Make Ahead Cream Cheese Chicken Recipes

MAKE AHEAD CREAM CHEESE CHICKEN

Steps:

• Turn slow cooker on High.
• Place butter in bottom of slow cooker.
• Cut chicken breasts into 1" strips while butter is melting.
• When the butter has melted, add one envelope Italian dressing dry mix.
• Stir into butter until well mixed.
• Place chicken in slow cooker and stir to coat with butter and dressing mix.
• Cover and cook on High for 2 hours.
• Remove chicken to plate to cool.
• Add cream of chicken soup and cream cheese.
• Stir to melt and mix well until smooth and creamy.
• Remove sauce from slow cooker and allow to cool.
• Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
• To serve: Thaw in fridge.
• Heat until piping hot and bubbly.
• Goes well over mashed potatoes, rice, or hot buttered noodles.

MAKE-AHEAD CHICKEN CASSEROLE

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

MAKE-AHEAD JALAPEñO-STUFFED CHICKEN

Steps:

• Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
• Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
• Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
• Top chicken with remaining shredded cheese. Serve with salsa.

CREAM CHEESE CHICKEN

Steps:

• Cube chicken into bite-sized pieces.
• Combine chicken pieces, butter and Italian seasoning mix in a Crock-Pot (slow cooker) and cook on low for 6 to 8 hours.
• Then add cream cheese and soup, and cook on high until cheese is melted.
• Serve over rice or pasta.

SAUCY MAKE-AHEAD PARMESAN CHICKEN

Steps:

• Mix dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.
• Refrigerate 30 min. to marinate, turning chicken over after 15 min.
• Heat oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).

SLOW-COOKER MAKE-AHEAD CHICKEN

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
• Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
• Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
• To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
• To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
• Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
• Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
• Refrigerate until ready to cook, up to 2 days.
• When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until bubbly, about 1 hour.

MAKE-AHEAD CHICKEN BAKE

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.