Tuesday, February 03, 2009
Penne with Rosemary Chicken
After making this recipe the first time, I think that the pasta should be cooked al dente before freezing. Will try next time and let you know how it turned out.
Nonstick cooking spray
1 pound diced cooked chicken
1 pound penne pasta
1 cup (4 ounces) shredded cheese blend
½ cup yellow onion, diced
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
2 tbsp pimentos, drained (optional)
2 cups milk
1 ½ 15-ounce can(s) cream of mushroom soup
Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a resealable freezer bag.
For dinner tonight:
Preheat the oven to 350F. Place the contents of a bag into 9x13 sprayed baking dish and cover with foil. Bake for 1 to 1 ¼ hours. Or, place in a crock pot, set on low heat, and cook for 5 to 6 hours.
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.