3 Creamy Chicken Freezer Casseroles | Comfort Food | Jennifer L. Scott

You know my motto, being chic is being prepared. I have a large catalogue of freezer meals I have shared with you in the past and today, I'm making three comfort food casseroles featuring lots of chicken and vegetables for fall.



I shot this video before having the baby and am just now getting around to posting it. These meals have really come in handy!



My philosophy with freezer cooking is to use what you have and not worry about following a recipe too rigidly. There is freedom in opening your pantry and deciding what you'd like to use. For these freezer meals, I had nearly 5lbs of organic chicken breast, a 2 lb bag of spinach, 2 large onions, a giant zucchini from our garden, and a lot of brown rice.



With this combination, I make three different creamy chicken casseroles that freeze well and taste even better. I essentially make three variations on the same casserole to give you options depending on what you have in your pantry. If you make these, you can feel free to make all of the same kind, or do all three that I make for variety.



I have included the printable recipes below, but first let's talk about the chicken/ vegetable base. I sautéed the chopped onion in extra virgin olive oil and added 3 large spoonfuls of minced garlic. Then I added the chopped spinach and zucchini. You can use whatever vegetables you have on hand. To this, I added my nearly 5 lbs of shredded chicken that I cooked in the Instant Pot. This provides a very large base to make your three casseroles from. I used roughly 1/3 of the chicken mixture for each casserole.



Feel free to get creative. Use whatever vegetables you like. Top these casseroles with whatever you fancy. I used toasted breadcrumbs and parmesan cheese, but you could do any type of shredded cheese.

Here I am listing the printable recipes for your convenience. Feel free to share these on Pinterest, or with your friends who could use some freezer meal inspiration!

3 Creamy Chicken Freezer Mealshttps://youtu.be/oD4Tg1U2Ifohttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfvzMsKOk-sTiKwK2369IsBrFk1pIWOdNtwYuHodnAPJogPifPMzUL1mmjfQU076YeIoZEoyhf-geANANnRj0pIa-ipsCLP6QDB5RVT0GHEvg2DuNTGbx63wsqoGpJomigU_qjwLaJlV/s1600/3Creamy+Chicken+Casseroles.jpg

Yield: Serves 6Author: Jennifer L. Scott

Creamy Chicken Ranch Freezer Casserole

prep time: 35 minscook time: 1 hourtotal time: 1 hours and 35 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

• 1/3 of the shredded chicken vegetable mixture (roughly 1 1/2 lbs of chicken)
• 1/4 cup Ranch seasoning mix
• 1 1/2 cups milk
• 1 cup water
• 1/4 cup melted butter
• bread crumbs for topping (toasted with a dab of melted butter)

Equipment Used

•  Aluminum baking pan (for freezing)
•  Instant Pot (where I cooked and shredded the chicken before making this meal)

instructions:

Place 1/3 of the chicken vegetable mixture into a large bowl. Add the Ranch seasoning mix, milk, water, and melted butter. Stir to combine. If the mixture is too watery, add more of the chicken mixture. Transfer to a greased casserole dish or freezer pan. Top with bread crumbs that have been browned in butter. To bake the same day, bake in a 350 degree F oven for 25 minutes. To freeze, cover the casserole with aluminum foil. Label with the contents and the date. When you are ready to enjoy your freezer meal, you can thaw it the night before in the refrigerator and cook at 350 degrees F for 50 minutes. To cook from frozen, cook at 350 degrees F for 1 1/2 to 1 hour and 45 minutes. Enjoy! 

Please note: if you would like to make 3 of these, simple triple the seasonings and liquids and add them to the entire chicken vegetable mixture you cooked. Divide between 3 casserole dishes and freeze accordingly. 

