One of my favorite ingredients for freezer cooking is chicken. And since our family prefers white meat, I often buy bone-in chicken breasts. While boneless, skinless chicken breasts are certainly more convenient, chicken on the bone has a richer taste, and the cost is much lower than the boneless version.
Since I got twenty pounds for $0.87/pound when I redeemed a raincheck earlier in the week, I had quite a bit to use at a great price. I baked all twenty pounds in the oven and then shredded all the chicken to use in these recipes:
- Shredded Chicken – love this for easy sandwich filling, pizza topping, or to add protein to a salad
- Chicken and Bacon Subs – an experiment from last month that worked out well
- Chicken Taquitos – yummy and quick to reheat
- Tortilla Bake w/ Chicken and Poblanos – an experiment that I’ll let you know about later.
- Garlic Bread – a super big hit around here
One recipe that was an experiment last month was this one. While it’s still in the experimental stage, I’m sharing it since so many people asked. Let me know how the experiment goes for you and what variations you add to it. The cooking times haven’t been tested more than once. So, I’d love to hear what times work best for you.
Chicken Bacon Sub Sandwiches
1 large French loaf, sliced lengthwise
1/2 cup garlic butter
2 cups shredded chicken
1/4 cup chopped bacon, cooked crisp
5 ounces sliced mozzarella or jack cheese
Place French loaf on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across garlic butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil.
If serving right away, bake in 350 oven for about 25 minutes.
If preparing to serve later, freeze. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.