Almond Parmesan Chicken

2/3 cup Italian bread crumbs
2/3 cup Parmesan Cheese
1/4 cup chopped almonds
1 T. dried parsley
1/2 tsp. thyme
1/2 cup butter, melted
5-6 chicken breasts (I like to cut them into smaller pieces; they cook faster and have more yummy coating on them!)

Combine the crumbs, cheese, almonds, parsley and thyme. Mix well and pour into a shallow dish.  Melt butter and place in a separate shallow dish. Dip chicken breasts in butter, then roll in the crumb mixture. Arrange the coated chicken in a baking dish. Bake at 400 degrees for 30-45 min. If desired, serve with sauce.

Freezer Meal Instructions: Thaw chicken. Melt butter and dip chicken pieces in butter, then in bread crumb mixture. Bake at 400 for 30-45 min. If desired top with one of the sauce options below (or one of your own!)
Sauce for chicken:
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
Mix soup, sour cream and broth in small saucepan.  Heat over medium heat and pour over chicken to serve if desired.
Source: Judy Anderson from "Let's Call June" cookbook

Another yummy sauce option:

Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
Source: Melskitchencafe.com