14 Freezer Friendly Ground Chicken Recipes to Make Ahead

I’ve recently embraced the convenience of prepping meals in advance, and it’s truly a game-changer. Having a collection of homemade dinners in the freezer is such a relief after a hectic day. Whether it’s a delicious ground chicken casserole or spicy enchiladas, they’re just a quick reheat away. Want to know how these recipes can simplify your weeknight dinners? There’s plenty to discover!

Ground Chicken and Vegetable Casserole

Ground Chicken and Vegetable Casserole is a delightful and nutritious dish that combines the lean protein of ground chicken with a variety of fresh vegetables, all baked together in a creamy, flavorful sauce. This dish isn’t only delicious but also incredibly convenient as it can be made ahead of time and frozen for a quick, wholesome meal on busy days.

The blend of herbs and spices enhances the natural flavors of the ingredients, making this casserole a family favorite. Perfect for serving a gathering of 4-6 people, this casserole is versatile and can be customized to include your favorite vegetables.

It’s a great way to incorporate more veggies into your diet while enjoying a comforting and satisfying meal. Whether you’re looking for a make-ahead dinner option or a dish to freeze for later, this Ground Chicken and Vegetable Casserole is certain to impress.

Ingredients for 4-6 servings:

• 1 lb ground chicken
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell pepper
• 1 cup chopped broccoli
• 1 cup sliced carrots
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups cooked rice
• 1 cup shredded cheddar cheese
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees your casserole will cook evenly and thoroughly.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken, breaking it up with a spoon, and cook until it’s no longer pink, approximately 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion, minced garlic, and diced bell pepper to the skillet with the chicken. Cook for 3-4 minutes until the onions are translucent and the vegetables begin to soften.
4. Add Remaining Vegetables: Stir in the chopped broccoli, sliced carrots, and corn kernels. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
5. Mix in Other Ingredients: In a large mixing bowl, combine the cooked rice, cream of chicken soup, milk, dried thyme, dried oregano, salt, and pepper. Add the cooked chicken and vegetable mixture to the bowl and stir until everything is well combined.
6. Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly, and then sprinkle the shredded cheddar cheese over the top.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy it warm as a complete meal.

Extra Tips:

For additional flavor, consider adding a dash of hot sauce or a sprinkle of red pepper flakes to the mixture before baking. If you prefer a creamier casserole, use a little extra milk or a splash of cream.

This dish can be fully assembled and then frozen before baking. Just cover tightly with aluminum foil and store in the freezer. When ready to bake, thaw overnight in the refrigerator and bake as directed.

You can also experiment with different vegetables based on the season or your personal preferences.

Spicy Ground Chicken Enchiladas

Spicy Ground Chicken Enchiladas are a delightful fusion of Mexican flavors and the versatility of ground chicken. This recipe is perfect for those who enjoy a kick in their meals and are looking for something that can be prepared in advance and stored for later use.

Enchiladas are traditionally made with tortillas wrapped around a filling and topped with a savory sauce, and this version uses spicy ground chicken as the star ingredient. This dish isn’t only packed with flavor but also freezer-friendly, making it a convenient option for busy weeknights or for planning ahead.

Making Spicy Ground Chicken Enchiladas involves preparing a robust filling using ground chicken seasoned with spices and herbs, then wrapping it in soft tortillas before baking them in a tangy enchilada sauce. The dish is then adorned with melted cheese and fresh toppings, creating a satisfying meal that can be enjoyed by a serving size of 4-6 people.

With the option to prepare this dish ahead of time and freeze it, you can enjoy the delicious taste of enchiladas whenever the craving strikes without the hassle of cooking from scratch every time.

Ingredients:

• 1 lb ground chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 cups enchilada sauce
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (optional)
• 1/2 cup diced tomatoes (optional)
• 1/4 cup sliced jalapeños (optional for extra spice)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ascertain it’s ready for baking the enchiladas.

2. Cook the Ground Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Add the ground chicken, breaking it up with a spoon. Cook until the chicken is no longer pink, approximately 5-7 minutes.

3. Season the Chicken: Stir in the cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Mix well to ascertain the chicken is evenly coated with the spices.

Cook for an additional 2 minutes, then remove from heat.

4. Prepare the Tortillas: Warm the corn tortillas slightly in the microwave or on a skillet to make them pliable, which will prevent them from cracking when rolled.

5. Assemble the Enchiladas: Spread 1/2 cup of the enchilada sauce on the bottom of a baking dish. Place a generous spoonful of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in the dish.

6. Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they’re well covered.

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

7. Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro, and serve with sour cream, diced tomatoes, and sliced jalapeños if desired.

Extra Tips:

When preparing Spicy Ground Chicken Enchiladas for freezing, assemble the dish as instructed but hold off on baking.

Wrap the entire baking dish tightly with plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy them, thaw the enchiladas in the refrigerator overnight and bake as directed.

If you prefer less spice, adjust the amount of cayenne pepper and omit the jalapeños. Additionally, consider using flour tortillas if you prefer a softer texture over corn tortillas.

Italian-Style Chicken Meatballs

Italian-Style Chicken Meatballs are a delightful and versatile dish that can easily be made in advance and stored in the freezer for those busy nights when you need a quick and satisfying meal.

These meatballs are infused with classic Italian flavors, making them perfect for pairing with pasta, adding to a sub, or simply enjoying with your favorite marinara sauce. Not only are these meatballs delicious, but they’re also made with ground chicken, offering a leaner alternative to traditional beef or pork meatballs.

Preparing these Italian-Style Chicken Meatballs is a breeze, and they can be tailored to your taste by adjusting the herbs and spices. The meatballs are moist and flavorful, thanks to the addition of ingredients like Parmesan cheese and breadcrumbs, which help bind them together while providing a rich taste.

Whether you’re cooking for a family dinner or planning to stock your freezer with ready-to-cook meals, this recipe is sure to become a favorite.

Ingredients (serving size: 4-6 people):

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• 2 cups marinara sauce

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, dried oregano, salt, black pepper, and crushed red pepper flakes.

Mix all ingredients gently with your hands or a spatula until just combined. Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Meatballs: With slightly wet hands, form the mixture into 1-inch meatballs, placing them on a baking sheet lined with parchment paper. This size guarantees even cooking and makes them easy to handle.

3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, being careful not to overcrowd the pan.

Cook the meatballs for about 5-7 minutes, turning occasionally until they’re golden brown on all sides.

4. Simmer in Sauce: Once all the meatballs are browned, transfer them to a large saucepan. Pour the marinara sauce over the meatballs and bring to a simmer over low heat.

Cover the pan and let the meatballs cook in the sauce for an additional 15-20 minutes, or until the meatballs are cooked through and have absorbed some of the sauce’s flavors.

5. Serve: Serve the meatballs hot, topped with additional Parmesan cheese and fresh parsley if desired.

They can be served over pasta, in a sandwich, or enjoyed on their own with a side of crusty bread.

Extra Tips: For a more robust flavor, consider adding a splash of red wine to the marinara sauce while simmering the meatballs.

If you’re planning to freeze the meatballs, allow them to cool completely before transferring them to an airtight container. They can be frozen for up to 3 months.

When ready to eat, simply reheat them in your favorite sauce until heated through. For a gluten-free alternative, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are a delightful and healthy dish that brings the vibrant flavors of Thai cuisine to your table. This dish is perfect for those who crave a light yet satisfying meal, and it’s an excellent option for meal prep as it freezes well. The wraps are made with ground chicken, which is seasoned with a blend of aromatic herbs and spices, then wrapped in crisp lettuce leaves for a revitalizing crunch.

These wraps aren’t only delicious but also versatile, allowing you to modify the ingredients to suit your taste preferences. The beauty of Thai Chicken Lettuce Wraps is in their simplicity and ease of preparation. Ground chicken is infused with flavors like garlic, ginger, and soy sauce, providing a savory base that’s enhanced by the freshness of cilantro and lime juice.

