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A tasty freezer meal that is easy to double, triple or quadruple, so you have plenty of meals when you need one! And it has bacon!
Update: This post was originally posted in 2014 and has been updated to improve reader experience
Hi there! If you’re looking for freezer meals/cooking, or weeknight wonders – you’re in the right place!
I originally posted this when I was expecting my second son, C. I was so worried that I’d be unable to cook while recovering from abdominal surgery, and chasing a toddler (spoiler: I was right). Having a few freezer meals stocked in the freezer meant that I really could lay on the couch and rest vs stand in the kitchen trying to make something edible.
Stocking up with quality freezer meals can be a little daunting
If you haven’t done it before, and see all the “all day” cooking sessions, with 40 meals at a time etc – it can be somewhat overwhelming! It doesn’t actually have to be that way. It has to work for YOU and what time and resources you have.
For me – I like to cook once, eat twice (eat tonight, repurpose leftovers for tomorrow), as well as make one for eating tonight, and one for the freezer. It doesn’t require a big time commitment and fills your freezer as you go. I throw this together on a Sunday afternoon – bake one, freeze one 8×8 pan.
It gets bonus points for being appealing to the kids as well as husband, and me!
What to serve with this
- Since this has protein, vegetables AND starch in it, you could serve this by itself, or with a side salad. Try my simple Arugula Salad with Lemon Vinaigrette.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Red potatoes. You are welcome to sub regular potatoes, of course! Dice them small and when freezing, try to make sure they are below the surface of the dish as much as possible. Potatoes can turn black when frozen but do okay when covered well.
- Boneless skinless chicken breast. Thighs are also a good choice. Dice them the same size as the potatoes, for even cooking
- Broccoli florets. This can be switched out to be a mix of broccoli and cauliflower for a little variety!
- Bacon. It’s half a cup AFTER it’s been cooked and crumbled. About 3 slices of bacon
- Onion. This is an essential ingredient and brings lots of flavor to the dish
- Cheddar cheese. Sub Monterey jack or pepper jack for a kick!
- Seasonings: salt & pepper, garlic powder – do this to your own taste
- Heavy cream. Half and half is a good substitute here, but the “sauce” won’t be as thick
- Butter. I use salted butter.
How to make this freezer meal
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep Day
Grease 2 8×8 foil baking pans.
Divide ingredients in half – you are making 2 pans, so half of the ingredients goes in each pan.
In both pans, layer ingredients in this order: potatoes, chicken,broccoli, bacon, onion and cheese.
Season with salt, pepper and garlic powder.
Repeat the layers and seasoning.
Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil.
To eat today:
Bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Freezing directions:
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don’t blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.
To cook from frozen
Thaw overnight.
Bake covered for one hour or until chicken is cooked through and potatoes are tender. Sprinkle with the cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Kylee’s Notes
ALWAYS label your containers. No one likes a mystery meal!
When freezing potatoes, ensure they are not on the surface of your dish. They have a tendency to turn black, so this really helps.
Triple or quadruple this easily, or do an assembly line with a friend!
If you love freezer friendly meals- check these out!!
- Baked Ziti. Comfort food at its very very finest. Cheesy, gooey, and absolutely delicious. This baked ziti has a tasty meat sauce, mixed with pasta, cheese and sour cream – this dish is a winner!
- Simple Sour Cream Chicken Enchiladas. A very easy recipe made with a creamy homemade green & white sauce. A family-friendly weeknight winner!
- Sausage & Spinach Stuffed Shells. Large pasta shells, stuffed with ricotta, spinach, sausage and … more cheese, these stuffed shells are a make ahead/freezer cooking DREAM.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Freezer Cooking: Chicken, Broccoli, Bacon & Potato Bake
Suggested Equipment
Ingredients
- 4½ cups red potatoes diced
- 2½ cups boneless skinless chicken breast diced
- 2 cups broccoli florets
- 1/2 cup bacon cooked crumbled
- 1/4 cup onion sliced
- 2 cups cheddar cheese grated
- ½ tsp salt
- ¼ tsp cracked pepper
- ½ tsp garlic powder
- 1 cup heavy cream (can sub half & half)
- 2 Tbs butter chopped
For the top
- 1 cup cheddar cheese grated
Instructions
- Grease 2 8×8 foil baking pans.
