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Sunday, July 31, 2011

Chicken and Bows by Wendy

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.

Serving Day:
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).


  1. I loved this meal. My kids never get past cooked vegetables very well, but I loved the peppers.

  2. Yummy meal! Thanks Wendy!