1 – Split Chicken Breast
1 – 16 oz bag of Noodles
2 – small cans of Cream of Chicken Soup
2 Tbl Butter
3/4 cup Milk
Serving suggestions: biscuits and a vegetable
Makes enough to fill (2) 8″ cake pans.
Transfer to an oven safe dish (do not add crackers), cover and place in freezer.
Serve from Freezer:
Thaw in refrigerator 24 hours or at room temperature for several hours. Top with crackers and bake at 350° for 60 minutes or until heated through.
I made this recipe as part of my Frugal Chicken Freezer Meals: 6 meals for $7.73!Tweet