Freezer Meals 101

Less time cooking, more time living

chicken

Baked Italian Chicken (Freezer Meal)

By

Who doesn’t love a freezer meal that includes the protein AND the veggies?! This baked Italian chicken recipe has all that and more. It is especially delicious served over pasta.plastic bag with raw chicken and sauce on top. Pasta on plate with chicken and vegetables on it on bottom. Text reads "Baked Italian Chicken freezer meal" #freezermeals101 #chickendinner #bakedItalianchicken #chickenfreezermeal #Italianchicken #makeahead #makeaheadItalian Sometimes when you bake the chicken in the oven, it can dry out, but this recipe has a sauce, so the chicken stays nice and juicy. 

This dish can also be cooked in the Crock-Pot® (which I know then technically is no longer called “Baked” Italian Chicken, but it still tastes just as good. And the slow cooker option is nice for a day when you need to be out of the house and come back to dinner waiting. 

What I like best about this meal is that it includes some fresh-tasting vegetables as well as the chicken so I know my kids are getting a balanced meal and yet it’s so easy to throw together. Plus, when you serve it over pasta, it gets that homemade comfort food aspect down as well.freezer bag with Italian chicken, ready to be baked

Baked Italian Chicken Recipe:

  • 8-12 boneless, skinless chicken thighs
  • 1 tsp. Italian seasoning
  • 3 Tbsp. brown sugar
  • 3/4 cup sliced mushrooms
  • 1 cup zucchini with peel, cubed
  • 1/2 cup onion, diced
  • 24 oz. jar pasta sauce

mushrooms, raw chicken, zucchini, onion, and a jar of pasta sauceAssembly instructions:

  1. Cut the zucchini and onion and slice the mushrooms. 
  2. Place the chicken thighs in a large resealable freezer bag.
  3. Add the seasoning, vegetables, brown sugar, and pasta sauce. 
  4. Remove all the air you can from the bag, seal it, and freeze.

Oven Cooking Instructions:

  1. Thaw. Put the contents of the bag in a casserole dish.
  2. Bake in the oven at 375° for 50 minutes.

pot holding red sauce and chunks of Italian chicken and vegetablesCrock Pot Cooking  Instructions:

  1. Thaw. Put the bag contents into the slow cooker.
  2. Cook on low for 4-6 hours.

Serve over pasta and sprinkle with shredded or shaved Parmesan cheese. If you are on a gluten-free diet, you can instead serve this over rice. You can also serve this with a side salad if you want more greens. collage of photos of a chicken, vegetable, and sauce dish served over pasta

Variations on this recipe:

  • Substitute 3-5 boneless, skinless chicken breasts for the chicken thighs.
  • Add some crushed chili flakes either before cooking or when serving if you like to spice things up a bit. 
  • You can substitute a can of sliced mushrooms for the fresh mushrooms, but I really suggest you use fresh. It’s hardly any extra work to slice them up and it tastes so much fresher. 
  • Use whichever red pasta sauce is your favorite. By experimenting and trying different types of pasta sauce, you can change up the flavors of this meal. 

wide pasta noodles on a white plate topped with chicken, vegetables, and red sauce

Other chicken freezer meals:

pot holding red sauce and chunks of chicken and vegetables
Print
Baked Italian Chicken
Prep Time
7 mins
Cook Time
50 mins
 
Course: Main Course
Cuisine: Italian
Keyword: baked chicken, chicken
Servings: 4
Calories: 428 kcal
Ingredients
  • 8-12 chicken thighs boneless and skinless
  • 1 tsp. Italian seasoning
  • 3 Tbsp. brown sugar
  • 3/4 cup sliced mushrooms
  • 1 cup zucchini cubed with peel
  • 1/2 cup onion diced
  • 24 oz. jar pasta sauce
Instructions
Assembly instructions:
  1. Cut the zucchini and onion and slice the mushrooms.
  2. Place the chicken thighs in a large resealable freezer bag.
  3. Add the seasoning, vegetables, brown sugar, and pasta sauce.
  4. Remove all the air you can from the bag, seal it, and freeze.
Oven Cooking Instructions:
  1. Thaw. Put the contents of the bag in a casserole dish.
  2. Bake in the oven at 375° for 50 minutes.
Crock Pot Cooking  Instructions:
  1. Thaw. Put the bag contents into the slow cooker.
  2. Cook on low for 4-6 hours.
Recipe Notes

