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Ingredients
- 2 2/3 cups cook and dice Chicken, Boneless Breasts
- 2/3 cups dice Onion
- 1 teaspoon Garlic Powder
- 1/8 teaspoons Black Pepper
- 10 1/2 ounces Cream of Chicken Soup
- 1 cup Mixed Vegetables, Frozen
- 2 cups Chicken Broth/Stock
- 1 cup White Rice, Long-Grain
Serving Day Ingredients
- 1/2 cups Cheddar Cheese, Shredded
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 490 Calories
- 14g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 106mg Cholesterol
- 1048mg Sodium
- 51g Total Carb
- 1g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 36g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit The Typical Mom for same day cooking instructions.
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?
- Divide the chicken, onion, garlic powder, black pepper, cream of chicken soup, mixed vegetables and chicken broth among the indicated number of round containers. Stir to combine.
- Sprinkle rice on top. Do not stir.
- Cover, 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.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Place the contents of the round container in the Instant Pot, the same side down.
- Lock lid into place and seal steam nozzle.
- Cook on low pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Stir in cheese.