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Rosemary Chicken with Penne

August 17, 2011

With only a week left until school starts, I’m breaking out the freezer meals. You’ll find quite a few freezer meals on this site. Why? Because they are easy to make and are great to pull out on those busy days that are coming!! We start school next week and the kids are excited and anxious. It was hard on them this summer with the new baby. Idyllic days at the pool and hikes up the canyon were almost obsolete this summer. Thankfully next summer we’ll be back in action but this summer has definetely been more laid back.

Don’t forget to bookmark this recipe so you’ve got it ready to go once school starts. It’s a deliciously gourmet make ahead meal! Serve it with this bread for a great side.

Rosemary Chicken with Penne

2 cups diced, cooked chicken

1 pound whole wheat penne pasta cooked 2 minutes less than package directions call for.

1 cup low fat shredded Italian cheese blend

1/4 cup yellow onions, chopped

1 tbsp dried rosemary

1 tsp kosher or sea salt

1/2 tsp black pepper

2 cups nonfat milk

1 15oz can fat free cream of mushroom soup or 1 1/2 cups homemade cream of mushroom mix.

Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray. Place all the ingredients into a large bowl and stir to combine. Place the mixture into the 9×13 inch pan evenly. Cover with foil and cook for 1-1 1/2 hours.

Crockpot instructions: Pour mixture into crockpot and cook on low heat 5-6 hours.

To freeze: You can easily double or triple this recipe. Pour the excess into a resealable freezer bag and freeze. When ready to cook, thaw in the refrigerator for at least 24 hours. Cook according to directions above. Meal can be frozen in freezer for up to 3 months.

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One Comment leave one →
  1. August 25, 2011 2:34 pm

    This sounds so good! Plus it’s easy! Perfect!

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