This past weekend I tried out a yummy new recipe for a baked chicken freezer meal. We had it for dinner last night - and guess what?! BOTH kids ate it! It was really easy to make and even though I had hoped for leftovers, as usual when the recipe is as awesome as this, the hubs ate the entire rest of the meal!
I found the recipe on Once A Month Mom and made a few tweaks to make it a little healthier (because one of the other recipes I made on the weekend is decidedly UN-healthy ~ but delicious!!).
Served with my favorite salad and Pillsbury homestyle biscuits, it was a great family dinner. Whenever I try out a new recipe that I'm not sure the kids (well, Aidyn) will actually eat, I try to make garlic bread, or serve buns so that I have something that they for sure will eat!
Chicken and Macaroni Bake
Adapted from Once A Month Mom
(makes 6 dinners)
1 cup onions, chopped
1/2 cup butter
1 cup milk
2 cans 98% fat free cream of mushroom soup
2 cans 98% fat free cream of celery soup
6 cups chicken, cooked and cubed
2 cups cheddar cheese, shredded
32 ounces pasta (any variety), cooked
3/4 cup buttered bread crumbs
Directions:
Brown onion in butter. Stir in soup, milk, chicken and 1 1/2 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into baking dishes. Mix the remaining cheese and bread crumbs and place on top. Place foil on baking dish and freeze.
To serve: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until heated through.
Bon Appetit!
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