What To Do With 8 Pounds of Chicken.


A busy mother of three was inquiring about what to do with the eight pound of chicken breast she has in her freezer- that is not what she has always done.  So here I go… I may not live on a ranch like Dee or in a cute little New York apartment like Rachael, but I know how to make meals that kids and adults will like.

Cooking the chicken…

Start by defrosting the chicken and placing it in as many pre-sprayed or foil lined pans as will hold them with some space to allow for even cooking. Up to Three pans will fit in most ovens- top shelf one to the left and one to the right and one in the center of the lover shelf. Set the oven to 350 degrees, salt and pepper the chicken and bake an hour or until when the center is cut there is no pink and the juice around it is clear.

Once done let the chicken set until cool enough to handle it. Cut into bite sized pieces- you may have to take the skin off and off the bone if not boneless/skinless.

Drain the chicken juice/broth into a bowl for later use.

Put the bite size pieces in a container that will hold it all.

Recipe options to follow.

Each are favorites of my family. Each can be prepared and placed in the freezer for later use. You can use foil pans, what you  already have or I have purchased some pans from Ikea that stack nicely when not used, cabinet space is always a premium. The meat from the chicken should allow you to make 3 or 4 of the following. Most of the recipes will feed a family of six, provided you only have one teenage boy in the mix.

I have gotten to where I make these all at once & it takes about 90 minutes to do once the chicken is cooked and cut to the dishes washed. Remember the first time you do something new in the kitchen usually takes bit more time, so add an extra half hour then budget the 90 minutes in the future.

Ritz Chicken

  • cream of chicken soup (14.5 ounce)
  • 8 ounces sour cream
  • 4 tablespoons lemon juice
  • 3 cups cooked chicken cut into bite sizes
  • rice
  • sleeve of Ritz crackers

Pre-spray the pan you will use.
Prepare rice for six or two bags of the boil and serve. Brown, white, or long grain is up to you.
When done place evenly over bottom of the pan.

In a bowl place the chicken juice you set aside (reserved in food network language), add one standard can Cream of Chicken soup, 8 ounces sour cream, and 4 tablespoons lemon juice (fresh squeezed it good but I always use the bottle found on the juice aisle). With a whisk mix till smooth. Add 3 cups  of chicken pieces and mix with a spoon then spread over the rice in the pan.

Evenly cover chicken with a large sleeve of crushed Ritz Crackers.

When thawed (if frozen) bake at 350 until bubbly all over. Serve with rolls, salad, & veggies.

Stacked Chicken Enchaladas

  • cream of chicken soup (14.5 ounce)
  • Hatch Green chili enchilada sauce
  • 8 ounces sour cream
  • 3 cups cooked chicken cut into bite sizes
  • shredded cheddar cheese
  • dozen flour tortillas

Spray pan with  non-stick spray.

In a bowl mix the cream of chicken soup, enchilada sauce, & sour cream until smooth. Spread a thin layer over bottom of land. Now add 3 cups of chicken pieces and mix together.

Place a layer of flour tortillas. I fold some in half to place flat edges against side. Layer chicken mix, thin layer of cheese, tortillas, etc ending with layer of chicken covered by a heavier layer of cheese.

When thawed (if frozen), ale at 350 till bubbly all over. Serve with beans and rice of choice. Though I find rice-a-roni’s mexican rice to be the most enjoyed by my family.

Curry Chicken

This may look like an odd  combination, but it is really good! The basic curried chicken sauce can be made and frozen for future use over fresh rice and toppings.

  • Rice for six
  • 3 cups cooked chicken cut into bite sizes
  • 14.5 ounce can of chicken broth or stock
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 3 tablespoons dried onion
  • 1 1/2 cups milk

Bite sized topping options:
bananas, peanuts, coconut flakes, pineapple chunks, tomatoes, green onion

In a sauce pan melt 5 T butter add and whisk together over med high heat. Once blended add 1 1/2 teaspoons curry, 5 T flour,  1/2 salt,  and 1 teaspoon onion powder till smooth.  Add 3 tablespoons dried onion mix in.  Add 1 1/2 cups milk  and 1 can chicken broth or stock heating  until thick or just to full bubble. Add chicken pieces to sauce pan. Set aside.
Serve over rice of choice and top with any combination of the following items: bananas, peanuts, coconut flakes, pineapple chunks, tomatoes, green onion

Chicken Pot Pie

  • 2 frozen pie shells (I prefer Pilsbury) thawed
  • 1 stick butter (3 tablespoons and 5 tablespoons)
  • 5 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup finely chopped onion
  • 1 can carrots
  • 1 can diced potatoes
  • 1 cup frozen peas
  • (option) 1 small can mushrooms stems and pieces

In a skillet melt 3 tablespoons butter, add 1/2 cup finely chopped onion. When onions become clear set the onions in a bowl. Reuse the skillet melt 5 tablespoons butter add 5 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon pepper and heat over medium high till little bubbles cover it. Reduce to medium heat add 1 1/2 cup chicken broth whisk till smooth and thickened.  Add to bowl where drained canned carrots, diced potatoes, and 1 cup frozen peas. Mushroom options small can stems and pieces. Add white gravy to veggies mix then add 2 cups chicken pieces.

Place chicken mixture in one pie crust, heaping to peak in middle. Invert other pie shell to create the top. Pinch edges tougher and cut five steam holes on the op by piercing with a knife.

Bake at 350 dregs for 30  minutes or until crust is desired brownness.

Let set 20 minutes before cutting and serving.

Happy eating to your family with a few nights of meals ready to go!