Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs

In my family it always depended on tradition. Aunt Doris wanted my mom's beans and Mom Nellie's corn pone. So much has changed over the years with passings... The last ten-15 years we have all become much more in need of the fresh veggie style of cooking. Traditions change. At least my family changed. My mixed roast veg is much like beachlily. Prepped ahead, a bit of par-boiling considering cooking times for each. I've added roasted cauliflower, quickly seared asparagus and baby haricot verte. Slices of acorn squash, golden baby beets...whatever looks good and ones that can be purchased in small quantities helps add to the variety. Our families do not go for anything baked and cheesy. (except for the teen boys). The oohs and aahs as it takes center stage on a big footed platter.... (two vegetarians in my family and three in the other.) Travels easy in a couple zip-locks in a cooler...my family is a 5 hr drive and much easier to prep in my own kitchen...mother's is so small. I finish the baking close to meal time. Rarely have leftovers but makes a good breakfast hash and/or some goes in my sisters blender smoosh. : ) This one pictured is from Thanksgiving, just the two of us and about a half hour before finish roasting. Didn't do careful slicing, (more careful with company) and DID have leftovers...a nice hash and a garlic, potato veg soup.

I don't have a recipe for such....but I can wing it. For a 2 quart casserole, you will need 3 cups of cooked cut up chicken. A package of Knorr cream of leek soup...I don't remember if you need 2 or one package, but you will need3 cups of the mixed soup. Mix acciording to directions, Dump the thawed veggies over the chicken, add the creamy soup mix and topw ith chopped parsley, mix bisquick according to directions for rolled biscuits....pat out on the board and cut your lattice and weave it over the top of your casserole, sprinkle well with grated parm and a little paprika for "pretty"....bake at 375 until crust is brown and the casserole is bubbling. I also like to add mushrooms, either sauteed or canned, and about 1/4 cup of roasted red pepper strips. I am making myself hungry! Linda C