3 Chicken Freezer Recipes
Here are the 3 Chicken Freezer Recipes that I used for my recent monthly cooking session. All of these recipes are easy and freeze well. Now, that being said, there are always things that I want to tweak or change up a bit.
Chicken in Phyllo
This recipe turned out to taste SO good but was a pain in my arse to make. Also, I may switch up the Feta cheese used in this recipe to Havarti. I sure do love some good Havarti cheese.
In a skillet, add bacon grease (you will see a pattern and deep love for bacon grease. Feel free to use any oil). Saute up an onion, minced garlic, and some fresh mushrooms. Add in 3 T. flour. Stir well. Add 1/4 c. chicken broth and stir till thickened.
Once that is cooked up, add it to your food processor. For this round, I used 4 cans of drained chicken. Add seasoning. If using fresh chicken, you can add it to your previous pan after you have removed the vegetables. Cook up in bite-sized pieces with your seasoning mix. Add that to a food processor.
Next throw in some Feta cheese (next time I will try Havarti). I also threw in some spinach, parsley, and seasoning mix. Finely mince all these things together. It will form a paste. If it is too thick, add more chicken broth.
Now for the tricky part.
The Phyllo dough. First, keep this stuff frozen until you are ready to use it. Once it is opened, keep a damp cloth over the sheets you are NOT using. I did not enjoy this process. It is like working with 1 ply toilet paper. I was trying to overcome.
Take the first sheet of phyllo and brush it with butter. Scatter over that some panko bread crumbs. Then put another layer of phyllo and press down. Butter that side. I cut the dough into 3 long strips.
At the beginning of each strip, I added a good tablespoon of the chicken mixture. Then I slowly rolled it up and placed it in a greased 13×9 dish. I just repeated until the mixture was gone. There were 48 little rolls when I was finished.
Once in the dish, I added the leftover feta and some mozzarella. From here, you can safely freeze it. I baked it, covered, at 350 for 30 minutes. Then, I took off the aluminum foil and I baked it another 15 minutes.
This was so good. I’m thoroughly impressed with my bad self.
This is one of my most popular things to make to gatherings. It is super easy and is so good.
1 can cream corn
Can of Sweet Kernel Corn (drained)
1 stick of melted butter
1 c. sour cream
Jiffy Mix (1 box)
Grease your dish (I have used 13×9, which makes it thinner. Also, an 8×8 and an 11×7 which is what I prefer).
I, quite literally throw this all in a greased dish and I stir it in the dish. Set the oven for 350 and bake for about 50 minutes. It may appear jiggly, but once you let it sit, it firms up.
Just opened 4 cans, added some minced onions, and my seasoning mix. I know, earth-shatteringly brilliant!
Chicken Parmesan with Noodles
I used boneless skinless chicken breasts (this recipe made 2 pans). Butterfly the chicken. My chicken was super thick, so I was able to filet one breast 3 times. Once all the chicken is cut, sprinkle each side with flour.
Next, beat together 3 eggs and a splash of water to make an egg wash. Set aside. Then, take Italian bread crumbs, parmesan cheese, and the seasoning mix and stir that all up. Set that aside.
Get some bacon grease, oil, or butter sizzling in your pan. Take your floured chicken and dip it in the egg and then in the bread crumb mixture. Then, place in a hot pan. Cook till the chicken is done.
Place chicken in a greased 13×9 dish in a single layer. Then take a jar of spaghetti sauce (I used 2 jars) and 2 packs of spaghetti mix. Spoon this over each breast, then top with mozzarella, then sauce, then mozzarella. From here, you can cover well and freeze.
Once ready to cook, put the chicken in a 350-degree oven. Cook for about 20 minutes covered. Then, about 15 minutes uncovered.
Get 2 boxes of spaghetti noodles. When your large pot of water comes to a boil, add seasoning mix to it. Pour in noodles. Cook and drain. If you are cooking this to freeze, only cook noodles to al dente.
Serve the chicken over the noodles. To make this stretch, I will probably cut up the chicken into bite-sized pieces.
Parmesan Garlic Bread
I take a loaf of french bread and I slice it longways. Butter both sides of the bread. Sprinkle on garlic. From there, you can add parmesan cheese or mozzarella cheese. Wrap tightly. I like to put it in the oven at 350, still wrapped, for about 10 minutes.
Chicken Dijon (I added bread with this meal as well)
I took 3 large chicken breasts. From there, I trimmed off the gross parts and then I butterfly cut them. In my skillet, I added bacon grease, minced garlic, and an onion. Saute those down and then I added the chicken.
For poops and giggles, I added a couple of tablespoons of butter to help cook it up. Once cooked, I added in 2 c. of finely chopped spinach and my seasoning mix. Also, I shot in some Worcestershire sauce. I also squirted in 2 good squirts of dijon mustard and added 1/4 cup of chicken broth. For the broth, I used 1/4 cup of water and 1 chicken bouillon cube. Then I added 1/2 c. heavy cream. Incorporate all of this well.
In a separate pot, I brought water to boil. Then, added my seasoning mix. This time, I added Bowtie pasta. If you are freezing this meal, only do the pasta to al dente. If you are eating immediately, cook fully. Drain.
Mix the chicken mixture with the pasta. Pour it into a greased 13×9 dish. Top with mozzarella cheese. Bake at 350 for about 35 minutes.
I hope you enjoy these 3 Chicken Freezer Recipes that I have adapted for my family. If you have some easy chicken recipes, please drop them in the comments below!