Knee deep in chicken

So the other day, I mentioned we got a great deal on boneless/skinless chicken breast. I chose today to trim them up a little and put them in servings to freeze. I looked at the first package thinking it was bursting a bit so I took a peak in the refrigerator drawer they were kept in and noticed the icky chicken puddle. Ugh I hate when meat leaks - we even put them in the handy bags they keep beside them. So I get all that cleaned up and start in on the chicken... Can I just say our freezer has enough to feed a small army now? Figures, we don't even have chicken on the menu this week. Next time I see a deal I will force myself to just a couple packages rather than deal with all this mess.

Dinner tonight was a casserole dish that we thought would be an interesting combination of flavors. Succotash-Cheddar Casserole with Crunchy Bacon Topping(CL) peaked my interest when I saw it as I wanted to play around with the ingredients. I used Edamame instead of lima beans, fontina cheese, and fresh grilled corn. For the topping I used Kashi Cheddar TLC crackers along with center-cut bacon. The top was very crunchy and the soft-set creamy filling made for a great texture combination. I served this with the Sour Cream Cheddar biscuits that I froze a couple weeks ago. They reheat and toast up just like they were fresh from the oven.