?
Chicken Parmigiana holds up pretty well. Also stuffed chicken recipes like Bacon Wrapped Chicken Gorgonzola.Does anyone know any good recipes for chicken that can be frozen for 3 months?
SANTA FE CHICKEN





INGREDIENTS:





1 onion, chopped


3 cloves garlic, minced


1 Tbsp. olive oil


9 oz. pkg. frozen fully cooked diced chicken


2 (15 oz.) cans black beans, drained and rinsed


24 oz. jar thick and chunky salsa


1 cup taco sauce


8 corn tortillas


1 cup sour cream


2 cups shredded Cojack cheese





PREPARATION:


In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)





In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.





Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6


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Chicken Biscuit Casserole





3 cups chicken — cooked and cubed


3 cups chicken broth


4 carrots — sliced 1″ thick


1 onion — chopped


4 stalks celery — sliced 1/2″ thick


8 ounces mushrooms — halved


2 garlic cloves — sliced


1 can peas — (8 oz.) canned


3 tablespoons cornstarch


1/3 cup cold water


10 biscuits — (tube or fresh)


1 freezer bag — jumbo





Bring chicken broth to a boil; add carrots, onions, celery, mushrooms


and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer


5 minutes more. Mix cornstarch with cold water in measuring cup; add


slowly until chicken mixture has consistency of gravy. Remove from


heat; cool.





To freeze: pour into round casserole dish (2-qt capacity). Cover with


aluminum foil; flash freeze, then wrap in jumbo freezer bag.





To prepare: thaw casserole before cooking. Place in 400-degree oven


for 25 minutes. Remove from oven and place uncooked biscuits (either


from “tube” or scratch–my family enjoys their “chicken biscuits” cut


with a chicken-shaped cookie cutter) in slightly-overlapping circles


on top of casserole. Return to oven and bake 20 to 25 minutes more,


until mixture is bubbling and biscuits are golden brown.
Chicken and Tomatoes





Brown your chicken and onions and garlic on the stove top. Cover with chicken stock and tinned tomatoes and some of your favourite herbs and bake in a slow oven for about an hour and a half. Put into zip lock freezer bags when cool. If you use a large bag and freeze them fairly thin they will defrost quickly too.