The dish can be served as an appetizer or a main course, making it a perfect choice for any occasion. Whether you’re hosting a casual dinner or looking for a quick weeknight meal, these wraps are sure to impress with their vibrant taste and appealing presentation.

Ingredients for 4-6 servings:

• 1 ½ pounds ground chicken
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes (optional)
• 1 cup water chestnuts, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• Optional toppings: chopped peanuts, sliced green onions, or sesame seeds

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Mince the garlic and ginger, chop the onion, dice the red bell pepper and water chestnuts, and separate the lettuce leaves. This will make the cooking process smoother and faster.
2. Cook the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then, add the chopped onion and red bell pepper, cooking until they’re soft, approximately 4-5 minutes.
3. Brown the Chicken: Increase the heat to medium-high and add the ground chicken to the skillet. Cook it, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes.
4. Flavor the Chicken: Reduce the heat to medium and stir in the soy sauce, fish sauce, oyster sauce, and brown sugar. Mix well to make sure the chicken is evenly coated with the sauces. Add the red pepper flakes if you prefer extra heat.
5. Add Water Chestnuts and Cilantro: Stir in the diced water chestnuts and chopped cilantro. Cook for an additional 2-3 minutes to heat through and meld the flavors.
6. Finish with Lime and Seasoning: Squeeze the lime juice over the chicken mixture and season with salt and pepper to taste. Stir well to combine all the ingredients.
7. Assemble the Wraps: To serve, spoon the chicken mixture into each lettuce leaf. Top with optional toppings like chopped peanuts, sliced green onions, or sesame seeds for added texture and flavor.

Extra Tips:

When preparing Thai Chicken Lettuce Wraps, it’s important to choose fresh and crisp lettuce leaves, as they act as the vessel for your savory filling. Butter lettuce is often preferred for its soft texture and easy wrapping ability, but iceberg lettuce offers a satisfying crunch if that’s your preference.

If you’re planning to freeze the chicken mixture, allow it to cool completely before transferring it to an airtight container. When ready to serve, simply reheat the mixture on the stove and assemble the wraps as usual. Adjust the level of spice to your liking by modifying the amount of red pepper flakes or adding a dash of hot sauce. Enjoy your flavorful and revitalizing Thai Chicken Lettuce Wraps!

Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells is a delightful and versatile dish that’s perfect for meal prepping and freezing. This recipe combines the lightness of ground chicken with the rich flavors of spinach and cheese, all stuffed into jumbo pasta shells. It’s a comforting meal that you can enjoy fresh or pull from the freezer for a quick homemade dinner on a busy night. The creamy and savory filling, paired with a tangy marinara sauce, guarantees that each bite is flavorful and satisfying.

This dish is perfect for serving 4-6 people, making it ideal for family dinners or small gatherings. The preparation involves cooking the pasta shells and filling them with a delicious mixture of ground chicken, spinach, ricotta, and Parmesan cheese. Once stuffed, the shells are covered with marinara sauce and baked to perfection. The result is a cheesy, hearty dish that freezes beautifully, allowing you to have a homemade meal ready whenever you need it.

Ingredients for 4-6 Servings:

• 12-15 jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Cooking Instructions:

1. Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Cook Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Stir in the Italian seasoning, salt, and pepper.
3. Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
4. Prepare Cheese Mixture: In a large bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well, then fold in the cooled chicken and spinach mixture.
5. Stuff Shells: Spoon the chicken and cheese mixture into each cooked pasta shell, filling them generously.
6. Assemble Dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella cheese.
7. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve: Allow to cool for a few minutes before serving hot.

Extra Tips: For a more flavorful dish, consider adding a pinch of red pepper flakes to the chicken mixture for a subtle kick. If you plan to freeze the stuffed shells, assemble them without baking, cover tightly with foil or plastic wrap, and freeze. When ready to eat, thaw overnight in the refrigerator and bake as directed. You can also use whole wheat pasta shells for a healthier twist.

