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Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Bake for 25–35 minutes.
3. Uncover for 5–10 minutes to melt and lightly brown the cheese.

From Frozen: Bake covered for approximately 55–75 minutes, then uncover for 5–10 minutes.

Optional: Broil for 1–2 minutes for a golden cheese topping, watching carefully.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Bake for 25–35 minutes.
3. Uncover for 5–10 minutes to melt and lightly brown the cheese.

From Frozen: Bake covered for approximately 55–75 minutes, then uncover for 5–10 minutes.

Optional: Broil for 1–2 minutes for a golden cheese topping, watching carefully.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Bake for 25–35 minutes.
3. Uncover for 5–10 minutes to melt and lightly brown the cheese.

From Frozen: Bake covered for approximately 55–75 minutes, then uncover for 5–10 minutes.

Optional: Broil for 1–2 minutes for a golden cheese topping, watching carefully.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Bake for 20–30 minutes.
3. Uncover and bake another 5–10 minutes if you prefer lightly crisped tortillas.

From Frozen: Bake covered for approximately 45–65 minutes, then uncover for 5–10 minutes.

Heat the filling in the center to 165°F.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Heat for approximately 25–35 minutes.
3. Uncover for the final 5–10 minutes until the sauce is hot and the cheese is melted.

From Frozen: Heat covered for approximately 50–70 minutes, then uncover for 5–10 minutes.

Tip: Keep the dish covered for most of the heating time to maintain its creamy texture.

Oven: 350°F

Thawed:

1. Remove plastic packaging.
2. Wrap burritos in foil and place on a baking sheet.
3. Heat for approximately 15–25 minutes.

From Frozen: Heat wrapped burritos for approximately 30–45 minutes.

Skillet Option: Place thawed burritos in a lightly oiled skillet over medium-low heat. Cover initially to warm the filling, then uncover and turn occasionally to crisp the tortilla.

Tip: For a crispier tortilla, unwrap the burrito during the last few minutes of oven heating.

Make sure the center reaches 165°F.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover the pan with foil.
2. Bake covered for approximately 30–40 minutes.
3. Remove foil and bake another 5–10 minutes until the cheese is melted and lightly golden.

From Frozen: Bake covered for approximately 60–80 minutes, then uncover for the final 5–10 minutes.

Heat to 165°F in the center before serving.

Oven: 375°F

Thawed:

1. Remove plastic packaging and cover burritos with foil.
2. Heat for approximately 20–30 minutes.
3. Uncover for another 5 minutes if you prefer a lightly toasted tortilla.

From Frozen: Heat covered for approximately 40–55 minutes, uncovering for the final 5–10 minutes.

Skillet Option: Reheat thawed burritos over medium-low heat, covered initially, turning occasionally until the centers reach 165°F.

Oven: 375°F

Thawed:

1. Remove plastic packaging and cover burritos with foil.
2. Heat for approximately 20–30 minutes.
3. Uncover for another 5 minutes if you prefer a lightly toasted tortilla.

From Frozen: Heat covered for approximately 40–55 minutes, uncovering for the final 5–10 minutes.

Skillet Option: Reheat thawed burritos over medium-low heat, covered initially, turning occasionally until the centers reach 165°F.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Heat for approximately 25–35 minutes.
3. Uncover for the final 5–10 minutes until the cheese is melted and lightly golden.

From Frozen: Heat covered for approximately 50–75 minutes, uncovering for the final 10 minutes.

Tip: Creamy pasta dishes reheat best when covered. If the sauce looks a little thick, add a small splash of milk or water before heating.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Heat for approximately 25–35 minutes.
3. Uncover for the final 5–10 minutes until the cheese is melted and the dish is thoroughly heated.

From Frozen: Heat covered for approximately 55–75 minutes, uncovering near the end.

Tip: Avoid overheating once the center reaches 165°F to help preserve the creamy sauce and tender chicken.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover tightly with foil.
2. Bake for 30–40 minutes.
3. Remove foil and bake another 10 minutes to lightly brown the cheese.

From Frozen: Bake covered for approximately 60–80 minutes, then uncover for 10 minutes.

Tip: Keeping the pasta covered for most of the reheating time helps prevent it from drying out.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover with foil.
2. Heat for approximately 25–35 minutes.
3. Uncover for the final 5–10 minutes until the cheese is melted and lightly golden.

From Frozen: Heat covered for approximately 50–75 minutes, uncovering for the final 10 minutes.

Tip: Creamy pasta dishes reheat best when covered. If the sauce looks a little thick, add a small splash of milk or water before heating.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover loosely with foil.
2. Bake for 50–65 minutes.
3. Uncover for the final 10 minutes to lightly brown the cheese.
4. Check for an internal temperature of 165°F. Rest for 5–10 minutes before serving.

From Frozen: Bake covered for approximately 85–115 minutes, uncovering for the final 10 minutes.

Tip: Gentle, covered reheating helps keep the Alfredo sauce creamy.

Oven: 375°F

Thawed:

1. Remove plastic wrap and loosely cover with aluminum foil.
2. Bake covered for 45–60 minutes.
3. Remove foil and bake another 10–15 minutes until the cheese is golden and the center reaches 165°F.
4. Let rest for 10 minutes before serving.

From Frozen: Bake covered for approximately 75–105 minutes, then uncover for 10–15 minutes. Check the center before serving.

