This past week I realized our freezer was emptier than I had thought; which led us to the drive thru lane more times than I’d like to admit. With school starting in a week, I knew I’d better get a few things ready for evening meals, and work day lunches. Therefore, I spent a few hours in the kitchen Saturday afternoon.
A couple of quick dishes that are not only quick to prep, but quick to cook, making meal prep easy when you’re balancing work, school, and extra curricular activities. Chicken Spaghetti, Baked Ziti, and chicken taco meat.
Chicken Spaghetti is a family favorite. It is quick and easy to make, freezes well, and warms perfectly in the oven, even when using the timed cook setting.
- Cooked and shredded, or chopped chicken. (Rotisserie or leftover)
- 1 package spaghetti noodles, cooked to al dente
- 1 can each cream of chicken and cream of mushroom
- Chicken Broth
- 1-2 T melted butter
- Shredded cheese
- Salt, pepper, garlic powder, to taste
While noodles are cooking, shred chicken, add to a bowl with the cream of chicken and cream of mushroom, melted butter, shredded cheese, and seasonings. Gently stir to combine, adding chicken broth as needed. You don’t want it ‘soupy’ but you don’t want it too dry and sticky. If you add too much broth, your noodles will become mushy as it bakes. Not adding enough chicken broth will give you a denser, drier dish.
Pour into a casserole dish that has been lightly sprayed with Pam. Foil pans work great for prepping for the freezer. You could make 2 smaller pans; one for now, one for the freezer. When ready to bake, preheat oven to 350 and bake for 20-30 minutes. Time will vary based on the size of your dish. Cook until bubbling throughout.
Later in the week I’ll be sharing the other dishes I prepped for the freezer.