Earlier this week, I shared one of my biggest tips for preparing for a new baby… casseroles! Having home-cooked freezer meals saves you SO much time and stress when there is a new baby in the house. So if you missed them, make sure you check out my World’s Best Lasagna and Baked Mostacciolo recipes right HERE. And today I’m sharing a few more favorites…
I don’t know about you, but I am all about chicken when I am pregnant or just had a baby. I like the simplicity of the chicken, and it also holds up well in the freezer. My reflux gets bad if the flavor is too intense, so I opt for simple comfort food dishes. These casseroles are the ultimate comfort foods for Nick and me. And they can be tweaked pretty easily to accommodate your diet and cravings. Check them out below…
Chicken Noodle Casserole
This dish is one I made up, and it changes every time. Simple and yummy. You can Google chicken noodle casseroles and play with them. I am always interested to hear how others put their twist on this classic… Share yours with me so I can try it!
Chicken Enchilada Casserole
Instead of the processed cheese spread that this recipe calls for, I use a four-cheese blend of shredded cheese. And I don’t melt it all—I just mix it in a bowl. I also set aside a cup of the sauce (without chicken) for the bottom and top layers. Sometime I use 6 tortillas per layer instead of 5. And make sure to add cheese on top!
Click HERE to get the recipe.
Chicken, Broccoli, and Rice Casserole
This dish was one of Nick’s favorites growing up! I found a recipe for it online and tweaked it a bit. It’s basically just cooked chicken, cooked rice, steamed broccoli, and cheese (of course, haha), but it’s so delicious. Here’s my version of the recipe…
- 2 packs of boneless skinless chicken breasts
- 1 ½ cups of rice (uncooked)
- 2-3 heads of broccoli
- ¼ cup butter
- 1 medium white onion (chopped)
- 1 (10.75 oz) can condensed Cream of Mushroom Soup
- 1 (10.75 oz) can condensed Cream of Chicken Soup
- 1 cup milk
- salt & pepper to taste
- 8 oz. bag of finely shredded cheese
- Boil the boneless skinless chicken breasts and then cube.
- Cook the rice.
- Steam your broccoli
- In a pan melt ¼ cup butter and add chopped white onion. Cook until onion is transparent, about 5-7 mins. I use a lid and cook on low so I don’t burn the onion or butter. It changes the flavor.
- In a bowl mix together the canned soups, milk, salt and pepper (I do about 1 tsp salt 1/8 tsp pepper), chicken, rice, broccoli, onion/butter mixture, and cheese (NOTE: freeze after this step if you are going to eat it later.)
- Bake uncovered at 350 for 30-35mins, or until bubbly and cheese is melted.
This is the dinner we ate the night I went to the hospital to give birth to Camden! So not only is it one of my favorite things to eat, but it will always be tied to that very special memory.
Click HERE to get the recipe.
Tip: I stick a post-it with the instructions for reheating on all the casserole dish lids. That way Nick or any friends or family members who stop by can easily pop one in the oven too!
TIP: When cooking the casseroles, I like to take it out a day or two before and let it thaw in the fridge for even easier cooking.
Do you have a favorite chicken casserole?
I’d love it if you’d share the recipe with me so I can try it too!