Tip: Resting helps the layers hold together when serving.

Oven: 375°F

Thawed:

1. Remove plastic wrap and place the pan on a rimmed baking sheet.
2. Cover loosely with foil and heat for 30–45 minutes.
3. Remove foil for the final 10 minutes to lightly brown the mashed potato topping.
4. Let rest for 10 minutes before serving.

From Frozen: Heat covered for approximately 65–90 minutes, uncovering for the final 10–15 minutes.

Tip: For a beautifully golden potato topping, broil briefly at the end, watching carefully.

Oven: 375°F

Thawed:

1. Remove all plastic packaging.
2. Cover loosely with aluminum foil to protect the already-baked crust.
3. Heat for approximately 20–30 minutes.
4. Remove foil and continue heating for 10–15 minutes to restore the crust's crispness.

From Frozen: Heat loosely covered for approximately 50–70 minutes, then uncover for 10–15 minutes.

The center of the filling must reach 165°F.

Tip: If the crust begins browning too quickly, loosely cover it again with foil. No egg wash is necessary.

Oven: 350°F

Thawed:

1. Thaw in the refrigerator for 24–48 hours, depending on the size of the pan.
2. Preheat oven to 350°F. Remove plastic wrap and cover the pan with aluminum foil.
3. Bake covered for approximately 30–40 minutes.
4. Remove foil and bake for another 5–10 minutes, until the cheese is melted and lightly golden.

From Frozen:

1. Preheat oven to 350°F.
2. Remove all plastic packaging and cover tightly with aluminum foil.
3. Bake covered for approximately 55–75 minutes.
4. Uncover for the final 10 minutes to lightly brown the cheese.

Important: Heat until the center reaches an internal temperature of 165°F.

Tip: Keeping the casserole covered helps preserve its creamy texture. If the sauce seems a little thick, add a splash of milk before heating.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover loosely with foil.
2. Heat for approximately 20–30 minutes.
3. Uncover and continue heating for 5–10 minutes until lightly golden and thoroughly heated.

From Frozen: Heat covered for approximately 50–70 minutes, then uncover for the final 10 minutes.

Since the casserole is already fully cooked, there is no need to test for raw-egg doneness. Simply reheat to 165°F.

IMPORTANT: This meal contains RAW chicken and must be fully cooked before serving.

For best results, thaw in the refrigerator for 24–48 hours. Do not thaw at room temperature.

Choose your preferred cooking method:

1. Preheat your griddle to medium-high heat (375–400°F).
2. Lightly oil the cooking surface.
3. Spread the thawed chicken and vegetables evenly over the griddle.
4. Cook for approximately 10–15 minutes, turning and stirring frequently, until the chicken is fully cooked and the vegetables are tender with lightly charred edges.
5. Make sure the thickest chicken pieces reach an internal temperature of 165°F.

Tip: For the best results, cook in batches if necessary to avoid overcrowding and allow the chicken and vegetables to develop a delicious sear.

1. Heat a large frying pan or skillet over medium-high heat.
2. Add a little oil and the thawed fajita mixture.
3. Cook for approximately 10–15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
4. If necessary, cook in batches to prevent steaming.
5. Check that the chicken reaches 165°F internally before serving.

Tip: A cast-iron skillet works beautifully for fajitas!

1. Preheat oven to 425°F.
2. Spread the thawed fajita mixture evenly on a large, lightly oiled baking sheet or shallow oven-safe dish.
3. Bake for approximately 20–25 minutes, stirring halfway through.
4. Continue cooking as needed until the chicken reaches 165°F.

From Frozen: Cooking directly from frozen will take longer. Use an oven-safe dish, separate and spread the mixture as it loosens, and continue cooking until every portion of chicken reaches 165°F. For best results, thaw first.

Thaw completely before using this method.

1. Place the thawed fajita mixture in the slow cooker. Add a small amount of broth or water if needed.
2. Cover and cook on:
   
   • LOW: Approximately 3–4 hours
   • HIGH: Approximately 2–3 hours

1. Check that the chicken reaches 165°F before serving.

Tip: The slow cooker produces softer vegetables and tender chicken. For traditional fajita texture, we recommend the griddle or skillet instead.

For best results, thaw completely.

1. Add the thawed mixture to the Instant Pot with enough water or broth to meet your model's minimum liquid requirement.
2. Secure the lid and pressure cook on HIGH for approximately 3–4 minutes.
3. Carefully perform a quick pressure release following your appliance's instructions.
4. Check that the chicken reaches 165°F. If additional cooking is needed, use the Sauté function until fully cooked.

Tip: Pressure cooking produces softer vegetables. For a more traditional fajita texture, use the Instant Pot's Sauté function instead.

Food Safety: Always cook chicken to an internal temperature of 165°F (74°C). Use a food thermometer to check the thickest pieces. Wash hands, utensils, and surfaces after handling raw chicken.

Oven: 350°F

Thawed:

1. Remove plastic wrap and cover tightly with foil.
2. Bake for 25–35 minutes.
3. Remove foil and bake another 5–10 minutes until the cheese is melted and lightly golden.

From Frozen: Heat covered for approximately 55–75 minutes, removing foil for the last 10 minutes.

Tip: Allow the pasta to rest for 5 minutes before serving.