Dinner
- Chicken and Broccoli Bake
- Chicken Enchiladas
- Chicken Pot Pie with Buttermilk Biscuit Topping
- Crunchwrap Supreme Copycat
- Little Chicken Things
- Mac & Cheese with Spam
- Mississippi Pot Roast
- Pizza Pasta Bake
- Pork Ragu with Broken Pasta
- Rice and Bean Burritos
- Zac's Chili and Rice
- French Onion Soup with Homemade Croutons
Chicken and Broccoli Bake
Makes food
Ingredients
1 head of broccoli
1x bbq/roast/rotisserie chicken
3 chopped mushrooms
1 chopped pepper
1 can condensed cream of mushroom, cream of chicken, or some other cream soup
1 cup sour cream
½ pound elbow pasta
Curry powder to taste
Shredded cheese to top
Instructions
1. Cook the pasta and add to the baking dish.
2. Chop up the veggies and chicken.
3. Add the veggies and chicken to the dish.
4. Mix the soup and sour cream with curry powder to taste and pour over top.
5. Top with cheese and bake at 350° for ~30 minutes.
6. Serve with your choice of side.
Source
https://www.reddit.com/r/MealPrepSunday/comments/cen4h6/depression_makes_for_interesting_meal_prep/
Chicken Enchiladas
Makes 8 enchiladas
Ingredients
1½ - 2 pounds of boneless chicken breasts
1 10oz can of condensed cream of chicken soup
1 can of water
2 teaspoons of minced onion
8 medium tortillas
2 - 3 cups of shredded cheese
1 cup sour cream
Instructions
1. Boil chicken for 20 minutes (30 if frozen)
2. Dice into approximately 1cm cubes
3. Heat soup, sour cream, water, and onions together over low heat for about 5 minutes
4. Spray 13x9" pan with nonstick spray
5. Preheat over to 350°F
6. Soften tortillas in a pan over medium heat, flipping after a minute (or microwave for 15 seconds)
7. Place some chicken on the tortilla, pour on ¼ cup sauce mixture, and top with some shredded cheese
8. Place into 13x9" pan and repeat for the other enchiladas
9. Pour remaining soup mixture over all enchiladas and top with remaining cheese
10. Bake at 350°F for 30 minutes
Source
Mom
Chicken Pot Pie with Buttermilk Biscuit Topping
Ingredients
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 6 tablespoons very cold salted butter
- ¾ cup whole milk
Filling
- 4 tablespoons salted butter
- A few springs thyme
- 2 shallots
- 2 pounds carrots, peeled and chopped
- 1 pound celery stalks, cleaned and chopped
- ¼ cup flour
- 2 cups whole milk
- 1½ cups chicken broth
- 4 cups shredded chicken
- 2 cups frozen peas
- 1 teaspoon salt
- Squeeze of lemon juice and pepper to taste
Instructions
1. Clean the carrots and celery, peel the carrots, and chop up the shallots, carrots, and celery.
2. Chop up your chicken if you haven't already.
3. Preheat the oven to 425°
Biscuits
1. Mix flour, baking powder, sugar, and salt together.
2. Grate butter and work it into the dry mix with your hands.
3. Add milk and stir gently with a fork to bring it all together.
4. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer.
5. Set aside for later.
Filling
1. Melt the butter in a large oven-safe dutch oven or pan.
2. Add the thyme and shallots, sauté for 5 minutes.
3. Add the carrots and celery, sauté for another 5 minutes.
4. Add the flour and sauté for 1-2 minutes.
5. Slowly add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup.
6. Add the chicken and peas. Season with salt, pepper, and lemon juice.
Cooking
1. Attempt to place the dough evenly across the top of the filling.
2. Brush biscuits with milk or butter for extra browning.
3. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
Source
Crunchwrap Supreme Copycat
Makes 6 crunchwraps