For the last recipe in our bagged chicken series I’m sharing a semi-homemade meal with you since these are one of my specialties.  Semi-homemade meals are great because they come together in minutes and require almost no ingredients.  Once you start making them you’ll be hooked on their convenience too!  Here is a simple recipe for Cheddar Broccoli Chicken Rice to get you started!

[bctt tweet=”Get 2 meals in one with this #semihomemade chicken breast recipe! #easydinner”]

Ingredients

• 4 Cooked Chicken Breasts
• 2 Cheddar Broccoli Rice Sides
• 12 oz. Bag of Frozen Broccoli

Step 1

Cook Rice Sides according to package directions.

Step 2

While rice is cooking, steam bag of broccoli either in the microwave (if your bag is steamable) or on the stove.

             To steam on the stove:

•  Place broccoli in a small pot with a couple of tablespoons of water.
• Bring to a boil then reduce heat to low and simmer, covered, for 5-7 minutes.

Step 3

Shred the cooked chicken breasts and add them to the cooked rice.  Strain broccoli and add it to the rice as well.  Stir until combined and serve.

 

Second Meal Idea

• If there are leftovers, put them in a freezer and oven safe container (like this one).
• Sprinkle the top with a mixture of bread crumbs and shredded cheese (2 parts bread crumbs to 1 part cheese).
• Cover and freeze for a second meal later.
• To reheat, place uncovered in oven at 350 for 30 minutes.  Be sure to check the middle and make certain that it is heated thoroughly.  If not, pop it back in the over for another 10 minutes.

How easy is that?  Two meals prepared in less than 15 minutes!  Do you have a go-to, semi-homemade meal?  Let me know in the comments!

Check out our other incredible bagged chicken recipes!

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Freezer meals are a great way to save time at dinner!  In this house, they are absolutely a staple.  If you think that it takes a long time to prepare freezer meals, allow me to help convert you.  With easy recipes like these chicken pot pie minis, you’ll have a freezer full of quick meals in no time.

Ingredients

• ½ Cup of Butter or Margarine
• 1 Medium Onion, diced
• ½ – 1 Cup of Flour
• 3 Cups of Milk
• 12 Oz Bag of Frozen Corn
• 8 Oz Bag of Frozen Edamame
• 3 Cooked Chicken Breasts
• Italian Seasoning to taste
• 4 Premade Pie Crusts (or, if you’re feeling ambitious you can make your own)

Step 1

In a large pot, melt butter and sauté onions over medium heat until onions are translucent.

Step 2

Stir in flour.

Tip:

• The mixture should be very sticky and dough-like.

Step 3

Add in milk all at once.  Simmer over medium heat until the mixture begins to thicken.

**In case you’re curious, steps 1-3 are considered making a roux.  Just a little fun jargon for you, but don’t worry, there won’t be a test.

Step 4

While sauce is cooking, chop up your chicken breasts into small pieces.

Step 5

Add chicken, corn, and edamame to sauce and reduce heat.  Continue to simmer, stirring occasionally.

Step 6

Prepare your pie crusts by cutting out circles and placing in your muffin tins.

Tip:

• If you don’t have a circle cookie cutter (or just couldn’t find it, like me) a cup will also work. 
• You want to be sure that your circles are slightly larger than the opening of your muffin tins.  Just think about the overlap on a regular sized pie pan.

Step 7

Fill each crust until it is just slightly below the rim with your chicken and sauce mixture.

Tip:

• The mixture will bubble up when baking so be sure not to overfill your crusts.

Step 8

After each crust is filled, cut additional circles out of your remaining pie crust and place on top of each pie.  Bake at 350 degrees for 1 hour or until crust is lightly browned.

Allow to cool before serving and then dig in.

To Freeze

Allow pot pies to cool completely.  Remove from tins and place in a freezer bag or freezer-safe container.  To reheat, remove desired amount of pies and place on a flat baking sheet.  Bake at 250 degrees for 30-45 minutes.

Check back next week for more incredible bagged chicken recipes!

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

See where I’m linking up!

 

This week’s bagged chicken recipe is a little different (check out past weeks here).  I’m going to go ahead and assume that you guys have a basic understanding of how to make a taco (if not here you go: add a bunch of stuff to a tortilla.  Done).  Instead of a recipe, this is tips for making these particular chicken tacos.

Tip 1

Since this series is about batch cooking bags of frozen chicken breasts, you may not want to make quite that much taco meat.  Instead, take 2-3 cooked chicken breasts and shred them.  Place the shredded chicken in a microwave-safe bowl and add ¼ cup of water and taco seasoning (choose the amount according to package directions).  Microwave the chicken for 3 minutes.

Tip 2

If you like your tacos to have a little extra kick, add a small (or large) amount of cayenne pepper with the taco seasoning.  It is better to start with a little since you can always add more if they aren’t hot enough for you.

Tip 3

To serve immediately, place chicken in tortillas and top with your choice of toppings.  If you want to make the exact ones pictured, here are the ingredients (along with links to some of our faves):

• Taco Seasoning
• Cayenne Pepper
• Spinach
• Diced Tomatoes
• Sour Cream
• Cheese
• Tortillas

Tip 4

If you would like to freeze them, here are some things to keep in mind:

• Use canned, not fresh tomatoes, for topping.  Fresh tomatoes can get a bland taste and strange texture when reheated after being frozen.
• Omit sour cream.  If you like this on your tacos, add some on top after reheating.
• To freeze, assemble tacos, then wrap in cling wrap and place in a labeled and dated freezer bag.

Check back next week for more incredible bagged chicken recipes!

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

See where I’m linking up!