More Chicken OAMC recipes

So, there is really no rule to the OAMC.  Sometimes I do all of them in one or two days, and sometimes I just make several when I do cook.  Yesterday I made Black Bean Taco Soup for dinner, and made an extra for the freezer.  Today I made two recipes that involve cooking a lot of rice.  One for tonight and five for the freezer.  These are two new recipes that I have not tried before, but they are both super easy.  They are a little time consuming because you have to cook the rice (and I had to do it in two batches because my big pan lid doesn't seal right, so I had to use a smaller pan.)  Anyway, here they are:

Oh, the Black Bean Taco Soup is not a chicken recipe, but it was very good!

Black Bean Taco Soup  (This makes 2 bags, I adjusted it a little because I have a big family)

1 lb  lean ground beef (I used two lbs of taco turkey)
1 med chopped onion (I used onion powder to satisfy the kiddos)
1 pk mild taco seasoning mix
1 16oz bag frozen corn
1 can black beans ( I used 2 cans and this recipe said to drain and rinse, but I did neither, there didn't seem to be enough liquid to make it a soup)
1 can stewed tomatoes ( used one can diced tomatoes and one can of rotel, instead of the can of chilis)
1 8oz can tomato sauce (I used a 15oz can)
1 4oz can diced green chilis
1/4 cup olives (optional)

Brown meat and onion, drain.  Mix in other ingredients and put in bags. (I added a little water, like I said it wasn't "soupy" at all)
Write on bag:  thaw overnight, cook on high for 1-2 hours or low for 2-3.5 hours.  Serve with tortilla chips, cheese and sour cream.

Tex Mex Chicken Casserole (makes 4 casseroles, I added a little rice and made 3)

4 chicken breasts, cooked and shredded
8 cups cooked rice
2 cans rotel tomatoes (I used on can rotel and one can diced tomatoes, so it isn't too spicy for kids)
2 cans whole kernel corn, drained
2 cans black beans, undrained
1 small can black olives, drained (I did not use these)
6 cups shredded cheddar cheese

Mix everything together except cheese.  Divide into 4 pans, top with cheese, cover and freeze.  I used ziplock bags, so I will add the cheese when I cook them.
Write on package:  thaw overnight, bake at 350 degrees until heated through and cheese is melted (everything is already cooked, so it just needs to be heated well)

Chicken Casserole (Makes 3 casseroles)

4 shredded, cooked chicken breasts
5 cups cooked rice (I used more rice to make enough for my family of 6)
2 cans cream of chicken soup
1 cup chicken broth
2 bags frozen peas and carrots
1 tbsp. salt
1/2 tbsp. black pepper
3 cups French's onions (I did not use these)  for topping
3 cups shredded cheddar cheese  for topping

Combine cheese and onions together for topping if using pans.
Combine rest of ingredients and separate into 3 pans or bags.  If using bags, seal and freeze.  If using pans, put topping on meals, cover and freeze.

Put on package:  thaw overnight, cook at 350 degrees until heated through.  If used bags, put cheese and onions on top before cooking.

We are eating one of these tonight :)