This is by far one of my husband’s favorite freezer meals I make. Lucky for him it makes a lot, so I divide it in half and make 2 freezer meals out of it.
I always use foil pans when freezing this recipe. I purchased a case of them this past summer and man am I glad I did. They make stacking freezer meals so much easier. It helps my OCD tendencies a bit when I open my freezer and see them all stacked nicely like that. It’s the little things people.
2 boxes wild rice with seasoning packet {I used Near East Rice Pilaf}
2 cans cream of chicken soup
1 can water {just fill the empty soup can}
1 cup drained water chestnuts {sliced}
6 boneless, skinless chicken breasts or thighs {I used Zaycon chicken}
1/2 cup slivered almonds
In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of chicken per pan. Sprinkle with almond slivers. Wrap securely with foil and freeze.
Thaw freezer meal in the fridge overnight. Bake at 350 F for 1 hour or until chicken is cooked through. If cooking from frozen, increase cook time by 45 minutes to 1 hour. Check chicken and increase time as needed.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
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