Chicken Freezer Meals // Jen Chapin

 

Chicken Broccoli Shells

Total TimePrep: 15 min. Bake: 30 min.
Yield7 servings
Test Kitchen Approved
This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana

Ingredients

  • 1 jar (16 ounces) Alfredo sauce
  • 2 cups frozen chopped broccoli, thawed
  • 2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained

Directions

  1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish.
  2. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts

3 shells: 355 calories, 16g fat (9g saturated fat), 72mg cholesterol, 453mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 24g protein.


Slow-Simmered Meat Ragu

Total TimePrep: 30 min. Cook: 6 hours
Yield10 servings
Test Kitchen Approved

Ingredients

  • 1 jar (24 ounces) tomato basil pasta sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 jars (6 ounces each) sliced mushrooms, drained
  • 1 can (8 ounces) tomato sauce
  • 1 jar (3-1/2 ounces) prepared pesto
  • 1-1/2 pounds chicken tenderloins
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped pepperoni
  • 1/2 cup pitted ripe olives, halved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce
  • 1 pound Italian sausage links, cut into 1-inch pieces
  • 1 medium onion, chopped
  • Hot cooked angel hair pasta

Directions

  1. In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker.
  2. Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta.

Nutrition Facts

1 cup: 341 calories, 20g fat (5g saturated fat), 64mg cholesterol, 1294mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 26g protein.


Homemade Chicken Potpie

Total TimePrep/Total Time: 30 min.
Yield6 servings
Contest Winner
Test Kitchen Approved

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup 2% milk
  • 3 cups cubed cooked chicken
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed
  • 1 sheet refrigerated pie crust

Directions

  1. Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
  2. Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts

1 serving: 439 calories, 20g fat (6g saturated fat), 73mg cholesterol, 526mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 26g protein.


Slow Cooker Cream Cheese Crack Chicken Chili

Ingredients:

Instructions:

  • Place chicken at bottom of slow cooker.
  • Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
  • Cover with lid and cook on LOW for 6-8 hours.
  • Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.https://www.plainchicken.com/slow-cooker-cream-cheese-crack-chicken/

Lemon Basil Chicken

Ingredients

  • 6 medium to large boneless, skinless chicken breasts
  • 3/4 cup jarred basil pesto
  • 3 tablespoons fresh lemon juice
  • 1 cup mozzarella cheese, shredded
  • Hot cooked pasta, for serving

Instructions

  1. In a small bowl, whisk together pesto and lemon juice.
  2. Place chicken breasts in a freezer pan. Pour pesto mixture over chicken, turning to coat chicken completely.
  3. Freeze until ready to use.
  4. To bake, thaw dish in refrigerator for 12-24 hours. Preheat oven to 375F. Bake, covered, for 30 minutes or until chicken is cooked through. Remove foil and add mozzarella cheese. Broil for 2-3 minutes to brown cheese. Let rest 5 minutes.
  5. Serve with pasta or alone with garlic bread on the side.

Notes

I like to serve this with fettuccini tossed with a bit of alfredo. Cook time will depend on the thickness of chicken; take care not to over or undercook.

Nutrition Facts

Calories

328.82

Fat

18.72 g

Sat. Fat

5.11 g

Carbs

7.78 g

Fiber

0.78 g







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