- Divide ingredients in half – you are making 2 pans, so half of the ingredients goes in each pan.
- In both pans, layer ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese.
- Season with salt, pepper and garlic powder.
- Repeat the layers and seasoning.
- Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
- Cover with foil
To eat today:
- Bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
- Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Freezing Directions:
- Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don’t blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.
To cook from frozen:
- Thaw overnight.
- Remove bag of cheese, set aside and recover with foil.
- Bake covered for one hour or until chicken is cooked through and potatoes are tender.
- Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
- Devour.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Christine @ myblissfulmess says
I love having meals in the freezer. I call them homemade convenience food LOL. With my kids back to school, guess what’s coming next? Oh yea, every germ carried in the halls of the school, and that usually results in me falling ill at least once or twice. And when mom is sick, mom doesn’t cook. I like this one particularly because it’s a bit different than most freezer meals I see. I see a lot of pasta ones, but not too many like this. I very much appreciate this post. Thanks for sharing this!
Kelly says
Made this and it was incredible. I will add more bacon next time.
Jessica says
Would this be good with a different type of meat? I have friends coming over and the don’t like chicken. 🙁
Kylee says
I think maybe diced pork tenderloin would be nice?
Carmen says
Do you divide the 1/2 cup of cream among the 2 pans, or do 1/2 cup of heavy cream over each pan?
Barb says
This recipe looks tasty, Using the amounts given , are they divided by 4….ie…2 layers in each pan. Seems like a very small amount of cream, onion etc.
Kylee says
Actually, the recipe as written makes 2 pans 8×8 size. I usually double or triple my recipe, though.
Lisa Listle says
Hi Kylee. This recipe looks absolutely delicious! I know your recipe says that it needs to be thawed first before baking, but do you think it could go straight from the freezer to the oven successfully? I’m horrible at remembering to take things from the freezer in advance. Thanks.
Kylee says
It doesn’t HAVE to be, but you’d need to add a significant amount to your cooking time. I haven’t tried it, let me know how it goes!
Elaine says
Do you assemble all ingredients raw, except for the bacon?
Kylee says
I do!
Carrie says
Can you cook first then freeze? Just thinking easy way for when bubs arrives
Kylee says
Hi Carrie – you could, but I haven’t done it that way, so can’t attest to the quality of it! I wouldn’t freeze it for too long, up to a month, maybe, if you cooked it first.
Brionna Wilder says
This is so good!!!!!!! I forgot about the bacon but it really didn’t need it. I will definitely be making 2 more for sure. Thank you so much.
Denizey says
This looks good! Gonna try it this week! I get my foil pans at the dollar tree! Three for a buck, and they come with nice covers
lester says
Where do you purchase the foil baking pan with lid shown in the picture.
Kylee says
Hi Lester – I get them from Amazon!
Jillian Schultz says
I get mine from dollar tree – 3 for $1 in one package
Mary says
Made this tonight, it was AMAZING. I will be making this again.
Kylee says
Glad you enjoyed it, Mary!
Jessica says
Sounds delish! Do you need to thaw first or can it go straight from the freezer to the oven? Thank you 🙂
Kylee says
Kim says
Hi kylee, how long does it usually take to thaw
Kylee says
Kim, I usually just pull it out of the freezer in the morning, and cook it when I get home at night.
Paul Reilly says
Looks great! Will this work freezer to oven or does it have to be thawed?
Kylee says
Suzie says
Is the recipe already quadrupled? 4.5 cups of potatoes seems like a lot for an 8×8 pan, but not enough for four servings…
Kylee says
Hi Suzie – thanks for catching that! It actually makes 2 8×8 dishes. One to eat today, and one for the freezer! I’ve updated the recipe to show it, I appreciate you commenting!