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Easy Freezer Meals – Chicken with Rice Pilaf

  • Author: Mavis Butterfield

Ingredients

Scale

2 boxes wild rice with seasoning packet {I used Near East Rice Pilaf}
2 cans cream of chicken soup
1 can water {just fill the empty soup can}
1 cup drained water chestnuts {sliced}
6 boneless, skinless chicken breasts or thighs
1/2 cup slivered almonds


Instructions

In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of chicken per pan. Sprinkle with almond slivers. Wrap securely with foil and freeze.

To Cook After Freezing

Thaw freezer meal in the fridge overnight. Bake at 350 F for 1 hour or until chicken is cooked through. If cooking from frozen, increase cook time by 45 minutes to 1 hour. Check chicken and increase time as needed.