Serve over pasta and sprinkle with shredded or shaved Parmesan cheese.

Ranch Chicken Tenders (Make Ahead Freezer Meal)

By

There is no need to buy frozen chicken tenders from the store when you have homemade ones right in your freezer ready to cook when you need them. These baked Ranch Chicken Tenders are easy to make ahead and taste so much better than the ones you’ll find in the frozen food aisle.

two strips of breaded chicken on top and one on the bottom being dipped into a white sauce. Text: "Baked Ranch Chicken Tenders" #freezermeals101 #chickentenders #ranchchicken #chickendinner #bakedchickenfingers #ranchchickenfingersIt’s nice to know what ingredients are in your chicken tenders. You’ll feel confident feeding these to your kids without any hidden fillers. With just 5 ingredients, this is as straightforward as it gets.

And chicken tenders aren’t just for kids. These babies are crispy on the outside yet tender on the inside making the kid inside all of us happy!collage of chicken tenders on a plate, pan, and dipped in sauce

Ranch Chicken Tenders Recipe:

Ingredients needed:

  • 3 chicken breasts, boneless and skinless, cut into strips
  • 2 eggs, beaten
  • 1 cup flour
  • 1 Tbsp. dry Ranch seasoning
  • 1 1/2 cups breadcrumbs

Assembly instructions:

  1. Start by cutting the chicken into strips. You want to cut against the grain.
  2. Next, beat the eggs in a small bowl with a fork. 
  3. Stir the ranch seasoning into the flour in a medium bowl.
  4. Dredge the chicken strips in the beaten eggs, then in the flour mixture, back into the eggs, and finally, in the breadcrumbs.
  5. Place the breaded chicken in a single layer on a parchment paper-lined cookie sheet and set the tray flat in the freezer.
  6. Leave for several hours or overnight and then transfer the strips to a large resealable freezer bag.
  7. Remove excess air, seal, and freeze.

collage of the stages of making chicken tendersCooking Instructions:

  1. Thaw.
  2. Preheat oven to 375°.
  3. Place the breaded chicken tenders on a greased cookie sheet.
  4. Bake for 20 minutes, flipping at the halfway point. Be sure that the chicken has an internal temperature of 165° (use a meat thermometer to check).

By freezing the chicken flat on a cookie sheet first before putting them in a bag, you ensure that they don’t stick together. This also enables you to take just a few pieces out at a time to cook as needed.

Serve with Ranch dressing, honey mustard, or plum sauce for dipping.

a breaded chicken tender being dipped into a bowl of Ranch dressingVariations:

Sprinkle some shredded Parmesan cheese into your breadcrumb mixture.

Use Panko breadcrumbs mixed with the regular breadcrumbs (about half and half). This will increase crunch and texture. Add a minute or so of extra baking time. 

If you want to make the chicken tenders more golden, spray with cooking oil and set the oven to 450° or broil for the last 2 minutes of the cooking time.

What should I serve with baked chicken tenders?

