Monday, March 11, 2013

Freezer Chicken Spaghetti

1 1/2 to 2 pounds boneless skinless chicken, cubed
1 bell pepper, chopped
1 onion, chopped
2 pounds 2% Velveeta, cubed
1 1/2 cups light sour cream
1 can cream of chicken
1 can cream of celery
1 (7-ounce) can diced green chilies (optional)
1/2 cup milk
1-2 cloves garlic, chopped
salt and pepper to taste
noodles of your choice

Combine all ingredients (except noodles) in a bowl.
Put into gallon freezer bag and freeze.
To Serve-
Remove from freezer and crock for 6-8 hours on LOW.

Cook noodles then add into cheesy chicken mix.This might look a little runny after cooking, but when it cools it will thicken. You could also add in an extra can of cream of
soup if you desire.

No comments:

Post a Comment