Ingredients
Scale
2 boxes wild rice with seasoning packet {I used Near East Rice Pilaf}
2 cans cream of chicken soup
1 can water {just fill the empty soup can}
1 cup drained water chestnuts {sliced}
6 boneless, skinless chicken breasts or thighs
1/2 cup slivered almonds
Instructions
In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of chicken per pan. Sprinkle with almond slivers. Wrap securely with foil and freeze.
To Cook After Freezing
Thaw freezer meal in the fridge overnight. Bake at 350 F for 1 hour or until chicken is cooked through. If cooking from frozen, increase cook time by 45 minutes to 1 hour. Check chicken and increase time as needed.