Chicken and Rice Bake is super easy to put together, freezes well, and cooks from frozen just as well. I teach piano lessons right after school, and my kids have activities; sports etc. so I am often pressed for time to get dinner ready. I am also allergic to onions and garlic which makes it hard to get any convenience foods. My solution is meals that can be prepped during the day or meals that I prepared previously and froze.
Don’t Make It Too Hard
I’ve shared some of this information in previous posts. I don’t like doing a full day of food prep. It’s overwhelming, and hard to achieve because you run out of pans or food or space. Instead I double almost every meal I make (or some portion of it) to put in the freezer for future use.
Chicken and Rice Bake
- 1 Can Cream of Chicken Soup
- 2 Cubes Chicken Bouillon
- 1/2 Cups Water
- 1/8 tsp Pepper
- 1 Cup Rice
- 3 Boneless, skinless Chicken Breasts
Line 9×13 pan with aluminum foil.
In 9×13 pan mix soup, pepper and rice.
Dissolve bouillon cubes in water and add to soup and rice mixture.
Place chicken breasts on top.
Cover with foil and bake at 375 for 60 minutes or until done and bubbly.
When I am making this I double the recipe (I’ll often add additional chicken to each pan and whatever vegetables we have on hand). I cook one for dinner and I put the other in the freezer. Once frozen I remove it from the pan, wrap in freezer wrap or saran wrap and label it and put it back in the freezer for a later meal.
I’m sharing a month’s worth of these freezer stocking meals. If you follow along, by the end you will have a fully stocked freezer filled with meals or other items that will make dinners a breeze. And you will have made dinner for your family!
Start at Day One to make it easier to follow: