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
Ingredients
- 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
Instructions
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Line 9×13 pan with aluminum foil.
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In 9×13 pan mix soup, pepper and rice.
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Dissolve bouillon cubes in water and add to soup and rice mixture.
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Place chicken breasts on top.
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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:
