Penne with Rosemary Chicken1 pound (about three breasts) diced cooked chicken
1 pound penne pasta (uncooked)
1 cup shredded cheese blend
1/2 cup diced yellow onion
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups nonfat milk
1 1/2 cans cream of mushroom soup
1 one-gallon freezer bag dated and labeled
Place all ingredients in a large bowl and stir to combine. Transfer to freezer bag and seal tightly, freeze for up to 3 months.
Cooking Instructions: Thaw completely. Preheat oven to 350. Place contents of bag into baking dish coated with cooking spray. Cover with foil and bake for 60-75 minutes.
