Yes! I often will make two batches of this chili - one to eat now and one to freeze for later. Here's my method for freezing this dish: Wait until the chili has completely cooled. Then place it into freezer-friendly containers. I typically use freezer storage bags since you can lay them flat on a sheet tray and stack them. Then when they're frozen, you can either leave them stacked or make "freezer files" by placing them upright. When you're ready to use them, take your freezer bag out of the freezer and allow the cream cheese chicken chili to thaw in your refrigerator. Then just heat it in a pot over the stove on medium heat for about 5-10 minutes, or just before it starts to boil. Serve it with your toppings and you're done!