You might consider making a casserole that is for 4; divide it into 4 portions; and freeze 3 for future use.

Something I like to do is make individual chicken pot pies and freeze the extras. I buy the little aluminum pie tins for the pies. Here is my "go to" pot pie recipe.

Fabio Viviani's Chicken Pot Pie

Ingredients:
1 3/4 cups all-purpose flour
4 oz grated Parmesan cheese (oz)
1 teaspoon sugar
1 teaspoon sea salt
10 tbsp Butter Unsalted Sticks
1/4 cup ice water
1/2 cup extra virgin olive oil
1 cup diced celery (1/3-inch dice)
1 cup diced onions (1/3-inch dice)
1 cup diced carrot (1/3-inch dice)
1 teaspoon Sea Salt
1/4 teaspoon black pepper
1 cup diced potatoes (1/3-inch dice) (Can sub hard squashes, or root vegetable of choice)
16 oz boneless, skinless chicken breasts, cut into bite-size cubes
3/4 cup all-purpose flour (I use MUCH less than this)
2 1/4 cups chicken broth (I use MUCH less than this)
1 cup diced broccoli (Sub whatever green vegetable you like, I have used asparagus too)
1/2 cup peas
2 sprigs fresh parsley, chopped
2 tbsp oregano
1/2c liquid egg whites (I usually skip the egg white wash on the crust)

Directions for Fabio's Chicken Pot Pie

Preheat oven to 400

For the crust:
Place the flour, Parmesan, sugar, and salt in the bowl of a food processor, and pulse a few times to combine.Add the butter and pulse until the butter has been reduced to slightly smaller pieces.With the motor running, slowly add the ice water, until the dough comes together.

Transfer the dough quickly to a lightly floured surface, and knead it briefly a few times until it forms a ball. Flatten the ball slightly. Wrap the dough in plastic wrap, and refrigerate it while you make the filling.

For the filling:
In a pot, heat the olive oil over medium-high heat. Add the celery, onions, and carrots, and season with a pinch of salt and pepper. Saute, stirring occasionally, just until the mixture starts to caramelize. Add the potatoes, and saut? until the potatoes start to brown around the edges and the onions are a little more caramelized. Stir in the chicken with another pinch of salt and pepper, and continue to saute, stirring occasionally, until all the meat turns white, about 10 minutes.

Sprinkle the flour over the chicken and vegetables, stirring well so that the flour evenly coats the mixture, and cook for 1 minute, stirring constantly. Gradually stir in the chicken broth. Bring to a boil over medium heat, stirring constantly. Simmer for a minute. Stir in the broccoli and then the peas; heat through. Remove the pot from the heat and stir in the parsley and oregano. Season with more salt and pepper to taste.

To assemble the potpies:
In a small bowl, whisk together the eggs with a pinch of salt and a little water, and set aside. On a lightly floured surface, roll the dough to a 1/3- inch thickness. Cut out 6 rounds that are slightly larger than 6 oven-safe bowls. Ladle the hot filling into the bowls. Top each bowl with a round of dough, fitting the dough inside the bowl rim so that it touches the filling. Flute the edges of the dough. Brush the dough with the prepared egg wash. Cut small slits in the dough to let steam escape.

Place the bowls on a baking sheet, and bake until the pastry is golden brown and the filling is bubbly, 30 to 45 minutes. (Don't leave out the baking sheet, this dish bubbles over!)

Let stand for 5 minutes before serving.

Culinary Tips:
--If you're short on time, you can make the dough ahead and refrigerate it for up to two days.
--For deepest flavor, season the filling at every step of the recipe.
--The filling can be made ahead of time, but reheat it before you fill the bowls. If the filling is hot when it goes into the oven, the baking time is reduced.
--Frozen peas will work beautifully in this recipe if fresh peas are unavailable. Simply defrost and drain of excess water!

