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Once a Month Cooking Chicken Recipes

Teriyaki Chicken - There are 2 ways you can make this very easy dish.  The first is to buy a pre-made Teriyaki sauce to marinade the raw chicken in.  The second method is to make your own Teriyaki Sauce.

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Ingredients for Cooking Day:

  • Chicken – you can use any chicken parts that you like for this recipe:  breast, legs, thighs, wings or a mixture!
  • 1/4 cup water
  • 1 small piece of fresh ginger, crushed
  • 1 tsp. garlic salt
  • 1 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag.  Combine rest of ingredients and pour over chicken.  Freeze.

Ingredients for Serving Day:

  • Sesame seeds to taste

Directions for Serving Day: Defrost chicken mixture.  Cook this any way that works best for you.  Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. Sprinkle with sesame seeds before cooking. I usually do about 30 minutes at 425.  Cook until chicken is completely cooked through.


Chicken Spaghetti:
Ingredients for Cooking Day:

  • 4 Chicken Breasts (you can substitute any chicken parts for breast)
  • 1 Onion
  • 1 Bell Pepper
  • 1 -7oz. jar pimentos
  • 1 -8oz. can water chestnuts (drained)
  • 1 can cream of mushroom soup
  • 1 1/2 cup sour cream
  • 1 lb. Velveeta cut into cubes

Ingredients for Serving Day:

  • 1 -16 oz. box spaghetti

Directions for Cooking Day: Boil chicken to fully cook.  Cut cooked chicken into bite sized pieces.  Sauté onion and pepper in butter, margarine or cooking oil in a large skillet.  Add pimentos, water chestnuts, cream of mushroom soup. sour cream and Velveeta and cut up chicken.  Mix well and heat until the cheese melts.   Take off heat, allow to cool and freeze using freezer bags.

Directions for Serving Day: Defrost the chicken mixture. Cook 16 oz. box of spaghetti.  Line the bottom of a large baking dish (lasagna pan size) with spaghetti.  Pour the defrosted chicken mixture over the top and bake at 350 degrees for 45 minutes (or until heated through).


Candy’s Chicken (As a variation you can use the crock pot to make this.)

Ingredients for Cooking Day:

  • 1 can Cream Mushroom soup
  • 1/4 – 1/2 cooking wine
  • 2 cups sour cream
  • 4 boneless skinless chicken breast

Ingredients for Serving Day:

  • 1 package of noodles

Directions for Cooking Day: Combine all ingredients and pour over chicken.  Bake at 350 degrees for 1 hour – 1 hour 15 minutes. (or until chicken is done).  For crock pot – cook on high for 4 hours or low for 8 hours.  Freeze using freezer bag.

Directions for Serving Day: Defrost chicken mixture and heat.  Prepare noodles according to package directions.  Serve chicken over noodles.


Chicken Packets - Contributed by Melanie M.

Ingredients for Cooking Day:

  • 2 cups cooked chopped chicken
  • 1 -3 oz. packet cream cheese
  • 1 Tbsp. chopped chives
  • 2 Tbsp. milk
  • salt to taste

Ingredients for Serving Day:

  • 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)
  • 2 -8oz. package refrigerated crescent rolls.
  • 1/4 cup melted margarine.

Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt.  Freeze in freezer bag.

Directions for Serving Day: Thaw chicken mixture.  Preheat oven to 350 degrees.  Unroll rolls.  Make rectangles instead of triangles by sealing the perforations.  Place 1/4 c. filling on top of each piece of roll.  Fold over and seal.  Dip packet in melted butter and roll in crushed croutons.  Bake 20 minutes until golden brown.


Wine and Herb Chicken Marinade

Ingredients for Cooking Day:

  • 2/3 cup white wine
  • 1 tsp. tarragon
  • 1/4 tsp. rosemary
  • 1/4 tsp. thyme
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. minced garlic
  • Chicken (this will marinade 2 1/2 – 3 lbs.)