Ground Chicken and Quinoa Stuffed Peppers

Ground Chicken and Quinoa Stuffed Peppers are a delightful and nutritious meal that can be prepared in advance and stored in the freezer for a convenient dinner option. This dish combines the lean protein of ground chicken with the fiber-rich benefits of quinoa, all nestled within vibrant bell peppers.

It’s a well-rounded meal that offers a variety of flavors and textures, making it perfect for a family dinner or a gathering of friends. Plus, the colorful presentation is sure to impress both kids and adults alike.

The beauty of this recipe lies in its versatility. You can customize the stuffing mixture with your favorite vegetables or spices to suit your taste preferences. The combination of ground chicken and quinoa not only makes it a healthy choice, but it also guarantees that the dish is hearty and satisfying.

Whether you’re looking to meal prep for the week or simply want to have a delicious dinner ready in the freezer, Ground Chicken and Quinoa Stuffed Peppers are an excellent choice.

Ingredients (for 4-6 servings):

• 6 large bell peppers
• 1 pound ground chicken
• 1 cup cooked quinoa
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
2. Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the ground chicken, breaking it into small pieces, and cook until it’s no longer pink.
3. Mix Ingredients: Stir in the cooked quinoa, drained diced tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and stir in half of the shredded mozzarella cheese.
4. Stuff the Peppers: Evenly divide the chicken and quinoa mixture among the prepared bell peppers. Top each pepper with the remaining mozzarella cheese.
5. Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
6. Garnish and Serve: Remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley, if desired, before serving.

Extra Tips:

When preparing Ground Chicken and Quinoa Stuffed Peppers, make sure to select bell peppers that have a flat base and can stand upright in the baking dish. This guarantees even cooking and a tidy presentation.

If you’re freezing the peppers, allow them to cool completely before wrapping them tightly in plastic wrap and aluminum foil. Store them in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy them, thaw the peppers in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through.

Asian-Inspired Chicken Burgers

Asian-Inspired Chicken Burgers are a deliciously unique twist on the classic burger, incorporating the bold flavors of Asian cuisine into a juicy, satisfying meal. These burgers are perfect for a quick weeknight dinner or a weekend barbecue, offering a healthier alternative to traditional beef burgers.

The combination of ground chicken, fresh ginger, garlic, soy sauce, and sesame oil creates a savory and aromatic patty that pairs beautifully with tangy pickled vegetables and a spicy sriracha mayo. Not only are these burgers packed with flavor, but they’re also freezer-friendly, making them an excellent option for meal prep.

Simply prepare and shape the patties, then freeze them for up to three months. When you’re ready to enjoy, just thaw and cook as needed. Serve these burgers on toasted buns with your favorite toppings, and you’ve got a meal that’s bound to impress family and friends alike.

Ingredients (Serves 4-6):

• 1 ½ pounds ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, finely chopped
• 1 teaspoon lime zest
• ½ teaspoon black pepper
• 1 cup panko breadcrumbs
• 1 egg, lightly beaten
• Burger buns
• Sriracha mayo
• Pickled vegetables (such as cucumbers, carrots, or radishes)
• Fresh cilantro leaves

Cooking Instructions:

1. Prepare the Chicken Mixture: In a large mixing bowl, combine the ground chicken, soy sauce, sesame oil, minced garlic, grated ginger, green onions, lime zest, black pepper, panko breadcrumbs, and beaten egg. Use your hands or a spatula to gently mix until all ingredients are evenly incorporated.
2. Shape the Patties: Divide the mixture into 4-6 equal portions, depending on your desired patty size. Shape each portion into a round patty, about ½ inch thick. Guarantee the patties are uniform in size for even cooking.
3. Preheat the Grill or Skillet: If using a grill, preheat it to medium-high heat. If using a skillet, place it over medium-high heat and lightly coat with a nonstick spray or a bit of oil.
4. Cook the Patties: Place the patties onto the grill or skillet. Cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the patties are golden brown on the outside.
5. Toast the Buns: While the patties are cooking, lightly toast the burger buns on the grill or in a toaster until golden and warm.
6. Assemble the Burgers: Spread a generous amount of sriracha mayo on each half of the toasted buns. Place the cooked chicken patty on the bottom bun, followed by a handful of pickled vegetables and fresh cilantro leaves. Top with the other half of the bun.
7. Serve and Enjoy: Serve the Asian-Inspired Chicken Burgers immediately, accompanied by your favorite side dishes or a fresh salad.

