5 Chicken Freezer Meals



I don't enjoy cooking, but when I have to, I prefer to do it in bulk so that I can freeze it and pull it out for a quick dinner.  The easiest way to tackle these are to cook several chicken breasts in a crockpot the day before so you'll have shredded chicken on hand.  Place frozen chicken (as many as you can fit!) in a crockpot and cook on low for 4-5 hours.  Shred chicken and store in fridge for tomorrow's cooking frenzy!  Here are 5 meals I tried from my freezer meal pinterest board:

1. Poppy Seed Chicken (taken from A Bear in the Kitchen)

  • 3-4 cups cooked and cubed chicken or turkey
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1, 6 oz pkg Uncle Ben's Long Grain and Wild Rice Mix
  • 1/4 teaspoon dried thyme
  • salt and pepper
  • 1/2 cup chicken broth
  • 1 sleeve Ritz crackers, crushed
  • 1 1/2 tablespoons poppy seeds
  • 1/4 cup butter
To Bake Right Away:
Prepare rice mix according to package directions.
In a large bowl mix: chicken, soups, sour cream, prepared rice, thyme, salt and pepper to taste and chicken broth. Pour into a greased 9x13 baking dish.
Mix together the crushed crackers and poppy seeds. Melt butter and add to the crumbs mixing well with a fork. Sprinkle on top of chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.
 

Freezer Meal Instructions:
Prepare rice mix according to package directions and set aside.
In a large bowl mix: chicken, cream of celery soup, cream of chicken soup, sour cream, prepared rice, and 1/2 cup chicken broth. Pour into a labeled 1 gallon freezer bag, freeze flat.
Mix together the crushed crackers and poppy seeds and pour into a quart size freezer bag, taping to the chicken mixture bag. Also freeze the half sick of butter and store in freezer with the other bags.
 

Heating Instructions:
Thaw chicken mixture. Pour into a non-stick sprayed 9x13 pan. Melt the butter. Mix the crushed cracker mixture with the melted butter and sprinkle on top of the chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.



2. Hamsters (aka Chicken Pockets) (from A Bear in the Kitchen)


  • 2 cups cooked and diced chicken
  • 8 oz cream cheese, softened
  • 2 tablespoons melted butter
  • 1/4 cup finely chopped pecans (or walnuts)
  • 2 tablespoons finely sliced green onions
  • salt and pepper
  • 2 tubes refrigerated crescent roll dough
  • 1/4 cup butter, melted
  • Italian bread crumbs

Mix together chicken, cream cheese, melted butter, pecans, green onions, and salt and pepper to taste. Place a scoop (about 2 teaspoons) of this mixture onto a separated triangle of crescent roll dough. Wrap dough around the filling and seal the seams. Dip each roll in melted butter and then in coat in bread crumbs. Cook at 350 degrees for 15 minutes or until browned. Serve with chicken gravy or cream of chicken soup as a sauce over the hamsters.
To Freeze:
Place cooked chicken pockets onto a baking sheet sprayed with non-stick spray and freeze. Once frozen transfer to a ziplock bag and label with cooking instructions; freeze.
Cooking Instructions:
Thaw chicken pockets completely in fridge. Place on cookie sheets and bake at 350 degrees until heated through. Serve with chicken gravy or cream of chicken soup as a sauce over the chicken pockets.


3.Chicken Tetrazzini
(from A Bear in the Kitchen)

Topping:

  • 1/2 cup bread crumbs
  • pinch of salt
  • 1 1/2 tablespoons melted butter
  • 1/4 cup grated Parmesan

Filling:

  • 6 tablespoons butter
  • 3 cups or 8 ounces sliced white mushrooms
  • 2 medium onions, chopped fine (about 1 1/2 cups)
  • salt
  • ground black pepper
  • 3/4 lb. thin spaghetti, strands snapped in half
  • 1/4 cup flour
  • 1 can chicken broth
  • 3/4 cup grated/shredded Parmesan
  • 1/4 teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 1 teaspoon dried thyme leaves
  • 2 cups frozen peas
  • 4 cups cooked cubed chicken or turkey
Directions:

Mix the ingredients for the topping and set aside.

In a skillet (medium heat) heat 2 tablespoon butter till melted and foam subsides. Add mushrooms, onion and saute, stirring frequently until onion softens and mushroom liquid evaporates, 12-15 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside.

Meanwhile cook pasta in a large pot of boiling salted water until al dente. Reserve 1/4 cup of the cooking water, drain spaghetti and return to pot with reserved liquid.

Clean the skillet that you used for the mushrooms and then heat 4 tablespoons of butter in it over medium heat. When foam subsides, whisk in flour and cook, whisking constantly until flour turns golden, 1 - 2 minutes. Whisking constantly add chicken broth. Adjust heat to medium high and simmer until mixture thickens, 3-4 minutes. Off heat whisk in Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sauted vegetables, peas and meat to spaghetti and mix well. (I usually add a bit more Parmesan cheese to the spaghetti as well.) Adjust seasonings to taste.

Turn mixture into a buttered 9x13 pan. Or you can do what I do and put half into a 8x8 foil baking dish to freeze and the other half into a 8x8 baking dish to cook right away. (Gotta love double duty meals!!) Sprinkle evenly with topping mixture and bake at 400 until breadcrumbs are browned and mixture is bubbly, 13 - 15 minutes.

Freezer Meal Instructions: If you are making this as a freezer meal pour spaghetti mixture into a 9x13 foil baking pan for a large family or 2 8x8 foil baking pans for a smaller family. Cover with plastic wrap and then a double layer of foil to ward off freezer burn. Put topping mixture into 1 small or divide in half and put in 2 small zip lock bags. Tape the topping mixes to the freezer meals to keep them together and label with cooking instructions.

Freezer Meal Reheating Instructions: Thaw in fridge for a day or 2. Remove plastic wrap and foil and cook at 400 degrees for 30 minutes. Sprinkle on the topping mix and cook 5-7 minutes more, until bread crumbs are browned.

4. Lemon Chicken
  • 1 teaspoon dried thyme leaves 
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/3 cup lemon juice
  • 1 pound boneless chicken chunks
Mix all the spices and lemon juice in a gallon bag, add chicken and freeze.
To serve, thaw chicken and cook in 350 degree oven for 45 min or until done. Also can cook on grill. Serve over rice. (Or can cook and serve over a green salad).


5. Cranberry Chicken

(from Once a Month Meals)

Ingredients:


  • 1 can whole berry cranberry sauce
  • 1 packet dried onion soup mix
  • 1 cup Catalina or French salad dressing
  • 2 teaspoons garlic, minced
  • 2 pounds boneless, skinless chicken breast

Directions:

Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Freezing Directions:

Instead of cooking, place ingredients in a large freezer bag; seal, label and freeze. To serve: Thaw. Dump bag contents in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.


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