Make ahead cooking

[zachsmomie]

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.

[aka-mad4themouse]

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.