Extra Tips:

When forming the patties, make a small indentation in the center of each one to prevent them from puffing up while cooking. This guarantees an even and flat burger.

For an added depth of flavor, you can marinate the ground chicken mixture for 30 minutes to an hour before shaping the patties. If you prefer a spicier kick, add a bit more sriracha to the mayo or include some sliced jalapeños in the burger assembly.

Finally, keep in mind that these patties are delicate, so handle them gently to prevent breaking.

Savory Chicken and Rice Bake

Savory Chicken and Rice Bake is a comforting and delicious dish that’s perfect for a family meal or to prepare in advance and freeze for later. This recipe combines ground chicken with fluffy rice, savory vegetables, and a creamy sauce to create a hearty and satisfying meal. The chicken and rice bake is then topped with cheese and baked until golden brown, making it a delightful dish that can be enjoyed on any occasion.

This versatile meal isn’t only freezer friendly but also easy to prepare, allowing you to enjoy a home-cooked meal even on the busiest of days. By preparing a large batch, you can freeze individual portions that are easily reheated for lunch or dinner. With its rich flavors and comforting texture, Savory Chicken and Rice Bake is bound to become a staple in your meal rotation.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 medium onion, diced
• 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Cooking spray

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C) to make certain it’s ready for baking.
2. Cook the rice: In a medium saucepan, combine the rice and chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
3. Sauté the vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the frozen mixed vegetables and continue to sauté for another 3-5 minutes until heated through.
4. Cook the chicken: Push the vegetables to one side of the skillet and add the ground chicken. Season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, breaking it up into small pieces with a spatula.
5. Combine ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, and ground chicken. Stir in the milk and half of the shredded cheddar cheese until well mixed.
6. Assemble the bake: Lightly grease a 9×13 inch baking dish with cooking spray. Spread the chicken and rice mixture evenly in the dish and sprinkle the remaining cheddar cheese on top.
7. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
8. Serve: Allow the dish to cool for a few minutes before serving. Enjoy your Savory Chicken and Rice Bake warm with a side salad or crusty bread.

Extra Tips: For added flavor, consider including spices such as paprika or thyme when cooking the chicken. If you’re preparing this dish for freezing, allow it to cool completely before dividing it into portions in airtight containers.

Label and date the containers before placing them in the freezer. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through. You can also add a splash of broth or water before reheating to maintain moisture.

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup is a comforting and hearty dish that’s perfect for any time of the year. This recipe combines the rich flavors of ground chicken with the earthy taste of mushrooms, all enveloped in a creamy, velvety broth. The soup isn’t only delicious but also freezer friendly, making it an ideal meal prep option for busy weekdays. With its smooth texture and savory taste, this soup is sure to become a family favorite.

The base of the soup is made by sautéing ground chicken with onions, garlic, and mushrooms, providing a flavor-packed foundation. The addition of heavy cream and chicken broth gives the soup its creamy consistency, while fresh herbs like thyme add a fragrant note. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or for enjoying leftovers. Let’s explore the ingredients and steps needed to create this delightful dish.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken and Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Cook the Ground Chicken: Add the ground chicken to the pot, breaking it up with a wooden spoon. Cook until the chicken is browned and cooked through.
3. Add the Mushrooms: Stir in the sliced mushrooms and cook for about 5 minutes, or until they become soft and release their juices.
4. Create the Base: Add the butter to the mixture, and once melted, sprinkle the flour over the chicken and mushroom mixture. Stir well to combine and cook for an additional 2 minutes to remove the raw flour taste.
5. Incorporate the Liquids: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
6. Add Cream and Seasonings: Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Allow the soup to simmer gently for 10-15 minutes, letting the flavors meld together and the soup thicken slightly.
7. Serve and Garnish: Once the soup has reached your desired consistency, remove it from the heat. Ladle the soup into bowls and garnish with fresh parsley if desired.