Check out these other kid-friendly foods for your freezer:

Find more make-ahead lunch recipes along with printable shopping lists and labels in our Lunch Freezer Meal Plan.

a breaded chicken tender being dipped into a bowl of Ranch dressing
Print
Ranch Chicken Tenders
Prep Time
10 mins
Cook Time
20 mins
 
Course: Main Course
Cuisine: American
Keyword: chicken, chicken strips
Servings: 6 people
Calories: 291 kcal
Ingredients
  • 3 chicken breasts boneless and skinless, cut into strips
  • 2 eggs beaten
  • 1 cup flour
  • 1 Tbsp. dry Ranch seasoning
  • 1 1/2 cups breadcrumbs
Instructions
Assembly instructions:

  1. Slice the chicken into strips.

  2. Beat the eggs in a small bowl.
  3. Stir the ranch seasoning into the flour in a medium bowl.

  4. Dredge the chicken strips in the beaten eggs, then in the flour mixture, back into the eggs, and finally, in the breadcrumbs.

  5. Place the breaded chicken in a single layer on a parchment paper-lined cookie sheet and set into the freezer.

  6. Leave for several hours or overnight and then transfer the strips to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking Instructions:
  1. Thaw.
  2. Preheat oven to 375°.

  3. Place the breaded chicken tenders on a greased cookie sheet.

  4. Bake for 20 minutes, flipping at the halfway point. Be sure that the chicken has an internal temperature of 165° (use a meat thermometer to check).

Recipe Notes

Tip: If you want to make the chicken tenders more golden, spray with cooking oil and set the oven to 450° or broil for the last 2 minutes of the cooking time.

Chunky Cream of Chicken Soup (freezer meal)

By

If there were an award given for “hits the spot comfort food”, this chunky cream of chicken soup would win it! It’s got all the requirements. Hearty, good on a cold day, reminiscent of childhood. blue bowl with cubed chicken, carrots, onions, celery. Text reads "chunky cream of chicken soup" #freezermeals101 #creamofchicken #chunkychicken #chickensoup #chickendinnerThis hearty soup is great for cold or dreary days. It’s got enough sustenance to make this a full meal, but you can serve it with crusty bread and a side salad if you wish.two bowls of chunky cream of chicken soup with a linen napkin, carrots and herbs nearby

Chunky Cream of Chicken Soup Recipe:

Ingredients:

  • ½ cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 4 medium carrots, peeled and chopped
  • 1/3 cup flour
  • 6 cups chicken broth
  • 3 sprigs fresh thyme
  • 3-4 leaves of sage, chopped
  • 1 tsp. poultry seasoning
  • 2 ¾ cups cooked chicken, cubed
  • ½ cup heavy cream
  • salt and freshly ground black pepper to taste
  • parsley for garnish (optional)

ladle lifting some chunky cream of chicken soup out of a potInstructions:

  1. In a large pot over medium heat, melt the butter.
  2. Add the chopped onion, celery, and carrots.
  3. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
  4. Add the flour and cook, stirring constantly for an additional 2 minutes.
  5. Slowly pour in the broth.
  6. Bring the soup to a low boil while stirring constantly.
  7. Add the sage, thyme, and poultry seasoning.
  8. Turn the heat to low and add the cream.
  9. Stir in the chicken and simmer for 25-35 minutes.
  10. Season to taste with salt and pepper.
  11. Ladle into soup bowls.
  12. Garnish with parsley if desired and serve.

collage of how to make chunky cream of chicken soupInstructions to make this as a freezer meal:

You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour.

OR you can cook the soup using the full stovetop instructions and then put it in a freezer-safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for lunch or dinner. collage of steps to make chunky cream of chicken soup in the pot, in a ladle and in a bowlWays to adapt this recipe:

To make this soup gluten-free, substitute cornstarch or gluten-free flour for the flour.

