Best Make Ahead Cream Cheese Chicken Recipes

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MAKE AHEAD CREAM CHEESE CHICKEN



Make Ahead Cream Cheese Chicken image

I found this recipe online and wanted to post it for the nutrition facts. Great make ahead freezable dinner.

Provided by PickyEater101

Categories     Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (2/3 ounce) envelope Italian salad dressing mix
1/2 cup butter
2 lbs boneless skinless chicken breasts (about 4 -5 large breasts)
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese

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.

Nutrition Facts : Calories 718.9, Fat 50, SaturatedFat 29, Cholesterol 261.1, Sodium 977.9, Carbohydrate 7, Sugar 0.5, Protein 58.8

MAKE-AHEAD CHICKEN TETRAZZINI



Make-Ahead Chicken Tetrazzini image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 ounces ziti
2 tablespoons unsalted butter
1 tablespoon canola oil
2 boneless, skinless chicken breasts
2 cups small cauliflower florets
1/2 medium onion, chopped
1 pound cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup chicken broth
2/3 cup heavy cream
4 ounces cream cheese, at room temperature
3/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
2 sprigs fresh thyme, leaves only
One 4.5-ounce can diced green chiles

Steps:

  • Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
  • Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
  • Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
  • Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
  • When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

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