Rosemary Chicken Penne

This recipe was adapted from the Dream Dinners cookbook

1 pound diced cooked chicken

1 pound penne pasta (cook according to package instructions

1 cup (4 ounces) low-fat shredded cheese blend (Italian cheeses make sure to add Parmesan)

1/2 cup yellow onion(s), diced

1 tablespoon dried rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups nonfat milk

1 15-ounce can(s) Cream of Mushroom soup

Recipe says to spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray. I actually stored in 2 one gallon freezer bags

Putting the pasta together

Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to two

resealable freezer bag

For dinner tonight

Preheat the oven to 350˚F. Place the contents of a bag into the prepared baking dish and

cover with foil. Bake for 1 to 1 º hours. Or, place in a crock pot, set on low heat, and cook

for 5 to 6 hours.

To freeze

Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as

directed above.