3 Chicken Casseroles for Your Busy Weeknights

Nowadays, it seems that we all have less time to make homemade meals on weeknights.  Eating out can, not only, be hard on your budget but also on your waistline. Fast food and take out is often full of hidden fat and calories as well as high in sodium. So, try to find a day that you have a few hours free and make some casseroles that you can prepare and freeze for those busy weeknights. Try a few of my tips to make it easier and more fun!

• Invite a friend or family member to join you! Cooking with someone else is always more fun.
• Use disposable foil casseroles dishes. They stack easily in the freezer.
• Buy heavy duty foil to use to cover meals.
• Make sure you have Saran wrap. It will help decrease the risk of freezer burn!
• Buy rotisserie chickens from your local grocery store or wholesale club to save time when recipes call for shredded or cubed chicken.
• Batch cook. You will find it a lot faster and easier if you choose recipes that have all the same main ingredients – like chicken and pasta.

Here are a few freezer recipes that all use shredded chicken! Go the easy route and buy rotisserie chicken to shred or if you want to make your own, follow these steps:

Shredded Chicken – depending on the size of your crockpot, you will need 1 cup of broth for every 3-4 lbs. of boneless skinless chicken breast. 1.5 lbs of chicken = approximately 3-4 cups shredded chicken. So, to make all 3 of the recipes below you would need to prepare 9-12 lbs of chicken.

1. Cook on high for 3-4 hours or low for 5-6 hours in a crockpot.
2. Once cooled, use a stand mixer, and add your chicken to the mixing bowl. Use the paddle attachment and turn on. The longer you let it run the finer it will shred. Less time and it will be chunkier.
3. Once shredded, it can be stored in an airtight container for 3-4 days in your refrigerator.

Pasta Chicken Alfredo Freezer Casserole

Serves 6

Ingredients:

• 3 cups shredded chicken breast
• 1 lb whole grain penne pasta
• 1 cup chicken broth
• ½ cup finely chopped onions
• 3 cloves garlic, minced
• 1 jar (16 oz) alfredo sauce
• 2 cups shredded mozzarella cheese

Directions:

1. Cook penne pasta in a large pot, following the directions for al dente.
2. Combine cooked chicken and pasta. Add broth, onions, garlic, and alfredo sauce. Mix well.
3. Pour half the mixture into a greased casserole pan. Top with 1 cup of cheese. Add the remaining pasta mixture. Top with the remaining cheese.
4. Cover with saran wrap. Press down on all sides to ensure no air trapped under the wrap.
5. Cover with foil. Write the name of the dish and baking instructions on the top along with the date.
6. When ready to bake, defrost overnight in the fridge.
7. Preheat oven to 375 degrees. Remove saran wrap and recover with foil.
8. Cook covered for 20-25 minutes. Remove cover and cook an additional 10 minutes.

Chicken Noodle Soup Casserole

Serves 6

Ingredients:

• 3 cups shredded chicken breast
• 3 Tbsp butter
• 2 Tbsp flour
• 1 cup water
• ½ cup finely chopped onions
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 cups whole grain egg noodles
• 6-12 Ritz Crackers

Directions:

1. In a large saucepan, melt 2 Tbsp butter over low heat. Sauté onion and celery until soft.
2. Add 1 Tbsp butter and flour, stirring continuously until it turns into a gummy paste.
3. Add the chicken broth and whisk until lumps have disappeared.
4. Stir in shredded chicken and uncooked egg noodles.
5. Cook over medium heat about 5 minutes or long enough to bring to a boil.
6. Transfer to an ungreased casserole pan. Top with crushed Ritz crackers
7. Cover with saran wrap. Press down on all sides to ensure no air trapped under the wrap.
8. Cover with foil. Write the name of the dish and baking instructions on the top along with the date.
9. When ready to bake, defrost overnight in the fridge.
10. Preheat oven to 375 degrees.
11. Bake uncovered for 25 minutes, or until crackers are golden brown.
12. Let cool for 5-10 minutes before serving.

Chicken Taco Rice Casserole

Serves 8

Ingredients:

• 3 cups shredded chicken
• ½ cup onion, diced
• 1 packet taco seasoning
• 1 can diced tomatoes with green chilies
• ¼ cup light sour cream
• 2 cups cooked brown rice
• 1 cup corn, defrosted
• 1 can black beans, drained and rinsed
• ½ lb. shredded Mexican cheese
• 2 green onions, chopped
• 1/8 cup water

Directions:

1. Mix shredded chicken with taco seasoning and water.
2. In a large bowl, combine tomatoes, sour cream, rice, corn, black beans, and half of the shredded cheese. Mix well.
3. Add chicken to the mixture.
4. Grease a casserole pan. Pour the mixture into the pan. Cover with the remaining cheese and top with green onions.
5. Cover with saran wrap. Press down on all sides to ensure no air trapped under the wrap.
6. Cover with foil. Write the name of the dish and baking instructions on the top along with the date.
7. When ready to bake, defrost overnight in the fridge.
8. Preheat oven to 350 degrees.
9. Cook covered for 35-40 minutes.