Best Chicken Taco Lunch Oamc Recipes
CHICKEN TACO CASSEROLE (OAMC)
Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese.
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9
CHICKEN BURRITO - OAMC
Make and share this Chicken Burrito - OAMC recipe from Food.com.
Provided by ColoradoCookin
Categories One Dish Meal
Time 35m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
- Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
- Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
- Cook until chicken is completely cooked.
- Add taco seasoning and water, mix well and simmer for another 3 minutes.
- Add crushed tomatoes.
- (For super spicy add Tabasco sauce to taste).
- Add rice mixture.
- Stir in sour cream.
- Place 1 to 1.5 cup measurements into containers.
- Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
- Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
- Place on top of rice/chicken mixture, cover container and freeze.
Nutrition Facts : Calories 393.9, Fat 12.2, SaturatedFat 2.9, Cholesterol 49.2, Sodium 423.5, Carbohydrate 45.5, Fiber 2.1, Sugar 2.3, Protein 23.9
MEXICAN CHICKEN- OAMC
This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.
Provided by Munchkin Mama
Categories One Dish Meal
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook the onion and garlic in oil until tender.
- Add in all ingredients (including spices) except for chicken. Bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
- To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
- To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
- Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3
SWEET SALSA DUMP CHICKEN - OAMC
The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!
Provided by TishT
Categories Chicken
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
- Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag.
- Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
- Place the Bag on a refrigerator shelf to thaw.
- Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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