Mommy's Kitchen - Recipes From my Texas Kitchen: Back-to-School Rotisserie Chicken Freezer Meals

Wednesday, August 17, 2016

Back-to-School Rotisserie Chicken Freezer Meals

Three easy Back-to-School Rotisserie Chicken Freezer Meals to help you ease back into your dinner routine. 
As my kids head back to school on Monday our schedules will go back to being a bit more hectic. Back to school means back to routines! From make ahead breakfasts to organizing lunch boxes  and quick dinner ideas. Today I'm sharing 3 Rotisserie Chicken Freezer Meals that are sure to help you ease back into your dinner routine. 

I'm all for taking shortcuts in the kitchen, especially when it comes to dinner. One shortcut I take is using Marketside Rotisserie Chickens from my local Walmart. Store bought roast chickens are great for putting together a quick weeknight meal your family will love. One rotisserie chicken can easily feed my family of four.

Most times I just slice it up and serve with a few sides, but I also like to use them as a starting point for easy dinner recipes. I love having freezer meals on hand for those days when it seems like I'm being pulled in every direction. Those are the days when I'm thankful for all the prepping ahead of time to make a few freezer meals. I used two Marketside Rotisserie Chickens to make three meals. 

I think I could of squeezed 4 meals out of two chickens, but I wanted to make sure to have a pretty good amount of meat for the chicken tacos. I also made a Honey BBQ Meatloaf freezer meal and Make Ahead Meatballs for spaghetti. These 5 freezer meals are sure to get my family through the first week of school and save my sanity. 



Cheesy Chicken Lasagna Rolls Ups

8 - lasagna Rolls, cooked al dente

1 - tablespoon butter
1/4 - cup finely chopped onion
1 - clove garlic, minced 
2 - 10 ounce can cream of chicken soup, undiluted 
1/2 - cup sour cream
1/2 -  cup low sodium chicken broth
1/4 - teaspoon poultry seasoning
pepper, to taste
1/4 - teaspoon onion powder 
2 - cups rotisserie chicken, cubed
2 - cups Mozzarella cheese, separated
1 - cup Italian shredded cheese blend, separated (I prefer Frigo)

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles to the pot, place the lid on the pot and turn off the heat. 

Leave the noodles in the pot without removing the lid for 12 - 15 minutes (this produces the best al dente pasta). Drain lasagna noodles in a colander and rinse with cold water; set aside. 

In a large skillet over medium heat, add the butter, onion and garlic. Cook until the onions are translucent in color, turning frequently. 

In a large bowl mix together the cream of chicken soup, sour cream, and chicken broth, poultry seasoning, pepper and onion powder. Mix to combine. Remove one cup of the soup mixture and set aside.  

To the remaining soup mixture add the cubed chicken, one cup of mozzarella cheese and 1/2 cup Italian cheese blend. 

Spray a 8 x 8 inch disposable aluminum pan with non stick spray. On each lasagna noodle spread a couple of tablespoons of the chicken mixture. Roll up tightly and place seam side down in the disposable pan.

Top lasagna rolls with the remaining chicken soup mix and sprinkle with remaining mozzarella and Italian cheese blend.

Cover the disposable pan with foil and add the plastic pan cover. 
Add cooking or warming instructions and freeze up to 3 months. 

Cooking Instructions:  When you are ready to fix this meal remove from freezer and thaw completely. Preheat oven to 375 degrees and bake for 30 - 35 minutes covered with foil that has been sprayed with non stick spray. Remove foil and bake an additional 10 minutes.

Servings: 6
Sauce recipe adapted from: food.com 




Chicken Bacon Pasta Casserole 

10 - ounces dry Rotini pasta, cooked al dente 
6 - slices of bacon, cooked and crumbled
2 - cups rotisserie chicken, cubed
1 1/2 - cups steamed broccoli florets, optional
pepper to taste
1/4 - teaspoon garlic powder 
1 - 10 ounce cans cream of chicken and herb soup
1 - 10 ounce can of cream of chicken soup
1/2 - cup low sodium chicken broth
1 - 5 ounce can of evaporated milk
1 - cup Monterrey jack cheese, separated
1 - cup pepper jack cheese, separated 

Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook until al dente.  Drain the pasta in a colander, rinse with cold water and add the pasta back to the pot. 

In a large skillet over medium heat, cook the bacon until crispy. Drain and set aside. Drain all but one tablespoon of the bacon grease from the skillet. 

Add the cubed rotisserie chicken to the skillet and saute the chicken over medium heat in the bacon grease for about 5 minutes. Add the pepper and garlic powder. 

Add the cream of chicken soup, chicken broth, evaporated milk, and 1/2 each of the cheeses to the pasta. Stir to mix well.  Add the steamed broccoli if using. Spay a 8 x 8 inch disposable aluminum pan with non stick baking spray. 

Pour the pasta mixture into the baking pan and add the crumbled bacon and top with the remaining cheeses. 

Cover the disposable pan with foil and add the plastic pan cover. Add cooking or warming instructions and freeze up to 3 months. 

Cooking Instructions: Remove from freezer and thaw casserole completely. Preheat oven to 350 degrees. Bake casserole covered with foil that has been sprayed with non stick spray for 25 - 30 minutes. Remove foil and bake and additional  8-10 minutes.

Servings 4-6
Adapted from: The Coers Family



Easy Rotisserie Chicken Tacos

2 - 3 cups chopped Rotisserie Chicken
1 - packet Ortega chicken taco seasoning mix
1/2 - low sodium chicken broth or water
1/2  - cup Picante sauce 

Add chicken to a disposable aluminum pan or a large gallon zip lock bag. In a small bowl mix together the taco seasoning, water or broth and picante sauce, then pour over the chicken.  

Label and date the bag or wrap the disposable pan with aluminum foil and add the plastic lid. Add cooking or warming instructions and freeze up to 3 months. 

Cooking Instructions: When you are ready to fix this meal. Remove from freezer and thaw. Add the seasoned chicken to a large skillet, bring mixture to a boil, reduce heat and simmer on low until heated through. Serve meat mixture in cooked taco shells or flour tortillas with your favorite taco toppings.

I love using these aluminum foil pans for freezer meals. I get 3 pans w/covers for $2.98 at my local Walmart. Make sure to cover each pan with a sheet of aluminum foil before adding the lid. Label, date and add thawing and warming instructions before freezing. 

I like to add a batch of flour tortillas in a zip lock bag and place it on top of the foil before freezing and then add the plastic lid. My daughter likes soft taco so we make soft and hard chicken tacos.

For more great rotisserie chicken freezer meal ideas, check out my recipes below. And for a  Cuban flair, stop by my friend Vanessa's blog, De Su Mama and check out her 5 Cuban Rotisserie Chicken Recipes 

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Disclosure: This is a sponsored post on behalf of Walmart. I have been compensated for my time and efforts in creating this post. All opinions above are 100% my own. 

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