6 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
3/4 tsp. dried basil
1 tsp. garlic powder
1 1/4 C. shredded Mozzarella
2 jars alfredo sauce (approx. 24 oz.)
Mix alfredo sauce, mushrooms & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.
To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot & stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain & add to crock pot. Stir throughly. Sprinkle cheese on top, cover & heat for additional 10 minutes or until cheese is melted.
Haven't tried this one myself but Jeri said it was great & tasted like Olive Garden. Looking forward to trying this one too!
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