Freezer Meal Recipes / Dinner / Chicken & Rice Pilaf

Chicken & Rice Pilaf

This recipe is found in one of the first Once A Month cookbooks I ever used. We chose this recipe because it is similar to a dish that Cortney regularly makes in the crock pot.
4 Servings Meet The Cook Tricia's Whole30 Journey Print
Chicken & Rice Pilaf

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Paprika
  • 1 ¼ cups Chicken Broth/Stock
  • 1 cup Instant Rice, White
  • 1 ounce Onion Soup Mix, Dried
  • 10 ½ ounces Cream of Mushroom Soup
  • ¼ cups drain Pimentos, Diced

Freezer Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sprinkle chicken breasts with salt, pepper, and paprika.
  2. Mix chicken broth, rice, soup mix, cream soup, and pimentos in a bowl.
  3. Pour mixture into a baking pan.
  4. Place chicken breasts on top of rice mixture.
  5. Bake uncovered at 375F for 75 minutes, or until chicken and rice are tender.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle chicken with salt, pepper, and paprika.
  2. Mix chicken broth, rice, soup mix, cream soup, and pimentos in a bowl.
  3. Divide among indicated number of baking pans.
  4. Place chicken on top of rice mixture.
  5. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake uncovered at 375F for 75 minutes, or until chicken and rice are tender.

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