If you want a vegetarian version, substitute vegetable broth for the chicken broth and use white navy beans in place of the chicken. 

close up of a bowl of chunky cream of chicken soup with a spoon at the side

Print
Chunky Cream of Chicken Soup
Course: Soup
Keyword: cream of chicken soup, soup
Servings: 6 people
Calories: 850 kcal
Ingredients
  • ½ cup butter
  • 1 onion chopped
  • 3 stalks celery chopped
  • 4 medium carrots peeled and chopped
  • 1/3 cup flour
  • 6 cups chicken broth
  • 3 sprigs fresh thyme
  • 3-4 leaves sage chopped
  • 1 tsp. poultry seasoning
  • 2 ¾ cups chicken cooked and cubed
  • ½ cup heavy cream
  • salt and pepper to taste
  • parsley for garnish optional
Instructions
Instructions:

  1. In a large pot over medium heat, melt the butter.

  2. Add the chopped onion, celery, and carrots.

  3. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.

  4. Add the flour and cook, stirring constantly for an additional 2 minutes.

  5. Slowly pour in the broth.

  6. Bring the soup to a low boil while stirring constantly.

  7. Add the sage, thyme, and poultry seasoning.

  8. Turn the heat to low and add the cream.

  9. Stir in the chicken and simmer for 25-35 minutes.

  10. Season to taste with salt and pepper.

  11. Ladle into soup bowls.

  12. Garnish with parsley if desired and serve.

Recipe Notes

Instructions to make this as a freezer meal:

You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour. OR you can cook the soup using the full stovetop instructions and then put it in a freezer-safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for lunch or dinner. 

You might also be interested in these tasty freezer soup recipes:

Hamburger Soupclose up of hamburger soup with carrots, tomatoes and peas

Spicy White Bean and Chicken Soupspoon scooping some spicy white bean and chicken soup out from a bowl

Crock Pot Enchilada Soupclose up of crockpot enchilada soup garnished with parsley

Chicken Asparagus Bake Freezer Meal

By

Get dinner on the table quickly with this super easy Chicken Asparagus Bake. This freezer meal is ready to eat in just 20 minutes. Everything in this freezer meal casserole is already cooked so when you make it for dinner, all you need to do is heat it up. 

large white spoon lifting food out of a round casserole dish. Text reads "Chicken Asparagus Bake easy freezer meal" #freezermeals101 $easyfreezermeal #makeahead #chickendinner #chickenasparagus #freezercasseroleChicken and asparagus go so nicely together. The flavors work well. And as a mom, it feels like a win when my kids eat asparagus. Or really any green vegetable. 

Chicken Asparagus Bake Recipe:

  • 2 1/2 cups rice, cooked
  • 1 cup chicken, cooked and diced
  • 1 cup asparagus, chopped, fresh, or frozen
  • 1/2 can cream of mushroom soup*
  • 1/2 can cream of chicken soup*
  • 1 cup cheddar cheese, shredded
  • salt and pepper
  • optional: 2 slices of cooked bacon, crumbled

Assembly instructions:

  1. Cook the rice according to package directions.
  2. Cook and cube the chicken. Stir them along with the other ingredients together in a large bowl.
  3. Put it into a large resealable bag and seal it. Lay flat and freeze.

Cooking instructions:

  1. Thaw.
  2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

*Since this recipe calls for 1/2 cans of soup, it’s smarter to double it (or quadruple it) so that you can use the full cans plus have more meals in your freezer.

I know that I’ve marked the bacon as optional, but trust me, you should include it. Everything is better with bacon, right?!

We used to make this without the bacon but had the idea one day to add some cooked bacon to it. As you can imagine, after trying it with bacon, we have never gone back to the old recipe. It not only gives it better flavor, but it also gives it a nice texture crunch as well.

This easy recipe is included in our Dinner in 20 Freezer Meal Plan along with other recipes, prep lists, shopping lists, and printable labels.

Print
Chicken Asparagus Bake
Cook Time
20 mins
 
Course: Main Course
Keyword: asparagus, casserole, chicken
Servings: 6 people
Calories: 265 kcal
Ingredients
  • 2 1/2 cups rice cooked
  • 1 cup chicken cooked and diced
  • 1 cup asparagus chopped, fresh or frozen
  • 1/2 can cream of mushroom soup* (5 oz.)
  • 1/2 can cream of chicken soup* (5 oz.)
  • 1 cup cheddar cheese shredded
  • salt and pepper
  • optional: 2 slices of cooked bacon crumbled
Instructions
Assembly instructions:

  1. Cook the rice according to package directions.

  2. Cook and cube the chicken. Mix them along with the other ingredients together in a large bowl.

  3. Put it into a large resealable bag and seal it. Lay flat and freeze.

Cooking instructions:
  1. Thaw.

