Other ideas would be greatly appreciated, I still have a lot left!

Thanks - Pat

You could also poach some, then shred and freeze for quick meals (salads, tacos etc).

If you want to invest a little time, pound some of them out to about 1/4 inch thickness. These can be used for chicken cordon bleu (you could even put in the slice of ham and swiss and roll up before freezing) or chicken parmesan later. I have tried breading and browning first then freezing (for the chicken parmesan) but the breading comes out soggier than I'd like when reheated.

Well, I made a big pot of chicken noodle soup and froze it in meal-size portions. I was very excited when I calculated that the soup averaged about $1 per serving. I also froze some whole in different marinades for easy grilling and broiling. Finally, I made a crockpot full of chicken cacciatore. We had some for dinner the night I made it and froze the rest in meal-size portions for easy heat and serve meals later.

I really like all of the ideas. I can't wait till chicken goes on sale again to try them. I have to try the chicken cordon bleu idea!!! I'm hoping to get a Kitchen Aid stand mixer with a meat grinder attachment from Santa and will definately have to try grinding my own lean chicken or turkey breast meat!

Thanks again!

Sour Cream Chicken Enchiladas
4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 (4oz) can chopped green chilies
2 (4oz) cans sliced mushrooms, drained
1 ¼ cups shredded Cheddar cheese
½ teaspoon garlic powder
½ teaspoon chili powder
1 cup sour cream
12 flour tortillas
¼ cup flour
¼ cup melted butter
1 cup shredded Monterey Jack cheese
1 ½ cups sour cream
Chili powder to taste
1 ½ cups shredded Monterey Jack cheese
Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 ½ cups broth. Cool and chop chicken Sauté onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, ½ teaspoon chili powder and 1 cup of sour cream; mix well. Microwave tortillas on high for 1 minute or until softened. Spoon the chicken mixture onto tortillas. Roll to enclose filling. Place seam-side-down in greased 9x13 inch pan.
Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup of Monterey Jack cheese, 1-½ cups of sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350 for 30 minutes.
Sprinkle with remaining 1 ½ cups of Monterey Jack cheese. Bake just until cheese melts.
Yields 6 servings.