I pre-cook chicken breast meat (sliced) for stir-fry, to top salads, add to some pasta and alfrado sauce... I vacuum-seal it in user-friendly amounts in the freezer. I spice it up (to taste) and quick-fry it. -Grainlady

Poach some for chicken salad.

Grill , not pounded, just until not pink for later reheating for fajitas, paninis, wraps, etc. I always grill extra (not 10 lbs extra) to freeze for use later. Not cutting them into strips allows you to use them whole with a sauce - Chicken Picatta (We love Trader Joe's Picatta sauce - add canned artichoke hearts, serve over angel hair pasta - very quick, delicious dinner )
"Moral of this story is never ask your husband for a favor it just comes back to bite you." So true - that is the moral to Most Husband Favor asking Stories!!!
Just think about how many dinners you will have ahead where the chicken is already cooked.

I think you could freeze chicken cacciatore and/or chicken and dumplings.

I also freeze cooked chicken to have on hand after I've shredded it, for things like enchiladas, salads/sandwiches or casseroles. That would be the easiest thing to do, so you don't have to put your brain/energy into overdrive. Good luck...I'll suspect you won't be wanting to eat chicken much after your cooking marathon!

You can just cook most of them in whatever way is convenient, poaching or roasting, and freeze them.
Well-wrapped to exclude air, they'll keep very well in the freezer. I learned this trick from Nancy as a good way to do prep way in advance. I would not have thought they'd still be good, but they are.
You don't say if they're boneless, halves with bones, or whole with bones. The boneless shape will be easiest to wrap tight with no air. For the others you should suck the air out with a straw, or use a vacuum sealer.

Elery's White Chili (uses chicken) freezes well!
So do Chicken Enchiladas.

I would just bake it all as whole breasts and refreeze.
Decide later what to make with it.

Deanna

I make this and freeze all the time without the biscuits:
I've also made it with boneless breast, just bake for about 20 minutes and check that they are cooked through!
Chicken Stew with Biscuits

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.