_Here's a great tip if you're freezing chicken in a polyethylene bag: lower the bag, with the chicken in it, into a pan of water to force out the air. Be sure the bag opening is above water. Press entire surface area of bag to squeeze out air bubbles. Twist end of bag and fold over. Secure with fastener and label.
_Here's a convenient way to freeze casseroles for later use that Joy Schrage from Whirlpool Corporation told me:
1. Line the casserole dish with foil, leaving 2" collar all around.
2. Add casserole ingredients and bake.
3. Cool and freeze in uncovered casserole
4. When frozen, lift casserole and foil out in one piece
5. Cover with foil or place in a polyethylene freezer bag. Press air out, then seal tightly, label, date and freeze. Place in a polyethylene freezer bag.
6. To thaw, take frozen casserole out of bag and foil, and place in the casserole dish it was originally baked in.
This type of freezing frees the casserole dish for other uses while the casserole is in the freezer.
_Homemade "TV" dinners: Place leftovers in serving portions on sectioned plastic trays. Cover, chill, tightly with plastic wrap and seal. Then wrap entire tray in foil. Label, date and freeze. To reheat, remove foil, puncture plastic wrap to make steam vents, and heat dinner in microwave.