Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12-ounce can evaporated milk
1/3 cup parmesean cheese
1 cup shredded mozzarella cheese
2/3 cup French fried onions
1 pint canned chicken, drained (or 2 cups cooked chicken)
Salt and pepper to taste
Cook pasta in salted water for 1/2 of the time recommended on the package. Drain. Combine all ingredients. Put in gallon freezer bag, label, freeze (remember for uniformity and easier storage in freezer to freeze filled bag in a casserole dish).
Thaw before baking in a greased casserole dish. Bake covered for 45 minutes at 350 degrees. Uncover, top with more French fried onions. Bake for 5 more minutes.