Recipes with THRIVE

Freeze Dried Chicken Recipes

Chicken Tortilla Soup
1 cup FD Chicken 
1 Can diced tomato with green chili’s
1/4 cup FD Onion
1/2 cup FD Sweet Corn
1/4 cup Instant Black Beans
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 cups water
4 tsp chicken bouillon
Add beans to pot with water cook over medium heat for 10 minutes then add remaining ingredients.  Heat for an additional 10 minutes.  
Add fresh cilantro, sour cream, lime wedges and tortilla strips if desired.

Chicken Salad
1 cup FD Chicken 
1/4 cup FD Celery
1/4 cup FD Onion
Water to cover
Add all to a small sauce pan.  Heat over medium heat for 5 minutes.  Drain in colander for 10 minutes (use a colander with small holes or onion will drain out with water).  Season with salt and pepper, cool in fridge approximately 15 minutes. Add mayonnaise (If you are one of those Miracle Whip types, I guess you could use that too.) until desired consistency.  Serve on rolls or crackers.  I like to add cranberries and cashews to my chicken salad.  My aunt loves to add reconstituted mangos.  Try adding some curry powder for a spicy twist.

Chicken Rollups
2 cups FD chicken Rehydrated
8 oz cream cheese softened
1/8 tsp pepper
1/4 cup FD Mushrooms Rehydrated
1/4 cup FD Broccoli Rehydrated
2 package refrigerated crescent rolls
1/2 cup dry Stuffing Mix or corn flakes
1cube butter melted

Mix ingredients together in bowl except butter and stuffing mix.
Spoon mixture into the center of each section of a refrigerated crescent rolls. 
Roll up pinching seams together. Roll each cresent in butter then in dry stuffing mix or corn flakes.  Sometimes I add parmesan cheese to the corn flake mixture.  Bake at 375 degrees for 25 minutes or until brown.

You may also make a gravy using 1 can of cream of chicken soup, 1 soup can of milk and 1 cup of sour cream.

The following recipes are courtesy of

BBQ Chicken Pizza  ~ adapted from
1 prepared pizza crust
1/2 c Famous Daves bbq sauce, divided
1/2 red onion, thinly sliced
1 cup FD Chicken, rehydrated
1 1/2-2 c mozzarella cheese
1/4 c fresh cilantro, chopped
Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

Lime Chicken Tacos 

1 1/2 cups FD Chicken rehydrate and drained
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa

Place chicken in large sauce pan. Combine lime juice and chili powder; pour over chicken. Cover and   cook until hot. Shred chicken and stir in corn and salsa. This freezes great. If you are going to freeze place in containers, label and freeze.
To serve:
12 6-inch flour tortillas
Sour cream
Shredded cheddar cheese
 Shredded lettuce
 Chopped tomatoes
 Serve warm on tortillas with sour cream, cheese, lettuce and chopped tomatoes.

Chicken Cordon Blue Casserole
2 cups FD Chicken
4 slices Swiss Cheese
4 slices of Ham
1 can cream of chicken soup
½ cup sour cream
10 saltine crackers
2 Tbsp butter
½ tsp Paprika
½ tsp Garlic salt
Place chicken in casserole dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Bake at 350 for 45 minutes.

for more information or to puchase freeze dried spinach click the link below:

I was in a pinch for an appetizer, just happened to have all the ingredients, everyone loved it. 
Thanks to cooking with my food storage for posting this one. ♥♥♥♥♥

Spinach Artichoke Dip

8 oz cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream powder (add to 2 Tablespoon hot water mix well)
1/3 cup mayonnaise
1 cup FD Spinach (rehydrate in 1 cup hot water and drain)
1 cup coarsely chopped artichoke hearts (canned or marinated)
2 tsp minced garlic
1/4 tsp salt

Preheat your oven to 400°.

In a medium bowl -combine sour cream and hot water mix well,
Add the cream cheese and mayonnaise.  Beat till smooth, either by hand or on low speed with a hand mixer.

Add in the salt.

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese.

Spread into a small baking dish.  You may wish to spray lightly with nonstick cooking spray for easier cleanup later.

Bake for 35 - 40 minutes or until the top is slightly browned.  Avoid over baking to prevent it from separating.
Sprinkle additional grated Parmesan cheese over the top if desired, during the last 5 minutes of baking.

Serve warm with baguette slices, pita chips, crackers, etc...