Extra Tips:

For a richer flavor, you can deglaze the pot with a splash of white wine after sautéing the mushrooms and before adding the chicken broth.

If you prefer a thicker soup, you can increase the amount of flour slightly, or use cornstarch as a thickening agent instead.

This soup freezes exceptionally well; simply allow it to cool completely before transferring to freezer-safe containers.

To reheat, thaw in the fridge overnight and warm gently on the stove, adding a bit of broth or cream to restore its creamy consistency.

Enjoy your Creamy Chicken and Mushroom Soup with a side of crusty bread for a complete meal.

Ground Chicken Tacos With Homemade Seasoning

Ground Chicken Tacos With Homemade Seasoning are a delicious and versatile dish that can be easily prepared and stored in the freezer for future meals. Ground chicken provides a leaner alternative to traditional beef tacos, while a homemade seasoning blend brings a burst of flavor without the need for store-bought packets.

These tacos are perfect for a family dinner or a casual get-together with friends, offering a tasty and nutritious option that everyone will enjoy.

Preparing Ground Chicken Tacos with homemade seasoning allows you to control the ingredients and adjust the flavors to your liking. You can make a large batch to have on hand for quick weeknight dinners, or freeze individual portions for convenient meal prep.

The homemade seasoning mix is simple to create and can be adjusted to suit your spice preference, making these tacos both customizable and crowd-pleasing.

Ingredients (Serves 4-6 people):

• 1 lb ground chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup chicken broth or water
• Taco shells or tortillas
• Toppings of choice (lettuce, tomato, cheese, sour cream, avocado, etc.)

Cooking Instructions:

1. Prepare the Seasoning Mix: In a small bowl, combine the chili powder, ground cumin, paprika, dried oregano, onion powder, garlic powder, salt, and pepper. Mix well and set aside.
2. Cook the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Brown the Ground Chicken: Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes until the chicken is no longer pink and fully cooked through.
4. Season the Chicken: Sprinkle the prepared seasoning mix over the cooked chicken, stirring to coat the meat evenly. Pour in the chicken broth or water to help distribute the spices and prevent the meat from drying out. Let the mixture simmer for an additional 3-5 minutes until the liquid has reduced and flavors have melded.
5. Assemble the Tacos: Warm your taco shells or tortillas according to package instructions. Spoon the seasoned ground chicken into each shell, then top with your choice of toppings such as lettuce, tomato, cheese, sour cream, and avocado.

Extra Tips:

When preparing Ground Chicken Tacos With Homemade Seasoning, feel free to adjust the heat level by altering the amount of chili powder or adding a pinch of cayenne pepper.

To save time, you can double the seasoning mix and store it in a sealed container for future use. If freezing the tacos, allow the seasoned chicken to cool completely before portioning into freezer-safe bags or containers, ensuring easy access when needed.

For a gluten-free option, use corn tortillas instead of flour ones.

Hearty Chicken Chili

Hearty Chicken Chili is a delicious, comforting dish that’s perfect for a cozy family dinner or a game day gathering. This dish combines the savory flavors of tender ground chicken with a medley of beans, vegetables, and spices to create a satisfying meal that can be enjoyed by everyone. Not only is it packed with flavor, but it’s also a healthier alternative to traditional beef chili, making it a great option for those looking to cut down on red meat.

What’s more, this chili recipe is freezer-friendly, allowing you to prepare it in advance and store it for a quick meal on busy nights.

