Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles so I made an extra recipe and split it among all 4 families to make sure there was enough for each family.

Ingredients:

• 1 package (16 ounces) pasta
• 6 cups shredded cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1 jar (10 ounces) prepared pesto
• 1-1/2 cups milk
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
• To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
• To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Stubb's Chicken - by Mags

My husband chose our chicken marinade this month: Stubb's Chicken Marinade - "a special blend of citrus, herbs, and sesame." Enjoy!

Ingredients:

• 6 Chicken Breasts
• 1/2 bottle Stubb's Chicken Marinade

Preparation:

• Poke holes in your chicken breasts and place 6 in a Zip-Loc Freezer Bag.
• Pour in 1/2 a bottle of the marinade.
• Squeeze out the air, seal the bag, and squoosh around so the chicken breasts are coated.
• Freeze Flat.
• If you are eating this on the same day as you prepared it, make sure your chicken breasts sit in the marinade for 2-6 hours.
  

Cooking Day:

• Thaw and cook, bake, or grill to your liking.

HAPPY 2nd BIRTHDAY, FREEZER FRIENDZ!

How is it possible that our little group has been exchanging meals for 2 YEARS?!! Wow!!



We'd LOVE to hear from YOU...

Do you have a favorite recipe from the last two years?
Have you and your friends started your own freezer group?

Post a comment with your favorite overall dish - either the title or link.
Your favorite may be something we need to make again!!

:)

Baked Potato Soup

This is one I've made before and posted in October 2008. It was such a big hit, I thought I would repeat this one again. Please reply to original post.
http://freezerfriendz.blogspot.com/2008/10/baked-potatoe-soup-by-wendy.html

Slow Cooker Pizza Chicken by Jen

Ingredients:
1 1/2 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups tomato pasta sauce (from 26 oz jar)
1 package (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)

Assembly:
1. Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

2. Cover; cook on Low heat setting 4 to 6 hours.

3. Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

Freezer Friends:
Option 1: If you decide to thaw, cook on low heat setting 4-6 hours. Our crock pot cooks very fast, so it only took 3 hours for our meal.

Option 2: Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 6-10 hours. Serve over pasta. Sprinkle with cheese.