Source: 250 Best Meals in a Mug

CHICKEN AND BROCCOLI CASSEROLE

16-oz. (500 mL) microwaveable mug

1/3 c. instant brown rice
2/3 c. water
3/4 c. frozen chopped broccoli
1/2 can (5-oz.) water-packed chunk chicken, drained and flaked
1/3 c. shredded Cheddar cheese
1/4 c. cottage cheese
1/4 t. garlic powder (optional)
1/4 t. dried Italian seasoning (optional)
Salt and ground black pepper

1. In the mug, combine rice and water. Place broccoli on top. Cover with a small plate or saucer. Microwave on High for 5-6 minutes or until almost all of the water is absorbed. Remove from oven and let stand, covered, for 1 minute to absorb the remaining water.

2. Stir in chicken, Cheddar, cottage cheese, garlic powder and Italian seasoning. Microwave, uncovered, on High for 45-75 seconds. Season to taste with salt and pepper

Variations:
Chicken and Vegetable Casserole: Replace the broccoli with drained canned mixed vegetables.

Chicken, Tomato and Goat Cheese Casserole: Replace the broccoli with 1/2 c. drained canned diced tomatoes with Italian seasoning. Replace the Cheddar cheese with 1/4 c. crumbled goat cheese.

White Bean and Broccoli Casserole: Replace the chicken with 1/2 c. rinsed drained canned white beans (such as cannellini or great Northern).

Tips: You can use 2/3 c. cooked brown rice in place of the instant brown rice. Cook the broccoli in step 1 (without the rice) for 1-1/2 to 2 minutes or until heated through, then drain off excess liquid. Add the rice with the chicken and increase cooking time in step 2 by 30 seconds.

OH COOL! I'm going to keep that recipe handy Grainlady! :)

When i visit my parents or in-laws, i always make extra, then freeze portions and top with a crumb...any mix of bread crumb for a crust, maybe some cheese....depending on the pot-pie mix. May not be exactly the meal of the evening but packed in small containers for the freezer for easy meals for them. I leave a visit with a freezer full of treats.

Make extra especially if going through the trouble. Many casseroles are even better re-heated after frozen. Many biscuit crusts, baked just 75% of being done, then frozen, finished later in the oven or even a toaster oven is delish.

Recipes from: Utah State University Extension - FREEZER BAG COOKING (Outdoor Food Made Simple)

For even more recipes check out: http://www.bstroop61.com/docs/Freezer_Bag_Recipes.pdf

CRANBERRY CHICKEN RICE
(serves: 1)

1 c. instant rice
1 t. Chicken bouillon (low-sodium)
1/4 t. salt (optional)
1/2 t. granulated garlic
1 t. dried parsley
1 t. dried onion
2 T. dried veggie flakes or freeze-dried "Just Veggies"
2 T. + 2 t. Craisins

Put all items in a quart freezer bag. Also take a 3- to 5-ounce can of chicken with you.
In camp: Put the chicken and it's liquid into the freezer bag, and 1-1/4 c. boiling water. Stir well and put into a cozy for 10-minutes. Optional: This is great with 2 cups water as a soup.

WILD OR WHITE CREMY RICE
In a 1-quart freezer bag put:
1-1/2 c. instant white rice
1/4 c. instant wild rice
1/4 c. Just Veggie freeze-dried veggies
1 package Knorr Cream of Spinach soup mix
1/3 c. dry milk
Also take one 3- to 5-oz. can of chicken.

In camp dump the can of chicken with juice into the bag. Add 2 c. boiling water and stir well. Pop in a cozy and let sit for 10-minutes. Stir well again and enjoy.

CREAMY CHICKEN WITH RICE
(serves 1)
In a quart freezer bag put:

1 c. instant rice
1 packet Lipton Cup of Soup Cream of Chicken soup mix (the 1-cup of water size)
1 T. dried onions
Pinch of granulated garlic
Pinch of dried parsley
Also take a 3- to 5-oz. can of chicken or a 7-oz. foil packet of chicken. In camp add 1 cup boiling water and chicken (liquid and all), stir well, put in cozy for 5-minutes. Tip: Adding a packet of salsa is good too!