The beauty of this Hearty Chicken Chili is its versatility. You can customize it to suit your taste by adjusting the level of spiciness or by adding your favorite vegetables. Whether you like your chili mild or with a kick, this recipe is sure to be a hit. Serve it with warm cornbread or a side of tortilla chips, and you have a complete meal that will leave everyone at the table satisfied. This recipe serves 4-6 people, making it perfect for family dinners or for meal prepping for the week.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup chicken broth
• 1 tablespoon lime juice
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Dice the onion and bell peppers, mince the garlic, and have all canned ingredients ready and opened for use.
2. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and bell peppers. Sauté for about 5 minutes until the vegetables are soft. Add the minced garlic and sauté for another minute until fragrant.
4. Combine Ingredients: Return the cooked chicken to the pot and stir in the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Mix everything together well.
5. Simmer the Chili: Pour in the chicken broth and lime juice, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes. This allows the flavors to meld together and the chili to thicken.
6. Taste and Adjust Seasoning: After simmering, taste the chili. Adjust the seasoning if necessary by adding more salt, pepper, or spices according to your preference.
7. Serve: Once the chili has reached your desired consistency, remove it from the heat. Serve hot, garnished with optional toppings like shredded cheese, sour cream, or chopped cilantro.

Extra Tips: For those who enjoy a spicier chili, feel free to increase the amount of cayenne pepper or add a diced jalapeño to the vegetable mix. If you prefer a thicker chili, you can mash some of the beans with a fork before adding them to the pot. This will naturally thicken the chili without the need for additional thickeners.

When freezing leftovers, allow the chili to cool completely before transferring it to airtight containers or freezer bags. Label them with the date and store them in the freezer for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Chicken and Broccoli Alfredo Bake

Chicken and Broccoli Alfredo Bake is a comforting and creamy dish that combines tender ground chicken, fresh broccoli, and a rich Alfredo sauce, all baked together with pasta and a cheesy topping. This dish is perfect for those busy weeknights when you want something hearty and satisfying, yet simple to prepare.

Plus, it’s freezer-friendly, making it a great option for meal prep or making ahead for a later date.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or for having leftovers the next day. The ground chicken adds a lean protein source to the dish, while the broccoli contributes a healthy dose of vegetables.

The Alfredo sauce, made with cream, butter, and Parmesan cheese, binds everything together in a luscious, creamy texture. Once baked, the golden, bubbly cheese on top adds a delightful finishing touch that will have everyone coming back for seconds.

Ingredients:

• 1 pound ground chicken
• 12 ounces pasta (penne or fusilli work well)
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee it’s ready once the assembly of the dish is complete.
2. Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions until al dente. Add the broccoli florets to the pasta during the last 2 minutes of cooking. Drain and set aside.
3. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through. Remove from the skillet and set aside.
4. Prepare the Alfredo Sauce: In the same skillet, add butter and garlic, sautéing until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, bringing to a simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened. Adjust seasoning with salt and pepper.
5. Combine Ingredients: In a large mixing bowl, combine the cooked pasta and broccoli, ground chicken, and Alfredo sauce. Mix until everything is well coated.
6. Assemble the Bake: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake the Dish: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden hue.
8. Serve: Let the dish cool for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.

Extra Tips:

When making Chicken and Broccoli Alfredo Bake, consider doubling the recipe and freezing half for later. To freeze, let the bake cool completely, cover tightly with foil, and store in the freezer for up to 3 months.

When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through. For added flavor, try mixing in some sun-dried tomatoes or red pepper flakes.

Adjust the creaminess of the sauce by adding more chicken broth if you prefer a lighter sauce.

Zesty Chicken Meatloaf

Zesty Chicken Meatloaf is a delightful twist on the traditional meatloaf, bringing a burst of flavor with a combination of spices and tangy ingredients. This freezer-friendly recipe is perfect for those who want a quick and satisfying meal during the week without compromising on taste. Ground chicken serves as the base, offering a leaner protein option that pairs beautifully with a medley of seasonings.

