Make Ahead Cream Cheese Chicken Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
• Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
• Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
• Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
• To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
• To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Pound chicken breasts to 1/2-inch thickness or less.
• Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
• Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
• To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.

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.

Steps:

• Wash chicken breast , dry with paper towels, and brush melted butter over chicken.
• Place in slow cooker, and add remaining ingredients.
• Cover and cook on low for 6-7 hours.
• Serve over hot buttered noodles.

Steps:

• Cube chicken into bite-sized pieces.
• Combine chicken pieces, butter and Italian seasoning mix in a Crock-Pot (slow cooker) and cook on low for 6 to 8 hours.
• Then add cream cheese and soup, and cook on high until cheese is melted.
• Serve over rice or pasta.

Steps:

• Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
• Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
• Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
• Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

Steps:

• Grease a 9X13 disposable foil pan with non-stick cooking spray.
• Place chicken pieces in dish.
• Sprinkle with swiss cheese.
• Mix together remaining ingredients and spread over cheese.
• Cover dish with foil.
• Place croutons in a ziploc bag and crush with a rolling pin.
• Tape bag of crushed croutons to dish.
• Freeze.
• When ready to bake, thaw in refrigerator overnight.
• Uncover dish and sprinkle with croutons.
• Bake at 350 degrees for 50 minutes or until bubbly. Cover with foil mid-way through cooking if croutons start getting too brown.

Steps:

• Mix dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.
• Refrigerate 30 min. to marinate, turning chicken over after 15 min.
• Heat oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).

Steps:

• Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
• Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
• Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
• Top chicken with remaining shredded cheese. Serve with salsa.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
• Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
• Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
• Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.