Recipes for Frozen Chicken Unopened

Ingredients

• 4 cups frozen chicken, unopened (past expiration date but still safe to consume)
• 6 cups chicken broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Thaw the frozen chicken in the refrigerator overnight.
2. In a large pot, combine the thawed chicken, chicken broth, onion, carrots, celery, garlic, dried thyme, and bay leaf.
3. Bring the mixture to a boil over medium heat.
4. Once boiling, reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and shred it using two forks. Discard any bones or skin.
6. Return the shredded chicken to the pot and season the soup with salt and pepper to taste.
7. Simmer for an additional 10 minutes to allow the flavors to meld together.
8. Remove the bay leaf before serving.
9. Garnish with fresh parsley and serve hot.

Ingredients

• 2 cups frozen chicken, unopened (past expiration date but still safe to consume)
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. Thaw the frozen chicken in the refrigerator overnight.
2. Slice the thawed chicken into thin strips.
3. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
4. Heat vegetable oil in a large skillet or wok over high heat.
5. Add the sliced chicken and stir-fry for 5 minutes, or until cooked through.
6. Add the bell pepper, onion, and minced garlic to the skillet. Stir-fry for an additional 3-4 minutes, until the vegetables are crisp-tender.
7. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
8. Cook for another 2 minutes, until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice or noodles.

Ingredients

• 2 cups of frozen chicken, slightly past expiration date
• 1 can of cream of mushroom soup
• 1/2 cup of milk
• 1 cup of shredded cheddar cheese
• 1/2 cup of breadcrumbs
• 1/4 cup of melted butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream of mushroom soup and milk. Season with salt and pepper.
3. Add the frozen chicken to the bowl and mix until well coated.
4. Transfer the mixture to a greased casserole dish.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. In a separate bowl, combine the breadcrumbs and melted butter. Mix well.
7. Sprinkle the breadcrumb mixture over the cheese layer.
8. Cover the casserole dish with aluminum foil.
9. Bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the chicken is cooked through.
11. Serve hot and enjoy!