Freezer Friendly - CrockPot Penne with Rosemary Chicken |
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Prep Time: 15 Minutes Cook Time: 330 Minutes |
Ready In: 345 Minutes Servings: 6 |
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Ingredients:
1 pound(s) penne pasta |
1 pound(s) chicken breasts diced, cooked |
pinch(s) non-stick cooking spray |
4 ounce(s) cheese blend low-fat shredded |
1/2 cup(s) yellow onions diced |
2 tablespoon(s) pimentos chopped,drained |
1 tablespoon(s) dried rosemary |
1 teaspoon(s) kosher salt |
1/2 teaspoon(s) black pepper |
2 cup(s) nonfat milk |
1 1/2 can(s) cream of mushroom soup |
Directions:
1. Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray. Putting the pasta together Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a resealable freezer bag, dividing it equally among two bags if you are splitting the recipe.
2. For dinner tonight
3. Preheat the oven to 350°F. Place the contents of a bag into the prepared baking dish and cover with foil. Place in a crockpot, set on low heat, and cook for 5 to 6 hours.
4. To freeze
5. Label, date, and freeze for up to 3 months. Thaw in the refrigerator for one day before cooking as directed above.
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