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Tuesday, March 30, 2010

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.

  • 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
  • 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).


  1. Micah and I LOVED this dish (so did the other adults we had for dinner that night). Our kids were mixed. 2 liked it and 2 didn't. Freezer meals have been it or miss with the kids lately. We liked this so much that we would like to have it again and enjoy the extra leftovers and make the kids chicken nuggets for dinner!! Thanks!

  2. We also loved this dish. Even our oldest, who pretty much dislikes all things green, ate it up. It was delicious! I will definitely be making this one again. Thanks Andrea for another great meal!