CREAMY CHICKEN WITH RICE #2
(serves 2)

In a quart freezer bag put:
1-1/2 c. instant rice
1/3 c. dry milk
1 pkg. Erin Traditional Cream of Chicken soup mix (found at Cost Plus World Market)
Also take a 3- to 5-oz. can of chicken

In camp add chicken (liquid and all) and 1-1/2 c. boiling water, stir well. Let sit for 5-10 minutes in a cozy. Would also be great with parmesan cheese on top, and some freeze-dried mushrooms.

CREAMY SPINACH-VEGGIE RICE
(serves 2)

In a 1-quart freezer bag put:

1 pkg. Knorr Cream of Spinach soup mix
1/3 c. dry milk
1-1/2 c. instant rice
1/4 c. Just Veggie freeze-dried veggies, or dried veggies
A 3- to 5-oz. can of chicken

In camp dump the chicken in (liquid and all), and add 1-3/4 c. boiling water. Stir well, let sit in cozy for 10-minutes (15-minutes if using dehydrated veggies). Stir well and enjoy.

CREAMY LEEK CHICKEN RICE
(serves 1)

Place ingredients in a 1-quart freezer bag.

1 c. instant rice
3 T. Knorr Leek Soup Mix (half a package) if you'd like it creamier, add the whole package
1 T. dry milk
1 T. dried veggie mix or Just Veggie freeze-dried veggies

Place ingredients into a quart freezer bag. Also take a 3- to 5-oz. can of chicken. In camp add the chicken (liquid and all) and 1 cup plus 2 T. boiling water. Mix well, pop in a cozy for 10-minutes.

CHEESY CHICKEN VEGGIE RICE
(serves 1)
In a 1-quart freezer bag put:

1 c. instant rice
1/4 c. freeze dried vegetable mix
2 T cheese sauce powder
2 T. instant milk
pinch of salt, if desired
Also take 1 can of chicken (3-5 oz.)

In camp put the chicken with liquid into the bag. Add 1-1/4 c. boiling water. Mix well, and put in cozy for 5-minutes. Stir, and let set for another minute to thicken. Very good with any type of cheese on top.

CHEESY WHITE & WILD CHICKEN RICE
(serves 2)
In a quart freezer bag put:

1-1/2 c. instant rice
1/4 c. instant wild rice
3 T. cheese sauce powder
2 T. dry milk
2 T. parmesan cheese (shelf-stable kind)
1 T. dried onion
Pinch granulated garlic
Also take one 3- to 5-oz. can of chicken

In camp dump the chicken with liquid in the bag and add 1-3/4 c. boiling water. Stir well, and put in a cozy for 10-minutes. Stir again.

CHICKEN & PEAS WITH RICE
(serves 2)
In a quart freezer bag put:

2 c. instant rice
2 t. chicken bouillon (low-sodium)
1 t. Butter buds or Molly McButter
1/4 c. freeze-dried peas
Also take a 5-oz. can of chicken and 4-8 packets parmesan cheese

In camp add the chicken (with liquid) and 2-1/4 c. boiling water. Stir well, and put in cozy for 10-minutes. Stir again and top with parmesan cheese.

SESAME ORANGE CHICKEN
(serves 1-2)

2 t. sesame seeds, toasted
1/2 t. butter buds
1 t. dry whole milk
1 cube chicken bouillon crushed
dash of red pepper
1/2 t. Crystal Light orange powder (or Tang)
1/2 t. cornstarch

Also take:
A 7-oz. pouch of chicken
1-2 c. instant rice in a separate freezer bag.
Combine all but meat with 1/4 c. boiling water and shake to mix well. Add meat and put in cozy for 10-minutes. Serve over in instant rice.

Such a nice variety of recipes. Grainlady, I will be using your recipe very soon. It sounds so tasty and so quick.

Thanks everybody. Have to watch certain things but I always add extra veggies, etc. Barb