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Old 08-17-2009, 09:04 AM   #1
zachsmomie
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Make ahead cooking

Help! I am cooking in large quantiites and freezing to eat later in the school year when days get hectic. I am hoping this will save our budget from all those spontaneous Chinese, Pizza, burger purchases that happen when the day has been hectic or a faculty meeting/sporting event goes late. I have crab soup, chicken noodle soup, chilli, meatballs and such.

Here's my question: My sister in law gave me a recipe for stuffed chicken breasts. Do I stuff and freeze and bake later or do I stuff, bake, freeze and reheat later? They have a cream of chicken soup sauce.

Thanks.
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Old 08-17-2009, 09:12 AM   #2
aka-mad4themouse
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My experience with any cream-based sauce is that they do not freeze well. I'd also be reluctant to stuff poultry and then freeze it to be reheated later unless I cooked it thoroughly first.
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