Winner, Winner, Chicken Dinner!

I am always looking for new, easy, and occasionally healthy meals just to break out of the same old thing. So maybe you’ll be able to find at least a couple new meals from this list!

Ps. I put a ** next to all the recipes that are also freezer friendly.

**Disclosure: This page may contain affiliate links. This means that, at no extra cost to you, if you use one of the links from my blog AND make a purchase I will be paid a small commission. I will only recommend products I have experience with!

Chicken and Broccoli Shells:**

• 9 boneless/skinless chicken breasts (3lbs)
• 8 cups of cooked broccoli
• 4 cups of mozzarella cheese
• 1½  boxes of jumbo pasta shells

Boil and shred chicken and cook broccoli. Then mix together chicken, broccoli, and cheese. Stuff mixture into pasta shells and freeze in 9×13 pan. When ready to use let thaw then pour alfredo sauce over and bake on 350 for 45 minutes.

Poppy Seed Chicken:**

• 5 Chicken breasts
• 1 10oz can of cream of chicken
• 8oz sour cream
• 1 stick of butter
• 1 sleeve of Ritz crackers

Boil chicken and cube. In 9×13 pan add chicken, cream of chicken soup, and sour cream. Mix well. In a ziplock bag mix together butter and crackers. Freeze. When ready to use let thaw then place cracker mixture on top of chicken mixture and bake on 350 for 45 minutes.

Chicken Dumpling Casserole:

• 8 chicken Breasts
• 4c chicken stock
• 2 sticks of butter
• 2 cans of chicken soup
• 6 tsp Wyler’s chicken granules
• 4 cups milk
• 4 cups of bisquick

Boil chicken and shred. Save 4c of chicken stock.

Layer 1: When layering casserole do NOT stir layers together. Layer 9×13 with melted butter, chicken, salt, and pepper. (If you want to add veggies do so now)

Layer 2: In a bowl mix milk and bisquick, slowly pour over chicken layer.

Layer 3: In medium bowl whisk chicken stock, granules and soup. Slowly pour over bisquick. Bake on 350 for 1 hour.

Chicken Divan:**

• 3c cooked chicken cubed
• 1 1/2 lbs fresh broccoli
• 1 1/2 cups shredded cheddar
• ½ c milk
• 2/3 c sour cream
• 10.5 oz can condensed cream of mushroom soup
• ½ t garlic, onion, pepper
• ¼ t seasoning salt
• Topping:
• 3 T panko bread crumbs
• 1 T melted butter

This one is super easy, just mix it all together and then mix the topping up and add it to the top. If you are going to freeze it wait and add the topping on the day you will be cooking. Bake: 400 degrees, 18-20 minutes

White Chicken Chili:

• 1lb chicken breast
• 1 med onion
• 2t garlic powder
• 1T oil
• 2 cans(15oz each) great northern beans, rinsed and drained
• 1 14 oz can chicken broth
• 2 4oz cans chopped green chilies
• 1t salt
• 1t ground cumin
• 1t dried oregano
• ½ t pepper
• ¼ t cayenne pepper
• 1 c (8oz) sour cream
• ½ c heavy whipping cream

Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans broth chilies and seasonings. Bring to a boil and reduce heat. Simmer for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve.

Teriyaki chicken:

• 3 chicken breast- diced
• ½ cup of soy sauce
• 2 TBSP of cornstarch
• 3 cloves of garlic, minced
• 3 TBSP of Apple cider vinegar
• ½ cup of brown sugar
• 1 tsp of ground ginger

Cook the diced up chicken breast until done. While chicken is cooking mix all the other ingredients together and then when chicken is done pour the mixture over the chicken. Let sauce heat up in the pan, on low heat for about 3 minutes. Then serve! We like to add a bag of stir fry veggies to the pan too.(yay for just messing up one pan!) When we add the veggies I usually double the sauce mixture so that there is plenty to go around!