Looking for a new recipe for chicken? Here are some of the FishFam’s favorites!
My sister was the first one to introduce me to Trader Joe’s frozen chicken breasts and chicken tenders. I was skeptical about buying ice-glazed chicken pieces because years ago, I’d found the grocery store variety to be kinda blah. But, I knew that they thaw quickly; since I’m the Queen of Forget to Thaw, I figured I better try them.
Wow! Life changer. My family has enjoyed this chicken so very much! I know it seems silly to get excited over chicken, but seriously, the chicken is super tender and thaws quickly. Also, at $7.49 to $7.99 per 2.5 pound bag, it’s in the affordable range for convenience cuts of meat.
Since beef is outrageously priced these days, we’ve been leaning more on chicken. Here are some of our favorites:
Easy Chicken and Cheese Flautas
These Easy Chicken and Cheese Flautas are not difficult, and they make a tasty convenience freezer food.
Chicken, Bean, and Cheese Burritos for the Freezer
These Chicken, Bean, and Cheese Burritos are perfect for an easy meal. Make up a batch for dinner and freeze any leftovers for a quick snack or meal later.
Chicken Chili with White Beans
I have a very fond affection for those meals that were some of the first that I learned to cook. This Chicken Chili with White Beans is one of them. It’s a delicious recipe that can come together in about 30 minutes.
Pulled Chicken Sliders
Need an easy recipe? These Pulled Chicken Sliders combine poached chicken with a homemade seasoning blend to make for yummy sandwiches that come together quickly. They’re easy to pack and take on the road as well if needed.
Chicken Salad Wraps
These Chicken Salad Wraps are chock full of veggies and nuts and served in cabbage leaves instead of bread. It’s a low-carb, yet filling meal that’s also perfect to serve for family or guests who are going gluten-free.
Poorman’s Chicken Caesar Salad
You CAN make homemade Caesar Salad from scratch without spending a ton of money on pricy ingredients. Now that I can make my own Poorman’s Chicken Caesar Salad, our family’s favorite Caesar salad is back on the menu.
Salsa Verde Chicken
The marinade for Salsa Verde Chicken has lime to add a touch of sweetness while the cumin and chile powder add just a bit of heat. The grilled chicken makes a lovely protein for salads, to fill tacos, or to eat as a main dish.
Sweet and Sour Pulled Chicken Sandwiches
Let your slow cooker do the work for you with an easy sweet and sour chicken filling for sandwiches and wraps.
Chicken Fried Rice
Got leftover cooked chicken and rice? Then you’ve got the makings of a great meal. This recipe for Chicken Fried Rice is a great way to use leftovers and can be ready in 30 minutes.
Chicken and Rice Bake
Who doesn’t love a one dish dinner? This Chicken and Rice Bake is one of those fix it and forget it kind of recipes. The rice and chicken bake while you make a salad or other vegetable side dish. Delish!
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Thank you for these! I also buy canned beans when they go on sale, simply for the convenience of it all. However, I recently read an article that said soaking was overrated, and not actually necessary. I believe the exception is kidney beans because of toxins, but as I am not particularly fond of kidney beans, I didn’t really pay too close attention. Anyway, am sure it can be googled. Thanks again!
Interesting! I’ll have to look that up. Thanks!
Chicken is so versatile and there are so many recipes I enjoy with chicken. It was hard narrowing down a favorite chicken recipe that I make. Some come together quickly and some are more time consuming. Here is one of the quicker ones:
4 – 5 boneless chicken breasts
2 beaten eggs
breadcrumbs
Canola Oil for frying
2 sliced red bell peppers
2 sliced green bell peppers
2 (8 oz.) cans tomato sauce
2 heaping TBS. sour cream
1 beef boullion cube
Salt and pepper to taste
Heat oil in a large skillet. Coat chicken with egg and breadcrumbs and brown till golden. Remove chicken and drain on paper towels. Add sliced peppers to skillet, scraping up bits from the chicken. Add tomato sauce, beef cube, salt and pepper and two tomato sauce cans filled with water. In a small bowl or cup, mix sour cream with a small amount of water till smooth and add to skillet, mixing in. Cover and cook on low/medium heat, simmering for about 35 minutes or till chicken is done. Serve over noodles, rice, or mashed potatoes. Top with grated cheese if desired.
Sounds yummy! What do you call it?
I don’t really have a name for it. When I’m making it and my family asks me what we’re eating for dinner and I tell them chicken with peppers, they know what that means. By the way, I’ve made this for large crowds before. When I do, I double the recipe and cut the chicken breasts in half because they are usually pretty big anyway. It’s a quick and easy recipe that everyone seems to like.
Ooops, I forgot something. In the above recipe, after the peppers, tomato sauce, beef cube, salt, pepper, water and sour cream are in the skillet and mixed in, return the chicken to the skillet. So sorry!
thanks for the tjs review – I’ve often seen the bags but never bitten – but I’m living the ‘never enough time’ life at the moment – so will give it a shot 🙂
I feel a little gluttonous when I buy them, but they really are competitive pricing.
Isn’t it funny the weird things that trigger that feeling? I have it from time to time too
Thank you for reminding me about the pulled chicken sliders. They are so yummy. I need a slow cooker recipe tonight, so I think we’ll have those. I have been skeptical about the ice glazed chicken, too. When you need cooked chicken for a recipe do you always poach them, or have you ever baked them in the oven? Just wondering what method you prefer. Thanks!
I’ve baked and poached them, but my current favorite is cooking them quickly in a fry pan with a spice mix.
We made your salsa verde chicken this week and it was amazing! We had it for dinner and then my daughter and I had it for lunch in quesadillas! And I was even able to put some in the freezer!
That is yummy! I need to make that again.
Do you thaw the ice-glazed chicken? I have an unopened package of ice-glazed chicken tenders in my freezer now, and the directions seem to say that you shouldn’t thaw them. It seems wrong to use frozen chicken in a casserole, though.
Do you use uncooked chicken in the casserole? If so, I would probably thaw slightly and chop it. It really thaws quickly though.