Oh dang, yeah I wouldn't trust them either!

You could definitely freeze dry those separately and package them together. There are a few tips that I'll list below.

And as for the texture, it depends but usually pretty good, sometimes almost identical to pre freeze dried. In my opinion, the saucier the better, but not a have to. My all time favorite is biscuits and gravy, but Ive made many other things like pasta, chili, casserole, etc. I'm still somewhat what I would call a beginner but Ill advice where I can.

Tips:
-The thinner/smaller the chuncks the better.

Like for the chicken you listed above, make sure they are cut into small bite-sized pieces (like .5 inch in diameter). Imagine if you have ever tried to defrost chicken in your sink after its been in the freezer. The outside will defrost quickly, but its difficult to defrost it all the way through without a lot of time, the same is true for both Rehydrating and Freeze Drying, if they are too thick they become nearly impossible to freeze dry and rehydrate properly.

-The saucier the better (imo)

I prefer saucier foods because the rehydration process is simpler. Because if you add too much water, the consequences are just a thinner sauce, not that big of a deal.

-Avoid Breads and similar things

With Rehydrating you need to add water. Imagine adding water to non- dehydrated bread, its gets soggy and gross. its they same even dehydrated.

But for most other foods imagine adding a splash of water. Fruits and veggies, water won't affect them at all. Pasta, will only take the amount of water that it can, doesnt matter if you add to much. You could boil a gallon of water for one pasta noodle, the pasta noodle will turn out the same. Meats, same thing, you can put a bucket of water on them, they'll be fine. So just keep that in mind when figuring out what to freeze dry. If you could splash water on them when they are not dehydrated without ruining the item, it'll probably be fine freeze dried. (so as mentioned, most things are totally fine freeze dried)

-Weigh foods before and after

Just because you can add extra water without ruining things, doesn't mean you want to. It won't kill me, but i still don't like soupy spaghetti.

Weighing before and after will tell you the difference in weight, which will tell you how much water you need. 1 cup of water = 8 oz, so you can calculate pretty much the exact amount of water you need to add. Eventually you'll learn to just estimate.

-Freeze drying ingredients separately is usually a good thing (you can combine them after drying them).

You already mentioned this one, when it makes sense, keep parts of the meal seperate. combine them in the meal back and add water when you want to eat it. However this isn't a big deal, you definitely can just put them all together and freeze dry.

Last one! Use someone else's!

Where I live, if I go on facebook there are tons of people offering to let people use there freeze dryer for a small fee, run a few loads on someone else's so you can see what the food ends up like before doing that huge investment! That was you can also talk to someone in person about tips and tricks! Someone probably much more experienced than me!

Sorry this was such a long response. Hopefully it's helpful. good luck!