It has been a month since we did a batch cooking day. So I’ve been doubling some recipes to stash in the freezer to beef up our supply. You never know when a day might go crazy so it is good to have a few of things ready to go quickly!
A super easy one that gets gobbled up here is Chicken Tetrazini. I like it because as long as I have Colby cheese on hand then I will have all the other staples available.
This recipe is one that I make two and freeze the extra one. I like to have one on hand to take to a sick friend, a family with a new baby or just to bless some one. It isn’t spicy so it appeals to many—besides who can resist cheesy noodles!
12-14 oz of noodles—any variety
1 can cream of mushroom soup
1/2 cup milk
8 oz Colby cheese shredded
2 cups chicken cooked and diced
16 oz bag of frozen peas & carrots(optional)
Boil the noodles until slightly under done. While noodles are cooking, mix soup & milk in a large bowl. Drain noodles & add to soup mixture. Add chicken & 1/2 of the cheese. If you want to add the vegetables it should be done at this point. Mix well & put in a 9 x 13 casserole dish. Top with the remaining cheese. Bake on 350 degrees for 20-30 minutes or until hot & bubbly.
Pair with a green lettuce salad & you have a quick easy meal!
Here are some other great freezer meals!
Lemon Chicken—paired with rice, noodles, grilled, crockpot—you cannot hurt this recipe!
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