Penne with Rosemary Chicken
From: Susan Copeland
1 lb. cooked chicken, diced
1 lb. penne pasta
1 c. low-fat cheese blend, shredded
½ c. yellow onion, diced
2 Tbsp chopped pimentos, drained
1 Tbsp dried rosemary
1 tsp kosher salt
½ tsp black pepper
2 c. nonfat milk
1 ½ 15 oz. cans of mushroom soup
Combine all ingredients in large bowl. Transfer the mixture to resealable freezer bag, and freeze. Thaw in refrigerator. Preheat oven to 350 degrees. Place contents of bag into a 9x13 baking dish that has been sprayed with nonstick cooking spray. Cover with foil. Bake for 1 to 1 ¼ hours. Or you may place in a crockpot, set to low heat, and cook 5-6 hours.
Note: The pasta is not pre-cooked and will cook al dente as it bakes in the sauce. If you prefer a softer noodle, bake the dish a bit longer. Let this dish cool before serving to allow the sauce to thicken. You may keep it frozen for up to 3 months before cooking.