Directions for Cooking Day:  Combine all ingredients.  Put chicken pieces in a freezer bag.  Pour Marinade over the pieces.  Put in freezer.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.


Lemon Parsley Marinade

Ingredients for Cooking Day:

  • 1/4 c. chopped fresh parsley
  • 1/2 c. chicken broth
  • 1/2 c. lemon juice
  • 4 lemon slices, halved
  • 1/4 tsp. pepper
  • 3 Tbsp. vegetable oil
  • Chicken (this will marinade up to 2 1/2 – 3 lbs.)

Directions for Cooking Day: Place chicken pieces in freezer bag.  Combine all marinade ingredients and pour over chicken.  Freeze.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.


Chicken Enchiladas

Ingredients for Cooking Day:

  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 Tbsp. butter
  • 1 boiled chicken, deboned, skinned and chopped
  • 1 – 4 oz. can mild green chili peppers chopped
  • 1/4 cup flour
  • 3/4 tsp. of salt
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 3 Tbsp. butter
  • 3 oz. Monterey Jack cheese shredded
  • 3 oz. Cheddar Cheese shredded
  • 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter.  Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup.  Remove from heat and mix in sour cream and 1/2 cup of the cheese.  Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the  chicken mixture.  Roll up and arrange seam side down in a baking dish prepared for freezing.   Pour remaining sauce over enchiladas and sprinkle with remaing cheese.  To freeze, use the foil and plastic wrap method.

Serving Day Instructions:

Thaw completely.  Bake uncovered at 350 degrees for about 30 minutes.


Chicken Paprakash

Ingredients for Cooking Day:

  • 3 lbs. chicken, cut up
  • 2 cups sour cream
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 2 Tbsp. flour
  • 3 cans tomato soup
  • 1 Tbsp. parsley flakes
  • 1 large onion coasely chopped
  • 2 Tbsp. olive oil

Ingredients for Serving Day:

  • Noodles

Directions for Cooking Day:

Fry chicken until lightly browned.  Add the onions and garlic and cook until onions are tender.  Add tomato soup and sour cream.  Heat chicken broth and add the flour.  Combine to chicken mixture and add parsley.  Cool completely and freeze using freezer bag.

Directions for Serving Day:

Defrost completely.  Cook on med. low heat for approximately 1 hour or until chicken is completely cooked.  Serve over noodles.


Chicken Pie

Ingredients for Cooking Day:

  • 4 cups bite-sized cooked chicken
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 1/2 tsp. tarragon
  • 1 16 oz. can peas and carrots, drained

Ingredients for Serving Day:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1/2 cups buttermilk
  • 1/2 cup butter, melted

Directions for Cooking Day: Mix chicken, soup, broth, and tarragon, peas and carrots.  Freeze in freezer bag.

Directions for Serving Day: Defrost chicken mixture and place in a lightly greased baking dish.  Mix flour and baking powder in a bowl.  Add buttermilk and butter.  Stir to form a thin dough and pour evenly over the chicken mixture.  Bake at 350 degrees uncovered for about 1 hour until crust rises to top and browns lightly.


If you have any questions about any of the recipes, leave a comment – I’m happy to help.

Please send in your favorite Once a Month Cooking chicken recipes!  Simply use the Contact page to send the recipe and I’ll add it to this page!

Photo Credit: avlxyz

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Category: Freezer Cooking & OAMC, Frugal Cooking & Recipes

Comments (3)

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  1. 1

    [...] Once a Month Cooking Chicken Recipes : Frugal MomTeriyaki Chicken - There are 2 ways you can make this very easy dish.  The first is to buy a pre-made Teriyaki sauce to marinade the raw chicken in.  The second method is to make your own Teriyaki Sauce. [...]

  2. 2

    [...] Continue Reading: Once a Month Cooking Chicken Recipes : Frugal Mom [...]

  3. 3

    Great post! I’ve linked to it from our blog today and wanted to let you know. I’m having fun exploring your blog!

    I’m going to be trying some of these recipes this weekend for my family.

    Thank you,
    Heather