Description

A make-ahead dinner packed with herbed chicken, tomato-pesto flavor, and a cheesy crust. This Pesto Ranch Chicken Freezer Meal is the perfect bake-and-serve comfort food, ideal for busy weeknights or meal prep.

Ingredients

1/3 cup shredded Parmesan cheese

1 1/2 cups cooked, shredded chicken (boneless)

1 1/4 cups shredded mozzarella cheese, divided

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

6 ounces tomato paste

1/2 cup baking mix (such as all-purpose baking mix)

1 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs

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Instructions

1. Prepare Dish: Lightly grease a 9-inch pie plate with cooking spray. Sprinkle Parmesan cheese evenly over the bottom.

2. Mix Filling: In a medium bowl, combine shredded chicken, 1/2 cup mozzarella cheese, oregano, basil, garlic powder, and tomato paste. Spread the mixture over the Parmesan layer in the pie plate.

3. Make Crust Batter: In a separate bowl, whisk together baking mix, milk, salt, pepper, and eggs until smooth. Pour this mixture evenly over the chicken layer.

4. To Freeze (Optional): Cover tightly with plastic wrap pressed onto the surface, then add aluminum foil. Label and freeze. Store remaining mozzarella separately for topping later.

5. To Bake From Frozen: Thaw in the refrigerator overnight. Preheat oven to 400°F. Remove coverings and bake for 35 minutes.

6. Add Cheese & Finish Baking: Sprinkle remaining 3/4 cup mozzarella cheese on top and bake an additional 5–8 minutes, until cheese is melted and crust is golden.

7. Serve: Let cool for 5–10 minutes before slicing. Garnish with parsley if desired.

Notes

This meal can be frozen for up to 3 months. Be sure to store the topping cheese separately and always thaw before baking for the best texture. Serve with a fresh salad or steamed vegetables to round out the meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: One-Pot & Easy Meals
Method: Baked
Cuisine: Italian-American