Chicken Parmesan with Frozen Breaded Chicken Tenders
Ingredients:
- 6 frozen breaded chicken tenders
- 1 cup of marinara sauce
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of dried basil
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the chicken tenders on a baking sheet and bake for 15 minutes.
3. Remove the chicken tenders from the oven and top with marinara sauce, mozzarella cheese, grated Parmesan cheese, dried basil, salt, and pepper.
4. Return the chicken tenders to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve hot and enjoy!
Oven Baked Chicken and Rice
Ingredients:
- 4 bone-in chicken thighs
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup of long-grain rice
- 2 cups of chicken broth
- 1/2 cup of frozen peas
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook them in the skillet until golden brown on both sides.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, sauté the onion, red bell pepper, and garlic until softened.
5. Add the rice to the skillet and stir to coat with the vegetable mixture.
6. Pour in the chicken broth and bring to a boil.
7. Add the frozen peas to the skillet and stir to combine.
8. Transfer the chicken thighs to a baking dish and pour the rice mixture over the chicken.
9. Cover the baking dish with foil and bake for 45-50 minutes, or until the rice is fully cooked.
10. Remove the foil from the baking dish and continue baking for an additional 5-10 minutes, or until the chicken is cooked through.
11. Serve hot and enjoy!
Frozen Chicken Parmesan
Ingredients:
- 4 frozen chicken breasts
- 1 cup of Italian-seasoned breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg, beaten
- 1/4 cup of olive oil
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and black pepper.
3. In another shallow dish, beat the egg.
4. Dip each frozen chicken breast into the beaten egg, then coat in the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides.
6. Transfer the chicken breasts to a baking dish and top each one with marinara sauce and shredded mozzarella cheese.
7. Bake the chicken for 25-30 minutes, or until cooked through and the cheese is melted and bubbly.
8. Garnish with chopped fresh parsley, if desired.
9. Serve hot and enjoy!
How to Cook Frozen Chicken Breasts
Ingredients:
- 4 frozen skinless, boneless chicken breasts
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Season the frozen chicken breasts with salt and pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown.
4. Transfer the chicken breasts to a baking dish and bake for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
5. Let the chicken breasts rest for 5 minutes before serving.
6. Serve hot and enjoy!
15 Last Minute Recipe Ideas That Utilize That Frozen Chicken
1. Chicken and Vegetable Stir-Fry
- 4 cups of frozen stir-fry vegetables
- 2 cups of frozen cooked chicken
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 teaspoon of garlic powder
Instructions:
1. Heat the vegetable oil in a large skillet over high heat.
2. Add the frozen stir-fry vegetables and sauté until heated through and slightly tender.
3. Add the frozen cooked chicken, soy sauce, and garlic powder to the skillet and stir to combine.
4. Sauté for an additional 3-5 minutes, or until the chicken is heated through.
5. Serve hot and enjoy!
2. Chicken Enchiladas
- 1 cup of frozen cooked chicken, shredded
- 1 cup of tomato sauce
- 1 can of green chilies, drained
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 6 flour tortillas
- 1 cup of shredded cheddar cheese
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Combine the frozen cooked chicken, tomato sauce, green chilies, chili powder, salt, and pepper in a bowl.
3. Place a spoonful of the chicken mixture onto each flour tortilla and roll up tightly.
4. Place the enchiladas seam-side down in a greased baking dish.
5. Top the enchiladas with shredded cheddar cheese.
6. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
3. Chicken Alfredo
- 1 pound of fettuccine
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 cups of frozen cooked chicken
Instructions:
1. Cook the fettuccine according to package instructions, then drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the flour to the skillet and whisk until a thick paste forms.
4. Gradually add the heavy cream to the skillet, whisking constantly, until the sauce is smooth and thickened.
5. Add the grated Parmesan cheese, garlic powder, salt, and pepper to the skillet and stir to combine.
6. Add the frozen cooked chicken to the skillet and stir to coat with the sauce.
7. Add the cooked fettuccine to the skillet and toss to coat with the sauce and chicken.
8. Serve hot and enjoy!
4. Chicken and Broccoli Casserole
- 4 cups of frozen broccoli florets
- 2 cups of frozen cooked chicken
- 2 cups of cooked rice
- 1 can of condensed cream of chicken soup
- 1 cup of shredded cheddar cheese
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spread the frozen broccoli florets in the bottom of a greased baking dish.
3. Layer the frozen cooked chicken on top of the broccoli.
4. Spread the cooked rice on top of the chicken.
5. In a bowl, whisk together the cream of chicken soup and 1/4 cup of water.
6. Pour the soup mixture over the casserole and spread evenly.
7. Sprinkle the shredded cheddar cheese on top of the casserole.
8. Bake the casserole for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
9. Serve hot and enjoy!
5. Chicken and Dumplings
- 4 cups of chicken broth
- 1 can of cream of chicken soup
- 2 cups of frozen cooked chicken
- 1 can of refrigerated biscuits
Instructions:
1. In a large pot, combine the chicken broth and cream of chicken soup.
2. Stir in the frozen cooked chicken and bring the mixture to a boil.
3. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is heated through.
4. Cut the refrigerated biscuits into fourths.
5. Drop the biscuit pieces into the simmering broth mixture.
6. Cover the pot and simmer for an additional 10-15 minutes, or until the biscuits are fully cooked and fluffy.
7. Serve hot and enjoy!
6. Chicken Quesadillas
- 4 flour tortillas
- 2 cups of shredded cheddar cheese
- 2 cups of frozen cooked chicken
- 1/2 cup of salsa
- 1/4 cup of sour cream
Instructions:
1. Preheat a large skillet over medium heat.
2. Spread the shredded cheddar cheese evenly onto two of the flour tortillas.
3. Add the frozen cooked chicken on top of the cheese, then top with salsa and sour cream.
4. Place the remaining two flour tortillas on top of the filling to form the quesadillas.
5. Cook the quesadillas in the skillet until the cheese is melted and the tortillas are golden brown on both sides, flipping halfway through.
6. Cut the quesadillas into wedges and serve hot and enjoy!
7. Chicken and Wild Rice Soup
- 4 cups of chicken broth
- 2 cups of water
- 1 package of wild rice mix
- 2 cups of frozen cooked chicken
- 1 can of condensed cream of mushroom soup
Instructions:
1. In a large pot, combine the chicken broth, water, and wild rice mix.
2. Bring the mixture to a boil, then reduce the heat and simmer for 35-40 minutes, or until the rice is fully cooked.
3. Add the frozen cooked chicken and condensed cream of mushroom soup to the pot and stir to combine.
4. Simmer the soup for an additional 10-15 minutes, or until heated through.
5. Serve hot and enjoy!
8. Chicken Fajitas
- 1 pound of frozen fajita-style vegetables
- 2 cups of frozen cooked chicken
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 8 flour tortillas
- Salsa, guacamole, and sour cream for serving (optional)
Instructions:
1. Heat the vegetable oil in a large skillet over high heat.
2. Add the frozen fajita-style vegetables to the skillet and sauté until softened and slightly charred.
3. Add the frozen cooked chicken to the skillet and stir to combine.
4. Season the mixture with salt and pepper to taste.
5. Warm the flour tortillas in the microwave for 20-30 seconds.
6. Spoon the chicken and vegetable mixture onto the tortillas.
7. Serve with salsa, guacamole, and sour cream, if desired.
8. Enjoy!
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