Saturday, November 13, 2010

Creamy Chicken and Pasta

Shall we just rename it "Freezer Food Saturday"? It just doesn't have the same ring to it. Family wedding yesterday... an all day affair.

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.

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