  2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

Recipe Notes

*As this recipe calls for 1/2 cans of soup, it's smarter to double it (or quadruple it) so that you can use the full cans plus have additional meals in your freezer.

You may also want to try these freezer meal casseroles:

Southern Style Ground Beef Casserolepot and plate with southern-style ground beef casserole with cheese on top

Crock Pot Pizza Casserolesomeone is scooping some pizza casserole from a crock pot

Chicken and Vegetable Casserole with Crispy Onion Toppingcollage of chicken and vegetable casserole with crispy onion topping in a freezer bag, in the crockpot and on a plate

Gingery Salsa Chicken (freezer meal)

By

This gingery salsa chicken is my neighbor’s recipe that I adapted into a freezer meal. It’s got great tangy flavors. Since this is a make-ahead meal, it’s a great protein to serve on busy weeknights.saucy chicken on rice next to carrots and green beans and text that reads "Gingery Salsa Chicken freezer meal" #freezermeals101 #gingerychicken #salsachicken #chickendinner #makeahead

I love recipes where you can just dump everything in the bag and you’re good to go. Our lemon mustard chicken, apple maple chicken, BBQ pulled pork, and beef dip are other great examples of dump recipes. So fast and easy!

Gingery Salsa Chicken Recipe:

Ingredients: 

  • 10-12 chicken thighs, boneless and skinless
  • 3/4 cup salsa
  • 1/3 cup liquid honey
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 Tbsp. Dijon mustard
  • 1 1/2 Tbsp. grated fresh ginger
  • 2 tsp. olive oil

For the day of cooking:

  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

Assembly instructions:

  1. Place chicken thighs in a large resealable freezer bag.
  2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
  3. Squish together to combine.
  4. Remove excess air from the bag and seal. Freeze.

collage of gingery salsa chicken in a freezer bag, in a skillet and on a plate with rice, carrots and green beansCooking instructions:

  1. Thaw.
  2. Bake chicken at 400° for 40-50 minutes.
  3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
  4. Heat to boiling. Stir for a few minutes while the sauce thickens.
  5. Serve the sauce over the chicken.

close up of gingery salsa chicken on a bed of rice with carrots and green beansWhat to serve with Gingery Salsa Chicken:

Print
Gingery Salsa Chicken
Course: Main Course
Keyword: chicken, ginger, salsa
Servings: 6
Calories: 345 kcal
Ingredients
  • 10-12 chicken thighs boneless, skinless
  • 3/4 cup salsa
  • 1/3 cup liquid honey
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 Tbsp. Dijon mustard
  • 1 1/2 Tbsp. grated fresh ginger
  • 2 tsp. olive oil
For the day of cooking:
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
Assembly instructions:

  1. Place chicken thighs in a large resealable freezer bag.

  2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.

  3. Squish together to combine.

  4. Remove excess air from the bag and seal. Freeze.

Cooking instructions:
  1. Thaw.

  2. Bake chicken at 400° for 40-50 minutes.

  3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.

  4. Heat to boiling. Stir for a few minutes while the sauce thickens.

  5. Serve the sauce over the chicken.

You may also be interested in these make-ahead chicken recipes:

Easy Kung Pao Chickenplate of kung pao chicken on a bed of rice

Pesto Chicken and Veggiesbaking sheet with pesto chicken and vegetables, including brussels sprouts

Lemon Garlic Chickenclose up of lemon garlic chicken with rice and lemon slices on the side, garnished with parsley