Tag: freezer meal

Recipes and Cooking

Chicken Asparagus Pasta Bake

Brandi C

Chicken Asparagus Pasta Bake

Chicken Asparagus Pasta Bake

I’m just going to write this how I cooked it, so it will not be like a list and the instructions.

K?

K.

Without further ado, here is my Chicken Asparagus Pasta Bake.

In my instant pot, I placed 3 boneless skinless chicken breasts. I put them on the trivet with a cup of water. The chicken was frozen. Once I put the lid on, I just put it in the “poultry” setting.

When cooking, I took 2 bunches of asparagus and cut off the woody parts. I cut the rest of it into bite-sized pieces. You could also substitute broccoli, but Big Daddy does not like the broccoli and chicken combo :/

When the chicken was done, I put it in my kitchen aid, and I used that to shred the chicken (aka brilliant idea, so thanks to youtube for showing me that). I added my seasoning mix and the asparagus in that same pot where I shredded the chicken. I thought it looked a bit dry, so I put in 2 cans of cream of mushroom and about a half cup of sour cream.

Instant Pot

In the instant pot, I put in a box of elbow macaroni with a 1/2 stick of butter. I add enough water to cover the pasta. I set the pot on the manual for 6 minutes. While that was cooking, I made a white sauce. It was 2 T. butter to 2 T. flour. I whisked that together in a pan until it was mixed well. Once I mixed it, I added a cup of milk. I stirred that (it will stick) until it was thick, and then I took it off the heat and added about 2 c. mozzarella. With as much pasta and chicken as I had, I should’ve doubled it, and it would’ve been good with some cream cheese!

Oven Time

I greased a 13×9 pan but realized I needed something big to stir it all together. Also, I realized that I made a lot, so I greased another 11×9 pan to freeze for a later meal. I mixed the pasta, the chicken/asparagus mixture, more seasoning, Italian breadcrumbs, and a little leftover mozzarella.

I put it all in the dish, covered it, and cooked it at 350 for 45 minutes. Then I took the aluminum off and cooked it for another 5 minutes.

It. Was. Good.

 

Recipes and Cooking

Chicken and Broccoli Casserole

Brandi C

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole – An Easy, Family-Friendly Meal

Need a warm, hearty dinner that’s packed with flavor and sneaky veggies? This Chicken and Broccoli Casserole checks all the boxes. It’s comforting, cheesy, and simple to pull together. You can even make one for now and freeze another for later—mom win!

If you’ve got picky eaters in the house (don’t we all?), this is the perfect dish to sneak in some extra nutrients. I like to toss in finely chopped cauliflower and spinach—thanks to the creamy cheese sauce and seasonings, they’ll never know the difference!

The key to pulling this off? Have it baked and cleaned up before your crew comes flying into the kitchen asking, “What’s for dinner?” 😉

Ingredients

  • Cooked chicken (see tips below)

  • 32 oz. broccoli, steamed and chopped

  • 1 large onion, chopped and sautéed

  • Fresh garlic to taste

  • 2 cans mushrooms, drained

  • 16 oz. pasta, cooked and drained

  • 1 tsp. lemon pepper

  • 1 tsp. dried basil

  • 1/3 cup milk

  • 8 oz. Velveeta

  • 1 can cream of mushroom soup

  • 1 can cream of chicken soup

Optional Add-Ins:

  • Chopped cauliflower

  • Chopped spinach

  • Minced onion

Topping

  • 2 sleeves of Ritz crackers

  • A bit of butter for browning

Instructions

  1. Prepare the Chicken
    You can cook and shred chicken breasts in broth, use rotisserie chicken for a shortcut, or even go with canned chicken in a pinch (just drain and season it up).

  2. Flavor the Broccoli
    After steaming and chopping your broccoli, stir in a little seasoning and minced onion for added flavor. This step makes a big difference!

  3. Mix It All Together
    In a large bowl, combine all the ingredients except the topping. Stir, stir, stir—until everything is creamy and well mixed.

  4. Assemble the Casserole
    Pour the mixture into a greased 13×9 baking dish.

  5. Prepare the Topping
    Brown the Ritz crackers in a little butter, then sprinkle them over the casserole.

  6. Bake
    Bake at 350°F for 35–45 minutes, until bubbly and golden on top.

Results & Leftovers

This recipe makes enough for two full 13×9 pans! We enjoyed one for dinner (with plenty of leftovers), and I popped the second into the freezer for a busy day. I love having meals on hand that I know everyone will eat—without fuss.

Let me know if you try it—and if your picky eaters notice those sneaky veggies! 😉