The dish is both comforting and invigorating, making it a family favorite and ideal for meal prep. The beauty of Zesty Chicken Meatloaf lies not only in its deliciousness but also in its convenience. You can easily prepare the meatloaf ahead of time and freeze it, guaranteeing you have a homemade meal ready whenever you need it.

This recipe makes enough for 4-6 servings, perfect for a family dinner or for storing individual portions for later. The vibrant flavors will keep you coming back for more, and it’s a great way to introduce ground chicken into your meal rotation.

Ingredients (Serves 4-6):

• 1 ½ pounds ground chicken
• 1 cup breadcrumbs
• 1 egg
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup ketchup, divided
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature when you’re ready to bake the meatloaf.
2. Prepare the Meat Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Use your hands or a spatula to mix until all the ingredients are thoroughly combined.
3. Add the Flavor Enhancers: Stir in half of the ketchup, chopped parsley, lemon juice, and red pepper flakes, if using. Mix well to guarantee these ingredients are evenly distributed throughout the meat mixture.
4. Shape the Meatloaf: Transfer the mixture to a baking dish or a loaf pan lined with parchment paper. Shape it into a loaf, ensuring it’s compact and even for consistent cooking.
5. Top with Ketchup: Spread the remaining ketchup evenly over the top of the meatloaf. This will create a tangy glaze as it bakes.
6. Bake: Place the meatloaf in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the top is slightly caramelized.
7. Rest and Slice: Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, making it easier to slice.
8. Serve: Slice the meatloaf and serve with your choice of side dishes such as mashed potatoes, steamed vegetables, or a fresh salad.

Extra Tips:

When preparing this Zesty Chicken Meatloaf, consider doubling the recipe so you can freeze one loaf for future meals. Wrap it tightly in aluminum foil or place it in an airtight container before freezing.

To reheat, thaw the meatloaf in the refrigerator overnight and then bake at 350°F (175°C) until heated through. Additionally, feel free to experiment with the spice level by adjusting the red pepper flakes or adding other herbs and spices to suit your taste preferences.

Chicken and Black Bean Burritos

Chicken and Black Bean Burritos are a delicious and convenient meal option that can easily be prepared ahead of time and stored in the freezer for those busy nights when you need something quick and satisfying. This recipe combines the lean protein of ground chicken with the robust flavors of black beans, spices, and a medley of vegetables, all wrapped in a soft tortilla. It’s perfect for meal prepping and guarantees you always have a wholesome meal ready to go.

These burritos aren’t only flavorful but also incredibly versatile. You can customize them with your favorite toppings or sauces, making them a family favorite. Plus, they’re a great way to sneak in some veggies, providing a balanced meal that everyone will love. With this recipe, you’ll have a quick and easy option in your freezer, ready to be heated up for lunch or dinner.

Ingredients (Serves 4-6 people):

• 1 pound ground chicken
• 1 can (15 ounces) black beans, drained and rinsed
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 6 large flour tortillas
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1 cup cooked rice
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges (optional)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
2. Cook the Chicken: Add the ground chicken to the skillet. Cook, breaking it apart with a wooden spoon, until the chicken is browned and cooked through, about 8-10 minutes.
3. Add Seasonings and Beans: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the drained black beans and cooked rice to the mixture, stirring well to combine. Cook for an additional 3-4 minutes until everything is heated through.
4. Assemble the Burritos: Lay a tortilla flat and spoon about 1/2 cup of the chicken and bean mixture onto the center. Sprinkle with cheese and a little cilantro if using. Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
5. Freeze or Serve: If you plan to freeze the burritos, wrap each one individually in aluminum foil and place them in a freezer-safe bag or container. If serving immediately, you can either serve them as is or heat them in a skillet for a crispy exterior.

Extra Tips: When freezing, verify that the burritos are completely cooled before wrapping to prevent sogginess. For reheating, you can thaw the burritos overnight in the refrigerator or microwave them directly from the freezer. To maintain texture, consider reheating in an oven or toaster oven for a crispier tortilla. Customize the burritos with additional toppings like sour cream, avocado, or salsa for extra flavor when serving.