Chicken Skillet Casserole


FD stands for Freeze Dried

2 T FD chopped Leeks or onion

½ C FD chopped Carrot

2 T FD chopped Celery

¼ C FD Spinach

1 t FD Parsley

¼ C FD Peas

1 T FD Peppers

2 C FD chopped or shredded cooked Chicken

2 T FD chopped Mushrooms

¼ C FD Milk

1 ¼ C to 1 ½ C Water

FD Rice of Choice

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Chicken Skillet Casserole

Mar 19, 2024Brenda Brink
A Freeze Dried Pantry Recipe

This recipe makes enough for 1 Skillet (2-3 people)*


  1. Add all ingredients to a skillet on the stove top, including water. 
  2. Let sit for 5 minutes.
  3. Over medium heat, bring to a low boil and cook until slightly thickened.
  4. Store Leftovers Appropriately
* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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