This was taken from Taste of Home "Freezer Pleasers cookbook", by Danette Forbes, Overland Park, KS.
1pkg (16oz.) Bow Tie Pasta
2 lbs. boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10 3/4oz. each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder (I used 1 garlic clove)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
2. Stir in the soup, peas, milk, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan Cheese. Drain pasta and add to chicken mixture and toss to coat.
3. Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer bag. Freeze for up to 3 months.
1. Thaw in refrigerator overnight. Transfer to an ungreased shallow 3 qt. microwave safe dish. Cover and microwave on high for 8-10 min. or until heated through, stirring once.
Yield: 2 casseroles (6 servings each).