Created using The Recipes Generator

Yield: serves 6Author: Jennifer L. Scott

Creamy Butter Chicken Freezer Casserole

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

• 1/3 of the shredded chicken/ vegetable mixture (see note above)
• 1 1/2 cups chicken broth or stock
• 1/4 melted butter
• 1/3 cup all purpose flour
• 1 cup milk
• chopped fresh or dried herbs to taste
• 1 tsp salt
• toasted bread crumbs for topping

• Aluminum baking pans (handy for freezing)
• Instant Pot (what I used to cook and shred the chicken)

instructions:

In a large bowl, place 1/3 of the chicken vegetable mixture (around 1 1/2 lbs of chicken). Stir in the broth, butter, flour, milk, herbs, and salt. Stir to combine. Place in a greased casserole dish or freezer pan. Top with toasted breadcrumbs. 

If you plan to eat this the same day, heat in a 350 degrees F oven for 25 minutes. If you plan to freeze this, cover with aluminum foil, label your meal, and freeze. When you are ready to eat, thaw the casserole in the refrigerator the night before. Bake at 350 degrees F for 50 to 60 minutes. If baking from frozen, the time will increase to 1 1/2 hours to 1 hour 45 minutes. 

If you would like to use this recipe for the entire bulk chicken you prepared, simply triple the broth, butter, flour, milk, herbs and salt. If you do that, this will make 3 large casseroles. 

Created using The Recipes Generator

3 Creamy Chicken Freezer Mealshttps://youtu.be/oD4Tg1U2Ifohttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfvzMsKOk-sTiKwK2369IsBrFk1pIWOdNtwYuHodnAPJogPifPMzUL1mmjfQU076YeIoZEoyhf-geANANnRj0pIa-ipsCLP6QDB5RVT0GHEvg2DuNTGbx63wsqoGpJomigU_qjwLaJlV/s1600/3Creamy+Chicken+Casseroles.jpg

Yield: serves 4 to 6Author: Jennifer L. Scott

Creamy Mushroom Chicken Freezer Casserole

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

• 1/3 of the chicken vegetable mixture (see the note above)
• 1 can of cream of mushroom soup, undiluted
• 1 cup chicken broth
• 1 tablespoon melted butter
• 1 tsp salt
• pepper to taste
• 2 teaspoons paprika 
• grated parmesan cheese for topping

Equipment Used

• Instant Pot is how I cooked and shredded the chicken
• Aluminum freezer pans 

instructions:

In a large bowl, place the remaining chicken/ vegetable mixture (roughly 1/3 of the mixture. Add the cream of mushroom soup, chicken broth, butter, salt, pepper, and paprika. Mix to combine. Transfer the casserole to a dish. Top with grated parmesan cheese. (You can also top with bread crumbs.) Cook at 350 degrees F for 25 minutes. 

If you are planning on freezing this, cover with aluminum foil and label. Freeze. When ready to eat, thaw in the refrigerator overnight and then cook at 350 degrees F for 50 to 60 minutes. If cooking from frozen, cook for 1 1/2 hours to 1 hour 45 minutes. 

If you plan on making three of this casserole, simply use all of the chicken vegetable mixture, and triple the rest of the ingredients (i.e. 3 cans of cream of mushroom soup, 3 cups of broth, etc.) 

Created using The Recipes Generator

I hope you enjoy the recipes featured in today's video.

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Check out my interview on Dina Cataldo's Soul Roadmap podcast. We discuss all things Madame Chic and life after Paris.

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Comment of the Week
On last week's Natural Home with Jennifer video, Marielle writes, "Hi Jennifer, Thank you for using non-toxic products to clean your oven. A very easy way to clean the oven racks is to put one or two large towels on the bottom of your bathtub and put the oven racks on the towels to avoid scratching your bathtub. Cover the oven racks with very hot water and add 1/2 cup of dish soap or 3/4 cup of laundry detergent. Let everything soak overnight. Then, simply wipe the oven racks clean. The dirt, grease and grime will come right off without any scrubbing. If you want the exact method, you can Google it up and you will find it right away. Since discovering this method several years ago, that’s the way I clean my oven racks and it saves me a lot of time and energy."


What a great tip. Thank you, Marielle!

I hope you enjoyed today's freezer cooking video. I'll see you on Thursday for a reader Q&A...



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