Trudy:
You can make a Chicken Stew
I just wing it and use canned vegetables. Add cut up cooked Chicken Breasts or Thighs.

Or you can turn it into a Cassorole:
Just add some chopped Cheddar Cheese and flour.
Beat 2 eggs, mix it thru and bake for about 2o minutes.

Or small Pizza's with Chicken on top

{{gwi:1473381}}

I have to run now I'll try to think of others.
LOU

This recipe from Ann freezes well. I have used milk instead of cream with success. Not as rich but still quite tasty.

Enchiladas De Pollo
===================
Edited: April 20th, 2006
Deluxe Chicken Enchiladas
Source: Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt
1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt
1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese

Guacamole
1 cup sour cream
lettuce
black olives
.
Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.
Shred or cut chicken in to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and 68
pepper to taste. Set aside.

Preheat oven to 375 F.

Heat lard in small skillet. With tongs, carefully place one tortilla
at a time in hot lard. Hold for 3 to 5 seconds and drain on paper
towels. You want the tortillas to be softened but not crisp. Place
some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

NOTE:
Instead of softening the corn tortillas in hot oil use the following
Enchilada sauce.
(Alternative Enchiladas Sauce)
4 tablespoons oil
5 tablespoons flour
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1 garlic clove
Heat the oil and add the flour, cayenne pepper, chili powder, cumin and
garlic. Cook for a few minutes and add the chicken broth.
2 to 3 cups chicken broth.

I haven't made this one but it looks good, too. Also from Ann.

Enchiladas - Judy's Chicken Enchilada Casserole
===============================================
12 CORN tortillas, homemade or purchased
oil 3-4 cups cooked, shredded chicken meat (reserve stock)
8-16 oz Monterey Jack cheese, shredded
1 medium onion, chopped
2 cloves garlic, minced
Green chili sauce (recipe follows)
Sour cream

1. Make green chili sauce.

2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for
just a couple of seconds until softened. Place on paper towels in
layers until cool enough to handle. With kitchen scissors or knife,
stack 4 and cut in quarters.

LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper
towel or dish towel until softened, about 1 minute.

3. Preheat oven to 350 degrees and spray a large baking dish with Pam.
Place one layer of tortillas in the dish which has a thin layer of
sauce spread in it. Top with / 3 of chicken meat and 1/3 of cheese.
Spread 1/3 of sauce over it. Repeat to make 2nd and third layers.
Sprinkle some cheese on top of sauce, if desired.

4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce:

Sautchopped onion and garlic in 1/3 cup of oil until transparent. Add
1/3 cup of flour and stir until heated through. Add 3 cups chicken
stock and stir until thickened. Stir in 1 cup regular or low fat sour
cream and 2 (4 oz.) cans of chopped green chilies. Add salt to taste, a
little more than you like, as it dissipates into the tortillas.

NOTE: This is not spicy at all, so if you like it hotter, add some
chopped Jalapeno and sauté with the onions, or dried red pepper flakes
or hot sauce to taste.

Here'a the recips I use for funeral lunches.

Casserole, chicken pasta veggie with sauce
Recipe for the sauce:
1 cup finely chopped onion sautéed in ½ cup butter and ¼ cup olive oil, add 1 cup flour, 2 cups chicken broth and 2 cups milk ( actually a little more milk) 1 tsp garlic powder, 2 tsp worcestershire, a handful of chopped green onion, 8 oz cream cheese and about ½ a pound of grated sharp white cheddar. I made 3 times that recipe for 8 casseroles.
Each casserole contained:
3 rounded cups cubed meat, ½ cup red pepper strips
½ cup green pepper strips
2 T chopped green onions
¼ cup chopped celery
2/3 cups carrot buttons blanched
2 cups broccoli florets, blanched
4 rounded cups cooked pasta
And about 4 cups of the sauce
Baked about 30 minutes at 350, added buttered crumbs and baked long enough to brown the crumbs.

I freeze it after baking....and then reheat...

My family enjoys this, if I don't have the time to make homemade biscuits Pillsbury work very well!

Chicken Stew with Biscuits

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Great responses with some good sounding recipes. Would still like more ideas. Remember keep simple this is something that will be eaten by children and this will need to be 'Frozen'.
Lindac, could you give me an approx amount of time to reheat the frozen casserole?
obxgina, have you frozen this stew before with the biscuits or should it be frozen without the biscuits?

Taco based bottom (made with ground chicken or chicken pieces), topped with corn bread batter, bake, then freeze.

Can include corn, onions, anything in the base, top with salsa, use cheese in the corn bread batter. Was a favorite here.

Trudy freeze without the bisuits, it freezes very well. I also failed to mention since the chicken is already cooked eliminate the first part. It's very easy and yummy! I'll see what other recipes I have for you!
Gina

For an 8 1/2 by 11...heaped....heat at 325, covered well with foil for 1 1/2 hours.
Thawed....for about an hour.

When I know there will be a lot of kids at a meal, I make one casserole with just carrots, celery and peas...I leave the onion in the sauce as that's pretty well cooked to mush, but omit the peppers and broccoli....and for kids I may add another handful of cheese to the mix.

Family favorite:

AMISH CHICKEN CASSEROLE

8 oz. noodles (your favorite size)
2 cups cooked and cubed chicken
2 cups chicken broth (homemade or canned)
1 cup milk
1 small can mushrooms (I use pieces and stems)
2 tsp. salt (or slightly less to taste)
1/2 tsp. pepper
1/2 cup butter
1/3 cup flour
1/3 cup grated Parmesan cheese

Cook noodles according to package directions; drain. Preheat oven to 350° F. Melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms. Combine chicken, cooked noodles and prepared sauce. Put in ungreased 9x13" baking pan and top with Parmesan cheese. Bake for 20 minutes.

This can be made ahead and heated when needed but will take slightly longer to heat completely through. I have also made this in the microwave--microwave on 80% power for about 10 minutes if freshly made, longer if from refrigerator.

Optional: You can add whatever vegetables your family especially likes. We like the original version better and have the vegetables on the side along with salad.