Rotisserie Chicken Freezer Meals // Freezer Meals 101

 Chicken Tostadas: 5 cups shredded cooked chicken

8 oz. cream cheese 2 jalapeños, finely chopped 1 cup mango salsa

Buffalo Chicken Pasta

Ingredients

  • 2 cups shredded chicken breasts, boil or pressure cook 1 lb of chicken and shred
  • 8 oz cream cheese, cubed
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta

Optional toppings

  • green onions, chopped
  • crushed red pepper flakes

Instructions

  • Heat a large skillet over medium heat.
  • Add the cream cheese, buffalo sauce and chicken broth.
  • Whisk until creamy.
  • Add the paprika, garlic powder, black pepper, salt and stir to combine
  • Add the blue cheese dressing and stir to combine.
  • Add the shredded chicken.
  • Allow the sauce to simmer for 10 minutes over low heat.
  • While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.
  • Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.
  • Top with diced green onions and crushed red pepper flakes, if you would like.

Notes

  • Vegetarian Option: Omit the chicken.  The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
  • Gluten Free Option: Use gluten-free pasta to make this recipe gluten free. Make sure the blue cheese dressing and chicken broth used are gluten-free

One Pot Taco Spaghetti Recipe

  • 1-½ pounds lean ground beef
  • 1 cup onions, diced
  • 3 cups water, or chicken broth
  • 10 ounces Ro*Tel tomatoes, don't drain
  • 8 ounces spaghetti, thin spaghetti works better than regular spaghetti
  • 1 ounce taco seasoning
  • 10.75 ounce cream of chicken soup, don't dilute
  • 8 ounces Cheddar cheese, shredded; divided use (or use Mexican cheese blend)
  • ½ cup cilantro, chopped

  • Instructions

    Step one

    • Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
    • Drain excess fat if there is any

    Step two

    • Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
    • Bring to a boil and cover.
    • Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.

    Step three

    • When the pasta is cooked stir in the cream of chicken soup and about ⅔ of the shredded Cheddar cheese.
    • Heat until the cheese is melted into the sauce.
    • Top with remaining cheese and put the cover back on until the cheese melts.
    • Sprinkle with cilantro and serve.

    For casserole

    • Spray a casserole dish with non-stick cooking spray.
    • Make the taco spaghetti as directed but do not put the last layer of cheese on it.
    • Spoon into the prepared baking dish.
    • Smooth the top and add the remaining cheese.
    • Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.

    Notes

    Expert Tip: RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or the new mild!

  • MEXICAN CHICKEN ALFREDO CASSEROLE

  • Ingredients:

    • 1 (16-oz ) package penne pasta
    • 4 cups cooked chopped chicken
    • 2 Tbsp minced onion flakes
    • 2 (15-oz) jars Alfredo sauce
    • 1½ cups salsa
    • 1 cup ricotta cheese
    • 1 (1-oz) package taco seasoning
    • 1½ cups grated Parmesan cheese

    Instructions:

    • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
    • Cook pasta according to package directions. Drain.
    • Combine cooked chicken, onion, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Stir in cooked pasta. Spread into prepared baking dish.
    • Top casserole with grated parmesan cheese.
    • Bake covered for 50 to 60 minutes, until bubbly.

    Notes:

    • Can make in advance and refrigerate or freeze for later.
    • To bake after freezing, thaw completely and bake as directed above.
    • Can split casserole between two 8×8-inch baking dishes.
    Southern Style Ground Beef Casserole
    Prep Time
    12 mins
    Cook Time
    15 mins
     
    Course: Main Course
    Cuisine: American
    Keyword: beef, casserole
    Servings: 6
    Calories: 214 kcal
    Ingredients
    • 1 lb. ground beef browned
    • 1/2 cup onion chopped
    • 3/4 cup green pepper chopped
    • 15 oz. can kernel corn drained
    • 14 oz. can tomato sauce
    • 1/2 tsp. Worcestershire sauce
    • 1 tsp. chili powder
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • optional: shredded cheese cheddar or tex mex
    Instructions
    Assembly Instructions:

    1. Brown ground beef. Cool slightly and then add to a large resealable freezer bag.

    2. Add the chopped onion, diced green pepper, corn, tomato sauce, Worcestershire sauce, and seasonings.

    3. Remove excess air, seal, and freeze.

    4. If you want to serve with cheese, place shredded cheese in a medium freezer bag, seal, and staple above the seal to the larger bag.

    Stovetop Cooking Instructions:
    1. Thaw.

    2. Heat in a pan until the desired temperature is reached.

    3. If you want, you can top with shredded cheese before serving.

    Crock Pot Cooking Instructions:
    1. Thaw.

    2. Cook on low in Crock-Pot for 3-5 hours.

    3. If desired, top with cheese before serving.


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