3 C chopped cooked chicken
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
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Made this, it was delish! Substitutes chicken broth for mushroom stock, and skipped the almonds. So good!
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